There are some things – images, tastes, sounds – that separate the forest and the trees, the dancer and the dance, the beautiful and the sublime. You stumble across them in the most unlikely moments, making every encounter with magnificence that much more magnificent.
Here is one of those things – the most “amusing” amuse bouche ever.
The zucchini harvest has begun! I’m not yet regretting the 5 plants I popped in the ground planning for a summer of squash blossom quesadillas and my dream of edible flower pizza, but the season is young. No doubt in a couple of months I’ll find a monstrous zucchini or two hidden under the scarlet runner beans as in years past and have to do something drastic again.
LL thought we should try something memorable and different with our first harvested zucchini of the season and suggested we try thinly slicing and pan frying them in a little hot oil. One thing led to another – I added minced garlic and sliced green onions to the sizzling zucchini, and then, inspired by my new Almonds book, added a small handful of those nuts, roughly chopped.
We are not a particularly Handy Family, so I was surprised when LL suggested we spend Memorial Day weekend sanding and revarnishing the kitchen cabinets. They definitely needed to be slathered with love after all these years of heavy use (18 years, really, since we built the kitchen? Wow!) And we had the time – when you live next to the beach, you tend to stay away from it on days the crowds appear. Like Memorial Day. So we enlisted the help of a Handy Friend, dug around in the shed to find the palm and detail sanders left over from a different round of remodeling, stocked up on sandpaper, and away we went.