Bricks on Holton House - and more of KY vacation

Mark Williams (of Williams Custom Art Builders) called to inform me that the masons were at the house ready to go with the bricks. He is the BEST builder ever - so thoughtful and kind.  He suggested if I wanted to do it, he was sure the masons would let me lay a brick myself!  That was an exciting prospect for me, so I typed up two Bible verses, signed and dated the sheet, and folded it and refolded it until the paper was the size to place in a tiny zip-top bag.  The masons placed the little bag into one of the holes in the brick; I explained it was Bible verses (which I then quoted for them) and they smiled a big smile as it went into the brick.  They showed me how to place a brick evenly and align it with the string going across.  Don't I have the most thoughtful and kind builder ever - and wasn't that a lovely thing for me to be able to do at Holton House?

I stopped by the house on the way home from church today to see how much brick they were able to lay by Saturday afternoon.   This is what greeted me today!

 Partially across the front......

 Around the entire east side ......

And across the entire back of the house!!!!!  They had also started (no photos, though) with the brick on the screened porch (on the west side).

Now for some additional photos of the week-end in KY last week ..... here is Mama Kitty enjoying a hug!  It looks like she is smiling!

This cat had a very gentle nature - sweet and loving.  If I did not already have a cat at home, I would have wanted to take her back with me.  

 A charming little pottery pitcher that is perched on the kitchen windowsill.

 The vibrant colored bottles lined up to catch the sun's rays.

A pottery bowl embracing the most delicious red cherries.  Every time we passed by that bowl, we popped another cherry in our mouths! (or at least I did) ....YUM.

Now for the squash recipe.  We indulged in a real bounty from the garden.  My favorite kind of food - vegetables and fruits - fresh, ripe, right from the garden.  This recipe utilized the summer squashes that were ripening outside the kitchen door.

Zucchini Bake with Feta and Thyme
(shared with me by my friend Cindy)

4 medium sized yellow or green summer squash or a mixture of colors, sliced lengthwise and then into 1/4 inch slices - about 8 cups of sliced squash
1 T Olive oil (or less depending upon the size of the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (less if you do not like thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta not tightly packed
2 T parmesan cheese grated
1 T lemon juice
salt and freshly ground black pepper to taste

Preheat oven to 375 degrees.  Wash and dry squash, then cut off both ends and discard the ends.  Cut squash lengthwise in half and then into half-moon slices about 1/4 inch thick.
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil and not let the garlic brown.)  Add squash slices and saute about four minutes, turning a few times.  Squash should be barely starting to soften up.

While the squash cooks, break eggs into a small bowl or glass measuring cup and beat until the yolks and whites are combined.  Stir in sour cream, feta, parmesan and lemon juice.

Spray a 2 quart casserole with non-stick spray or olive oil.  Layer half the squash in the dish, then season with salt and freshly ground black pepper.  Remember that feta is salty so it won't need a lot of salt.  Pour over half the egg-feta mixture and use the back of a spoon or spatula to spread it over the squash.  Repeat with another layer of squash and the rest of the feta egg mixture.

Bake at 375 degrees for 40 to 45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned.  Serve hot.

This will keep in the fridge for a day or two.  We ate the left-overs the next day for lunch after enjoying the freshly baked squash the night before for dinner.  WONDERFUL.

Enjoy your day.  Blessings!

Janet