Sweet Moses it’s been a while since I’ve posted anything.
Not intentionally, in fact I’ve been accumulating some great things to post, but I’ve realized I can’t set any silly goals for myself.
I have realized that this blog is a un adventure for me and it’s constantly in the back of my head reminding me to record the moments that I am in every day, and that has made me realize how many special moments I have in a day. It also makes me realize how much time (after dishes, laundry and nurturing my family) that I don’t have.
So here’s to paying more attention to the therapeutic part of my days where I can sit and share all the things I’ve done and get to do – and may those days find their way into my schedule more often!
Days With My Daughter: Stocker Farms
My 2 year old is CONSTANTLY asking to go “bye-bye”. I use caps for a reason. It is, in the literal explanation, EVERY DAY. Even when we have people over, when they start to leave she tells me it’s “Evie’s turn” and cries when she can’t leave.
I mildly question the home I’ve created if she can’t stand it for 24 hours.
So, on our day-to-day activities, I try to get her out once a day. It can be for the grocery store, for a trip to a relative’s, or – as in this case – to some place new.
On this day, we went to visit our friend Miss Morgan. A long time friend of mine works for Stocker Farms in Snohomish, WA and runs the produce stand by Summer and the corn maze by Fall. She filled our baskets with peaches, nectarines, and other fruit goodies while Evelyn insisted on potatoes, corn and carrots. I, however, spotted the glorious masterpiece that ruled them all.
A GIANT zucchini. Don’t believe me? Behold:
This sucker was enormous! And, best of all, for the low hometown price of $2. You read that right. $2. How could I not?
So we hauled that bad boy home along with our other fresh fruits and veggies. I sliced it in half to make a zucchini boat that ended up being more than what 5 people and a toddler could handle.
I gutted the inside, drizzled it with olive oil, then baked it at 375 for 30 minutes. In the mean time I made a spaghetti sort of sauce. One pound of sausage, half of an onion (diced), 3 cloves of garlic (minced), and diced a few slices of green and red bell peppers. I browned the sausage, sautéed the veggies, then mixed it all together with 1/2 of a jar of tomato basil spaghetti sauce.
After cooking the zucchini 30 minutes I took it out, filled the inside with the spaghetti mixture, layered it with some mozzarella cheese and cooked it for another 20 minutes:
IT STILL WASN’T DONE.
It tasted great and it was definitely eaten, but after even close to an hour in the oven – that squash was still raw on the outer half-inch! it was incredible!
Needless to say we had zucchini fritters and roasted veggie related dinners for almost a month using the other half.