Sunday, July 15, 2007

It is zucchini season again and we are having a good crop in our garden. I often saute chopped onion and sliced zucchini in a little olive oil, add a small amount of water, cover, and cook a short time, maybe 5 minutes, sprinkle with salt and pepper, maybe a little soya sauce for flavor, and enjoy!
This morning I baked zucchini bread, a family favorite. Please check out the recipe in the side bar. In January I purchased vanilla during a vacation to Cancun, about one dollar for a very large bottle, especially cheap because it is produced nearby, when we traveled to Cancun. The special vanilla gives this year's batch an especially pleasing aroma. If you were here with me right now, I would be offering you a cup of tea and a slice of warm zucchini bread!

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