I have not been taking full advantage of summer produce this year. Most of this is because since I no longer work in an office, I no longer have a farmer’s market magically pop up in the street in front of my place of work once a week. I used that as a nice little 15 minute break from office air conditioning, walking around, checking out the goods, and riding up the elevator with a few bags of freshly picked, local produce in my arms. Now, I actually have to make some effort to go to the farmer’s market, and although it isn’t a hassle at all, I have to think about it, and I only seem to remember it an hour after it’s closed. Continue reading “Lemon and zucchini tea cakes”
I had an ulterior motive sharing my last post; I have a recipe that uses caramelized onions. The recipe has a bit of a backstory.
When I first decided to start a blog, something that I really wanted to do was write about recipes that failed or were made of unnecessarily expensive ingredients or took way too much time for the result, and then I wanted to give you a replacement that was cheaper, easier and/or took less time with better results. It’s been almost six months, and I haven’t produced one of those “cook this, not that” articles yet.
But now I finally have one.
I made a really bland frittata a couple of weeks ago, and it disappointed me. The recipe was one of America’s Test Kitchen‘s 30 minute recipes that I got a few years ago. I have very high expectations for ATK–their recipes are truly the best of the best, but I’ve found through trial and error that their 30 minute recipes sometimes are greatly lacking. Continue reading “End of summer frittata”
I’ve been having a really unexciting week. I was/still am a little sick. I get ear infections like a five year-old, and although I luckily and surprisingly feel no pain from them, they put a damper on everything. Needless to say, I haven’t much felt like cooking or even thinking about what I want to prepare to eat. So since I was already in the fritter mindset, I made an old faithful fritter.
Fritters: Stove top summer dinner supreme. This fritter, unlike the last fritter, is more fritter and not at all a pancake, and I can pretty much make it without thinking.
My grandma has a story that she loves to tell whenever she makes zucchini bread. Once, she made zucchini bread and gave some to my granddaddy. He refused to eat it. She made zucchini bread another day, but this time when she served him a slice, she said that it was spice cake. He said it was great. She called it spice cake from that day on.
I don’t know anyone other than my granddaddy who has ever been so turned off by the thought of zucchini being in bread to refuse it, but I have found a few who can’t believe that there is zucchini in the bread. The secret is that zucchini makes a super moist snack cake.