Sunday afternoon, I killed a snake. Well, actually my lawnmower killed the snake, I was driving. I didn’t see it in the tall grass outside my chicken coop and I shudder when I think of how I walked through that grass many times. It was probably watching me. Anyway, while mowing I heard something catch and grind under the mower. I looked back to see if there was a stick that needed to be picked up. I didn’t see one. When I made the second pass, I heard it again, though it was not as loud.
It was after the lawnmower was safely stored in the barn and I was walking to the coop to collect eggs, that I found pieces of what must have been a pretty large snake. While repulsed, I felt no sorrow for the snake, as I believe the only good snake is a dead one.
For those of you that feel all creatures, even snakes, have the right to live, let me try to justify my lack of remorse. I have 43 hens and lately have only been finding about 18-22 eggs in the coop. That snake was cutting into my egg profits – any chicken rancher would agree the killing was justified.
Now I need to keep an eye out for the other snake, because I also believe that where there’s one chicken snake, you’ll find another!
I haven’t planted my squash seeds yet, but a friend brought me some yellow summer squash and zucchini. This week I have two simple and quick recipes to try.
Cajun Summer Vegetables
2 summer squash, sliced
2 zucchini, sliced
1-3/4 c. mushrooms, sliced
1/2 onion, sliced
1/2 red onion, sliced
1 c. cherry tomatoes
1/4 c. fresh carrots, sliced
1 tsp. Cajun seasoning
Place vegetables in a basket used for grilling and grill over medium heat for 8 minutes or until tender. Transfer to a large bowl. Sprinkle with Cajun seasoning and toss to coat.
Curried Squash Soup
2 summer squash, chopped
1 small onion, chopped
1 tsp. curry powder
Kosher salt and freshly ground black pepper, to taste
4 c. low-sodium chicken broth
3 Tbsp. olive oil
Heat oil over medium-high heat. Add squash, onion and curry powder. Season with salt and pepper. Cook until tender, about 8-10 minutes.
Add broth and bring to a boil. Reduce heat and simmer until very tender, about 20 minutes. Purée until smooth.
Serve soup warm or chilled, topped with sour cream, cracked pepper and cilantro sprigs.
