Some asshole (me) stuck an avocado pit in the water to root upside down. And yet, the avocado was not fooled! It somehow managed to send its roots down and its sprout up.
Once again proof that although I do not know shit, nature sometimes overcomes my ignorance and proceeds as necessary.
Now. A few people have asked for the recipe for squash croquettes. Here is how I make them:
Steam sliced yellow squash with a thinly sliced and/or chopped onion. Let's say about five largish squash or an equal weight of small. When the squash and onions are translucent, let drain very well and then, in a bowl, mush them up with a potato masher or other mashing device. They don't have to be completely pureed, you know, just nicely mashed.
Empty a sleeve of crackers into a plastic baggie and roll over them with a rolling pin until the crackers are tiny crumbs. Add these and one slightly beaten egg to the croquettes. Season with salt, pepper, oregano and sage. Not too much.
Mix it all up. If it seems too wet, add some more crackers. I don't care what sort of crackers you use. Saltines are fine but you can use Ritz or whatever. Yesterday I used water crackers which I had bought for a party but which, when I opened, I found to be crumbled.
Let stand, covered in the refrigerator for a few hours. You don't have to do that, but it helps with the consistency.
When ready to cook, heat a large skillet, spray with Pam or other such product. Medium-ish. With your hands, make patties of the squash mixture. Not too big or they won't cook all the way through. If the consistency is correct, you won't need to use any flour or anything and the mixture won't be too sticky.
Put the patties in the skillet in batches, making sure not to crowd them too much. Let them brown on one side, spray the tops of the patties, then flip them over and brown on the other side. You can squish them a little when you do this with the spatula. Keep the done ones warm on a plate in the oven.
We like them with ketchup although Owen liked his plain.
As you may have noticed, my recipes do not use very accurate measurements or, for that matter, any measurements at all. As with the avocado seed, I find that if you start out with the proper ingredients and don't fuck 'em up too badly, all will be well.