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Oven Roasted Buttercup Squash

This year, Josh and I have been doing tons of squash! Squash is healthy and very common where we are living. This is one of my favorite ways to have buttercup squash, and I highly recommend! It is also fun to eat the squash this way, because all you need is a spoon to eat the inside.

  1. Wash off your squash and carefully cut the squash in half
  2. Preheat oven to 400 F
  3. Use a spoon to remove the seeds and strands. Using a knife, score the inside of the squash.
  4. Mix 3 Tbsp honey and 3 Tbsp brown sugar and coat the inside of each squash half. Place on a cookie sheet.
  5. Bake in the oven for 30 minutes. Let cool for 5 minutes and serve!
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Modernizing Our Light Switches

As you can see, Josh and I have decided to change out all of our old light switches for a modern rocker switches. Most of our switches are Leviton brand and you can find them relatively cheap on amazon, assuming you don’t have to buy many “odd” switches like we did. Besides the normal single rocker switches, we also had to get a dimmer switch for our dining light (the one that was most recently changed), and a double switch for our kitchen light and back porch light. The later of these we also found a strange old electrical (?) box. I mean, we do live in a Lustron home, so strange 50s things aren’t that uncommon, but we definitely weren’t expecting that, nor have we seen anything like it elsewhere in the house. Along with that, you will also see that some of the old switch plates damaged wallpaper/paint. We aren’t happy about our new found work, but the projects seem to be never ending, so oh well!

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Clock Movement Replacement

This was a small project that was pretty easy. We had to measure the depth of the face and then just follow the installation instructions on the back of the package. This is a very special clock though to me, because my husband made it about a year after we started dating in high school and he stained the whole clock a dark color, because I love the richness of dark wood. He also stained the 12, 3, 6, and 9 a red color because red is my favorite color. It meant a lot to me at the time, and I’m glad to have it hanging in our house and working.

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Ranch Dressing Pasta Salad

This is a very filling and heavy pasta side. Adding fresh veggies would easily brighten it up and make it a perfect salad for a summers day where you’ve done lots of work, or a great picnic salad to be served with grilled chicken and watermelon. Every time you change the ingredients, it’s like your getting a new salad! I would also add a bit of dill to the salad, but I don’t have any at the moment, so none this time.

  1. Boil 8 oz of pasta until al dente. Strain and rinse with cold water. Shake off excess water and transfer to serving bowl.
  2. Add 1/3 cup of ranch dressing. Add 1 cup of mayo. Add 3 Tbsp of dried minced onion. Add 1 Tbsp of garlic powder. Add 2 tsp of onion powder. Add 1 1/2 Tbsp of chives. Mix together.
  3. Refrigerate until serving.
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Fried Pork Chops

I started frying pork chops this summer and it is my favorite way to cook pork! The crisp breading and the high heat makes the fat able to just melt in your mouth. I used a large dutch oven for my frying, and I used a pie plate to hold my flour. By adding extra herbs and ingredients to the flour you can add extra flavoring to the pork chops, but my best advice would be to serve them with a side that is very flavorful, or with a sauce or gravy that has a complimenting flavor.

  1. Place 1/2 cup of flour for every 4 pork chops in a shallow large dish.
  2. In a large and high sided pot/dutch oven, heat 2/3 cups of oil on medium high heat until rather hot.
  3. Rinse pork chops under very gentle cold water and transfer to small plate.
  4. Flip pork chops in the flour one at a time until the flour sticks to the whole surface and place gently down into oil.
  5. Cook each pork chop 2-3 minutes per side or until the crust turns golden.
  6. Let rest on paper towel lined plate for 3 minutes before serving.
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