Tag Archives: epicure

When W is Away I Eat Zucchini

After three months of preparation (no exaggeration) W left this morning for his island in the east.  The river ice was probably a month later than normal breaking up so he had to wait around impatiently for better weather.  I just got a text from him saying he’s in Brandon, so tomorrow he’ll do the last leg of the drive to northern Ontario.

At last we’re getting some lovely sunny warm days here too.  The lawn people have already done most of the spring clean up, except for where the last of our snow mountain was stubbornly refusing to melt.  The last time I mentioned something about green grass we had a snow storm, so I’m not doing that again.

I have lots of plans to keep myself busy in the next several months while I’m on my own.  I would mention them all here, but then I’d be embarrassed when none of them happen.  However, there is one I can tell you about since I’ve done it already.  I bought a bunch of vegetables that W doesn’t like and that I miss cooking for myself.  I don’t understand how someone can not like the taste of zucchini – it doesn’t even have a taste.  Tonight I tried a new recipe with results that even W might have been able to choke down.

What can you do with two zucchini and a sweet potato?
What can you do with two zucchini and a sweet potato?

I even took pictures to prove that I’m not completely useless in the kitchen.  Especially when I’m really hungry.

Slice the zucchini in half lengthwise and place cut side up on a pan.  I’m crazy about my Epicure pan which works great for oven roasted potato wedges.  I’m trying to broaden my horizons by cooking other stuff on it too.  Cut the sweet potato into french fry shapes.  Or not, depending on how clueless you are when it comes to chopping things up.

randomly shpaed sweet potato chunks
randomly shaped sweet potato chunks

I put a tablespoon of oil and some spices on the sweet potato and tossed them around in a red bowl.  I like Club House garlic plus, epicure seasoning for rosemary garlic oven fries, and salt and pepper.  And I love my red bowl.

Brush the zucchini with olive oil, sprinkle with garlic plus, salt and pepper and lots of parmesan cheese.  Cut up tomatoes and layer on top.  Add salt and pepper and/or bruschetta spices.  Seriously, the zucchini is so bland, you can go a little nuts with the spices.

Grate some mozzarella cheese for the last layer.

Practically naked zucchini.
Practically naked zucchini.
Zucchini all dressed.
Zucchini all dressed.

 

 

 

TAH DAH!
TAH DAH!

There it is all oven ready (375 F for 20 – 30 minutes) and here it is out of the oven.  And shortly after that most of it disappeared.

This was really simple to put together, and incredibly good.  Hope you get a chance to try it.  And I hope you enjoyed this random recipe blog.  I promise it won’t be a regular feature, and I can hear your sigh of relief from here.  I’m sure I didn’t teach anyone anything that they couldn’t have googled and figured out on their own, and yes I will admit that it was just a shameless way for me to boast about something turning out well in my kitchen.  That’s a random thing too.

See what you’re missing W??  Turnips tomorrow!  HAHAHA!  Now he’ll probably stay away for an extra month.

Getting Some Air

Ever had some crazy dramatic thing happen in your life that you’d just like to erase from your memory because it’s too stressful to think about?  I don’t believe I’m a horrible person, but I’m not proud of the fact that I have contributed to something that has come back to bite me in the ass.  Idle talk and meddling and the proverbial grapevine will get you every time.  I think my new mantra needs to be ‘shutup shutup shutup’ or something along those lines.  It starts out with little things and gets blown up into big nasty things when you can’t let the little things go and keep your big mouthed opinions to yourself.  I am so done with it all.  Not with being sympathetic and empathetic (or just plain pathetic) but no more fanning the flames.  And that’s all I’m going to say about that.

http://www.free-stockphotos.com

Last night I came home from work and poured myself a glass of red wine to lighten the mood.  Several hours and an empty bottle later my mood was quite improved.  The bottle had already been opened – I’m not a total lush.  Just a partial one.  I watched a Jennifer Aniston movie (Picture Perfect) because she’s a much better actress than she gets credit for, and because everyone needs a feel-good, happy ending chick flick every once in awhile to stay sane.  Then, because there was still a bit of wine left to finish off I watched “Fierce Creatures” starring the cast from “A Fish Called Wanda”.  Much weaker plot but still had it’s own laugh out loud moments.  Perhaps by that point a serious documentary might have made me laugh, who knows.

Today I’m making Pulled Pork in my crock pot with my recently acquired Epicure spices.  I really think that should have a different name.  Sounds like something from a Monty Python skit.

I am continuing to read strange things on my kindle, and seriously need to cool it on the 99 cent specials.  Although there’s always the possibility that eventually something will be SO strange that it will warrant commenting upon in a positive fashion, rather than just thinking to myself “omg that was a complete waste of time and brain cells”.

Speaking of brains, I’m keeping mine from going completely numb by playing “Words With Friends” (a much nicer past-time than the real life gossipy version of words with friends) and a couple of other scrabble-like games on Facebook, plus a game in which I have to locate random objects in different pictures.  I’m trying to improve my powers of observation, being the kind of person who can stare right at something for five minutes without really seeing it.  Or with a brain that doesn’t compute to me what I’m actually looking at.  You might think I’m having deep thoughts and that’s perhaps true part of the time.  The other part there’s just nothing going on at all.

Empty head and a closed mouth.  Lofty aspirations.  Wish me luck.  I think I can do it where it matters.