Well, we survived Ike. I even cooked the BBQ chicken thighs ahead of the storm so I could get in some good tasting protein. Fortunately, I didn’t have to eat it under the table with the lights flickering and the winds rattling my windows. Mostly, the kids and I stood at the window and looked out at the rain and wind blowing the trees…a little bit. Ike had lost a lot of it’s power by the time it hit on my side of town. The lights never even went off. So, we had a feast of BBQ chicken thighs, steamed broccoli, & a new creation of mine; squash cornbread. At least that’s what I’ll calling it for now until I can think up a better name.

Squash Cornbread

• box of Jiffy cornbread mix
• 2 eggs
• 1/2 c cottage cheese
• 3/4 c cheddar cheese
• 1 pkg of frozen, yellow squash, cooked and chopped
• 2 T olive oil spread or butter

Mix all together and bake in a sprayed pan for about 45 minutes in a 350 degree oven. (This stuff is super delicious. My kids hate squash, but ate every bite of this.)

Now, on a side note…I occasionally like to look up the search words that people have used to find my blog. There are some pretty interesting things that pop up sometimes. It makes me wonder if they’re the sick puppies or it’s me. My two favorites this week are: “my love turkey” & “my relationship with a turkey”.