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Hahahaha......my eyes, my fingers, & my patience, Daniel. I am however amazed at all the realistic looking tiny equipment, & they all work!
Patricia, that's amazing! Such detail! But i'll pass on making one. My eyes don't work that well.
Thanks Chris. "Well" is a relative term, but it's OK. Hope the same for you!
I tried making A savory pumpkin pie. Not sweet. It was based on peanut butter pumpkin soup. It set up ok but I hated it! Oh well.
Hi Daniel, good to see you! And I'm glad you're both well!
Anyone want to try this?...….
Another tasty thing to do with zukes - use mandolin to slice super thin. They come out about as thick as a potato chip, and have a slight matte surface. Used in salads, they are like lettuce leaves but a little thicker, and the surface holds onto the salad dressing. Also nice with the yellow summer squash.
Thanks Daniel, they sound delicious.
Since it's zuke season, here are the zucchini fritters that I like to make.
Use a grater to shred 2 small or 1 medium zucchini.
In large colander, mix zucchini with 1 teaspoon salt. Let sit 10 minutes and squeeze out the liquid
Mix shredded zucchini with 1 beaten egg 1/2 cup flour, 1/4 cup shredded parmesan, 1/2 medium onionm diced, black pepper to taste.
Consistency should be similar to pancake flour but lumpy.
Scoop 1/3 cup portions into hot skillet and fry to brown one side, then flip and brown the other side.
I like butter and salsa on mine.
I have a zucchini cookbook but it has a lot of stuff that is not cardiac diet friendly. I don't mind that but NIng doesn't want another bypass surgery.
I also made some grilled vegetablers with zucchini. Cut slices of zucchini, mushrooms, broccoli, onions, tomatoes, mix in large bowl with 3 glugs of vinegar and oil and some water, garlic salt and several sprigs of chopped rosemary, some shakes of black pepper. Let sit a while, mix and let sit some more. Use a grill pan for veggies - we have grill pans with many holes in the bottom, sort of like holy skillets. Grill about a half hour, mixing a few times, until the veggies look tender and broccoli is a little charred. I like this one a lot.
Thank you Patricia :-)
So pleased to see you back, & glad to hear Ning is doing well.
Hi all. I hope you will accept me back in the group here. I missed talking food with my friends here. I can’t moderate groups, but I can rejoin discussions now about food and gardening.
On the topic of food, I now deliver meals for the Meals on Wheels program, once weekly and sometimes twice weekly. I dont think I would care for that food myself, but each and every client is so happy to get those meals. It makes my day!
I haven’t mace a pie since Ning’s triple bypass surgery in Feb. He’s away next week. I think that means a blueberry or rhubarb pie is going to happen soon. Or both :-)
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