Zucchini Fritters and Puppies

Wow.  Has it been 2 months since I’ve been on this thing? Seriously, where does the time go?  Somehow I’ve missed the whole month of August.  We’ve made it through summer school, the 2015 soccer season and camp. We had a death of a puppy, then we acquired 2 more puppies. Now it’s already autumn.  And who doesn’t love Autumn?

I’ve never had puppies. Ever. Dogs really aren’t my thing. But the kids were super sad about the passing of Tinkerbell. We went to the pound and we looked. We found a little one named Diva. I wasn’t opposed to Diva, but she was adopted before we got the chance to. For the record, the idea of brand new, fresh out-of-the-womb-puppies wasn’t even run by me. These puppies that we have are little, and not trained. They are like babies. They whine, and cry and shit every where. The kids will take care of them he said. The kids. The same ones who simply can’t put their dishes in the dishwasher are going to train and take care of the puppies? Diva was trained, just saying.  These puppies, albeit very cute, are a pain in the ass. I’m going to leave it at that.

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Kids are back at school! Who else is doing a little dance? I love the start of school.  It’s like New Year’s Day. Everything is fresh and new.  This year we have a senior, a junior and a 5th grader. Already Ms. Autumn in the 5th grade, with the attitude of the senior. Seems like yesterday she was just starting kindergarten.  Who am I kidding?  It seems like she was just a baby! The school gives the 5th graders an iPad this year.  Who on this planet thinks it’s a good idea to give her an iPad? She’s cute, and smart; but she is as clumsy as clumsy can get. Why?  Why do they do this? And yes, I took out the insurance. And yes, I’ve already started saving for the deductible.

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It’s fall.  I’m so excited for football, and Halloween, and falling leaves and crisp mornings. Don’t forget pumpkin. Pumpkin every-freaking-thing. But I’m not quite done with summer.  A co-worker of mine put this recipe in my inbox.  I think I’ve made it a half dozen times since. I added corn once to it even.  It’s a nice light, fresh side dish. So delicious!  And I know you still have a zucchini or two lying around.

Zucchini Fritters

  • 1 1/2 lbs   Zucchini, grated
  • 1 tsp. Salt
  • 1/4 C All purpose flour
  • 1/4 C Parmesan, grated
  • 2 Cloves Garlic, minced
  • 1 Large Egg, beaten
  • 2 Tbsp Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for at least 10 minutes.  Using a clean dish towel or cheese cloth; drain completely. I mean, really make sure it’s dried completely.
  2. In a large bowl, combine zucchini, flour, Parmesan, garlic, and egg; season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat.  Scoop tablespoons of batter for each fritter, flattening with a spatula.  Cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook the other side, 1-2 minutes longer.
  4. Serve immediately

zucchinifritters

 

 

A side of this..a side of that..

Just kidding..you only get a side of this!  Tomorrow maybe a side of that!  Maybe. Maybe a Thanksgiving cocktail? A dessert?  A dessert cocktail? I have no plans yet!  Things have been little stressful here in our super wonderful, blended, seriously complicated, sort of family. The 16 yo is completely out of control, so I’m taking things day by day.  I’m trying to figure how much therapy we can get for a family rate. Because I’m thiiiiiiiiiiiiis close to losing it!

On to fun things to talk about!  Thanksgiving!! At least here in these parts of the world, this Thursday is Thanksgiving.  There is much to be thankful for in my life, wonderful family, great friends. Of course, the reason I live, Ms. Autumn, sooo thankful for her.  And ya know, thankful for what everyone else is thankful for. The things that we tend to take for granted every day; our job, health, home, my patience. You never realize how much you have until you don’t have it anymore (for example: my patience). And my mama!  This time of year, I so miss my mom more than any other.

Lets be honest here, we are all thankful.  But we look forward to the great food!  Every year I go to my sister Karen’s.  She makes the best damn feast! I love love love her stuffing and broccoli casserole. So divine! I don’t even need the turkey and ham. I could just eat the side dishes and desserts and call it a day. This year, my brother is bringing his new, old girlfriend. She’s making homemade cranberry sauce.  I’m looking forward to that!  I don’t normally like cranberry sauce, because it comes from a can, and to me, it tastes like the can. Blah!  I only have so much space and calories to play with, and I’m not wasting it on food that taste like shit.

My contribution to the family table of deliciousness?  Baked Corn Pudding.  I’m going to be honest, I have no idea where this recipe came from. Judging by the paper, a book of some sort?  I’ve been making it for years. It’s probably one of the only recipes that I follow exactly without altering it. Ok, sometimes I don’t add the parsley. This is not in any way a low fat side dish. Although it does have 10g of protein! Does that make it healthy? Mmmmmm probably not.  It does make 16 servings, but easily could be cut in half.

Baked Corn Pudding

  • 1/2 C             Butter or margarine
  • 1 small         Onion chopped (1/4 cup)
  • 1/2 C             All-purpose flour
  • 1/2 tsp          Salt
  • 1/2 tsp          Pepper
  • 4 C                 Milk
  • 6                    Eggs (slightly beaten)
  • 2 C                Shredded Cheddar cheese
  • 2 bags          Frozen corn (12 oz bags, thawed and drained)
  • 2 Tbsp          Parsley flakes or 1/2 C fresh parsley
  • 3/4 C            Italian style bread crumbs
  • 3 Tbsp          Butter, melted
  1. Heat oven to 350*F.  Spray 13″x 9″ glass baking dish with cooking spray.
  2. In 4-quart Dutch oven, melt 1/2 C butter over medium heat.  Add onion, cook until tender, stirring frequently.
  3. Stir in flour, salt and pepper until well blended.  Stir in milk.  Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese.  Stir in corn and parsley.
  4. Pour into baking dish.
  5. In a small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  6. Bake uncovered 55-60 minutes or until mixture is set and knife inserted comes out clean. Let stand 5 to 10 minutes before serving.

 

cornpudding