I am reposting this as it got lost in the shuffle a week ago The garden is really starting to put out the produce now, peas are almost done, but the Zucchini are practically exploding. Now comes the fun part, not the eating [that’s a given] but the experimental cooking part. The challenge…. How to use all the excess garden bounty, without an armed revolt by your family. Sadly, I am from the school of cooking, whose motto is “what? So it sucks, eat it anyway” No one in the family ever criticizes a meal out loud. That is because we have a hard and fast rule that he [or she] who criticizes a meal is the next to cook. So silence prevails, but there are a lot of looks heavy with meaning. They range with the kicked puppy look that says “ oh how could you do this to your loved ones” to the chillingly appraising looks that say “if I kill her now and bury her IN the garden, will I get away with it, and will the tomatoes come in next year” The trick is to provide variety, no one wants to eat the same meal 30 days in a row,[ one of my dad’s tricks], his motto was “eat it or wear it” so every cookbook, magazine with recipes, and web site with endless recipes is perused searching, ever searching to find new ways to use [for example] zucchini. The other trick is to not slide into the realm of the bizarre, those old enough to remember the old Kraft TV hour shows with the commercial breaks that gave utterly hilarious recipes using Kraft products knows what I am talking about. Miracle whip, marshmallows, and cheese whiz were frequently used together [shudder] so when a recipe suggests you use bananas and pickled artichoke hearts in the same dish, perhaps it is time to step away from the kitchen. That being said, I am off to bake a zucchini chocolate cake, because I have found that being basically taste neutral you can put that stuff in practically anything. If I disappear, I suggest you look in the garden.
Posted on: Thu, 18 Jul 2013 14:11:41 +0000
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