#i also made garlic parm fries and they were so good

[babymorte]

i had spooky nugs for dinner because i am an adult

[sheerioswifties]

Favorite kind of cheese? Mine is shredded mozzarella 😋

Shredded mozzarella is AMAZING you have good taste! Okay so "favorites" are always hard for me bc I either have too many to choose (like favorite Taylor song? Yeah I can't) or it changes all the time. So currently here's my cheese rundown:

So for like snacking for just eating on its own. There is this brand from Australia called Old Crock and it's all good but their garlic&herb cheddar is SO. EPICALLY. GOOD. Hands down my favorite. But- I can't find it anywhere anymore!!! There was a brief period before covid where it was at almost every grocery store but now it's gone and I'm SO SAD I've even written the company twice. But that's definitely my favorite for snacking/charcuterie. Second choice is usually sharp white cheddar, and my favorite is from Kerrygold which is an Irish brand that makes dairy from grass-fed animals which is important with our diet stuff so we get their butter and also they make a cheese called Dubliner which is also really, really good especially as a melted/fondue cheese. Though both I've used on eggs and to snack on.

Otherwise, favorites depend on what use the cheese will be for. Brie for any melted cheese creation, there's a recipe I want to find; this local restaurant had cheese fries made with a brie, garlic & sage sauce and I've always wanted to figure that one out. Speaking if cheese fries that is one guilty pleasure which tbh it's been years but back in Chicago they have the cheese fries with the really melty yummy orangeish cheese that I know is not nutritionally the best so it's a treat but I do LOVE IT. Like the cheese fries from Portillo's or Steak N' Shake. Speaking of things I only find in Chicago I also love Greek food and I really love Saganaki which is an American-Greek creation but it's the one they light on fire and it's usually made with a specific cheese that's either goat or sometimes sheep and I want to find it and try making it someday. I used to be really picky and think things like feta were gross but now I love it like on gyros and Greek salads. I do still HATE bleu cheese and swiss cheese I cannot stand those and only *sometimes* gorgonzola.

Mozzarella with/in lots of pasta dishes is a must and very yummy for snacking; though I prefer parmesan for anything I need to actually melt cheese into and like to make homemade Alfredo. I also use parm a lot in eggs and on salads etc so many uses. For sandwiches I tend towards slices of Monterey or Colby jack slices if not regular medium cheddar. I will also snack away on cheddar but tend to like it sharper. Tillamook cheddar is good.

Anyways if anyone doubted my love of cheese I mean

[thisislizheather]

July Jiffs 2021

Yes, this monthly post should’ve been written on August 1st. Don’t be such a stickler, it’s not attractive. In any case, my apologies, it definitely will happen again. Here’s what went down in July!

You can find my favourite tweets of the month over here and here.

I ate the July-only-special Emmy cheeseburger dumplings from Mimi Cheng’s and they were incredible. I feel bad that you missed eating them.

Above Photo: Emmy Burger Dumplings (emmy cheeseburger dumplings in collaboration with Pizza Loves Emily/Emmy Squared, dry-aged beef, Grafton cheddar, crushed pretzels, caramelized onions, and Emmy Sauce. Pan-fried only. (8 pieces) $16.45

Nathan and I have been making homemade green iced tea every day and I think we might officially be better than you now…? Weird how that happened.

I finally found rain boots! I got them during the Nordstrom sale and I can’t wait to test them out. Those boots and this rain coat? Finally my life is figured out.

I wrote about the day trip I took to Connecticut.

Dying to see the movie about Celine Dion ‘Aline’ because it sounds insane.

I went to The Met to see the roof finally and what a time I had, I can’t wait to go again after October 29th when the fashion exhibit opens.

Above Photo: The Met rooftop, July 2021

Above Photo: The French decorative arts wing, The Met

Did you know that China imposed a cybercurfew barring those under 18 from playing games between 10pm and 8am? I kind of love it? I might not be allowed to have that opinion out loud, but here we are.

It’s summer so I’m making these tomato sandwiches semi-daily but I reeeally want to make this one with garlic aioli next.

I had the pizza at Spunto’s in the West Village and A+, will definitely go again.

I made crab cakes at home for the first time (with this dipping sauce) and I can’t believe how easy and incredible they were. Crab cakes > lobster, ANY day.

Ate the meatball parm at Scarr’s because I’m clearly crushing life and it was really good. I don’t think I’ve ever had a mind-blowing one, so the search continues.

Above Photo: Meatball parm at Scarr’s, NYC

I’ve been wanting a great club sandwich for months, so I went to Marks Off Madison and it was beyond satisfying. The bar area is perfect if you’re eating alone and the staff was stellar. Their Times review is so well deserved.

Above Photo: Club sandwich at Marks Off Madison, NYC

I used this Becca body highlighter (look it was $5 at Marshalls and we’re all depressed, leave me alone) to use at a wedding and did my legs look shiny? Not sure, I received approximately zero feedback on it but here’s the verdict: it’s a perfectly okay product. I think I just wanted to try something from Becca since they’re going out of business next month.

I also tried and already returned the lip plumper from Grande Cosmetics, which was a disappointment. Lip plumpers never work, when will I learn. Hot sauce lips might just truly be the only answer to temporary plumpness.

As a Canadian, I hope you’re aware of Mathew Evans and Henry Woodward because you should be. CAN’T believe I didn’t know about them until now. Where the hell was the Heritage Moment for them?!

I made a strawberry crumble coffee cake and it was too, too good, it’s such a perfect recipe if you have an abundance of strawberries and you’re sick of making jam. Adding sour cream made it moist as hell and I have to remember this for future coffee cakes.

Above Photo: Strawberry crumble coffee cake

It’s insane that it took me three decades to finally try caviar, but I did and now I want it by the boatload. I was gonna ask why no one told me, but everyone, everywhere has always been vocal about its greatness, so I’ll close my mouth.

I had to get an Indian wedding suit tailored, so I went to India Sari Palace in Jackson Heights and I can’t recommend it enough. Never had something tailored so perfectly. (I’ll never forgot Mindy Kaling saying years ago how rich people don’t buy better clothes, they just have all of their clothing tailored to their bodies so everything just looks better on them.)

I made this lemon butter ricotta zucchini pasta and it was summer in a bowl. I charred and added fresh corn as well and that sent it straight through the goddamn roof.

I’ll always look at the trivia page on IMDB of any movie I watch, so I can’t believe I didn’t know most of these Back To The Future details.

I bought this Zara dress for one of the weddings I went to and I can’t believe how much I loved it.

Above Photo: The Zara dress

I visited the new Dominique Ansel Workshop and I hate to say it, but it’s wildly overhyped. Maybe I’m wrong, but isn’t the chocolate in a chocolate croissant supposed to be a little melted and not hard as a rock? And the tomato tart tatine was weirdly underdone, too. What’s going on?

I made these eggless chocolate chip cookies that were wonderful.

In failure news this month, I optimistically tried to start a wardrobe challenge but brutally flopped on following through with it so I will attempt it again soon!

Incase you care, August is the only month you can apply for SNL tickets so get on that, if you so desire.

I maintain that this is the best moment from any of the Paranormal Activity movies, it still gives me chills.

Look, I’m a simple person. Sometimes you just want some Dippin’ Dots without trekking to an amusement park.

Above Photo: Dippin’ Dots in Flatiron, NYC

The Enbridge Ride to Conquer Cancer benefiting benefiting Princess Margaret Cancer Centre is a two-day, 200-kilometre cycling journey through the Canadian countryside on August 28/29, 2021 - support my good friend Greg who’s apart of it over here!

Things that I’ve been rewatching:

Desperate Housewives and I have zero idea why, it’s an objectively bad show. I grow to hate each character more and more as each season passes by, what am I doing and why can’t I stop.

Old Shrill episodes because I’m so, so sad it’s over forever.

New things I’ve watched:

I’m still in awe of how good this second season of Dave has been and I can’t wait for the season finale next week.

The movie Mystic Pizza - what a party! I mean one viewing is enough, but a pretty good movie.

I finally watched the movie Soul and it was (of course) really good, but my brother was right, it really felt like it was just missing one thing. I can’t explain it, but it was maybe one element away from being a perfect movie.

I tried the croissant soft serve from Supermoon Bakehouse and they’re truly doing the lord’s work over there. Just unreal. They’re only open Fri/Sat/Sun, but their offerings are above and beyond a regular old bakery.

Above Photo: Croissant soft serve at Supermoon Bakehouse, NYC

Some things I’m looking forward to this month: I’ve never even heard of a buckle but now I must make one, I’ll continue to mark things off of my summer list, I’d like to get in at least one more pool, I can’t wait to take a little drive for another mini-trip, and I think I’ll try to spend my remaining summer days tanning on my roof. Oh and of course I need to start plans for October. It’s going to be more fun than ever before, stay tuned.

If you have any interest in reading what went on in June, come on over here.

[allwayshungry]

A Little Eggplant Parm | Alison Roman (Serves 2)

The first time I made it (this week lol), I texted several friends that I had “just made one of the more delicious things I’ve ever made in my life,” a text I send maybe once a year, if that. Anyway, no the eggplant does *not* need to be salted, no we *will not be frying* the eggplant. Yes, it does basically taste like eggplant parmesan but lighter, fresher, tangier, crunchier. If you don’t care for capers, you can skip them, just know you are, in fact, missing out.

PLEASE NOTE: Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or just pop it in the fridge to eat over pasta later in the week.

Ingredients

1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick

½ cup olive oil, divided

Kosher salt, freshly ground black pepper 

1 small onion (yellow, white, or red), thinly sliced

4 garlic cloves, thinly sliced

Crushed red pepper flakes (optional) 

4 anchovy fillets (optional) 

1 28 oz. can whole San Marzano tomatoes, crushed 

¾ cup panko bread crumbs

⅓ cup (about) grated parmesan 

8 oz. mozzarella cheese, thinly sliced

 2–3 tablespoons capers, coarsely chopped

⅓ cup coarsely chopped parsley, divided

Directions

1. Roast the eggplant. Preheat oven to 450°. Drizzle eggplant with about half the olive oil and season with salt and pepper and roast, turning eggplant halfway through (I use tongs or a fork), until it’s as tender as custard and both sides are as brown as if they were fried (they weren’t), 25–30 minutes.

A lot of the flavor in this dish will come from the eggplant being very very browned, so please don’t be scared to “take it there” so to speak. Please take it there. Take it very there.

2. While that happens, make the sauce. Heat two tablespoons of olive oil in a medium pot over medium-high heat. Add onion and garlic, season with salt and pepper. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions. Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot (I like to keep the tomatoes on the chunkier side for more texture in the finished dish). Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid).

Once it tastes very good and feels nicely thickened, remove from heat. Set half aside and freeze or refrigerate the rest.

3. The last and final annoying thing to do here is to toast the bread crumbs (less annoying than frying though, right?). Heat the remaining 2 tablespoons olive oil in a small to medium skillet over medium heat. Add the bread crumbs and season with salt and pepper. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of your morning toast, 5–7 minutes. Remove from heat.

4. Okay, it’s time to assemble this thing! How thrilling. There’s not a ton of technique here, but here’s how I do it to most closely mimic the classique eggplant parm.

Spoon about half of the tomato sauce on the bottom of a 1 qt. baking dish or 6” skillet (both hold about 4 cups volume, that’s the size you want. Doesn’t matter the shape, as long as its heatproof).

Top with half the eggplant (a little overlap is fine, so are gaps- don’t fuss!). Top with half the parmesan, parsley, capers, and oregano. Scatter half the bread crumbs in a nice even layer on top of all that, followed by half the mozzarella. Repeat this, ending with the mozzarella. Add a little more parmesan if you feel like it, maybe some black pepper.

I feel that this is truly perfect as-is, but if you love anchovies as much as my friend Chris, you can use more to layer in (I’d add a few fillets with the capers/herbs).

5. Now, bake it. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some more parsley if you’ve got it stuck to your cutting board, and let it cool ever so slightly before eating. I like to just serve it by scooping with a spoon-- it’s not really meant to be sliced.

Things to Know

f you’d like to serve 4 people or are eager for leftovers, you can easily double this (you would then use all of the sauce and just bake it in a 2-quart vessel).

This is ideal eaten out of the oven, but it’s also really great as leftovers (cold, room temperature, or reheated in a 400° oven till bubbling again, 25–30 minutes).

Every component can be made ahead 2–3 days in advance. Keep everything except the bread crumbs (store those at room temp) wrapped and refrigerated until you’re ready to assemble and bake.

You can assemble in advance by a few hours, but I wouldn’t since it’s so quick.

The only thing this needs is an acidic salad with lots of shallot or garlic in the dressing. I would go for iceberg and pickled shallots, maybe some olives. But something mustard-y with some raw grated garlic would also be fun.

[thehungrykat1]

The Island Outdoor Bistro at The Palace Opens Its Doors Once Again

The country’s premiere lifestyle and entertainment complex, The Palace Manila, is once again opening its doors to the public with the long-awaited launch of The Island Outdoor Bistro. Formerly known as The Palace Pool Club, whose grand opening I still remember attending way back in 2015 (Read: It’s Always Summer at The Palace Pool Club), The Island has been transformed into a refreshing al-fresco dining restaurant to adjust to the restrictions during these pandemic times.

The Island Outdoor Bistro made a quiet opening last January 14, 2021 and its loyal fans are now once again coming back to enjoy its young and energetic vibe. You can find The Island at The Palace Manila complex in Uptown Bonifacio, right beside the Uptown Mall on 9th Avenue corner 32nd Street. It is one of the country’s biggest outdoor restaurants and is now open daily for dinner and nigtcaps from 5:00pm to 12:00mn.

Health and safety measures are strictly enforced right at the entrance. Everyone has to wear their face mask and face shield while walking around the premises. Guests also need to fill up a health declaration form using the QR code, while temperature checks are also done to ensure everyone’s safety and compliance.

The Island will be operating at a limited capacity in line with IATF and Taguig Safe City Guidelines, so reservations are highly recommended. My husband and I made a reservation for dinner last Friday, so we simply gave our names at the reception and made our way to our table. Walk-ins are allowed as long as there are tables still available after reservations.

Patrons can expect a light and fun atmosphere at the new and improved The Island Outdoor Bistro. You can still feel the vibe of the Palace Pool Club, but with a more subdued and relaxed ambiance. There is live music played by the house DJs, but guests are not allowed to dance and mingle like before. Swimming is also not allowed now.

Patrons will enjoy dining with friends and family in this very colorful and huge outdoor establishment. No need to worry about the rain because the place is fully covered from the sun and the rain clouds.

There are several dining areas to choose from at The Palace Outdoor Bistro, each with its own quaint charms. Despite the number of guests, the tables are spaced very well, with physical distancing strictly followed.

We also found a couple of private rooms at The Island for small groups who want to enjoy a more secluded dining experience. There is no minimum spend required for these rooms so anyone can freely use them if they wish.

There are several Sanitation Stations located all around the establishment where guests can wipe their hands with tissue and alcohol. All of these safety measures made us feel very comfortable and secure during our dinner.

The all-new Island boasts of a food menu that contains all of the crowd favorites at The Palace Manila complex like the Wagyu Burger, BBQ Chicken Salad, Truffle and Honey Pizza, Yes Please’s Garlic Steak Rice, Tamarind Glazed Salmon, and many more.

The last place we visited at this complex with our friends was B.A.D. Late Night Breakfast Bar, just a few weeks before it was forced to close as the pandemic started, so we were really excited to be back and see how the place looked now. We really love the fun vibe and feel of The Island Outdoor Bistro, it’s as if you are dining at a beach resort.

You can check their Digital Menu using the QR code found on each table. Make sure you have your QR readers ready since it is a must nowadays. There are also markers on each table to show how far apart diners should be seated. Your face masks can also be stored inside the pouches provided.

We started by getting some cocktails. Based on IATF guidelines, cocktails and alcohol beverages can only be ordered together with food items. There is also a limit of two glasses of cocktails, wines, or beers per person so this has to be enforced. It may not be like how we did it before, but those are the rules we have to follow to keep this pandemic in check. My husband got Maverick (P400), the perfect wingman which has a strong mix of whisky, elderflower liquor, Sauvignon Blanc, and Amaro.

I had a glass of Forever a Bridesmaid (P320) which is a tiki-inspired silky sour gin cocktail made with a sweet side. I do love gin so I made sure to order the cocktails that came with as much gin as possible.

Make sure to order wisely since you can only have two glasses! My next order was Darla’s Fizz (P320), a creamy concoction made with gin, strawberry, soy milk, and egg white. Then Dexter asked for Legends of the Hidden Temple (P320) which is a Yes, Please classic. This comes with a mix of bourbon, green mango, tamarind, and lime as a twist to the classic whisky sour.

Of course, our cocktails were paired with some of our favorite appetizers like the Umami Truffle Fries (P350). This generous serving of potato fries was doused in truffle parmesan sauce, aonori, and bonito flakes.

You can also get the Classic Nachos (P240) for your table with its beef and bean chili, house cheese sauce, salsa, garlic crema, and cilantro.

I do recommend ordering the Carne Asada Tacos (P350) which comes with spiced beef belly, pickled chili, salsa, and garlic crema placed on a bed of soft flour tortilla. This was a very meaty and flavorful tacos that goes well with all of the cocktails we ordered.

There is a good selection of main dishes to choose from at The Island Outdoor Bistro. Pasta lovers can go for the Chicken Parm Pasta Melt (P390) with its silky spaghetti topped with arrabiatta sauce, fresh mozzarella, and basil.

Burger aficionados should try the Wagyu Cheeseburger (P495) which comes with an Australian wagyu patty, onions, lettuce, and tomatoes on a brioche bun. This is served with a side of french fries.

I am a certified steak lover so my easy choice was the Yes, Please Garlic Steak Rice (P500). This specialty from the still-closed establishment comes with a U.S. Angus flat iron steak topped with fried egg, corn, and soy on a bed of Japanese rice.

The steak rice is what makes this dish so special. It is a bit similar to Pepper Lunch but with a more smoky and garlicky flavor. The beef was served medium, just as I requested. Mix the fried egg on top and everything goes so well together. It is absolutely delicious. This is what comfort food is all about!

During another trip to The Island Outdoor Bistro (yes, we went back just a few days after), I ordered the Flat Iron Steak (P690) instead which comes with a bigger portion (180 grams) of U.S. Angus steak. This is served with your choice of two sides. I chose the steak rice plus creamed spinach and corn, but you can also request for fries, mashed potato, buttered corn, or garlic bokchoy as your sides.

Do you know why we went back to The Island right away? We heard about their new promotion during weekdays (Monday to Thursday) where diners can get a free cocktail with every main dish they order. You can choose from Daiquiri, Margarita, or Gimlet to go with your main course. Now that is more than enough reason to keep coming back to The Island. So make your reservations now and enjoy the Island Life once again.

The Island Outdoor Bistro

9th Avenue corner 32nd Street, Uptown Bonifacio, Taguig

(0917) 689-8888 / (0917) 680-8888

www.thepalacemanila.com/the-island

www.facebook.com/TheIslandPH

[lovemesomesurveys]

What is the closest book to you? Forgiving What You Can’t Forget by Lysa TerKeurst. 

Are you reading it or someone else? I'm reading it. It’s the book for the Bible study I’m currently doing.

What is the most expensive thing you own that plays music? My MacBook.

Do you have any siblings? If so, what are their names? I have two brothers. Ever wear colored contacts? No, I've never worn any kind of contacts.

What color is your hair? Naturally, it’s dark brown, but I’ve been dyeing it red the past 6 years.

What kind of shoes do you have on? I'm not wearing any shoes.

Do you like watermelons more or cherries? Watermelon. 

Do you like it when it rains? “I’m only happy when it rains, I’m only happy when it’s complicated.” Anyway, yes, I love when it rains. 

What was the last thing you bought? My brother’s birthday gift and something for me.

Do you get cold easily? No, I get hot easily.

Do you have a job? Nope.

Do you own a dictionary? No. I just use Google if I need to look up a word.

Do you like to mow the yard? I’ve never done it. I don’t have any interest in doing it. It would be hard for me to do as well.

Besides your mouth, where is your favorite spot to get kissed? Neck.

Who was the last person you ate with? My mom.

Did you take a nap at all today? No, it’s only 12:45AM. I took a nap yesterday, though.

Who was the last member of the opposite sex you laid in a bed with? No one.

What color is your father’s car? Green.

Where’s the last place you wore a hoodie to? To my doctor’s office.

Are your nails painted any special color? They’re not painted at all. I haven’t painted them in years.

Give us your plans for the next three hours? Right now I’m doing surveys and listening to ASMR. In about an hour or so I’ll probably make my usual nightly bowl of ramen and catch up on some YouTube videos while I eat. Then I’ll go back to surveys and ASMR.

Can you live a day without TV? Yeah, easily.

Have you ever had a best friend who was of the opposite sex? Yes, a few.

Do you prefer broccoli or asparagus? Broccoli all the way. I don’t like asparagus.

Do you have any complaints about your life? “Hey, wait, I got a new complaint.”  

Where was the last place you stayed over? A hotel last year.

Skim, 1%, 2%, or whole milk? None of those, I use vanilla almond or soy milk. Lately, I’ve been really into the Almond Breeze vanilla milk that has a hint of honey in it.

Are you reading any books right now? Yeah, I’m reading two: “Autumn’s Game” by Mary Stone and “Forgiving What You Can’t Forget” by Lysa TerKeurst. 

Now what are you listening to? I’m still listening to ASMR.

Do you have any bug bites? Nope.

Do you have any flowers in your room? No.

Do you know anyone that owns horses? No.

When was the last time you used one of those temporary public toilets? Are you referring to a porta potty? Never.

Do you live anywhere with any interesting landmarks? Not in my city particularly, but yeah my state has a lot.

When you were little, did you ever go to feed the ducks? Yes. When I got older I learned you shouldn’t do that, though.

When was the last time you visited the zoo? Did you get to feed any of the animals? About 5 years ago, I think. I got to feed a giraffe, which was awesome.

Would you ever want to own one of those little teacup pigs? No.

Do you like the taste of champagne, or do you think it’s a bit overrated? I didn’t care for it.

Given the chance, would you take a trip into outer space? Nooo. Just the idea of outer space creeps me out. I can’t even look at pictures. 

Have you seen any of the seven wonders of the world in person? No, sadly. 

Do people ever try and start poke wars with you on Facebook? That hasn’t been a thing in over a decade. 

What’s a restaurant that you won’t ever eat at again? This Mongolian BBQ place I used to love just because I can’t eat spicy food anymore. :( 

Did you have your morning coffee this morning? Or do you not like coffee? I haven’t gone to bed, yet, but I absolutely will have my coffee after I get up later. That’s a given.

Do you ever let scary movies get to you, and end up scaring yourself? Nah, not anymore. I love ‘em.

Is there someone you know that is absolutely repulsive? No.

Are you tired from last night? I’m always tired. 

Do you have over 400 songs on your iPod? Are all of your songs good? I definitely had more than 400 songs on my iPod. I couldn’t tell you the exact amount cause it’s been stored away and unused since like 2012, but yeah. Well yeah, they were all good to me hence why I had them on there.

Do you eat randomly, just whenever the hell you want? Yeah.

Did you have trouble getting up this morning? Like I said, I haven’t gone to bed yet. However, I always have a hard time getting up so I could just say yes to this question now. 

What’s a few things that automatically make you go, “Awwwe”? My doggo just existing, basically. haha. Do you have soft hands? Do you like holding hands? My hands could use some moisturizer. And yes, but I get self-conscious because my hands get clammy a lot.

Have you ever burnt a food, and make the whole house smell gross? Yeah. Why does burnt popcorn smell so awful? You wouldn’t think something like that would have such a strong, gross smell. I know I’ve had that happen with some other microwave food, too.

If so, what was the food you burnt while cooking? ^^^

Wouldn’t it be awesome if you had your own personal jet pack? This reminds me of a random dream a friend of mine had several years ago (that I still remember for some reason) where she said I had a jet pack and used that to get around instead of my wheelchair, lol. Suuuuper random, but apparently it stuck with me all this time.

What’s your opinion on perfumes that are REALLY expensive? Do you like them? I mean, there’s some really nice smelling expensive ones for sure, but I just couldn’t bring myself to spend a ton of money on something like a perfume. Everyone has their thing and that’s fine, but that wasn’t one of mine. Name a thing that melts in your mouth that you love: Walkers shortbread cookies do when I dip them in my coffee. They’re so good. Do you like roasting marshmallows? Can you toast one perfectly? I do, but I haven’t had much experience doing so. 

Have you ever burnt your tongue like REALLY bad? If so, what on? Yeah, with really hot coffee, really hot cheese on pizza, ramen that wasn’t cooled down enough, Pizza Rolls, Hot Pockets... 

Do you like having random power naps now and then? I wouldn’t say I like them, but sometimes sleep just wins and I give into them.  I just always feel groggy and more tired after a nap. 

Is your hair soft? Do you ever brush it at work or school? Yeah. I used to carry a travel brush in my bag when I was in school and used it sometimes if needed.

What do you think about lip gloss? Do you ever wear lip gloss? I like how it looks, especially a tinted one, but I didn’t wear it often. It’s been a long time since I’ve worn lip gloss.

Are you currently worried about your parents finding out about something? No.

Don’t you hate it when your drink is too hot to drink? I want my coffee to be really hot, but yeah I get impatient ha.

What’s the coolest thing you’ve ever made in a metal/wood work class? I made a simple doll house. It was super basic, but still.  

Do you like concerts? If so, do you like being in the mosh pit? Yesss. Concerts have such a cool energy and vibe. I love singing (shouting) along to the songs and just having a good time. It’s been over a decade since my last concert. :( And no, I never went in a mosh pit. That would not be my idea of a good time at all. I imagine getting claustrophobic, overheated, and hit and shoved. 

Do you like a lot of dairy products? What’s one of your favorites? I love cheese. I’m lactose intolerant, but thankfully cheese doesn’t seem to bother me. I’ve actually read a lot of people who are lactose intolerant can handle cheese. 

Have you ever “liked” two guy best friends at the same time? Yes.

Who can you trust more secrets with, a best guy friend or a best girl friend? It wouldn’t matter what gender they were.

Where are the best cinnamon buns made? Do you love cinnamon buns? Cinnabon from my experience. Mmm, that sounds so good right now.

Have you ever had a REALLY bad rug burn? Did someone drag you? No. Those look and sound so painful, ow.

Do you think pasta and salad go good together? What’s your favorite in mind? Spaghetti and salad do. I love mixing them together. I eat my spaghetti with ranch anyway, so it doesn’t bother me.

Do you like going go-karting in the summer? Do you floor it when driving? I’ve never been.

Did you like eating Happy Meals at Mcdonald's as a kid? Yeah. I remember how exciting it was to be able to get McDonald’s, haha. And if you were the kid who got to have McDonald’s for lunch at school, you were so envied.

You can go to any restaurant; what restaurant, and what do you order? Wingstop. I’d order my usual, boneless garlic parm and lemon pepper wings, fries with extra parm seasoning, and a couple sides of ranch.

Have you ever sat on the computer for more than 4 hours? Uh, countless times. Even longer than that.

Do you ever go on youtube and browse and look for new songs? No, I don’t use YouTube for that.

Do you have a brother who is quite the video game fanatic? He’s not a video game fanatic, but he has some favorites.  Are you a video game lover? Whats your all time favorite video game? I wouldn’t say that, but there are those I like. Mario Bros anything, really. I was into this series called Life is Strange and Life is Strange 2 a few years ago. I’ve also been playing Animal Crossing: New Horizons on the Switch for the past year.

When your cat stares at you, do you stare back? I don’t have a cat, but I do that to my dog sometimes.

What grandparents are better, the ones on your mom's or dad's side? I was closer to my maternal grandparents, who sadly have both passed away, but I wouldn’t say either set of grandparents are better. I just had a different relationship with them. I have a good relationship with my paternal grandparents as well.

Do you like to have cake on your birthday? Which kind of cake in mind? Sometimes I’ll opt for cheesecake. 

What is your absolute ALL time favorite song at the moment? I don’t have a current particular favorite at the moment. I haven’t been listening to music lately.

Do you like drinking Mochas? (Hot Chocolate and Coffee together): I like white chocolate mochas. Peppermint white chocolate mochas, especially.

Do you ever get random headaches? If so, why do you think the reason is? Yeah. *shrug* It’s just one of those things that happen.

Have you ever seen your mom cry? Is it hard for you to see your mom cry? Yes, several times. Anytime I’ve seen her cry it just hurt my heart and made me really upset, too. 

Are you sick and tired, of being sick and tired? I really, really am.

What’s your favorite cereal? Did you ever eat the cereal Trix? All the sugary ones, basically. ha. And yes, I like Trix.  Are you allergic to anything REALLY weird? Do you know someone who is? I’m allergic to tangerines, which seems pretty random. Do you like Oreo cookies? Or are chocolate chip ones better…? I like both, but my favorite cookies are sugar and shortbread.

Are you a fan of spicy foods? What’s the spiciest food ever in your opinion? I used to be back when I could eat spicy foods. I was obSESSED. I can’t have it anymore, though. :(

[pdxfoodfan]

Wing Stop.

Gresham, OR. Burnside Rd.

I love wings and have always been thoroughly disappointed with Buffalo Wild Wings. Today we decided to try Wing Stop & it was absolutely delicious! It was everything I imagined it would be plus more. I will never set foot in BWW for wings again. Wing Stop made their wings and fries fresh. When it arrived it was hot!!

We got the 15 piece meal for 2 for $21.45. It comes with boneless or bone-in wings, your choice of 2 flavors, fries or veggie sticks, and 2 20oz drinks. GOOD DEAL! We chose the Garlic Parmesan & Cajun flavors both boneless! The Garlic Parm wings were so flavorful, hot, crispy and not over salted! Absolutely satisfying! The Cajun ones had the perfect kick to them and the flavor was great! I was also impressed by the fries! They had a flavor that I couldn't pinpoint but it made me keep going back for more.

I can't wait to go back again and try different flavors and other menu items!! YUM!

[nommybites]

Went to the BEACH yesterday except this beach was made of carbs and I didn’t have to wear a swimsuit and it was actually Spiaggia. Sister Sarah (not a nun; is my literal sister) and I were fortunate enough to take advantage of our parents not using their Spiaggia gift card before they moved away. So, birthday dinner for us! 

Did you know that one can derive immense joy from artfully folded napkins? No swans here, just little wave-shaped napkin folds. Like we were really at the beach! Amazing stuff. That’s all I’ll say about the ambiance and decor because I am unqualified to keep going. 

However, I consider myself VERY qualified to talk about bread, having consumed it with much gusto and on many occasions. People, people, people -- this was life-changing bread. Two lil bb baguettes- rosemary and fennel, and SESAME AND LAVENDER, both served with whipped ricotta w/ honey, sea salt, and olive oil. I mean.... bye. I am still marveling at how someone thought to put lavender with sesame seeds but TG they did because it was honestly a revelation. And I don’t need to explain how good the ricotta situation was. Slay me. 

We went for two antipasti - first tonno vitellato (raw bluefin tuna with veal aioli, crispy capers, and SMOKED WAGYU POWDER). I looove me some fancy-ass surf and turf and that’s what this was, just that the turf was in the form of aioli and powder. The tuna sliced like butter and was melt in your mouth status. The second antipasto was lamb tartare with green garlic, creme fraiche, and olive oil crackers. There was a really unexpected and interesting acidity to this one that took me off guard at first, but ultimately provided some great balance -- and the super thin and crispy olive oil cracker was a bomb canvas for it all. 

~~~~~~~~~~~~~PASTA TIME~~~~~~~~~~~~~~~

Porcini chitarra with sweet corn, lobster mushrooms, and parm. Knock me over with a damn feather bc this shit was GOOD. It was the kind of bite where a bunch of flavors hit you not all at once, but in succession in a way that is just so immensely satisfying. First, the sweetness of the absurdly fragrant and juicy sweet corn, then the not-overwhelming nutty creaminess of the porcini pasta and then the little bright bite of the chive situation. One of the best pastas in history tbh.

Tajarin with octopus, tomato, bottarga, parsley. I’d like to run a phrase by you all: OCTOPUS BACON. They smoked octopus... and dried it up and fried it...... like bacon...... like I’m sorry, what? #OCTOPUSBACON This was octopus bolognese. Fishy bolognese. Salty, bottarga-y bolognese and it was p e r f e c t. 

---pasta time over :( ---

I am the worst and forgot to take a pic, but next was a lil cornish hen roulade with mortadella (made from said hen) and foie (also made from said hen). Served on white bean puree. Don’t need to say much more. It was tender and perfect and I kept eating it long after I was too full to function.

Speaking of which, they surprised us EACH with a birthday dessert. Deconstructed tiramisu for me, and ‘tutti frutti’ for the sister. Both fantastic but could only manage a couple bites because was on the verge of #illness. 

Moral of the story: I will allow Spiaggia to keep its Michelin star. 

[dashlung62-blog]

7 Salty-Crunchy Paleo or Keto Snacks That Aren’t Nuts, Taste-Tested and Reviewed

If you’ve ever gone looking for good snacks on a Paleo or keto diet, you know how frustrating it is to get “nuts!” as an answer over and over again. Not everyone can even eat nuts (allergies and autoimmune diets come to mind). Some people don’t like them; other people try to avoid them for the Omega-6 fats. And sometimes, you just…don’t want nuts.

So, with that in mind, take a look at 7 hand-picked snack choices, taste-tested and reviewed. None of these companies gave Paleo Leap or our taste tester anything for free. They don’t even know we’re writing about them and certainly didn’t influence the results. All the products were bought in normal stores at normal market prices and the reviews were completely uncompensated – this is just honest opinion, not sponsored.

About Paleo-ified junk food:

Different approaches to Paleo work for different people. Some people do best without any snack-y type foods in their diet: those foods just tempt them to overeat and crowd out the basic staples like meat and vegetables. If you’re one of those people, that’s totally fine! You know how to live your best life, and it doesn’t involve Paleo-ified plantain chips.

But not everyone is like that. For some people, the Paleo-ified treats actually help them stick to it for the long haul, which is the hardest and most important part. For example, say you have a wicked potato chip craving. Research actually shows a disinhibition effect, where if people think they’ve broken their diet a little bit, they’re more likely to say “what the heck” and go to town on junk, since they’ve already failed, so why not? For most people, if they give in and eat a bag of Lays, they’ll be much more vulnerable to giving up on Paleo completely. But if they can scratch the itch with some Paleo-ish sweet potato chips and stay feeling OK psychologically, they’re much more likely to get up the next day and keep up with healthy food. In the long run, that consistency is absolutely worth whatever technically suboptimal nutrition you’re getting from the sweet potato chips.

So, with that out of the way, on to the snacks!

1. Epic Pork Rinds – Sea Salt & Pepper flavor

What is it: Fried pork skin Ingredients: Fried pork skins, salt, black pepper, sea salt, onion powder, garlic powder

Nutrition

Keto-friendly! At 0 net carbs, you’re good to go with these.

Serving size: 0.5 ounces Protein: 8 grams Carbs: 0 grams Fat: 5 grams

Taste-tester’s notes:

Crunch: 10/10 – I felt like I was biting into a crunchy cloud and I loved it. Salt: 10/10 – although the pepper was a bit much. Taste Overall: 8/10

These had a nicely puffy crunch that I really enjoyed. The pork flavor was pleasant but not overwhelming, and there was a nice savory-sweetness as an underlying flavor. On the other hand, I wasn’t huge on the pepper part of the seasoning – the rinds seemed over-peppered to my taste. Pepper lovers will probably go nuts for these, though.

2. SeaSnax – original flavor

What is it: Crunchy sheets of dried seaweed

Ingredients: Seaweed, extra virgin olive oil, salt

Nutrition

Keto-friendly! Basically the only calories in these come from the olive oil. Out of 15 calories per serving, all 15 are from fat, so you’re good to go on macros.

Serving size: half a package Protein: 0.3 grams Carbs: 0 grams Fat: 2 grams Other notable nutrition facts: there’s a little bit of vitamin A and C in them. Seaweed is also full of other good stuff that you can read about here.

Taste-tester’s notes:

Crunch: 8/10 because I really liked the thin, rice-paper-y texture, but if you’re hankering for a tortilla chip kind of bite experience, this is not the snack for you. Salt: 7/10 Taste overall: 8/10

These were tasty! The flavor wasn’t super strong, but they had a nice, slightly salty, seafood-y taste. The rectangular shape made them a little hard to eat until I mastered the art of folding them in my hand, but after that I was fine. I was happy eating them straight from the package but I’d also be interested in making mini-wraps with them for an appetizer or party tray, maybe with some smoked salmon. They’re a great size for finger food.

3. Terra Plantain Chips – Sea Salt flavor

What is it: Fried plantains Ingredients: Green plantain, coconut oil, sea salt

Nutrition

Not keto-friendly. Plantains are way too high in carbs for the keto crowd, unfortunately.

Serving size: 1 ounce Protein:<1 gram Carbs:18 grams Fat: 8 grams Other notable nutrition facts: there’s also a bit of potassium in them.

Taste-tester’s notes

Crunch: 8/10 Salt: 6/10 – not salty enough! Taste overall: 6/10

These were quite sweet and a bit harder than typical tortilla chips, but not at all to the point of hurting my teeth. They had a pleasant, cracker-like crunch. They could have been a great replacement for chips or some similar snack food where you have a slightly sweet base carb with salt on top – but they weren’t salty enough! I like a good balance of salt and sweet, but these chips didn’t have enough salt to balance the sweetness of the plantains. I solved this by sprinkling more salt and a bit of lime juice on them to doctor them up; then they were delicious.

4. Parm Crisps – Black Sesame flavor

What is it: parmesan cheese baked into crispy little rounds Ingredients: Aged parmesan cheese (part skim milk, cheese cultures, salt, & non-animal Rennet), sesame seeds

Nutrition information

Keto-friendly! Again, for 0 grams of net carbs, you can’t go wrong on keto.

Serving size: 12 crisps Protein: 9 grams Carbs: 0 grams Fat: 7 grams Other notable nutrition facts: one serving also has 15% of the recommended daily value of vitamin A and 24% of calcium.

Taste-tester’s notes:

Salt: 9/10 Crunch: 10/10 – very satisfying Taste overall: 8/10

These had a hardness similar to the plantain chips, but a much more intense flavor. After like 1 or 2 crisps, it was too much for me. They were smaller in size, which really worked for the flavor profile since I wouldn’t want to put a huge pile of them in my mouth at once. I think that if I were going to have them again, I’d serve them with some little salami slices or pate or something to balance out the intense cheesiness.

5. Lesser Evil Grain Free Paleo Puffs

What are they: Basically healthified grain-free, dairy-free cheese puffs.

Ingredients: Organic cassava flour, organic coconut oil, organic tapioca starch, organic tapioca native starch, organic coconut flour, organic tapioca solids, himalayan crystal salt, organic sweet potato powder, organic nutritional yeast, organic flavor, yeast extract, organic garlic powder, organic onion powder, lactic acid, organic ground mustard, organic spices.

Nutrition information

Not keto-friendly. Sadly, 18 grams of carbs in just a little bag puts these outside the keto range.

Serving size: 4 oz, or one small bag Protein: <1 gram Carbs: 18 grams Fat: 6 grams Other notable nutrition facts: Nothing in particular

Taste-tester’s notes

Salt: 8/10 Crunch: 8/10 – I haven’t had Cheetos in years, but these are a little softer than I remember Cheetos being. But they were pretty good and a bit softer than the pork rinds while keeping that airy texture. Taste overall: 9/10

This is obviously aimed at the lunchbox market – the cartoon character bear, the kid-friendly bag size, the flavor profile. They were pretty good, although they definitely tasted like self-consciously healthy imitation junk food, which is a taste not everyone loves. But they were nicely puffy and not overwhelmingly fake-cheesy the way some cheese puffs can be, so I enjoyed them enough to finish the little lunchbox bag. If I was trying to feed a picky child, I’d definitely at least give them a try.

6. Jackson’s Honest Sweet Potato Chips

What are they: Potato chips, but with sweet potatoes Ingredients: Sweet potatoes, organic coconut oil, sea salt

Nutrition information

Not keto-friendly. This shouldn’t really be news since they’re made out of sweet potatoes, but they have way too many carbs.

Serving size: 1 ounce Protein: 1 gram Carbs: 18 grams Fat: 9 grams (6 grams net carbs) Other notable nutrition facts: sweet potatoes have a lot of good stuff in them, which you can read about here.

Taste-tester’s notes

Salt: 8/10 – I felt like they were a bit under-salted, but it was hard to tell under the burned flavor (see below) Crunch: 6/10 – that really nice snappy crunch of a good potato chip just wasn’t there; there was a hint of almost leathery chewiness to them. Taste overall: 5/10

I don’t know if I just got a bad bag, but these tasted burned. I could taste the sweet potato, but there was a very distinctive burn flavor, the way I would expect if I roasted some sweet potatoes and left them in the oven too long. It wasn’t pleasant and it was strong enough to be distracting.

You can see how one of the chips even looks burned in this photo.

7. Bacon’s Heir Pork Clouds – Rosemary and Sea Salt flavor

What is it: Fried pork skin Ingredients: Pork skin, salt, rosemary, sea salt

Nutrition information:

Keto-friendly! Like the Epic rinds, these ones have no carbs, so go right ahead and dig in.

Serving size: 0.5 ounces Protein: 9 grams Carbs: 0 grams Fat: 5 grams Other notable nutrition facts:

Taste-tester’s notes:

Salt: 10/10 Crunch: 10/10 Taste overall: 10/10

I hadn’t actually been planning to try two brands of pork rinds, but these were on the shelf and if there’s a single best way to get me to buy something and stick it in my mouth, it’s to put rosemary in it. Rosemary is my very favorite herb and I like it in basically everything, so I had to try these – and they didn’t disappoint! They were delicious and extremely addictive. I liked the rosemary a lot better than the overwhelming pepper of the Epic version, although I suppose that would depend on your preferences for rosemary vs. pepper generally.

What’s your favorite crunchy Paleo or keto snack? Let us know on Facebook or Twitter!

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

Source: https://paleoleap.com/salty-crunchy-paleo-keto-snacks-reviewed/

[thatssocheezy]

Brother Bruno’s Pizza, Deli, & Bagels - Hamburg Turnpike in Wayne, NJ

Both Chas and I had Brother Bruno’s in Wayne recommended to us within a week of each other, so the last time we hung out we drove out to give it a try. They had some wild options, like the above pictured stuffed chicken parm with mozzarella sticks, buffalo mac ‘n’ cheese, and Sicilian. Here’s the full menu for your perusal, including some crazy looking dessert pies too. On top of this you can make your own pie, like this one Paul made with chicken fingers, mozzarella sticks, and garlic knots. Damn.

So, was the pizza as good as it looked? Some of it was. We both opened with the stuffed chicken parm, Brother Bruno’s apparent claim to fame, and were blown away by how cool it was. As you can tell, the chicken tenders they use are huge and delicious. I honestly didn’t even need a second slice because of how filling this one was. The slice was a little saucier than what I would usually go for, but it worked too well for me to complain. The only thing about it that both of us weren’t crazy about were oddly enough the mozzarella sticks. Great idea, but neither of us could really taste them. It probably would’ve been better if they were just left off, which is a shame since it’s such a cool idea. Anyway, that’s only a minor complaint because this slice is a must-try for anyone who likes combining chicken and pizza.

The other slices didn’t fare quite as well, unfortunately. While buffalo mac ‘n’ cheese is a great idea for a pizza topping, it was executed strangely. The cheese was this weird warm and creamy but melty consistency. It tasted kinda like nacho cheese which doesn’t mix right with pasta and mozzarella on a pizza. The buffalo sauce was also really weird because the kick it gave was very delayed. By the time it did I had already forgot it was supposed to be there. This resulted in none of the flavors complimenting each other very well and in the end everything kinda just tasted mushed together. Too bad, because I was really pumped on trying this slice!

Chas’ Sicilian was even more disappointing than my mac ‘n’ cheese. While it had solid crust, the dough/cheese/sauce area had a frozen pizza vibe where the outside it thoroughly cooked but the middle never quite gets there. The mushiness only got worse as the slice went on, bringing this slice from ok to pretty crappy. I risked one bite myself and it almost made me throw up. No thank you. We also decided to try a dessert item, and got this chocolate covered fried Oreo which was pretty cool! They had other stuff where they put cereal and stuff on slices so definitely gonna have to try some of those!

Overall, Brother Bruno’s was a really cool scope. With lots of unique options and decent prices for what you’re getting (I paid $8.71 for my two slices and Chas paid just under $8), it was totally worth checking out. We both are tryna go back too! Recommended the next time you’re in Wayne. Oh, also they have lots of deli and bagel options, though we didn’t try any of ‘em.

[mostly-plants]

Week 3 of eating vegan

Day 15 started with baking a couple of loaves of my new favourite bread: Caraway Rye Sourdough. It is soooo savoury and delicious, and develops such a beautiful rich chestnut colour when baked. I was taking one to a friend, and one was for the boyfriend and I to eat over the week.

Once the bread was out of the oven I travelled through the city to go to a workshop on plant based nutrition by Bloom Nutritionist, who my friend had recommended. The workshop was very informative and covered a range of key practical info, including recommendations to supplement a whole food vegan diet with B12, Algal Omega 3s, and a multivitamin to cover things like Iodine and Selenium. I got a lot out of the workshop, but I had made the mistake of not having lunch because I’d had a reasonably late breakfast, and wasn’t hungry - until I got to the workshop venue. I managed to score an apple at the event, but I got the brain-fades half-way through the talk, and then by the time I got home I was so hungry I ate a stack of food including Popcorn Tofu with chilli sauce, leftover vegan pizza, and a handful of these very un-nutritious cookies. Oops!

Day 16: I had some bircher muesli with blueberries for breakfast, and ordered some more fruit and veggies / pantry staples from CERES Fair Food. I had a late snack and then made wholemeal pasta with lentils and veggies for dinner, topped (of course) with a generous amount of Cashy-Cashy Parm-Parm. YUM!

Day 17 was a very busy day getting prepared for some upcoming work deadlines and then going to class in the evening, but because the fridge was stocked with leftover pasta that made lunch easy. The boyfriend and I were both finishing our days late, so we ended up meeting up in the evening and getting dinner from a local Mexican food place. Luckily they had good vegan options, but I did feel a bit sad not being able to just share our meals like we usually would. I think this was the first day that I started to feel challenged by eating vegan. For me it’s not the food part, because I love fruit, veggies, nuts and seeds (and yes, I love my legumes now too). I can imagine being fairly happy eating these things as the main components of my diet, but I realised I would really miss the positive feelings that comes with sharing the same food together with loved ones. In starting this challenge I had thought that the social aspect of eating vegan would be the most difficult part for me, and that’s probably the case. 

Day 18: Overall I’ve been feeling really good after eating vegan for two weeks - my energy levels are the same or better than they have been, I feel fine physically and mentally, my digestion is great, and weirdly I don’t seem to be sweating as much? (Not that this was particularly a problem before, it’s just my observation). I have been trying to read and listen to more information about the case for (or against) plant-based eating in order to weigh up the available evidence and decide whether to continue. 

Although I’m leaning towards more plant-based eating (mostly because of the environmental and welfare impacts of animal products), I do think I would struggle with not being able to share things with my partner, or participate in family dinners etc. in the same way. At the moment, I think I might end up settling on more of a flexitarian approach (i.e. mostly plant-based, but flexible on occasion). I guess I’ll see how I go with the rest of this challenge...

Day 19 I woke up a bit tired because I’d had coffee about 5pm the day before and was a bit too wired for sleep until about 3am. My bf had the opposite problem and woke up super early. Luckily, he somehow managed to be functional anyway, and because he is lovely I got coffee delivered right to my bedside <3 I made a quick breakfast of avocado on toast, and chopped up some raw veggies that needed using, to take with baba ganoush dip for lunch. I also packed some homemade granola, a bit of dark chocolate, an apple and a banana (I’m getting better at this “always have plenty of snacks available” thing.  Work was pretty hectic, so I didn’t get to have lunch until about 3:30pm when I realised I was getting pretty hangry. I felt much better after some food, and a little afternoon chocolate pick-me-up. I felt like something a bit different for dinner, so ended up making miso-glazed eggplant with garlic bok choy, and crumb-coated smoked tofu and sweet potato. I know that sounds super fancy, but actually it was mostly so I could use up the wilting bok choy at the back of the fridge (and bump up my calcium intake for the day!). 

The miso glaze for the eggplant is sooooooooo ridiculously good, and actually very quick and easy to make (my favourite combination in cooking!) We got the recipe from a vegetarian / vegan cooking class at Gourmet Kitchen Cooking School - I’d highly recommend their classes as something fun and special to do. Anyway, so, you want some miso glaze? (Spoiler alert: yeah, ya do). Just get a small saucepan and mix in: 2 Tablespoons of Miso Paste (I used white miso) 2 Tablespoons of sugar (or a neutral tasting liquid sweetener like agave syrup) 1 Tablespoon of Mirin 1 Tablespoon of Sake (I didn’t have this, so used Shaoxing Chinese cooking wine instead - it worked totally fine) Pop the saucepan on a low heat, stir/whisk the ingredients together, and in mere moments you will have your golden brown and delicious miso glaze! The eggplant gets sliced in half lengthways and roasted cut side down at 220c for about 30 mins. Then you turn the eggplant cut side up, and coat generously with miso glaze. Like... Seriously. Just pour that goodness all over everything, it is DELICIOUS! Pop the glazed eggplant halves back into the oven/under the grill for a few mins (watching that the glaze doesn’t burn), and then when you just can’t wait any longer, take them out of the oven, sprinkle them with some green spring onion and sesame seed, and try not to burn your mouth as you inhale that deliciousness!  The bok choy I (finally) learned how to cook properly from watching the Viet Vegan, and the crumbed tofu and sweet potato was just to use up the rest of the coating mixture from making Popcorn Tofu earlier this week. It was great! If you want to try this, I’d definitely recommend marinating your tofu beforehand, or dunking it in a really flavourful sauce afterwards, because although the crumb coating is tasty, the tofu itself doesn’t have much flavour. The sweet potato was a definite winner! No oil needed, just toss bite-sized pieces of raw sweet potato in your crumb/seasoning coating, and bake them in the oven at 220c for about 45 minutes. NOM. So, at the end of Day 19 I’m feeling good about kicking some nutrition goals, and eating some hella tasty food. Yay!

Day 20: I felt like something savoury for breakfast and since I had the luxury of working from home on Friday, I decided on a Mexican inspired breakfast, with a spicy mix of cooked black beans, onion, carrots, corn, topped with fresh tomato, chives and coriander, and (of course) guacamole. Tortillas from La Tortilleria because they are by far the best I’ve had. A very satisfying start to the day!

Lunch was nice and easy - leftover bok choy and sweet potato with steamed silken tofu and a quick miso dressing (1/2 tablespoon miso paste, 1/2 tablespoon mirin, 1/2 tablespoon maple syrup and 1/2-1 tablespoon of water to get the desired consistency. Then, because it was so tasty - more Mexican for dinner, along with some red wine and dark chocolate for dessert. :)

Day 21: BREAKING NEWS - Scrambled silken tofu with miso dressing and chives on toast is DELICIOUS. I know the recipes say to use firm tofu for scrambling, but personally I think silken tofu matches the texture of scrambled eggs more closely. The miso dressing works great in this, because it’s got the salty/savoury flavour going on, and the slight sweetness balances the slight bitterness that some tofu can have. Sold!

After breakfast we went to the markets to pick up a few ingredients for the bakesale we were doing on Sunday. We braved the supermarket on a Saturday, bought many kilos of flour and sugar, and then paid a visit to Trang for Banh Mi - they have stacks of vegan options so I’m keen to try more, but so far I can’t get past the vegan BBQ pork because it is so tasty!  I was pretty hungry by the time we ate so forgot to take a photo, but trust me - it is packed with lightly pickled veggies, fried spring onion and delicious magical vegan meat (I’m guessing they’re probably seitan-based, but I don’t know for sure).  Pretty much the rest of Saturday was spent baking a ton of things for Sunday’s bakesale, and “quality testing” the several batches of cookies I made. I also ate wayyyyyy too much cinnamon coffee icing while trying to get the right consistency to top the chocolate cupcakes I made. Whoopsies! So... I guess I’m proving that you can definitely be vegan and eat a bunch of junk food, but then you probably won’t feel so great afterwards. Eat your veggies, kids! 

[homewoodpage]

In The Garden: All The Zucchini (and all the ways to eat it)

Every spring as I’m starting work in the vegetable garden– hours upon hours spent planting seeds, weeding, building garden boxes, mulching, composting, transplanting, watering, and generally siting around impatiently waiting for something to grow– I tell myself that this year, this year, is the year I won’t let any of my harvest go to waste.

I can picture it: Walking the garden every day checking for cucumbers that are ready to be picked (and made into a delicious salad). I’ll turn bushels of green beans into snacks. Tomatoes will be turned into salsa and sauce and, of course, breakfast. I’ll pickle everything.

And, listen, I have a pretty big garden, so even during my laziest summer I eat a lot of my own veggies, but last year in particular I might find time to make one meal a week with food from the garden and the rest went to the chickens, or to friends, or sat on my counter until it basically turned into a science experiment.

Other than the delicious peach jam I made, and some peppers I canned with friends, I didn’t manage to preserve one thing from my garden.

This year, I vowed it would be different, and guys, so far? Not ONE zucchini has gone to waste. Even when I forgot to go out to the garden for a couple of days and a handful of them went from being normal-size zucchini to 8-pound monstrosities that were twice the size of my chickens.

The trick was finding a couple of very simple recipes I could make without a fuss (and keep on hand), plus finding a few other fun zucchini-based dishes that I was excited to try. Here are my current favorites:

Sautéed Spicy Veggie Mix 

I grow zucchini, onions, and garlic in the garden, so I always have plenty of those on hand and use them for the base of this veggie mix. I’ll almost always throw in some mushrooms, and a red or green pepper if I have one on hand. I sauté the mix until cooked but still crunchy and throw in some fajita-style seasoning (either from a packet, or a combo of chili powder, cumin, cayenne, salt and pepper).

This is my all-around veggie mix. I make a huge batch that often lasts 3-4 days, and throw it in fajita shells with some avocado and salsa for dinner. Or mix it in with eggs for a spicy veggie scramble. (Sometimes I even put those eggs on corn chips and call it dinner.)

  Zucchini Spaghetti

I’ve been hearing about zucchini “noodles” for years, an let me just say this… generally I’m not into that thing where someone takes a food I love and then makes a version of it that looks vaguely the same but uses totally different ingredients and calls it something like “healthy spaghetti.” Just no.  I come from a long line of loud Italians, do not mess with my pasta people.

So I’m strongly in the “let pasta be pasta and let zucchini be zucchini” camp, and yet…

//embedr.flickr.com/assets/client-code.js

One of my good friends recommended using a julienne peeler on a zucchini, sautéing the noodles, and mixing with a little sauce…

It’s delicious. I mean, it doesn’t taste like actual spaghetti, but I like zucchini and I also like things in a red-sauce with parm on top, so… win-win. And I’m pretty sure this is actually faster than cooking pasta noodles. You really only need to sauté the zucchini for maybe 2 minutes. Possibly less. And you really don’t need any fancy kitchen equipment to make a zucchini noodle… a julienne peeler works fine, takes up as much space as a carrot peeler, and is just as easy to use.

And, while we’re on the “let’s pretend that subbing zucchini for pasta is a legit thing to do” train… I did also try a zucchini lasagna by thinly slicing a zuc (with a knife) and layering it with a cheese (ricotta, parm, and egg) and a red sauce, and then baking at 375 for 45 mins.

And it was also actually pretty good. I mean, it’s no substitute for my grandma’s lasagna, but it’s a great way to use up a large zucchini, and lasagana makes the best leftovers, so this fed me for a solid 4 days.

Caramelized Zucchini and Basil Pasta (with Actual Pasta)

So, this one isn’t exactly “quick and easy” but it’s also one of the best zucchini-based things I’ve cooked this summer…

If you’re looking at that picture like, “where’s the zucchini??” YEAH. IT’S THE SAUCE. Basically you caramelize a whole zucchini, add some lemon juice and fresh basil, toss with pasta, and it’s pretty damn tasty. Here’s the legit recipe.

 Zucchini Nests w/ Fried Egg

Okay, also not as quick and easy as my Spicy Veggie Mix, but one Sunday morning as I was staring at the four extra-large zucchinis on my counter wondering how in the hell I was going to eat them all, I remembered this video I’d seen on Instagram of a sweet-potato cake topped with a fried egg, and it occurred to me I might be able to do the same thing with some of my zucchini.

I basically just used the exact same recipe, but subbed zucchini for the sweet potato, and it was pretty delicious.

I don’t know that I’d go to that much trouble regularly, but every once in a while I like to make myself a nice Sunday brunch using things from the garden, and this recipe was absolutely perfect for that.

And, there are a lot of other recipes I haven’t tried yet… a roasted zucchini and corn salad is on my list (once my sweet corn is ready to harvest) and, of course, zucchini bread.

But mostly I’m sticking to the recipes that a quick and easy and provide a lot of meals throughout the week, so I can focus my attention on other things. You know, like how to preserve the 150 heads of garlic I just harvested from the garden…

  In The Garden: All The Zucchini (and all the ways to eat it) syndicated from http://ift.tt/2qVvDwT

[thomasrush851]

In The Garden: All The Zucchini (and all the ways to eat it)

Every spring as I’m starting work in the vegetable garden– hours upon hours spent planting seeds, weeding, building garden boxes, mulching, composting, transplanting, watering, and generally siting around impatiently waiting for something to grow– I tell myself that this year, this year, is the year I won’t let any of my harvest go to waste.

I can picture it: Walking the garden every day checking for cucumbers that are ready to be picked (and made into a delicious salad). I’ll turn bushels of green beans into snacks. Tomatoes will be turned into salsa and sauce and, of course, breakfast. I’ll pickle everything.

And, listen, I have a pretty big garden, so even during my laziest summer I eat a lot of my own veggies, but last year in particular I might find time to make one meal a week with food from the garden and the rest went to the chickens, or to friends, or sat on my counter until it basically turned into a science experiment.

Other than the delicious peach jam I made, and some peppers I canned with friends, I didn’t manage to preserve one thing from my garden.

This year, I vowed it would be different, and guys, so far? Not ONE zucchini has gone to waste. Even when I forgot to go out to the garden for a couple of days and a handful of them went from being normal-size zucchini to 8-pound monstrosities that were twice the size of my chickens.

The trick was finding a couple of very simple recipes I could make without a fuss (and keep on hand), plus finding a few other fun zucchini-based dishes that I was excited to try. Here are my current favorites:

Sautéed Spicy Veggie Mix 

I grow zucchini, onions, and garlic in the garden, so I always have plenty of those on hand and use them for the base of this veggie mix. I’ll almost always throw in some mushrooms, and a red or green pepper if I have one on hand. I sauté the mix until cooked but still crunchy and throw in some fajita-style seasoning (either from a packet, or a combo of chili powder, cumin, cayenne, salt and pepper).

This is my all-around veggie mix. I make a huge batch that often lasts 3-4 days, and throw it in fajita shells with some avocado and salsa for dinner. Or mix it in with eggs for a spicy veggie scramble. (Sometimes I even put those eggs on corn chips and call it dinner.)

  Zucchini Spaghetti

I’ve been hearing about zucchini “noodles” for years, an let me just say this… generally I’m not into that thing where someone takes a food I love and then makes a version of it that looks vaguely the same but uses totally different ingredients and calls it something like “healthy spaghetti.” Just no.  I come from a long line of loud Italians, do not mess with my pasta people.

So I’m strongly in the “let pasta be pasta and let zucchini be zucchini” camp, and yet…

//embedr.flickr.com/assets/client-code.js

One of my good friends recommended using a julienne peeler on a zucchini, sautéing the noodles, and mixing with a little sauce…

It’s delicious. I mean, it doesn’t taste like actual spaghetti, but I like zucchini and I also like things in a red-sauce with parm on top, so… win-win. And I’m pretty sure this is actually faster than cooking pasta noodles. You really only need to sauté the zucchini for maybe 2 minutes. Possibly less. And you really don’t need any fancy kitchen equipment to make a zucchini noodle… a julienne peeler works fine, takes up as much space as a carrot peeler, and is just as easy to use.

And, while we’re on the “let’s pretend that subbing zucchini for pasta is a legit thing to do” train… I did also try a zucchini lasagna by thinly slicing a zuc (with a knife) and layering it with a cheese (ricotta, parm, and egg) and a red sauce, and then baking at 375 for 45 mins.

And it was also actually pretty good. I mean, it’s no substitute for my grandma’s lasagna, but it’s a great way to use up a large zucchini, and lasagana makes the best leftovers, so this fed me for a solid 4 days.

Caramelized Zucchini and Basil Pasta (with Actual Pasta)

So, this one isn’t exactly “quick and easy” but it’s also one of the best zucchini-based things I’ve cooked this summer…

If you’re looking at that picture like, “where’s the zucchini??” YEAH. IT’S THE SAUCE. Basically you caramelize a whole zucchini, add some lemon juice and fresh basil, toss with pasta, and it’s pretty damn tasty. Here’s the legit recipe.

��Zucchini Nests w/ Fried Egg

Okay, also not as quick and easy as my Spicy Veggie Mix, but one Sunday morning as I was staring at the four extra-large zucchinis on my counter wondering how in the hell I was going to eat them all, I remembered this video I’d seen on Instagram of a sweet-potato cake topped with a fried egg, and it occurred to me I might be able to do the same thing with some of my zucchini.

I basically just used the exact same recipe, but subbed zucchini for the sweet potato, and it was pretty delicious.

I don’t know that I’d go to that much trouble regularly, but every once in a while I like to make myself a nice Sunday brunch using things from the garden, and this recipe was absolutely perfect for that.

And, there are a lot of other recipes I haven’t tried yet… a roasted zucchini and corn salad is on my list (once my sweet corn is ready to harvest) and, of course, zucchini bread.

But mostly I’m sticking to the recipes that a quick and easy and provide a lot of meals throughout the week, so I can focus my attention on other things. You know, like how to preserve the 150 heads of garlic I just harvested from the garden…

  from Bathroom & Home http://diydiva.net/2017/08/in-the-garden-all-the-zucchini-and-all-the-ways-to-eat-it/

from In The Garden: All The Zucchini (and all the ways to eat it)

[darensmurray]

In The Garden: All The Zucchini (and all the ways to eat it)

Every spring as I’m starting work in the vegetable garden– hours upon hours spent planting seeds, weeding, building garden boxes, mulching, composting, transplanting, watering, and generally siting around impatiently waiting for something to grow– I tell myself that this year, this year, is the year I won’t let any of my harvest go to waste.

I can picture it: Walking the garden every day checking for cucumbers that are ready to be picked (and made into a delicious salad). I’ll turn bushels of green beans into snacks. Tomatoes will be turned into salsa and sauce and, of course, breakfast. I’ll pickle everything.

And, listen, I have a pretty big garden, so even during my laziest summer I eat a lot of my own veggies, but last year in particular I might find time to make one meal a week with food from the garden and the rest went to the chickens, or to friends, or sat on my counter until it basically turned into a science experiment.

Other than the delicious peach jam I made, and some peppers I canned with friends, I didn’t manage to preserve one thing from my garden.

This year, I vowed it would be different, and guys, so far? Not ONE zucchini has gone to waste. Even when I forgot to go out to the garden for a couple of days and a handful of them went from being normal-size zucchini to 8-pound monstrosities that were twice the size of my chickens.

The trick was finding a couple of very simple recipes I could make without a fuss (and keep on hand), plus finding a few other fun zucchini-based dishes that I was excited to try. Here are my current favorites:

Sautéed Spicy Veggie Mix 

I grow zucchini, onions, and garlic in the garden, so I always have plenty of those on hand and use them for the base of this veggie mix. I’ll almost always throw in some mushrooms, and a red or green pepper if I have one on hand. I sauté the mix until cooked but still crunchy and throw in some fajita-style seasoning (either from a packet, or a combo of chili powder, cumin, cayenne, salt and pepper).

This is my all-around veggie mix. I make a huge batch that often lasts 3-4 days, and throw it in fajita shells with some avocado and salsa for dinner. Or mix it in with eggs for a spicy veggie scramble. (Sometimes I even put those eggs on corn chips and call it dinner.)

  Zucchini Spaghetti

I’ve been hearing about zucchini “noodles” for years, an let me just say this… generally I’m not into that thing where someone takes a food I love and then makes a version of it that looks vaguely the same but uses totally different ingredients and calls it something like “healthy spaghetti.” Just no.  I come from a long line of loud Italians, do not mess with my pasta people.

So I’m strongly in the “let pasta be pasta and let zucchini be zucchini” camp, and yet…

One of my good friends recommended using a julienne peeler on a zucchini, sautéing the noodles, and mixing with a little sauce…

It’s delicious. I mean, it doesn’t taste like actual spaghetti, but I like zucchini and I also like things in a red-sauce with parm on top, so… win-win. And I’m pretty sure this is actually faster than cooking pasta noodles. You really only need to sauté the zucchini for maybe 2 minutes. Possibly less. And you really don’t need any fancy kitchen equipment to make a zucchini noodle… a julienne peeler works fine, takes up as much space as a carrot peeler, and is just as easy to use.

And, while we’re on the “let’s pretend that subbing zucchini for pasta is a legit thing to do” train… I did also try a zucchini lasagna by thinly slicing a zuc (with a knife) and layering it with a cheese (ricotta, parm, and egg) and a red sauce, and then baking at 375 for 45 mins.

And it was also actually pretty good. I mean, it’s no substitute for my grandma’s lasagna, but it’s a great way to use up a large zucchini, and lasagana makes the best leftovers, so this fed me for a solid 4 days.

Caramelized Zucchini and Basil Pasta (with Actual Pasta)

So, this one isn’t exactly “quick and easy” but it’s also one of the best zucchini-based things I’ve cooked this summer…

If you’re looking at that picture like, “where’s the zucchini??” YEAH. IT’S THE SAUCE. Basically you caramelize a whole zucchini, add some lemon juice and fresh basil, toss with pasta, and it’s pretty damn tasty. Here’s the legit recipe.

 Zucchini Nests w/ Fried Egg

Okay, also not as quick and easy as my Spicy Veggie Mix, but one Sunday morning as I was staring at the four extra-large zucchinis on my counter wondering how in the hell I was going to eat them all, I remembered this video I’d seen on Instagram of a sweet-potato cake topped with a fried egg, and it occurred to me I might be able to do the same thing with some of my zucchini.

I basically just used the exact same recipe, but subbed zucchini for the sweet potato, and it was pretty delicious.

I don’t know that I’d go to that much trouble regularly, but every once in a while I like to make myself a nice Sunday brunch using things from the garden, and this recipe was absolutely perfect for that.

And, there are a lot of other recipes I haven’t tried yet… a roasted zucchini and corn salad is on my list (once my sweet corn is ready to harvest) and, of course, zucchini bread.

But mostly I’m sticking to the recipes that a quick and easy and provide a lot of meals throughout the week, so I can focus my attention on other things. You know, like how to preserve the 150 heads of garlic I just harvested from the garden…

[mrstevenbushus]

In The Garden: All The Zucchini (and all the ways to eat it)

Every spring as I’m starting work in the vegetable garden– hours upon hours spent planting seeds, weeding, building garden boxes, mulching, composting, transplanting, watering, and generally siting around impatiently waiting for something to grow– I tell myself that this year, this year, is the year I won’t let any of my harvest go to waste.

I can picture it: Walking the garden every day checking for cucumbers that are ready to be picked (and made into a delicious salad). I’ll turn bushels of green beans into snacks. Tomatoes will be turned into salsa and sauce and, of course, breakfast. I’ll pickle everything.

And, listen, I have a pretty big garden, so even during my laziest summer I eat a lot of my own veggies, but last year in particular I might find time to make one meal a week with food from the garden and the rest went to the chickens, or to friends, or sat on my counter until it basically turned into a science experiment.

Other than the delicious peach jam I made, and some peppers I canned with friends, I didn’t manage to preserve one thing from my garden.

This year, I vowed it would be different, and guys, so far? Not ONE zucchini has gone to waste. Even when I forgot to go out to the garden for a couple of days and a handful of them went from being normal-size zucchini to 8-pound monstrosities that were twice the size of my chickens.

The trick was finding a couple of very simple recipes I could make without a fuss (and keep on hand), plus finding a few other fun zucchini-based dishes that I was excited to try. Here are my current favorites:

Sautéed Spicy Veggie Mix 

I grow zucchini, onions, and garlic in the garden, so I always have plenty of those on hand and use them for the base of this veggie mix. I’ll almost always throw in some mushrooms, and a red or green pepper if I have one on hand. I sauté the mix until cooked but still crunchy and throw in some fajita-style seasoning (either from a packet, or a combo of chili powder, cumin, cayenne, salt and pepper).

This is my all-around veggie mix. I make a huge batch that often lasts 3-4 days, and throw it in fajita shells with some avocado and salsa for dinner. Or mix it in with eggs for a spicy veggie scramble. (Sometimes I even put those eggs on corn chips and call it dinner.)

 Zucchini Spaghetti

I’ve been hearing about zucchini “noodles” for years, an let me just say this… generally I’m not into that thing where someone takes a food I love and then makes a version of it that looks vaguely the same but uses totally different ingredients and calls it something like “healthy spaghetti.” Just no.  I come from a long line of loud Italians, do not mess with my pasta people.

So I’m strongly in the “let pasta be pasta and let zucchini be zucchini” camp, and yet…

One of my good friends recommended using a julienne peeler on a zucchini, sautéing the noodles, and mixing with a little sauce…

It’s delicious. I mean, it doesn’t taste like actual spaghetti, but I like zucchini and I also like things in a red-sauce with parm on top, so… win-win. And I’m pretty sure this is actually faster than cooking pasta noodles. You really only need to sauté the zucchini for maybe 2 minutes. Possibly less. And you really don’t need any fancy kitchen equipment to make a zucchini noodle… a julienne peeler works fine, takes up as much space as a carrot peeler, and is just as easy to use.

And, while we’re on the “let’s pretend that subbing zucchini for pasta is a legit thing to do” train… I did also try a zucchini lasagna by thinly slicing a zuc (with a knife) and layering it with a cheese (ricotta, parm, and egg) and a red sauce, and then baking at 375 for 45 mins.

And it was also actually pretty good. I mean, it’s no substitute for my grandma’s lasagna, but it’s a great way to use up a large zucchini, and lasagana makes the best leftovers, so this fed me for a solid 4 days.

Caramelized Zucchini and Basil Pasta (with Actual Pasta)

So, this one isn’t exactly “quick and easy” but it’s also one of the best zucchini-based things I’ve cooked this summer…

If you’re looking at that picture like, “where’s the zucchini??” YEAH. IT’S THE SAUCE. Basically you caramelize a whole zucchini, add some lemon juice and fresh basil, toss with pasta, and it’s pretty damn tasty. Here’s the legit recipe.

 Zucchini Nests w/ Fried Egg

Okay, also not as quick and easy as my Spicy Veggie Mix, but one Sunday morning as I was staring at the four extra-large zucchinis on my counter wondering how in the hell I was going to eat them all, I remembered this video I’d seen on Instagram of a sweet-potato cake topped with a fried egg, and it occurred to me I might be able to do the same thing with some of my zucchini.

I basically just used the exact same recipe, but subbed zucchini for the sweet potato, and it was pretty delicious.

I don’t know that I’d go to that much trouble regularly, but every once in a while I like to make myself a nice Sunday brunch using things from the garden, and this recipe was absolutely perfect for that.

And, there are a lot of other recipes I haven’t tried yet… a roasted zucchini and corn salad is on my list (once my sweet corn is ready to harvest) and, of course, zucchini bread.

But mostly I’m sticking to the recipes that a quick and easy and provide a lot of meals throughout the week, so I can focus my attention on other things. You know, like how to preserve the 150 heads of garlic I just harvested from the garden…

  Article reference In The Garden: All The Zucchini (and all the ways to eat it)

[cessanderson]

In The Garden: All The Zucchini (and all the ways to eat it) http://ift.tt/2um2pIn

Every spring as I’m starting work in the vegetable garden– hours upon hours spent planting seeds, weeding, building garden boxes, mulching, composting, transplanting, watering, and generally siting around impatiently waiting for something to grow– I tell myself that this year, this year, is the year I won’t let any of my harvest go to waste.

I can picture it: Walking the garden every day checking for cucumbers that are ready to be picked (and made into a delicious salad). I’ll turn bushels of green beans into snacks. Tomatoes will be turned into salsa and sauce and, of course, breakfast. I’ll pickle everything.

And, listen, I have a pretty big garden, so even during my laziest summer I eat a lot of my own veggies, but last year in particular I might find time to make one meal a week with food from the garden and the rest went to the chickens, or to friends, or sat on my counter until it basically turned into a science experiment.

Other than the delicious peach jam I made, and some peppers I canned with friends, I didn’t manage to preserve one thing from my garden.

This year, I vowed it would be different, and guys, so far? Not ONE zucchini has gone to waste. Even when I forgot to go out to the garden for a couple of days and a handful of them went from being normal-size zucchini to 8-pound monstrosities that were twice the size of my chickens.

The trick was finding a couple of very simple recipes I could make without a fuss (and keep on hand), plus finding a few other fun zucchini-based dishes that I was excited to try. Here are my current favorites:

Sautéed Spicy Veggie Mix 

I grow zucchini, onions, and garlic in the garden, so I always have plenty of those on hand and use them for the base of this veggie mix. I’ll almost always throw in some mushrooms, and a red or green pepper if I have one on hand. I sauté the mix until cooked but still crunchy and throw in some fajita-style seasoning (either from a packet, or a combo of chili powder, cumin, cayenne, salt and pepper).

This is my all-around veggie mix. I make a huge batch that often lasts 3-4 days, and throw it in fajita shells with some avocado and salsa for dinner. Or mix it in with eggs for a spicy veggie scramble. (Sometimes I even put those eggs on corn chips and call it dinner.)

  Zucchini Spaghetti

I’ve been hearing about zucchini “noodles” for years, an let me just say this… generally I’m not into that thing where someone takes a food I love and then makes a version of it that looks vaguely the same but uses totally different ingredients and calls it something like “healthy spaghetti.” Just no.  I come from a long line of loud Italians, do not mess with my pasta people.

So I’m strongly in the “let pasta be pasta and let zucchini be zucchini” camp, and yet…

One of my good friends recommended using a julienne peeler on a zucchini, sautéing the noodles, and mixing with a little sauce…

It’s delicious. I mean, it doesn’t taste like actual spaghetti, but I like zucchini and I also like things in a red-sauce with parm on top, so… win-win. And I’m pretty sure this is actually faster than cooking pasta noodles. You really only need to sauté the zucchini for maybe 2 minutes. Possibly less. And you really don’t need any fancy kitchen equipment to make a zucchini noodle… a julienne peeler works fine, takes up as much space as a carrot peeler, and is just as easy to use.

And, while we’re on the “let’s pretend that subbing zucchini for pasta is a legit thing to do” train… I did also try a zucchini lasagna by thinly slicing a zuc (with a knife) and layering it with a cheese (ricotta, parm, and egg) and a red sauce, and then baking at 375 for 45 mins.

And it was also actually pretty good. I mean, it’s no substitute for my grandma’s lasagna, but it’s a great way to use up a large zucchini, and lasagana makes the best leftovers, so this fed me for a solid 4 days.

Caramelized Zucchini and Basil Pasta (with Actual Pasta)

So, this one isn’t exactly “quick and easy” but it’s also one of the best zucchini-based things I’ve cooked this summer…

If you’re looking at that picture like, “where’s the zucchini??” YEAH. IT’S THE SAUCE. Basically you caramelize a whole zucchini, add some lemon juice and fresh basil, toss with pasta, and it’s pretty damn tasty. Here’s the legit recipe.

 Zucchini Nests w/ Fried Egg

Okay, also not as quick and easy as my Spicy Veggie Mix, but one Sunday morning as I was staring at the four extra-large zucchinis on my counter wondering how in the hell I was going to eat them all, I remembered this video I’d seen on Instagram of a sweet-potato cake topped with a fried egg, and it occurred to me I might be able to do the same thing with some of my zucchini.

I basically just used the exact same recipe, but subbed zucchini for the sweet potato, and it was pretty delicious.

I don’t know that I’d go to that much trouble regularly, but every once in a while I like to make myself a nice Sunday brunch using things from the garden, and this recipe was absolutely perfect for that.

And, there are a lot of other recipes I haven’t tried yet… a roasted zucchini and corn salad is on my list (once my sweet corn is ready to harvest) and, of course, zucchini bread.

But mostly I’m sticking to the recipes that a quick and easy and provide a lot of meals throughout the week, so I can focus my attention on other things. You know, like how to preserve the 150 heads of garlic I just harvested from the garden…

  Kit