Thursday, July 15, 2021

Exploring

I spent a lot of time exploring online today. I watched some very interesting sewing videos, and I looked up recipes. I decided to try a new zucchini recipe tonight. Mom and I loved it! Dave is not a fan of zucchini. He ate some, but wasn't impressed. That's okay. It means more for Mom and me!

I couldn't find the recipe again when it was time to fix dinner, so I did my best to remember. I sliced the zucchini into about 1/2" slices, coated them with olive oil, and seasoned them with salt, pepper, and Italian seasoning. I spread them out on a cookie sheet covered in aluminum foil, topped them with shredded cheese, and baked them at 425ยบ for 10 minutes. Yum!

I did manage to tat two button ornaments today, both in my December 8 pattern. 

I'm still working with the same ball of size 40 Lizbeth Red Burst. I'm amazed at how much can be made with one little ball of thread!

 

10 comments:

  1. Zucchini looks really good! I’ll try that. My favorite is slicing length wise on a mandolin, like ribbons. Heat garlic in olive oil in a big fry pan. Then add the zucchini, tossing with tongs for a few minutes. Salt and pepper, little lemon at the end.

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    1. I love making it that way, too! Sometimes I add a little carrot and onion for extra color and flavor. There's nothing like fresh veggies!

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  2. Sounds like a good way of cooking zucchini. Or baby marrows as we call them here.

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    1. I thought the extra spices and cheese might entice Dave. They didn't. I think it's the texture he doesn't like. Oh, well. I guess I'll keep trying!

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  3. Your button ornaments are so pretty!! :)

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  4. Sounds an interesting recipe, I think I would like to try it but I have a husband like yours.
    Your button ornaments are lovely in red, I keep seeing them on Facebook and I am impressed, I have not done much tatting over the last few weeks and now we have a heatwave, its just a bit hot today

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  5. YOur recipe looks good! I remember my Mom used a cast iron skillet and pan fried them - she used simple saltine crackers and egg! Sounds better to bake them.

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    1. The recipe popped up on my Facebook feed. I hardly ever check out new recipes, but I'm glad I tried this one!

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Just like you, I love getting feedback!