Fried squash

Last summer, I somehow resisted the temptation to make fried squash, partly because it makes a mess in the kitchen. But tonight, after coming home peckish from a county commissioners’ meeting and needing a snack, I opened the refrigerator, saw one of those beautiful yellow squash, and decided to fry it.

Fried squash is a Southern classic. Some people fry it in batter; some people roll it in a beaten egg and then in seasoned flour. Some people add their secret mix of spices; some people use just salt and pepper.

The mess in the kitchen wasn’t as bad as I thought it would be. Yes, I fried it. And I’ll probably do it again.

As for the county commissioners’ meeting, there’s a whole nother issue we’re now fighting here in Stokes. Someone in the western end of the county wants a permit to start a “bioremediation” facility for toxic waste. Why would we allow that, in a beautiful county like Stokes in which tourism is an important part of the economy? People are drawn to the county’s mountains, state park, and rural beauty. Toxic waste doesn’t fit in with that plan.

If you set out to fight evil in this world, there’s plenty to keep you busy. Fried squash is as good a compensation as any.

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