Monday, July 23, 2018

Not so tiny bubbles

During one of our recent rain storms, during which some big raindrops fell, I noticed these bubbles forming in a puddle in the road outside our kitchen window. I thought they were interesting, so I went to get the camera. As soon as I did that a car went by, through the puddle, and obliterated the bubbles. Fortunately, they formed again in a minute or two. Life is so exciting around here...

Plop, plop.

Ken and I have been thinking about how to deal with our current zucchini glut. He gave four more away to another neighbor yesterday. Today we plan to grate a couple of the squash and make zucchini fritters for lunch. I made a list of some other ways to eat zucchini that includes batter-fried, baked into a casserole with corn, stuffed, and broiled with garlic, spices, and cheese. The next few days will be like a zucchini-palooza.

11 comments:

  1. Hi Walt, if you and Ken are looking for more ideas re zucchini, Smitten Kitchen has some interesting ones - the burrata with lentils and basil vinaigrette sounds tasty (you could always substitute poached egg for the cheese) - hope the link works!

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  2. Courgette cakes.... chocolate is the best of them...

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  3. Not enough passing traffic I suppose to put them out for sale with an honesty system.

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  4. I have not made this rather odd recipe myself, but here it is: Danish Summer Zucchini Tacos
    Makes 6
    Zucchini Tortillas
    2 zucchini (4 cups grated)
    1 large egg
    ½ cup loosely packed grated parmesan cheese
    25 g / ¼ cup almond flour
    sea salt & pepper
    Danish summer salad
    4 cooked new potatoes
    1/2 cucumber
    4 radishes
    6 small tomatoes
    10 strawberries, pitted
    1 apple, cored
    4 stems dill
    4 stems parsley
    1 cup thick plain yogurt
    2 tbsp mayonaise (optional)
    1/2 lemon, juice
    sea salt & pepper
    For assembling
    6 crispy lettuce
    6 tbsp alfalfa sprouts
    Preheat the oven to 200°C and line a baking tray with baking paper.
    Grate the zucchini on the roughest side of a box grater. Place in a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml / ¼ cup of batter for each flatbread, place on the baking paper and use the palm of your hand to shape them into flat discs. Bake in the oven for about 20 minutes until golden and firm.
    Cut potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and transfer to a mixing bowl. Finely chop dill and parsley. In another bowl stir together dill, parsley, yogurt, mayonaise, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently combine so all ingredients are covered in the herby yogurt mixture.
    When the zucchini tacos/tortillas have cooled slightly, place a lettuce in each and 2 spoonfuls of summer salad and top with sprouts. Serve immediately.

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  5. Zucchini palooza— ha!
    I just had a recipe in my FB feed for lemon zucchini bread/loaf cake. Looked fab.

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  6. One of the pleasures of summer is the prolific zucchini plant.
    An associated pleasure is murdering the plant with a whack from a hoe when you decide you have enough.

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    Replies
    1. LOL. I am imagining you sneaking up on that poor, unsuspecting plant, and WHAM.

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    2. Emm, that's exactly how it works.

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  7. pity you and ken don't work any more...you could take the zukes into the office. my spouse's cuke plant is overflowing with flowers, each of which will turn into a cuke. we both rid ourselves of the extras at our respective offices and at our local food bank.

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  8. Hahaha, enjoy your exciting life! I envy you for that quite often ;)

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  9. mccork, thanks! I think I've seen that site many years ago. I appreciate the link; those recipes look interesting.

    tim, chocolate and zucchini... that reminds me of something.

    andrew, probably not enough interest. There's a lot of zucchini around!

    thickethouse, thanks. That's a lot of ingredients!

    judy, I make a few zucchini breads/cakes per year. They freeze well, too!

    chris, hehe. I'm not at that point. Yet.

    anne marie, the pros (of not working any more) outweigh the cons. ;)

    elgee, we can even watch the grass grow!

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