I love to cook and, almost equally, love to talk about food. There’s something cathartic about putting together a meal, about blending colors, smells, and tastes to produce a dish others will enjoy. I imagine it’s much like what an artist feels like when working on a piece – you’re not quite sure you have it right, but you keep playing until something clicks, until it feels right.
This weekend, I was fortunate in that I was able to try some new recipes, which I hope to write about soon. What was supposed to be a quick trip to Wegmans on Saturday turned into a tour of sampling various foods at stations set up around the store and a promise to make some new dishes. On Sunday, Jacob and I went back to Wegmans to shop for groceries for the week. Once again, sampling commenced. That boy will try anything, which often results in us trying new recipes at home.
Anyway, this afternoon I remembered that I have to bring snacks to a meeting at work tomorrow morning. We planted a garden this summer and the zucchini are in. They are huge and delicious and plentiful, so I’ve been trying to incorporate them into different meals. As I write this, I have a tasty zucchini bread baking in the oven. the prep for this recipe takes about 30 minutes, start to finish. I didn’t have any egg substitute, so I added one egg and one egg white. Give this recipe a try when you have a few extra minutes – it’s a fav in my family.