You are currently browsing the monthly archive for August 2013.

I distinctly remember being horribly embarrassed of the way my mom would talk to everyone about everything in public places. We would be in line at the grocery store and next thing you know it she’s chit-chatting away with some random stranger and talking about my English teacher or we were down at the marina and she’s telling some equally random stranger about my brothers baseball skills “His nickname is the vacuum!” I would physically cringe. “Not againnnnn! MOM!” Yeah, that’s right. Guess who can’t go grocery shopping without having a conversation with the people in line for lunchmeat? This girl right here. I don’t know what happened. Maybe it’s what happened to my Mom as well, but at some point in the past few years I have become my mother. Everywhere we go I find myself chit-chatting away with random strangers. Not only do I acknowledge this now, but I appreciate it. People are so interesting and I find it fascinating all the little conversations I have with people and how they weave in with life. Ugh, what is happening to me?! I am sorry Mom, for being the bitchy young adult that I was. I get it now. Thank you for passing this trait on to me.  I’m sure my kids will be equally embarrassed soon enough!

Advertisements

If you live in the midwest, chances are you need this recipe. I love zucchini bread, but you can only make so many batches. My mother-in-law sent me this recipe years ago. It is “from somewhere on the internet.” We have both adjusted it many times adding different vegetables and seasonings, I have made a dairy-free version, an egg free version, a whole wheat version, it’s fun to mess around with, but it is the best base recipe for zucchini pancakes that I have found. So head out to the garden or your local farmers market and embrace those giant zucchini’s out there!

Zucchini Pancakes

2 cups grated zucchini (use the larger side for grating)

1/3 cup flour

1/2 tsp baking powder

2 eggs

1/2 tsp salt

1/4 tsp pepper

1 Tablespoon Milk

1/4 cup grated parmesan cheese

1/4 cup onion-diced small (optional)

Mix everything together. Heat a pan or griddle to medium. Make them the way you would pancakes. I like to use olive oil instead of butter.

*I usually double or triple the recipe depending on how much zucchini I have. Make them in batches and keep them warm in a 200 degree oven.

*Serve with corn on the cob and any other summer favorites and you have a cheap and easy meal to feed a family of four.

*You can also substitute half of the grated zucchini with grated carrot.

* If by chance you have leftovers you could reheat them, but they are actually good cold!