Bon Appetit.
So, cooking has definitely become one of my favorite pastimes. Although pastime may not be the right word; it makes it sound like an afterthought, or rather frivolous. Irregardless, it's satisfying and relaxing, and fills me with the same sense of accomplishment as completing a painting or taking a perfect photograph.
Today I made yet another recipe: Zucchini Crisps, (courtesy of Ellie Krieger's cookbook, which I lovelovelove). They are cut into 1/4 inch slices and tossed with olive oil, then coated in a mixture of half bread crumbs half freshly grated parmesan and baked until golden-brown and crispy. I served it alongside the leftover venison meatballs in tomato sauce. Austin approved enthusiastically, and the two pans of zucchini readily was consumed.
I did happen to nearly cut the tip of my finger off using my new mandolin slicer. Ouch. It was inevitable; I am rather klutzy.
On another note, my tomato plants have started to sprout actual tomatoes. Glorious! I cannot wait until they are big and red and perfect.
Today I made yet another recipe: Zucchini Crisps, (courtesy of Ellie Krieger's cookbook, which I lovelovelove). They are cut into 1/4 inch slices and tossed with olive oil, then coated in a mixture of half bread crumbs half freshly grated parmesan and baked until golden-brown and crispy. I served it alongside the leftover venison meatballs in tomato sauce. Austin approved enthusiastically, and the two pans of zucchini readily was consumed.
I did happen to nearly cut the tip of my finger off using my new mandolin slicer. Ouch. It was inevitable; I am rather klutzy.
On another note, my tomato plants have started to sprout actual tomatoes. Glorious! I cannot wait until they are big and red and perfect.