Strikes my fancy

what cool thing they could have done with our red VW van...they might have kept it all these years. This seems pretty sweet (more pics and whole article here :

It's getting to be about that time in the garden...the time when your zucchini plant seems to multiply! I made this last night and served it warm. The leftovers were for lunch today and I ate them cold. Good both ways! Pasta with Olive Oil, Garlic, and Zucchini ¾ lb spaghettini ¾ lb zucchini Salt & pepper ½ cup extra-virgin olive oil 2 Tbls minced garlic ½ tsp red pepper flakes 3 Tbls coarsely chopped fresh basil 2 Tbls finely chopped fresh flat-leaf parsley ½ cup plus 2 Tbls freshly grated Parmesan cheese Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes. While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes. Heat ¼ cup olive oil in small skillet over medium-high heat until hot. Add garlic. Saute briefly, until light brown. Turn on exhaust ...

My brother-in-law liked this so much in my last blog, I thought I'd resurrect. Comments I've heard today (and it's only 10am!) "I'd like a Grande." (me) "When you say 'grane' do you mean our largest size?" Scoff "no, medium" (me) "Good morning, what would you like today?" "A medium" (um, do I fill in the blank?)

So this CSA that I've joined has challenged my cooking this year. New veggies I've never worked with really (bok choy! kale! napa cabbage!). I claim none of these recipes as my own (that gift was given soley to sister #3), but I'll share the yummy ones here! 2 tsp vegetable oil ½ cup chopped onion ½ cup thinly sliced carrot ½ cup chopped red bell pepper 2 garlic cloves, minced 2 tsp curry powder 1 tsp chili paste with garlic ½ tsp grated peeled fresh ginger 6 cups torn kale 2 cups cooked brown rice 1 cup cooked quinoa 2 Tbl minced fresh cilantro 1 Tbl soy sauce 1 (15oz) can chickpeas, drained Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

Part of the scavenger hunt.... some of them would have stood there and put on their own show if their teammates would have let them!

Back from the vacation/reunion, I don't know what to really call it. All was in the great Cincy/NKY area (also known as home). Here were some highlights. Hanging with these guys (sisters, brother, brother-by-choice) This guy's socks (and Pujols grand slam!) Finally meeting this guy (and this is the best pic you'll get until #2 and my mom start uploading their millions of photos of him) Scavenger Hunt at Jungle Jim's grocery (and all the new foods I got to try because of that!)