Zucchini Adventures

Before this month the only time I'd eaten zucchini was when it was buried in cupcakes.  Several of my coworkers have gardens and leave extra produce in the kitchen for us to take.

I went to the farmers market to get more fresh veggies and I made this:


Tomato-Zucchini Bake

The corn was cut fresh off the cob and I had two different types of zucchini.  It was so easy - I even changed the recipe a bit.  I didn't have the Japanese bread crumbs so I used regular bread seasoned with Italian seasonings.

I hope to make much more with the fresh produce I get from the market this wednesday. :)

First BLT

One of the many things I love about this town is the farmers' markets.  Every Wednesday, whether I need something or not, I wander through the stands of flowers, vegetables, baked goods, and cheese curds.  Today I decided to go all out.  I've never had a BLT that I can recall, needless to say I've never made one.  I thought it was high time I do it - and I had left over bacon from another recipe waiting to be used up.

So I bought the L (whole bunch for $1) and the T (more expensive, but sooo delicious).

I'm pretty proud of my haul - as evidenced by the picture itself. :)

I also got some fresh sweet peas (my coworkers and I were munching them while wandering through the market), some cheese curds (squeaky fresh!), and a cookie (I hadn't had any sugar today, so sue me).

You can see where I'm going with this, right?

My first BLT.

Since I've never had one nor made one I think I did well... it tasted good and I assume that's the golden standard, taste.  The bread was toasted potato bread (because potato is one of the best kinds - eat some and I'm sure you'll agree).  I can see why people like BLTs... probably didn't hurt that I used 3 slices of bacon and that the L&T were fresh.  I ate the rest of that tomato straight - so good.  The sweet peas served as good snack in the belt line traffic jam and the cheese curds served as a good snack during supper prep.

All in all I think I had a good food day. :-D

Bachelor Eating

I've recently moved in with my brother because he has a house in a city near where I work.  The first thing you notice about his house is the motorcycle on the front porch...and then the motorcycle inside the door.  The freezer is full of pizzas, tater tots, and chicken nuggets.  This is a bachelor pad.  I can eat my share of fast food and frozen pizzas, but eventually I want something substantial.

Tonight I made something with vegetables.

And freshly grated parmesan cheese.  My version of the recipe uses much more turkey and ravioli than called for, but I have to give him something that isn't too healthy or soupy - his system might go into shock. :-D

Thanksgiving Food

I am thankful for Thanksgiving food!

Thanksgiving spread.

Every year there is a major cooking fest and my aunt and uncle's house.  My uncle's stuffing is to die for. :)

Then there are the pies.  There are usually at least 5 different kinds of pie.  In the past we've had (some pictured): pumpkin pie, apple pie, cherry pie, pumpkin cheesecake pie, berry cheesecake pie, pecan pie, oatmeal pecan pie, chocolate irish cream cheesecake pie, and more.

Butter Pecan Pumpkin Pie and a Cherry Pie

Slice of the Berry Cheesecake Pie topped with whipped cream and raspberries

 I can't wait to see what the guys come up with this year. :)

Have a Happy Thanksgiving!

The Berry Cheesecake Pie went fast.

Pumpkin Cheesecake Pie - my cousins' favorite.

Slice of the Butter Pecan Pumpkin Pie.

Squash Experiments

It is fall and the squash are abundant.  So, as I did for the over abundance of apples, I started looking for squash recipes.  The difference here was that I'd be cooking.  I'm much more of a baker.  I was often malnourished when I was cooking for just me.  My lack of cooking experience was slightly daunting.  Before these two recipe attempts I had never worked with squash - or eaten much for that matter.

After digging through all the magazines we decided on this:

Corn and Squash Soup

This soup requires 6 cups of squash, which I obtained from a small pumpkin-sized butternut squash.  It also requires 12 strips of bacon, 4 strips short of a pound...so I did them all and ate a few before I put them in the soup. :)  The only other deviation was nearly puréeing the celery and onions because the texture of both make one particular family member unhappy.

A small portion of this soup was taken to my grandmother and she approved, so I must have done something right.

This will most definitely be made again because it was so good and because there is a pile of squash in the garage.

The second recipe was:

Sausage and Mushroom Stuffed Squash

(The recipe for this one is Member-Exclusive according to the website, but can still be read.)

This was so good that we made more the next day and managed to use up 6 acorn squash.

It called for baby Portobello mushrooms, which we didn't have, but regular ones worked just fine.

I recommend either recipe for a cozy fall meal.



The next squash adventure: The giant Hubbard.