My Zucchini Sculpture
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Zucchini Bread
We blog about this recipe here.
Zucchini Bread
Adapted from The Essential New York Times Cookbook and Shirley Estabrook Wood.
- 1 1/4 lbs zucchini – you should have about 2 c after grating it
- 1 1/2 c sugar
- 3/4 c butter, melted (12 T)
- 3 eggs
- 3 c flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp Diamond kosher salt
- 1 tsp cinnamon
- 3/4 c chopped walnuts (or substitute pecans)
- 2 tsp vanilla
Preheat oven to 350 degrees. Lightly butter a 9″x5″x3″ loaf pan.
Grate the zucchini (you can peel it if you want; if it’s organic, I don’t peel). Set aside.
Combine the sugar and butter in the bowl of an electric mixer (or a food processor). Start beating. Add the eggs one at a time.
Whisk together the flour, baking soda, baking powder, salt and cinnamon. Add this mixture gradually to the butter mixture while beating.
Fold in the zucchini, walnuts and vanilla. Note: the batter will be very thick.
Pour the batter into the buttered loaf pan. Place in the oven and bake 60+ minutes or until bread pulls away from the sides of the pan. Let cool 10 minutes on a rack and then remove from the pan and cool further on the wire rack. Don’t slice until the bread is cool.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Zucchini Fritters with Yogurt Dipping Sauce
We blog about this recipe here.
Zucchini Fritters with Yogurt Dipping Sauce
- 1 lb (about 3 medium) zucchini
- 1 1/2 tsp kosher salt, divided
- 2 T shallots, minced
- 2 T minced dill – or mint
- 1 egg, lightly beaten
- 1/4 c crumbled feta cheese
- Freshly ground black pepper
- 1/3 c flour
- 1/2 teaspoon baking powder
- Olive oil for frying
Dipping Sauce
- 1 c sour cream or plain, full-fat yogurt
- 1 to 2 T lemon juice
- 1/4 tsp lemon zest (optional)
- Pinches of salt
- 1 clove of garlic, minced
Preheat oven to 350 degrees.
Trim ends off squash and grate them either on the large holes of a box grater or use the shredding blade of a food processor.
You absolutely need to get most of the moisture out of the squash. Start by tossing the squash with 1 teaspoon coarse salt and set aside for about 30 minutes. Then wring out the squash in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel and wringing.
Return squash to the bowl. Stir in the remaining 1/2 tsp of salt, shallots, egg, dill, and some freshly ground black pepper. In a small dish, stir together flour and baking powder, then stir the mixture into the squash batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Spoon out about 2 T of the squash mixture and drop as a ball onto the skillet and flatten slightly. Do only about 8 at a time so they don’t become crowded. Cook the fritters over moderately high heat until the edges underneath are golden, about 2-3 minutes. Turn the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more, reducing the heat the last minute or so. Though the fritters could be served right now, we think they benefit from about 25-30 minutes in the oven (350 degrees), where they will crisp up a little. Use an ungreased cookie sheet.
For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.
These fritters can be refrigerated for up to 5 days or frozen. When you’re ready to use them, spread them out on a pan in a 350 degree oven until they’re hot and crisp again.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Zucchini and Mint Frittata with Green Peas
We blog about this recipe here.
Zucchini and Mint Frittata with Green Peas
- 1 T olive oil
- 1/3 c onion, diced
- 1/2 medium zucchini, diced (about 1/3 c – in about 1/2″ dice)
- 1/4 tsp dried oregano – or paprika
- 1/3 c frozen peas, run under hot water to quickly defrost
- 3 eggs, lightly beaten and seasoned with 1/4 tsp salt and 1/8 tsp pepper
- 1 oz (a scant 1/4 c) crumbled feta cheese
- 1/3 c grated parmesan cheese
- 2 T chopped mint
Turn the oven broiler on.
Heat the olive oil in a 6″ oven-proof skillet over medium heat. Add the onion, zucchini, and oregano and cook and stir until the onion and zucchini are soft (several minutes). Add the peas and cook another minute or so. Spread the mixture so it evenly covers the bottom of the pan and then carefully pour in the eggs and scatter the feta over the top. Give it all a stir.
Turn the heat down to low and allow the frittata to cook for about 5 minutes.
When there is just a little unset egg on the top of the frittata, sprinkle the parmesan cheese over the entire frittata and put the frittata under the broiler (about 6″ from heat), watching carefully, for approximately 2 minutes – or until the edges have started to brown nicely and the center is set and the cheese melted. Scatter the mint over the top and serve. The frittata will be good at room temperature and will keep several days in the fridge. If re-warming, the oven is preferred to the microwave.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Zucchini and Mint Turkey Burgers – with Sumac Sauce
We blog about this recipe here.
Zucchini and Mint Turkey Burgers - with Sumac Sauce
This is one of our favorite new recipes. It can be done ahead of time by briefly frying the patties and then popping them back in the oven to finish cooking just before serving. The delicious sauce can be used as a salad dressing or vegetable dip, if you have some left over. Recipe adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
For the burgers:
- 1 lb ground turkey (dark meat is best)
- 1 large zucchini, coarsely grated – a scant 2 c
- 3 green onions, thinly sliced
- 1 egg
- 2 T chopped mint
- 2 T chopped cilantro
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne
- 3 T olive oil for searing (or sunflower oil)
Sour Cream and Sumac Sauce:
- 1/2 c sour cream
- 2/3 c yogurt
- 1 T lemon juice
- 1 clove garlic, minced
- 1 1/2 T olive oil
- 1 T sumac
- 1/2 tsp salt
- 1/4 tsp pepper
Make the sour cream and sumac sauce by combining all the ingredients in a small bowl and stirring well. Serve at room temperature.
If you are serving immediately, preheat the oven to 425 degrees.
In a large bowl, combine all the ingredients, except the oil. Mix it well with your hands and then shape into about 18 patties, each weighing about 1 1/2 oz.
Heat the oil over medium high heat, then sear the patties in batches on both sides. Each batch will take about 4 minutes total. They should be golden brown but not cooked through.
Now you have two choices: if you’re about ready to eat, transfer them to a baking sheet and put them in the pre-heated oven for about 7 minutes or until they’re cooked through. Serve immediately – or let them cool to room temperature.
If you are fixing them ahead of time, let the fried patties sit at room temperature – or refrigerate if you’re not eating them for several hours. When you are ready to eat, heat your oven to 425 degrees and roast the turkey burgers for about 10 minutes (assuming they’ve not been chilled. Refrigerated turkey burgers will require about 15-20 minutes for them to cook through).
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Super Simple Zucchini and Mint Salad with Fennel and Romano
We blog about this recipe here.
Super Simple Zucchini and Mint Salad with Fennel and Romano
If you don’t intend to serve the salad right away, dice the squash, instead of shaving it, so it won’t get so watery. Adapted from Northern California chef Daniel Patterson
- 3 zucchini or other summer squash, diced or shaved.
- 1/2 c mint leaves, slivered
- 1 small head of fennel, cored and thinly shaved
- juice of 1 lemon
- 2 T olive oil
- 1/2 c of aged pecorino Romano, shaved
Using a vegetable peeler or mandoline, thinly shave the zucchini lengthwise, discarding the inner seedy part. I like the strips to be about 2″ long, so I do about half the length of a zucchini at a time. Toss the zucchini with the mint, pecorino Romano, fennel, lemon juice, and olive oil. Season with salt and pepper. Serve immediately.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Sesame Noodles with Zucchini and Ground Beef
We blogged about this recipe here.
Sesame Noodles with Zucchini and Ground Beef
Ingredients
- 2 T vegetable oil
- 1 T minced garlic
- 3 T chopped shallot
- 1 lb ground beef
- 1 tsp kosher salt
- 2-3 zucchini squash, unpeeled, cut into about 3/4″ chunks (if you’re at an Asian market and can find a fuzzy melon or a bottle gourd, use them; just peel them first)
- 2 T toasted sesame seeds, ground
- 1 T chili sauce, such as sambal oelek
- 1-2 T soy sauce
- 3/4 lb fresh egg noodles (thin-ish)
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 4 green onions, sliced thinly
- Sriracha sauce (optional)
Heat a wok or large skillet to high, then add the oil. Add the garlic and shallot and stir-fry for just a few seconds; add the ground beef and salt and stir-fry until the beef is starting to brown, about 3-5 minutes. Reduce the heat to medium and add the zucchini (or fuzzy melon), ground sesame seeds, chili sauce, and soy sauce. Cook, stirring regularly for about 10 minutes, or until the zucchini is soft and translucent.
While the beef mixture is cooking, bring a large pot filled with water to a boil; add about 1 T salt. Add the noodles and cook just until tender, about 3-5 minutes. Drain and then toss with the sesame oil. Transfer to a serving bowl.
Spoon the zucchini and beef mixture over the noodles. Garnish with the sesame seeds and green onions and serve. We always top ours with a few drops of Sriracha sauce.
The recipe will re-heat in the microwave and freeze beautifully.
Recipe brought to you by Big Little Meals and Andy and Ann.
AI and the Breakfast Burrito Challenge
The AI (Artificial Intelligence) “revolution” has created quite a stir. Some people are screaming bloody murder about it, some are embracing it as the next technological wonder, and some are just trying to ignore that it exists. I was in the trying-to-ignore-that-it-exists camp until Ann decided to dive in and not only try it out but, heaven forbid, actually blog about it.
So I was forced to acknowledge the raging media blitz about AI and try to make sense of it all. I’m not going to get into such hot button topics as cheating on college essays, generating fake news, job displacements, or the other pressing issues that have been raised by this surge in AI hype. To keep things simple (and within the my brain’s limited capacity to understand AI technology), I thought it might be enlightening to do a little test drive with the rockstar of AI apps, ChatGPT and see how it handles one of my signature breakfast dishes – Andy’s Breakfast Burritos, which features finely diced zucchini. [Editor’s note: If you want to see how ChatGPT does with Dan Dan Noodles you’ll have to read Ann’s blog.]
I started by tossing a soft ball question to ChatGPT. Because we’re dealing with artificial intelligence here, I asked it to create a “breakfast burrito recipe with artificial ingredients plus finely diced zucchini.” I figured that asking about artificial ingredients would be fair; after all ChatGPT is a form of artificial intelligence. Here’s the list of ingredients it suggested:
- 8 ounces artificial sausage crumbles
- 1/2 cup artificial shredded cheddar cheese
- 4 artificial eggs
- 4 flour tortillas
- 1/2 cup diced artificial potatoes
- 1 small zucchini, finely diced
- Salt and pepper, to taste
To insure that ChatGPT wasn’t trying to pull the wool over my eyes, I looked up each of the “artificial ingredients” using the (now vintage) Google search engine to see if the ingredient did indeed exist. What these ingredients may taste like is another story. Evidently there are no artificial substitutes for tortillas, zucchini, or salt and pepper in ChatGPT’s cyber world. So far the AI wonder app seemed to be holding its own.
Next I asked a hardball question. As many of you know, I have an unnatural obsession with puns (which I confessed to in a previous Andy’s Corner). Hoping that maybe I would find fertile new ground for my passion I asked ChatGPT if it could generate some zucchini puns. ChatGPT responded with:
Sure, here are a few zucchini puns:
- Why did the zucchini go to the party? Because it heard there would be a squash!
- What did the zucchini say when it saw a bigger zucchini? “I’m in a pickle now!”
- Why did the zucchini cross the road? To get to the farmer’s market!
- How do you make a zucchini laugh? Tell it a cucumber joke!
- What do you call a zucchini with a drum? A squash band!
- Why don’t zucchinis like to dance? Because they’re too squashed!
I hope these zucchini puns bring a smile to your face!
“Bring a smile to my face?” I don’t know about you, but I consider these some of the worst puns I’ve ever heard, and I’ve heard lots of bad ones. I didn’t even bother to include the list of terrible burrito puns generated by ChatGPT.
Maybe ChatGPT would do better on the “artistic” side of my breakfast burrito challenge. I’m somewhat embarrassed to admit that I engage in a little food sculpturing with the zucchini whenever I make my burritos. It’s one of the private kitchen games I play when cooking or cleaning (a topic I covered in an earlier Andy’s Corner). I only use the outer part of the zucchini for cooking and compost the ends and inner core. But before putting these zucchini scraps in the compost bin, I create something “artistic” with them.
To see if AI technology could help with that I turned to DALL-E 2, which was developed by the same folks who brought us ChatGPT but focusing on artistic creations (you undoubtedly noticed that Ann used DALL-E 2 in her blog today). I asked Dolly (as I affectionately call her) to create a “face made from a zucchini peeled into a pentagon shape with a cap made from the end of the zucchini.”
Before showing the results I thought it would be instructive to use this opportunity to do a variation of what’s called a Turing Test, which, simply put, is used to see if people can distinguish artificial intelligence creations from human creations. Below are photos of three sculptures created by Dolly and one by yours truly. Can you pick mine out? You will find the answer at the end of this blog.
I’m not sure what this all says about Artificial Intelligence, but I do know that as dazzling as this technology may seem, when faced with my breakfast burrito challenge, it wasn’t that intelligent. And more importantly, it lacked of a sense of humor and struggled to create a plausible zucchini sculpture. I wouldn’t go so far to suggest, as some do, that AI should stand for Artificial Ignorance, but I would say that we needn’t worry too much about AI taking over the world. That is, of course, unless AI figures out how to do good puns.
I thought it would be appropriate to close with this ChatGPT generated haiku
Warm and comforting,
Wrapped in a soft tortilla,
Burrito bliss waits.
[Click here to solve the zucchini sculpture quiz]
The Fungus Among Us: Something to Eat or a Super-Hero Capable of Saving Our Planet?
The “fungus” in the title of this piece refers to mushrooms. I had considered using “The Fun Guy Among Us” but that pun is so yesterday. This being a BigLittleMeals blog, you may suspect that I’ll be extolling the culinary virtues of mushrooms and perhaps even providing a recipe. You’d be correct about the recipe but, tasty as they may be, my primary interest in discussing mushrooms is what the approximately 14,000 species of them have in common that could help save our planet. But before I get to this “something” let’s look at what our planet needs to be saved from.
You may recall my recent Andy’s Corner rant about those packaged goods that require super-human effort and cunning to get open without self-inflicted bodily harm. Even though heartfelt, I have to confess that my rant was self-centered and short-sighted, focusing more on my personal frustration and inconvenience than on the much broader and more onerous threat that packaging materials pose for our planet.
Indeed, most of us are aware that our modern single-use plastic-dominated lifestyle is filling our landfills and oceans with huge amounts of almost indestructible plastic waste. We’ve all seen the horror pictures of what plastic waste can do.
While the poster child of plastic waste in our environment is the plastic bag, anyone who has received a fragile parcel and has had to decide on how to dispose of those super-annoying bulky chunks and peanuts made of Styrofoam can appreciate my claim that Styrofoam also qualifies as a poster child for plastic waste.
[Editor’s Note: Technically my real concern should not be with Styrofoam but rather with something called “extruded polystyrene foam.” Styrofoam is a trademarked name for material that is primarily used for insulation in buildings (that is why we capitalize the word). Even so, for stylistic reasons I will use the familiar (although erroneous) “Styrofoam” in my discussion; you have to agree that it’s much more convenient to say”Styrofoam peanuts” than “extruded polystyrene foam peanuts.”]
An article from Sciencing.com provides just some of the reasons I think that Styrofoam deserves Poster Child status:
Because Styrofoam is a plastic product, manufacturing new Styrofoam products uses non-renewable fossil fuel resources. As a plastic, it also degrades slowly and is highly flammable. Marine life, such as marine mammals, marine birds and turtles, also mistake Styrofoam as food and then die for either starvation or choke when they swallow pieces of it. Styrofoam is lightweight, it is only 0.01 percent of our solid household waste, but the volume of Styrofoam going to our landfills causes it to fill landfills with a product that lasts for centuries.
Even ambitious programs designed to recycle Styrofoam haven’t helped matters. According to the JSTOR Daily web site (which reports on research published in major academic journals), major Styrofoam recycling programs initiated by several municipalities (including New York City) were failures. Most of the processed Styrofoam ended up in landfills despite the recycling efforts. And the kicker was that these programs actually cost more and had a higher “carbon footprint” than if the Styrofoam had been directly landfilled.
So if we can’t recycle it and it doesn’t decompose, what’s our alternative? A possible answer brings us back to the “fungus among us” part of the story.
Actually, what’s of interest here is not the mushroom that we see on our hikes through the woods or in the market produce section, but rather the part that lies below the surface. I’m referring to what is called mycelium.
The website for Bolt Threads, the company that manufactures Mylo, a leather-like material using mycelium, offers a nice overview of this amazing fungal organism:
Mycelium is part of the fungi kingdom and is the network of threads, called hyphae, from which mushrooms grow. Not all mycelia fruit mushrooms, depending on the environmental conditions, but all mushrooms come from mycelia…
[It is] most prevalent in fields, forests, and heavily wooded areas. Its hyphae, a network of web-like structures that form mycelium, secrete enzymes to break down food sources to be used by the organism.
Mycelium is being touted in the news and on the internet as a miracle organism. It can decompose existing plastic and toxic waste; it can be used to make a variety of environmentally friendly goods; and when discarded mycelium-based products decompose quickly while enriching the soil. Here is a list of just some of the mycelium products I have come across:
- bricks for buildings
- chairs
- vegan meat substitutes
- cosmetics
- shoes
- coffins
- polystyrene foam packaging.
It was this last item that caught my attention and brings us back to the question of what can be done about the Styrofoam waste issue. A 2020 NY Times article about alternatives to single-use plastics reports on how the company Ecovative Design uses mycelium to create a packaging alternative to Styrofoam:
Ecovative Design uses mushroom tissue (mycelium) to create a packaging alternative… Imagine receiving a television set in a box, its corners swaddled in plastic foam. Now, imagine that padding is made of mushrooms….
Ecovative grows packaging by filling custom-shape molds with agricultural residues like wood chips, which act as a food source, and mycelium cells. The mycelium feeds on the wood chips, growing its fibers around and through the food source, and, in four to six days, takes on the shape of the mold, which can then be removed.
When you compare this kind of “mushroom packaging” which takes only 30 days to compost (and, better yet, can be used as fertilizer in your back yard) with petroleum-based Styrofoam, which fills up an estimated 30% of our landfills and takes at least 500 years to biodegrade, it’s easy to see the super-hero potential of our fungus friend. Just imagine, instead of trying to figure out where to dispose of that pile of Styrofoam that your new blender was packed in you could just compost it your garden. And, while your zucchini and tomatoes are appreciating those added nutrients our planet will benefit from having that much less plastic waste.
So returning to the question suggested in the title about whether a mushroom is something to eat or a super-hero, the answer is of course both. And to emphasize the eating part, I am including a recipe for Hongos Guisados (Mushroom Tacos With Onions And Garlic). Enjoy the tacos while contemplating whether to use your next batch of mycelia-created Styrofoam to fertilize your zucchini or your tomatoes.
Hongos Guisados (Mushroom Tacos With Onions And Garlic)
Adapted from a Rick Bayless recipe. I used a combination of oyster and shiitake mushrooms, but you can use whatever kind strikes your fancy. Also, serving it with Mexican crema (or sour cream) is highly recommended.
Ingredients:
- 12 ounces fresh mushrooms (of your choice), washed and chopped into 1/2 -inch pieces
- 1/2 medium white onion, diced
- Fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
- 2/3 C chicken stock or water
- 1/2 small lime, juiced
- 1 T vegetable oil (or lard or bacon drippings)
- 3/4 of a 15-ounce can tomatoes, drained and roughly chopped OR 1 large ripe tomato, roasted or boiled, cored, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1 1/2 T (plus more for garnish) chopped cilantro (optional – Rick Bayless recommends using epazote which is not always easy to find)
- Salt, about 1/2 tsp (depending on the saltiness of the broth)
Place the mushrooms, onion, chile, broth or water, lime juice and oil in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat or oil.
While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional cilantro (or epazote) and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrape into a serving bowl. Serve with tortillas on the side for making tacos along with crema (sour cream), lime wedges, and cilantro or epazote for garnish.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
BluesFreeBerries
Now that the Pandemic is/may be almost over (wishfully, possibly, hopefully), we can go back in our thoughts to Christmas 2020. At that time I couldn’t even mention the word “blue” – because it just brought tears. I know I certainly didn’t waltz around the house, belting out “I’ll have a blue Christmas without you” along with Elvis Presley on our Sonos.
In fact, I don’t think I did much holiday singing – period. Andy and I and our daughter, Sara – just the three of us – celebrated the holiday together, trying awfully hard to act as if we were tough and didn’t mind how crazy and sad and lonely the day seemed. And how do you plan and cook and serve a festive holiday meal for three, when there should have been eight?
But now we are SO ready for some singing and dancing and cooking – and DINNER PARTIES!. Our son, Travis – who didn’t make it out here in December (our first Christmas in 47 years that we were not with him) – was just here, working from home/mom and dad’s for 2 weeks. It was delightful. And there was lots of singing to Willie Nelson’s Blue Skies. “Blue skies, smilin’ at me; nothin’ but blue skies do I see.”
While I was thinking about “blue” and thinking about our 1+ year of isolation, I remembered this photo our grandson Moss took of a tile mural on the Harvey Milk elementary school near their SF home. When Moss originally showed me the photo I was moved by the 2 different-colored hands, firmly shaking. Today I’m even more moved by the circle of folks of all colors, holding hands. The emotional impact of holding hands and being close together in a diverse (mask-free) group means more now than I could have ever imagined.
When you’re retired and have free time and love to cook (well, at least love to cook 90% of the time), it’s a joy to have someone new – and appreciative – to cook for. Travis’s visit gave me that chance.
And though I huffed and puffed about Ina Garten when she released her cookbook, Cooking for Jeffrey – thinking that it’s so wrong for women to relish “cooking for their men,” I found myself thrilled to have created a teeny little, personal cookbook entitled Cooking for Travis. I relied on some of our favorite BigLittleMeals dishes – and cooked up a storm. So if you’re looking to celebrate vaccines and maskless faces, any of these will be a great recipe for your first dinner party. Maybe you can even hold hands before eating – and say (deep breathing), “THANKS.”
Turkey Chile with Mexican Crema 
Sopa de Lima with Corn Salsa 
Mayonnaise Roasted Chicken Thighs 
Mediterranean Grilled Pork Chops with a Buttered Japanese Yam 
Albondigas – or Mexican Meatballs 
Sweet and Sour Halibut
Pictures above show a few of our Cooking for Travis meals – the links below are for these recipes and several more that we fixed.
Turkey Chili
Sopa de Lima with Corn Salsa
Roasted Chicken Thighs with New Potatoes
Sweet and Sour Fish
Mediterranean Grilled Chops
Albondigas (Mexican Meatballs)
Greek Pastitsio
Zucchini and Mint Turkey Burgers with Sumac Sauce
Grilled Tri-Tip Steak with Ginger and Soy
Easy Carnitas
Andy, too, helped contribute to the cookbook for Travis. It’s impressive when a father can talk about what he cooks for his children. In addition to Andy’s 5:30 am prep work – Deb’s Granola put out, blueberries dished up and strawberries cut up, yogurt on the table – Andy did some tasty grilling and made some impressive breakfast dishes – biscuits, breakfast burritos, plattar and sour dough waffles, to name a few. The one thing Andy didn’t get around to making is Oyster Stew. He’s big on oysters at the moment, as you’ll see in today’s Andy’s Corner. And an Oyster Stew recipe is sure to be forthcoming.
As for BluesFreeBerries – or Blueberries, if you’re not just coming out of a pandemic – here are two new recipes to try. You need to seek out the best organic blueberries you can find – and not get discouraged if you bring home a few boxes that don’t live up to your expectations. In fact, I recommend keeping your best berries to eat fresh and unsugared with your granola, since blueberries are considered a “superfood”- good for your heart, your skin, your bones, you name it. Then use your not-amazing-but-still-good blueberries for baking.
…