The main reason for this move is that I find myself bogged down as I sit and try to blog. I am not able to mix "good times" with "not so good times" and so my blog tends to be DOWN all the time. Even when I am able to sit down and make a card or two I never seem able to post the card because it seems ridiculous after posting my last whine about caring for my mother-in-law. I tried making separate pages but that didn't really work either. So...
I have been stockpiling food for awhile... not as much as I would like but it is enough to call it a stockpile. Food prices are through the roof right now and it has slowed my stockpiling and started me into the, eating what we have on hand mode. So... what that means for a stockpile is I am needing to re-stock. A vicious cycle. I envy those who have their own gardens. When I was a child my dad had this wonderful garden to the back/side of our house. We lived in a good sized house to me; three bedrooms, a bath, kitchen, living room, dining room, pantry shed, full basement and an attic I never saw. My dad would start the tomato plants in the cellar and plant them outside when they were ready. It was a delicious late summer delicacy, we lived in Massachusetts, to have a tomato sandwich on Wonder Bread with a dab of mayo. I remember my dad always trying to plant watermelon and cantaloupe too but the season never seemed long enough and they were quite...cute. I wish I had a garden so that I could can food and enjoy the fruits of my own labor through the year.
The season is longer here in Florida and we do enjoy the wonderful strawberries, blueberries, oranges, zucchini, and tomatoes. Sure, I realize I am probably unable to garden with this back pain of mine but a girl can dream! Container gardens are fun and if we were here all year I would do that for sure. As it is I leave my houseplants at the mercy of my son who lives a few miles from me. He comes and waters just enough for their survival! Thank you John.
So, zucchini from Florida is a hit. They have been nice and fresh and not too expensive. That means;
Pre-heat oven to 350
3 cups very thinly sliced zucchini ( I use 4 mid to small)
1/4 cup minced onion
2 tbsp. parsley chopped
1/2 tsp. oregano (I use Mrs. Dash italian)
a dash of salt
1 clove garlic minced
1/2 cup grated parmesan
4 eggs + 2 whites slightly beaten
1 cup Flour
1 + 1/2 tsp. Baking Powder
1/8 tsp. pepper
1 Tbsp. melted butter
1/2 cup canola oil... (I use slightly less)
In large bowl mix zucchini, onion, parsley, garlic,, and cheese. Stir in eggs and mix well.
In a small bowl, combine flour, baking powder, salt and pepper. Add to zucchini mix. It will seem impossible that it is going to come out right!
Add melted butter and oil, mix well.Pour into greased 9 x 13" pan. (I use PAM)
Bake 25 minutes. Sprinkle a little bit of Fat Free Cheddar on top and bake another 5 minutes.
Sometimes if it doesn't get brown I broil for the last few minutes watching carefully.
This also freezes well and works well as leftovers.