Returning home from a week’s vacation is always a bit disconcerting. To begin with, there are the myriad elements of travel and all its interesting, but occasionally unsettling features…Continue reading
Perhaps you have too much zucchini in your garden … or your friends keep pawning it off on you. If so, this is a place for new ideas to freshen up your late summer table for breakfast, lunch, or dinner.
This post combines the current week’s tasty zucchini frittata, zucchini favorites from the past few years, and a zucchini roundup I did in 2014. Just below the frittata recipe are more recent recipes, which are followed by the original post including zucchini goodness 2009-2014. I’ve got them all here together now just to make things easier for you and for me! Enjoy.
I definitely got my love of soup from my dad, an inveterate soup maker, who would have turned 111 this past weekend were he still fishing on earth instead of on that perfect heavenly lake chock full of bass:
above: my proud dad in the same fishing outfit he wore for all the years I can remember
Soup is probably my most loved food if you haven’t yet figured that out. Right after pizza. Well, perhaps this is a difficult thing to discern. I could eat soup every day and sometimes do. While I lust after pizza–any kind except pineapple–I don’t think I could eat it every day.
It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …
I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.
It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin. Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.
Food bloggers, too, are in recovery-from-election mode. Skip down to recipe if need be.
In our difficult, name-calling, post-election country, our American world appears divided–though not shattered–by fear, unhappiness, anger, and misunderstanding. (The entire world is divided not just by politics, but between those who have food and homes and those who don’t.) As we move toward our usually happy day of Thanksgiving, we feel left and right, liberal and conservative, blue and red, educated and unscholarly, open and closed, Fox and MSNBC, Rush Limbaugh and NPR… I don’t feel as if we are split as much by religion (though some might not agree) if only because I drank the “justice for all and freedom of religion” kool-aid and do not want to believe any government of mine would pit one religion against another. The issue of race is, it seems, more complicated. A mix of cultures and religions is who we’ve always been and always will be, though; it’s the beauty and at times the ugliness of the United States. Right now it’s ugly. The train left the station long ago about this being a Christian country. And, truthfully, while Dave and I remain firmly entrenched, working and worshiping within a progressive protestant Christian community, the majority of people we know don’t even worship. Anywhere. (Though worshipers are still largely and sadly divided by race.) The believing who go to mosque, synagogue, or church regularly are, more and more, the faithful fewer–perhaps under 25% of our population. How could religion be key here? Hmm. When I hear, “The evangelicals are back in power,” I can’t help but wonder. Continue reading
Her ’70s old school style was to take pot roast — yes, pot roast — cut it up and marinate it for a day or so– before grilling the pieces along with whatever vegetables hit her fancy. I seem to recall canned small potatoes. I’ll admit I liked this meal just fine. I couldn’t believe it was pot roast and neither could anyone else. It was just like steak. Well, nearly.
(June, 2017 addition: my MIL tells me the marinating was just overnight–not days and days!) Continue reading