This summer is moving along quickly with mowing the lawn and weeding the flower beds around the yard. Here are my beautiful Irises that are planted right outside of the court yard by the front door. Our dogs, Jazz and Heidi had to get into the pictures I was taking around our yard today. They both can be such ‘Hams’, thanks to my two children who have been taking many pictures of them over the years. Below are the three pictures taken earlier this evening, as I am so excited to share a little bit of my world with all of you.
I want to share about the zucchini pasta, which was so good the first time; I of course had to try it again. I couldn’t help myself but to make it a couple more times since then. I serve it with my spaghetti sauce; it takes the place of spaghetti noodles. I read about it in ‘Cook Yourself Thin’ cookbook, and was so curious I couldn’t help myself, but to try it. I made it for a dinner party and explained to our guest that they didn’t have to try it because mainly I wanted my husband to try it. It was a success as everyone liked it. Then, I made it this evening with left over spaghetti sauce from the other night’s dinner party.
Let me explain how I make it. I wash the zucchini skins with basic H and my potato scrubber. I use my vegetable peeler to take some of the skin off, and leave some on. I used my cheese slicer to make the zucchini pasta slices thin enough. I tried using my mandolin slicer the other night, but that only left me with a sliced finger. I warmed a skillet with a small amount of olive oil in the bottom, and I put the slices into it. The zucchini slices should be warm and coated with olive oil. Then, I seasoned them with salt and pepper to my taste. On Saturday evening, I added chopped up fresh basil which added a wonderful flavor to the zucchini pasta. I look forward to hear that a few of you have tried zucchini pasta, and liked it or not. I still look forward to hearing from my readers about their experiences. I will be trying another new recipe tomorrow if all goes as planned in my day. So, please keep checking back to read about my new cooking journey. I really enjoy it because of learning so much about food, cooking, and health. In fact, my desk has about 6 of Dr. Kenneth Cooper’s books piled on it that I am going through, learning as much as I can about taking control of our health.
Before I can try that new recipe though, I have other assignment I need to work on. I hope to have a number of new articles published in the next day or two. I hope there will be something of interest for each of my faithful readers. Between researching for my articles on Examiner.com, my class work for becoming a Holistic Fitness Practitioner, and all the other reading my brain is swimming with good information that I want to share with all of you in the near future.
Keep checking back daily as I will be increasing my blog entries now that I have a good working schedule for my freelance writing.
Go ahead and comment you know you really want to. I would really enjoy hearing from you.
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