My Weekly W's

What's top of my mind:  As summer is winding down, I've been focusing on preserving summers bounty.  I still have more candy onions to dehydrate, along with rosemary, oregano, basil, thyme, dill, mint and sage. I also have a half bushel of sweet potatoes that will be cured and ready to store. Most everything else has been frozen, dehydrated or canned and my future self will be thankful this winter.  I've also started my fall cleaning/project list to get completed asap.  

Where I've been:  It's been a busy month, and I can't think of everything but since I last posted we've gone to see the latest Spiderman which was actually pretty good and I love sitting in a cool dark theater munching on popcorn in the summer.  Thinking back, we used to go to the movies almost weekly but now with so much available from home, we really don't go often.

My paternal Grandfather's family had a reunion, and we went to Decatur for that.  It was at Rock Springs Garden which is a really pretty place, and it was so nice to see everyone and spend a day with my brother. The oldest relative there was my grandfather's brothers 96-year-old wife, and she is still as spunky and sharp as ever.

We made it back to the pool a few times and visited Walkers Hours + Location | Walker's Bluff Winery since they will be closing soon.  It's so sad but their taxes on the winery alone have gone up to almost $200,000 a year so they are closing.  This is not political but a fact, we are in a sanctuary state that taxes the shit out of business and residents.  Illinois can't even keep the Chicago Bears.  I hope in November people remember all of the companies that have left and vote according.

Our beef order was ready, so we ran out to the ranch to pick that up along with farmers market visits and regular errands along with going to buy a new washing machine because ours died.  We had it looked at 3 or 4 months ago and he got it going but said if it happened again, it would be cheaper to replace it than buy the parts it would need to fix it.

Where I'm going:  I will be at work all week and I hope to not have too many other places I have to go.  We've been so busy lately a weekend at home sounds really good.  That is the plan any way.

What I've been watch:  One movie that I remember from the last couple of weeks was Arthur the King on Netflix.  It was based on a true story with Mark Whalberg playing the lead.  We both loved it and was in tears a few times.  

What I'm reading:  Nothing.  Hopefully once the garden is done I will find more time to read.

What I'm eating:

We tried new deli here yesterday for lunch and they had Krakow, a polish ham, and it was awesome.  They sell by the pound as well as the sandwich shop, so I know where I'll be picking up a few things for the holidays.

Big salad x 2. One with chicken and garlic bread and the other one all veg.

BLT and zucchini fries

Stuffed poblano over rice.  I put the peppers in the Ninja on braise to get the skins off.  Let them cool and then stuffed with spicey ground beef, diced onions and tomatoes, and topped with shredded Havarti cheese.  Baked them long enough to warm and melt the cheese and served over rice with salsa and cilantro.  SO good! (much better than the picture)

Beef cheeseburgers with zucchini tots that I flattened instead of baking in a muffin tin.  We both actually prefer them this way now. 

Tonight I'm making fish and chips with a slaw for dinner.

What's making me smile:

This photo came up in my FB memories last week.  I remember I asked TBG to set the small table outside while I brought the food out.  He added the flowers from our Tulip tree and I thought that was so sweet.  It's the simple little things like this that make me happy and I smile every time I see this photo.

I hope everyone is doing well and enjoying the last bit of summer or winter depending on where you are.  We've had a nice summer but I'm looking forward to Fall very soon.

Zucchini Season

It is the time of year in my area where zucchini is abundant.  A lot of gardeners are begging to give it away. 

I love zucchini so I make the best of it and here are a few of my favorite recipes to enjoy this short window when I have more zucchini than I know what to do with.

Zucchini Fritters

1 1/2 pounds zucchini (about 2 large or 4 medium)

2 eggs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

2 green onions (chopped)

2/3 cup all-purpose flour

Oil for frying

Line a large bowl with a thin kitchen towel or cheesecloth.  Grate the zucchini directly into the bowl.  Gather the towel and squeeze firmly to remove as much liquid as possible.

Transfer the zucchini to a large bowl.  Add salt, pepper, garlic, green onions, flour and eggs.  Mix un til just combined.

Heat a layer of oil in a large skillet over medium-high heat.  Spoon 2-3 tablespoons of the mixture into the hot oil and gently flatten.

Fry for 3-4 minutes per side or until golden brown and crisp.  Transfer to paper towel to drain.

Serve hot with sour cream or your favorite dipping sauce. (They are really good with Ranch)

Zucchini Bread

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 cup oil (I use avocado or coconut)

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1/4 cup unsweetened applesauce (or sour cream or Greek yogurt)

2 teaspoons vanilla

1 1/2 cups shredded zucchini (no need to blot)

Optional-chopped nuts of your choice

Preheat oven to 350 degrees.  Grease a 9x5 loaf pan

Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl and set aside.

In a medium bowl, whisk the oil, both sugars, eggs, applesauce and vanilla until combined then whish in the zucchini.  

Pour the wet ingredients into the dry ingredients.

Gently stir until combined; do not overmix.  

Fold in nuts, if using.

Batter will be slightly thick.

Spread batter evenly into the prepared pan.  Bake for 55-60 minutes until a toothpick or knife comes out clean.

Cool in pan for 1 hour before removing.

Zucchini 'fries'

Thinly dice a small to medium zucchini in rounds.

Dredge in flour, then egg and then panko or breadcrumbs. (I also add a bit of salt, pepper, garlic and paprika to the flour and breadcrumbs.

Place on a cooking sheet lined with parchment paper and a swipe or two or olive oil or avocado oil.

Bake in a 350-degree oven for 30 minutes turning once at the halfway point.

You can also shallow fry in a pan or cook in the air fryer.  

I also make zucchini tots and they are delicious.  See the recipe below

Culinary Adventures with Lori: 52 Recipes in 52 weeks #12 Zucchini Tots

Other things I've tried:

Zucchini noodles

Zucchini boats

Parmesan roasted zucchini

Shredded zucchini is a wonderful addition to traditional spaghetti sauce

What are some of your favorite ways to use zucchini?  I am always looking for new ways to try it.

1. 
   

What happened to the lazy days of summer?

July was a really busy month for us and it looks like August will be too.  The gardens are all doing well and I am swimming in produce and herbs.  I have been spending a lot of time dehydrating, canning and freezing for the winter.  It will be worth all of the time and effort when I can pull local peaches out of the freezer or open a can of homemade salsa.  You just can't get better than garden or local produce.

Some summer pictures from our house.

 

TBG celebrated another birthday on the 16th.   He decided he wanted to try out a new BBQ place for lunch that day, so we headed west to Sugarfire Smokehouse - The Best St. Louis Style Barbecue.  To our surprise, there was a man in front of us getting a large order to go and when he noticed TBG's veterans' hat, the thanked him for his service and then told the cashier he wanted to pick up our check too.  We tried to talk him out of it be he said you did more for our country than I ever did so I insist.  We told him thank you and I mentioned it was his Birthday so he proceeded to sing Happy Birthday on his way out.  He was such a happy guy, and it was nice to be reminded that there really are some great people in the world.  

Since TBG's party wasn't until the 18th he said he didn't want a cake and chose chocolate brownies with vanilla bean ice cream and caramel sauce.  It really was good.

We celebrated July 18th in Bloomington with a lot of friends and family and it was a perfect day for a road trip. On the trip there I caught this picture that made me smile.

I didn't watch or read much but I did catch one really good movie on Netflix.  Ordinary Angel.  It was a really good movie based on a true story.  I loved it.

Meals we've eaten lately...

Spaghetti with meatballs, salad, garlic bread

BLT and zucchini fries

Coho salmon, pinto beans and rice Culinary Adventures with Lori: 52 new recipes in 52 weeks #1 Braised Pinto Beans

Jerk chicken legs, pesto mac and cheese, cucumbers, tomatoes and red onion, garlic toast

Steak fajitas, Spanish rice and spicey coleslaw

I hope everyone is doing well and enjoying this last bit of summer (or winter).  We're heading out to a special girls second birthday party!  Have a great Sunday.