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It's that time of year ...

Once zucchini starts coming it doesn't quit for a long, long time. There are tales of people locking their car doors when they go to church to ward off gifts of zucchini from generous neighbors. So far this year we've had it grilled and sautéed; tonight I'm scooping out a couple of bigger ones and baking them stuffed with a sausage/bread crumb/zucchini/onion mixture.

My favorite thing to do with excess zucchini is to make relish. I've lost my favorite recipe from years ago, and am searching Chef Internet to find a reasonable substitute. Most of the recipes I've looked at so far are very similar … grate a bunch of zucchini and onions, mix with salt, let it sit overnight, drain, mix in chopped red and/or green peppers and spices, cook for half an hour. Ladle into jars, process in a boiling water bath and you've got enough relish for a year. And it's practically free, if you don't count the time you spent preparing the garden bed, planting the seeds and weeding the hills.

My peppers won't be red for a while, so I'll have to pick up a couple at the grocery. Grrr. In the meantime, though, you'll find me in the kitchen, shredding zukes.

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YES!

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And the winner is …

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Saturday was our fun day (but we had to drive, drive, drive to get there and then drive, drive, drive home again, all in one day, boy was I tired). We went to my husband's granddaughter's first birthday party. In addition to a sweet little doll, suitable for ages 0+ (meaning it has no parts that will come loose, and do you know how difficult it is to find dolls for babies when you live in the Middle of Nowhere?), I made her this:


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It's all about the food

The dieting portion of this blog is temporarily suspended. Continue reading at your own risk.

If you’re going to throw a party, be sure to have good food and plenty of it. That’s my daughter’s philosophy, and I think it’s pretty good advice.

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