I want to thank everyone who came out and supported our first fundraiser for our Alumni Association. It was a fabulous turnout and raised over $1,800. Not only did I see lots of old friends, I was able to make some new ones.

Big shout-out to Jennie Mitchell, for letting us use her restaurant. Jennie always goes above and beyond on helping our community. I want to thank everyone who donated things and to all the people who made and brought food. I also want to thank Lynn Martin. She told me she’s been the Alumni Associaiton president for 17 years. Bravo, my dear friend. The band, Gordon and Glenn, are just wonderful and to all who came to jam with them.

One of my late discoveries in life, unfortunately, is delicata squash. It’s by far my favorite squash. I roasted some in extra virgin olive oil and salt and pepper. I have added sauté mushrooms, burger, cheese in boats, much like zucchini or spaghetti squash. Preheat your oven to 375 degrees. While that’s heating up, slice your delicata lengthwise. I did two that way. Take out the seeds on all of them and slice one of the two halves into half-moons. I bought three delicata … these aren’t as big as some squash. I made enough so I can take for my lunch this week. I want everyone to know this is gluten-free and healthy.

The grocery list: Delicata, one pound of fresh burger, one small package of mushrooms, EVO, salt and pepper, and spices (garlic, onion salt whatever you have). Saute your mushrooms in a tablespoon of EVO. I like mine cooked well, then I add and brown my beef. I cooked my delicata first in the oven for about 40 minutes. I took them out and added my cooked beef mixture, sprinkle on some mozzarella and cook for about 10 more minutes.

Wow … so delicious. I like this type of squash because there’s no peeling and you can eat the skin. I hope you all enjoy.

Countdown to Italy … eight more days. Things are getting real. I’m hoping to bring back some new fresh ideas.

Enjoy your week and be kind. It’s free.