We are finally back in our apartment after a month in boxes and I couldn’t be more happy. There’s still a lot of unpacking to do but we should be back to normal this weekend, which means that I will be posting more regularly again in the very near future.
Anyway, I made zucchini sticks! The healthy kind. And they rocked!
These little babies are a quick fix when there’s nothing much left in the kitchen. It’s also a recipe I find myself making quite often. For some reason it’s invariably the zucchini’s that are left in my fridge at the end of the week. I suppose this is because historically I’ve never really been a huge zucchini fan. There’s something about cooked zucchini that’s never appealed to me and I can identify a few traumatic situations involving ratatouille as a child, or should I say extremely overcooked zucchini mush.
(Don’t worry Mom, I’m not referring to any meal you prepared. I promise.)
I guess that’s what turned me off, this is not a vegetable that lends itself well to long cooking times. I know people, there are a few exceptions to this and I assure you I’m just as much a fan of zucchini bread and other cake like zucchini applications. Obviously. I just find that for the most part, I prefer zucchini raw or just slightly cooked.
This is another little ode to Ina Garten, who never fails me. There are things that happen when I use one of her recipes that I just can’t explain, but one thing is for sure they are simple and always turn out as wonderful as they look. I whipped up this smoked salmon mousse this weekend after we opened another huge package of my fathers amazing wild smoked salmon, a package that is just way too big for two people to finish off in just one week.
