Nathalie's Notes

Raising the Hardy Boys

Squash Pie Part of my new job as a stay at home writer mama is to earn money by saving more of it. This means no (okay, less) coffee drinks and basically trying to remember back to Home Ec. Do they even teach Home Economics in school anymore? I was an abject failure in that class, thank God Mrs. McKay liked me. Even after I cheated by passing off my mom's sewing as my own. During the sewing portion of Home Ec we had to make an apron and a tote bag. I managed to sew my bag completely shut and the only reason I had an apron is because Mrs. McKay stayed late one afternoon and undid the mess I made on the first go.

I also had Mrs. McKay for Social Studies. When we had to creatively display a flag of the country we were studying, my mom and I sewed one. Okay, my mom sewed and I watched. I did pick out the material.

"You sewed this flag?" Mrs. McKay asked.

"Uh-huh," I answered, avoiding eye contact.

"My, you got more out of my class than I realized." I could just feel her staring me down.

"Mmmhmmm," still avoiding eye contact. She'd made her point and let it go. And I didn't question the minus after the "A" on my project grade.

I really did learn a lot from Mrs. McKay. Nothing about sewing of course. But two things that stay with me to this day are cleaning up as I go in the kitchen and not taking credit for something I didn't do.

The second one is sometimes tempting though. For example last night. I'm trying to save money by making pie crust. Except that I don't know how to make it. Lard? Gross. So I bought the bulk pie crust at Winco for a third of the cost of the pre-made crusts I used to buy. Only when I was done adding the water did I realize the directions don't say what to do with the mix.

I should've been able to figure it out, whatever. Once at Safeway while looking for the pre-made crust the Helpful Employee couldn't find it either and said, "Well, can't you just make your own at home?"

"Umm. Yeah. That's why I'm here looking for the expensive store bought version, hello?"

Back to last night. So Matt comes in the kitchen and sees evidence of homemade dough.

"Homemade crust, huh? Cool."

I pause. So tempted to play it off. But who am I kidding? So I cop to finding it in the bulk bins at Winco -thanks Michelle!

Even with store bought crust mix I mangled the hell out of it. I don't really care because it tastes the same but I had to laugh when Matt saw the pastry shell I made and asked:

"What happened to it?"

"Well, you know how I wrap presents, just patching the wrapping together if there are holes? That's what I did here."

End product was good and I recommend you try this recipe with any summer squash you have left  – it is one of my favorite things to make in the summer.

Summer Squash Pie (from Hazel)

1 unbaked pastry shell (9 inches)

1 egg – beaten

2.5 cups sliced zucchini (1/4 inch slices)

2.5 cups sliced yellow summer squash (1/4 inch slices)

1 tsp. vegetable oil

½ tsp. salt

¼ – ½ tsp dried thyme

¼ tsp garlic powder

¼ tsp paprika

¼ – ½ tsp. pepper

2 large tomatoes – sliced

1 c. shredded cheddar or mozzarella cheese (4 oz)

¾ c. mayonnaise (use regular mayo not miracle whip)

Line unpricked pastry shell with two pieces (double thickness) heavy duty foil.

Bake at 450˚ for 5 minutes.

Remove foil and brush lightly with some of the egg. Discard remaining

egg. Bake 5 minutes longer and remove to wire rack. Reduce heat to

350˚. In a non-stick skillet sauté zucchini and squash in oil for 10

minutes or until tender. Sprinkle with seasoning, spoon into pastry shell,

top with tomatoes, combine cheese and mayo and spread over top.

Bake at 350˚ for 25 minutes of until golden brown. Refrigerate

leftovers. Makes 6-8 servings.

NOTE: use regular mayo

2 thoughts on “Lessons from Home Ec

  1. mel says:

    Looks amazing!!! I think I will add the recipe to my collection because we are big squash eaters too! Awesome job!


  2. Ellen says:

    I can complete relate to the sewing thing. In Home Ec, whenever anyone needed the seam-ripper they would just come directly to me. And after all of that, I made sweatpants with elastic that cut off the circulation at my ankles!
    Your recipe looks tasty though! We’ll have to try it!


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