We had a successful crop of green beans this year. For most of them, we boiled for dinner, blanched for salads, or froze for later. But for the last half pound of beans, I decided to try something a little different: deep-fried green beans! I found the recipe in Country Living. Surprisingly good - though I never quite got over the idea that I completely adulterated a completely nutritious vegetable.
Despite Josh's expression here, I am pretty sure that he enjoyed these...
There is more than enough zucchini to go around this time of the year. I didn't plant any zucchini in our garden this year, primarily because it is a vining plant that would have taken up all of our garden space. But then my friend, Diane, recommended that we try training them up the side of the fence, and take advantage of all of our vertical space in our backyard. Fantastic idea, right?! I'm excited to give this a try next spring, and I'll probably attempt with zucchini and cucumber.
I bought some zucchini anyway, just so I could prepare some of my favorite dessert recipes (and some new favorites). Last week, I made Mom's chocolate zucchini cake. There are lots of loving memories with this cake. I also love having an excuse to use the bundt cake pan. Whenever I pull it out of the basement kitchen storage, I go into predictable pattern of reciting my favorite lines from My Big Fat Greek Wedding. At least I laugh; I can't guarantee anyone else will find my one-man movie amusing.
This weekend, I tried a new recipe: zucchini nut bread cookie sandwiches.
If you like carrot cake, you'll love these cookies. The frosting is a homemade cream cheese frosting! Josh liked 'em, of course.
