Tag Archives: Cooking

Zucchini Fritters, Week Twenty-Eight in the No Longer New Abnormal

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It’s sweltering outside.  The humidity and the temperature are high.  Though I have a good number of chores to get done, I’m choosing to spend this time writing this blog in the air conditioning.  I haven’t planned what I’ll write, so as unoriginal as it is, I’ve started by mentioning the weather.  Inspiration is not forthcoming.  I just walked away to go into the kitchen.  I cubed and toasted bread to make breadcrumbs to go with the zucchini I purchased today at the farmer’s mlaarket.  In fact, the bread came from there last week.  I ‘m making zucchini fritters.  The eggs that go in the mix come from another stall at the farmer’s market.  I didn’t see the right onions, so I’ll have to go out for them.  I so enjoy the sweet and savory combination of the fritters.  

Rather than a traditional blog post, I will share how to make Zucchini Fritters or Zucchini Cakes.  I don’t have a recipe so these are approximations. 

I medium to large zucchini

1 onion

Bread crumbs from 3 slices of bread (or about a cup or so)

2 eggs

Salt

Pepper

Vegetable oil

Grate the zucchini.  I use a food processor, but you can do it with a hand grater if you don’t mind spending more time.  Chop the onion, unless you purchased it chopped already.  Add salt, pepper and any other spices you like.  Beat the eggs then mix the zucchini, eggs, breadcrumbs and spices.  When the oil is heated in the pan spoon one at a time a tablespoon of the mixture.  Allow it to sizzle until it’s brown on the bottom, then flip with a spatula.  When they are brown on the reverse side, use the spatula to place them on a plate with paper towel to absorb the extra oil.   

You can also spray a baking pan and bake them in the oven using less fat and oil.  They aren’t as crispy, but the flavor is still there.  

You can eat them when cooked, or you can store them in the refrigerator.  I like them with tzatziki.  

Self-Care Tips:

  • Enjoy fresh zucchini or other vegetables and fruits in season, no matter if you eat them raw or cooked.  
  • If you like to cook or bake, try your own interpretation of a recipe.  It’s delicious when you accommodate your own tastes. 
  • If you are uninspired take a detour and go in another direction

What’s For Dinner? Second Week of the Second Year in the New Abnormal

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I was preparing dinner as I do many nights.  Last night was pesto glazed salmon and garlic-marinaded skirt steak with sauteed spinach, garlic bread, and a spicy salad.  Thanks to Marion Zinn, my mother-in-law, I have the best marinade for the steak.  She was a wonderful hostess and served many delicious dishes.  Conversely, my mother would get anxious when hosting guests.  Nonetheless she deserves a shout out as an excellent baker. All three of my siblings and I have fond memories of annual birthday cakes baked from scratch, stored on a glass cake plate with an aluminum cake dome.  I used to cook and bake regularly, but as life’s responsibilities expanded, my domestic duties dwindled.   

Sometimes, though, I want to have a home cooked meal.  I shopped at the farmer’s market gathering some ingredients for dinner, and foraged the refrigerator for the rest.  Even as I began the prep work, I remained hopeful for a nice dinner.  Inevitably, by early evening, I was forgetting one thing or another, and my hope slipped to a tepid aspiration for a good enough meal.  Perhaps it’s this feeling along with my full schedule that diminishes my fondness for cooking these days.   

I realized, which might mean I’m late to the game, that planning, and subsequently serving, dinner is a process that mimics the complications of caring for oneself and perhaps others.  First there’s the consideration of taste.  What do I like?  What does Larry like?  Are there foods that appeal to us as the same time?  If not, what variations do I make?  Will I challenge myself with a new recipe or will I rely on the tried and true?  Not only does flavor matter, but so does nutrition.  I’m not a stickler that every meal meets the daily requirements of a balanced meal plan. However, I do like to have a variety of tastes, textures and basic health guidelines met.  

Now and again meals are more fly by night, others are indulgences, and more often meals are simple and easy to put together after jam-packed days.  I always enjoy good food.  I’m flexible in that I truly enjoy an array of possibilities from vegan to Omakase, and so much in-between.  I prefer local and organic, but I also shop at Trader Joe’s appreciative of their vast and changing selections.  One thing is for sure, I prefer choices, as I do in so many parts of my life.  

In getting dinner together, last night and previously, I’ve noticed the range of feelings I experience.  I start out hopeful, I have moments of frustration, periods I feel relaxed and trusting, and times I get annoyed, wishing I was being served rather than doing the serving.  And I challenge myself to get through the feelings of anxiousness closer to putting the meal on the table.  All in all, it replicates the processes I go through in other areas of my life, which include the original idea, the thought process and the execution.  So much stuffed into a quotidian endeavor.  

Self-Care Tips:

  • Recipe for Marion’s marinade: ¼ cup olive oil, just less than ¼ cup cider vinegar, 3 Tablespoons or more of soy sauce, ¼ cup honey, lots and lots of chopped garlic, ½ teaspoon grated ginger (can use fresh, jarred or dry ginger if that’s what you have) Enjoy!
  • Take an everyday activity and break it down, checking in to see the array of feelings you have throughout the process.  Can you insert kindness and care when it feels uncomfortable?  Are you able to go with it when it feels pleasant?  If so, acknowledge yourself.  If not, see if you can make room for whatever comes us.  
  • Chapstick. It’s a great way to get through the winter.  Choose from a host of aromas, flavors, textures and ingredients. Find the one that’s good for you.