Thursday, August 7, 2014
- has been temporarily conquered. I am enjoying an estimated 24-hour respite from picking and using zucchini, thanks to intensive cooking lately. I made Thai tofu curry with zucchini and green beans, enchiladas with ditto, and a batch of zucchini bread. Phew! I used up all the zucchini on hand and made a fair dent in the green beans. No zucchini is ready yet today, so I get a break! Let's not talk about the green beans currently sagging off their vines... I need the me-time.