The days are progressively getting shorter and it is hard to believe summer is almost over.  Fall is just around the corner and I don’t want to think of what follows that.  Summer has passed by so quickly and I haven’t done much of anything.  Momma Said, “You snooze, you lose.”

It won’t be long before I have to cut back all the flowers and get the yard cleaned up.  I think I am going to save all the Black Eyed Susan seeds and plant them in the space we have in front of the office.  Just have one big patch of gold next year.  I think if I cover them with mulch they will come up next year and be beautiful.

For me, fall always signified everything going to sleep, everything seems to slow down.  It is chilly in the morning and evenings, with sunshine in between.  It is easier to get a good night sleep with the cooler evenings and get a break from all the humidity.  Gran always said when you hear the first cricket start to chirp it won’t be long before the weather turns.  It won’t be long before snow.

We can’t do anything about the weather anyway so what comes will come. Momma Said, “Be happy for every day you have no matter what the weather may be.”  Enjoy each day as if it is your last because it could be.

Fettuccine Chicken and Tomato Dinner

INGREDIENTS

16 oz fettuccine, uncooked

2 large chicken breast halves, skinless and boneless, diced

1 medium onion, chopped

4 zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)

4 yellow squash (same size as above)

2 cans diced tomatoes w/Italian seasoning, 15.5 oz

1 tsp dried Italian seasoning

1 Tbsp garlic, minced

1 tsp canola oil

1/4 c water

1 c grated Parmesan cheese

INSTRUCTIONS

1. Prepare fettuccine per directions, cooking until al dente. Drain and set aside.
2. Cook chicken on med/high heat in a non-stick skillet until done. Set aside until cool to the touch. Dice chicken into pieces.
3. Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end).
4. In that same large skillet over medium heat, sauté onion in canola oil. When almost translucent, add zucchini and water. Add chicken, yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettuccine and toss to blend. Sprinkle with Parmesan before serving.