I don't know about you, but I'm a full-time working mother and wife. Although I recently moved much closer to work and I don't have a long drive home, I still usually don't want to stand on my feet too long after a long hard day at the day job. I also write romance novels so I don't want to waste all my remaining energy cooking. Thus I prefer to make simple recipes on week nights whereas I'll get more creative and take more time on weekends to cook.
I will admit that since I get home a lot earlier (except this week when I had to work late to make up time for doctor appointments), I'm much more in a mood to cook and I'm having more fun with it than I have in a long time.
What about you?
Did I mention my youngest daughter HATES vegetables? I have to hide them in her food to get her to eat them. Even then, she usually figures out my madness and refuses to eat. Except for potatoes. We call her the "Potato Queen" and "French Fry Queen".
I'm a little picky when it comes to eating veggies, too. I was worse when I was her age although I've always eaten spinach and green beans, especially when my grandma cooked them.
I didn't touch zucchini, egg plant, spaghetti squash, or a number of other veggies until I was well into my adult years. I was absolutely sure I'd hate them and positively gag. Now, I'll fix a spaghetti squash or zucchini just for me.
Here's my favorite zucchini recipe, daresay as yummy (or more so) than Duffy's.
INGREDIENTS:
1 medium to large zucchini (per person)
1 pat butter
Lemon juice
Pepper
DIRECTIONS:
Rinse the zucchini. Slice off the ends and discard. Cut zucchini in half or thirds depending how long it is. Then slice lengthwise into several sticks. Leave skin on.
Melt butter in large non-stick skillet.
In a bowl, drizzle sliced zucchini with lemon juice. Generously sprinkle with pepper.
Cook in skillet, turning often to brown zucchini. If desired, sprinkle more pepper on as the zucchini cooks.
When the zucchini is browning and softened, remove from heat.
Serve warm.
I will admit that since I get home a lot earlier (except this week when I had to work late to make up time for doctor appointments), I'm much more in a mood to cook and I'm having more fun with it than I have in a long time.
What about you?
Did I mention my youngest daughter HATES vegetables? I have to hide them in her food to get her to eat them. Even then, she usually figures out my madness and refuses to eat. Except for potatoes. We call her the "Potato Queen" and "French Fry Queen".
I'm a little picky when it comes to eating veggies, too. I was worse when I was her age although I've always eaten spinach and green beans, especially when my grandma cooked them.
I didn't touch zucchini, egg plant, spaghetti squash, or a number of other veggies until I was well into my adult years. I was absolutely sure I'd hate them and positively gag. Now, I'll fix a spaghetti squash or zucchini just for me.
Here's my favorite zucchini recipe, daresay as yummy (or more so) than Duffy's.
SKILLET ZUCCHINI
1 medium to large zucchini (per person)
1 pat butter
Lemon juice
Pepper
DIRECTIONS:
Rinse the zucchini. Slice off the ends and discard. Cut zucchini in half or thirds depending how long it is. Then slice lengthwise into several sticks. Leave skin on.
Melt butter in large non-stick skillet.
In a bowl, drizzle sliced zucchini with lemon juice. Generously sprinkle with pepper.
Cook in skillet, turning often to brown zucchini. If desired, sprinkle more pepper on as the zucchini cooks.
When the zucchini is browning and softened, remove from heat.
Serve warm.
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