summer sasquash

there was an orange/pink double rainbow over san francisco a couple weeks ago and everyone freaked. it was a big event on instagram.

my friend altay10r took this pinktastic shot. what does it mean?

meanwhile, i was inside cooking up some summer squash. my apartment started seeing some serious shadows as the sun began to set and then this bright orange-pink color tinted my white walls (and pictures). take a gander. i had two squash and made them two ways.

simple but fresh and fragrant. summer squash are a type of squash harvest before maturity, making the skin tender and easy to eat. they’re also smaller, so their seeds are more edible.

1 tablespoon olive oil

1 summer squash

1 tablespoon fresh thyme

1 teaspoon lemon zest

1. saute in a small pan and enjoy. i added some lemon zest after cooking too.

fancy.

this second squash was really to die for. it was warm and homey and so simple it’s scary. though the first squash recipe was nice and a little more gourmet tasting this one has quickly become a staple. something i will repeat every time i get my hands on some summer squash. there’s nothing like the smell of onions and garlic sautéing. makes me want to smother my face in it.

1 tablespoon olive oil

1 summer squash

1 garlic clove, minced

1/4 cup sliced red onion

salt and pepper to taste

1. saute them all together.

2. smother yourself.

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