ut vs wku weekend

tennessee came out on top again this weekend! yesterday they played western kentucky and won! this season is shaping up to be an exciting one, but who knows what will happen next weekend at oregon. one of my friends from home, megan, came to stay with me this weekend and we had so much fun catching up since we hadn't seen each other since school started. i just loved having her here! also, my dad, brother and uncle came up for the game and then we treated ourselves to a nice supper, complete with to-die-for peanut butter pie, at the infamous ye olde steakhouse after the game.

for the game this week, i tried to dress as cool as possible since it was a noon kickoff. the game was a hot one and i have a lovely sunburn but my outfit worked well in the heat even though it was a little plain for my taste.

j. crew tank, j. crew linen skirt, j. crew belt, tory burch sandals, 

monogram necklace, micheal kors watch, j. crew bracelet

as you all know, i love aubrey's baked squash. it became my mission to try to find the recipe and after much google-ing and pinterest-ing, i finally came across the recipe here in the Knox News Sentinel archives. however, this recipe makes enough to serve a boatload of people, and since i'm not trying to feed an army, i found another recipe that was virtually the same, but made much less. we have made this multiple times and it is about as close to the real thing at aubrey's as you can get. the recipe freezes and halved easily. when i made it this time, i halved the recipe and then divided it evenly into six individual muffins and froze it. by doing it that way, i am able to bake one "muffin" at a time and I won't be stuck eating squash casserole all week. 

aubrey's squash casserole 

5 lbs sliced yellow squash

1/2 c  whole wheat bread crumbs

1/4 c  splenda

1/4 c finely chopped onion

4 oz butter (half a stick)

2 eggs, beaten (can use egg beaters)

1 t pepper

1 clove garlic

onion powder and garlic powder, to taste

1. Preheat oven to 400.
2. Cut tips off squash and cut into chunks. Drop into large saucepan with enough boiling water to cover. Return to boil.
3. Reduce heat and cover. Cook until tender. Drain and mash.
4. Combine remaining ingredients with squash in large bowl. Mix well. Turn into casserole dish sprayed with Pam. 
5. Bake 30-40 minutes or until lightly browned.

(slightly adapted from Aubrey's Restaurant and Tastebook)

i had one squash "muffin" tonight with a rosemary lemon pepper pork chop, oven-roasted okra with chow-chow, and a cucumber, tomato, and onion feta salad. my favorite summer fruits and veggies that i love so much are starting to disappear until next year and it is making me quite sad! my next few weeks of meals will have to include them as much as possible so i can get my fix until next summer. 

i have my first test of the semester this week and it is in my hardest class so the first part of the week will be spent studying finance. along with classes, meeting and workouts, the week ahead looks to be pretty normal and hopefully everything will go smoothly. fingers crossed that there is no car trouble this week or unplanned, unwanted events occurring! this weekend was quite enjoyable but now it is time to get ready for the coming week!

xoxo,

clp