EASY BBQ Chicken

My husband Ron, the BBQ Master – Corn in side pockets, tongs in the back pocket – drink in hand and chicken (or tri-tip, or pork tenderloin, or porterhouse steaks, or fish…) to barbecue! One of my husband’s favorite things to do is barbecue, and believe me he is a… Continue reading


RELAX, Unwind, Slow down – SAVOR the bitter sweetness. CHILL out, be calm, GO! Happy Sunday!  ~Colleen! Continue reading

Banana Bread Extravaganza!

I swear I just bought those bananas a few days ago!  Nevertheless, there on my counter were bananas that were so ripe they had fallen from the stand they perch on.  Nothing left to do at this point, but make banana bread, my husband’s favorite. Now to be honest, I… Continue reading

JULY = HEAT & Cucumbers

It appears to me that this summer is hotter here in Pensacola, Florida than it was last year.  It could just be me, or the mood I am in; although it feels unbearable outside.  Happy July everyone! Since Saturday, I have mowed the grass, trimmed the bushes in the front… Continue reading

Fruity Oatmeal

The summer heat and humidity have forced me inside today, so it is a NO GARDENING kind of day.  It is a bit overcast with a discernable heaviness in the air.  Thunderstorms are brewing far in the distance of the hazy sky.  Today being Sunday, I like to spend my… Continue reading

Good For You Chocolate Muffins

It is quite the rainy day here in Pensacola, Florida, so I decided since there is no gardening to be done today, I would make up a batch of my Good for you Chocolate Muffins. I love to find recipes and try to figure out ways to save on the… Continue reading

Bountiful Harvest

Spaghetti Squash Paradise bountiful harvest

Some of my friends have asked me what I do with all the produce I grow in my garden… It’s simple – we eat it!  What we can’t eat, we share with family and neighbors.  Besides, one of the best reasons to garden is for the exercise.  Along with that goes the added benefit of eating lighter.

For example, today I baked my spaghetti squash. I simply cut into the squash so it could release steam (so it won’t explode).  I placed it on a baking sheet and baked it at 350 degrees for about 45 minutes.  You must test for tenderness with a knife as you go so that you don’t overcook the squash.

squash to bake

Once the squash is baked, take it out to cool.  When it is cool to the touch, slice the squash in half. You will see lots of seeds and some membrane.

squash is baked


Scoop the seeds and membrane out with a spoon.

scoop seeds in squash

Once the seeds and membrane are removed you can take a fork and scoop out the squash.  It will resemble spaghetti noodles.

squash done

Now get creative! You can use the spaghetti squash just like you would noodles and serve it with spaghetti sauce, olive oil, and some lean meat of your choice.  I like to add some fresh oregano leaves for flavor.  The food network has a great selection of recipes to try at http://www.foodnetwork.com/topics/spaghetti-squash-recipes.html.

Or, you can take a turn at an Asian dish and use the spaghetti squash like you would noodles.  How about Spaghetti Squash Pad Thai with shrimp? Find the recipe at http://sharedappetite.com/recipes/spaghetti-squash-pad-thai/.

Have fun with your harvest and try new things.  You and your family might be quite surprised by the result!