Hello everybody, tonight’s dinner were leftovers, smoked neck bones, okra, squash and collard greens. They were really good, is it me or does it seem like the food is so much better the next day. It seems like the seasonings have settled in and now it is ready to eat.  Life can be like that, we begin something and assume just because we finish that it’s ready for us to indulge when it’s not. Patience is something we all need in our lives, for some of us that may be a real challenge. When you start something keep reminding yourself to be patient, focus on the outcome that you want, work hard and enjoy the journey. Sit down observe your result. Then take part, you’ll see that it was well worth the wait.

SQUASH

2 LBS CROOK NECK GOURDS (YELLOE SQUASH) SLICED IN CIRCLES

1 SMALL VIDALIA ONION SLICED

3 TBSPN VEGETABLE OIL

2 SLICES FAT BACK MEAT

1 TBSPN SUGAR

SALT AND PEPPER

DIRECTIONS

RINSE FATBACK MEAT TO REMOVE EXCESS SALT. IN LARGE STOCK POT HEAT OIL ON MEDIUM HEAT, ADD MEAT. COOK FOR 2-3 MINUTES, ADD SQUASH AND ONIONS STIRRING CONSTANTLY. THEY WILL SIZZLE BUT NO WORRIES. SQUASH HAS A LARGE WATER CONTENT SO YOU WON’T NEED TO ADD ANY. ADD YOU SUGAR AND SALT AND PEPPER. TURN DOWN SLIGHTLY AND COVER. COOK FOR ABOUT 35-45 MINUTES. ENJOY!

NLT ROMANS 12:12

Rejoice in our confident hope. Be patient in trouble, and keep on praying.