Zucchini

So this morning I pulled one of two beets that grew from when I planted them in May (we have a whole crew of them now...I replanted). And i boiled it for about 90 seconds and then put the pot, water, and beet in the fridge. I am sure that is an actual cooking technique that has a name, but I feel like I might have made it up. Anyways, about 20 minutes later I sliced it up and it was the perfect amount of cookedness. I dipped it in bleu cheese dressing and it was damn tasty.

I talked to Papa on the phone today and we talked a lot about gardening. And I told him that our zucchini were enormous, and he warned me not to let them get too big because they get bitter. So I got nervous and harvested the biggest one. Turns out they haven't hit their threshold yet because it tastes amazing.

Two people (one from work, and the other Nolan) told me about people slicing zucchinis longways and scrapping them and stuffing it and cooking it open faced. So I did that. Portobella mushroom, zucchini guts, onion, garlic, spaghetti sauce, butter, oregano and parmesan. (I would nix the butter next time, and add bread crumbs and mozzarella). I baked it at 350 for about 35 minutes.