Traveling Palate

My mom:
Who wants to read about someone who gets to the airport two hours ahead, stands in line, and makes it to the plane on time?  Maybe me!...Just once I would like to be that person.

Instead, it is a mad rush to park, trying to park as close as possible to the main floor elevator level. Hmm, let me see....what number is that?...4? - Oh no, no parking on 4! None on 5? What's left?  The last floor..the roof...ha, ha!  The girls and I jerk our bags from the trunk of the car and hit the ground running...my hands are full and believe it or not, I am still trying to stuff one more item in the case as I roll along!  Struggling to juggle luggage, purses, computer cases as we race along...pulling down skirts, pulling up tops, I'm suddenly hit with a thought; " I forgot to wear socks!"  I grimace as the words roll through my head, "Security! security! I hate to take my shoes off!"

Once in the airport, we ride the escalator stairs to reach the second floor only to see a long, long,line..."No, no, please don't let that line be ours, spilling out of the roped maze into the seating lobby!"  We walk quickly past and then stop to ask, only to be told to go back to the last. " Rats! Guess it was ours, just our luck!".  Standing in line, we pray, "Go fast!!!!"

Whitney (me)- I had a feeling that we needed to be at the airport early. I still remember the time when my mom and I had to run barefoot with our shoes dangling in our arms through the airport until we reached the inside of our plane. We had not even had a second to spare to put our shoes on after security. We sighed in relief and exhaustion as we MADE IT to the plane! ha ha. I don't want to go through that again. That will be our famous last words!

Back to you (mom):
I haven't had my caffine today, no stanima to stand in line or consider my dilema of needing to board in 15 minutes.  No way that I'm going to even be at the front of the line in 15 minutes, much less boarding. What is that?  A PJ's coffeehouse?  I leave my luggage with Leslie and powerwalk to get my caffine fix. I'm just grabbing sugar packets when Leslie yells, "Mom, we're in the wrong line!" My heart drops. I feel sick.. "Oh brother!" I can only pray that the next line is miraculously shorter as we speed walk, whizzing past people, headed to what feels like the end of the earth!  Finally, as we reach the line, we breathe a sigh of relief, only a few people in line.  God is so good!  But, wait!  What does that sign say?  There must be some mistake!  No liquids !  I can't take my coffee...that I just bought, haven't even tasted!  The guy at the desk tries to be kind saying, "Just drink fast..maybe you can at least have a few sips before you have to go through security."  I take a gulp of .hot liquid...no sugar, no cream ..despairingly, I let the paper cup slip through my fingers into the dark chasm of the nearby trash can.

We board. We leave. We arrive.  Here we are at the hotel in Philadelphia, starving, ready for lunch.  Staring out of the window of our hotel, I cannot believe my eyes.  I see a sign that says Reading Terminal Market, just a stone's throw away from our hotel.  From my research, this is the place to go, and I already have my list of places to hit...Somewhat overwhelmed, Whitney, Leslie, and I stand in the opening of the market..There are food signs everywhere;.what will it be? Dessert first at Bassett's, known for the best ice-cream, or Oprah's recommended mac 'n cheese at Delilah's.  Already I feel at home, comfort food.....Southern food.... cornbread and collard greens.

What will we choose?  What other great food discoveries will we make?  Tune in again to read the next saga of our trip and our reviews of the food finds at Philadelphia's Reading Terminal Market.

Plenty of Southern food here, especially with gardens overflowing with vegetables such as squash and cucumbers. Here is one more creative recipe using common summer vegetables.

Roasted Squash Dip with Baked Pita Chips

White Squash:

2 medium sized white squash

1 – 2 Tbsp. olive oil

Yellow squash:

4 small yellow squash, sliced

1 – 2 Tbsp. olive oil

Pinch salt & pepper

Filling:

1 clove garlic, grated

2 Tbsp. finely diced onion

1 Tbsp. olive oil

4 oz. cream cheese

¼ cup mayo

¼ tsp. Worcestershire sauce

¼ tsp. lemon juice

3 Tbsp. grated parmesan cheese

¼ cup grated Gouda cheese

Pinch cayenne pepper

2 Tbsp. Italian Panko crumbs

Preheat oven to 350 degrees. 

Place the two white squash bottom side up on a baking sheet and brush olive oil over it. Bake for 30-35 minutes.  After baking, let cool slightly then using a sharp paring knife, cut a circle “lid” halfway down through the squash.  Remove lid then spoon out the seeds from inside of the squash. Set aside.

*Can be done ahead of time and refrigerated until the next day.

Toss yellow squash slices with 1 – 2 tablespoons olive oil on baking sheet. Sprinkle with salt and pepper.  Bake for 15 minutes or until soft enough to mash. 
Meanwhile saute’ diced onions and grated garlic in olive oil. 
In medium mixing bowl, combine softened cream cheese and mayo.  Add sautéed onions and garlic.  Then, stir in the parmesan cheese, grated Gouda cheese, Worcestershire sauce, lemon juice, and pinch of cayenne pepper.  Lastly incooperate the roasted mashed squash into the cheese mixture.  Stuff the roasted white squash “bowls.”  Top with Italian Panko crumbs.  Place squash "lids" skin side down on the baking sheet. Bake for 20 minutes.  Serve with baked pita chips.