This Blog & Garden Report & Recipes

This blog has actually been (and still is) an open journal of what I do (or don't do) over a period of days.  I tried to blog each day but my life doesn't lend itself to interesting daily posts (laughing). Not that what I do produce is all that interesting, but it's me, and since I can't talk about other people, I am limited to me.

I have had a reader email to report that her comments are returned to her.  I had wondered why I don't get any comments.  This could be why. Up to now I thought I was just talking to empty air and everyone had stopped reading.  I am going to see what I can do about my comment section.  Not that I know much about how this blog actually works and you can always email me directly.

Today is clean out the fridge day.  This loaner fridge is just like my old fridge (which I disliked) because once stuff is stuffed inside--it is very hard to find unless you get down on your knees and dig around.  Things get pushed to the back and linger there until they get "soupy". UGH!!!

I have gotten a few bags of veg out of the fridge and now need to go digging to see if there is more. I have zucchini shredded to make fritters (recipe at end of post) which turned out to be quite tasty warm and even more to my liking straight from the fridge.  My guests ate them with a yogurt lemon garlic sauce and liked that very much.  I also pulled out all the cucumbers I could find but I think there is a second bag in there with larger cucumbers (that recipe also at the end).  I also found another eggplant so I plan to throw together another pot of ratatouille and freeze it.  I did harvest one long thin lavender eggplant from the garden.  Looks gorgeous.  I finally have tomatoes.  Not as many as usual in August but enough to enjoy on a daily basis.

My diet continues to work with bumps in the road caused by "eating out" so I have made an announcement to G that I will no longer be eating out--a large salad does not interest me in a restaurant. Never as fresh as it should be. It just isn't in my best interest right now, at the beginning, to eat out.  I think it's the salt content of the food.  Not that I don't heavily salt my food, I do, but they must really oversalt in restaurants.

In the spirit of positive thinking, I went upstairs and got a few things out of the size 16 box.  Summer pants only.  A few of them fit and others were still snug.  Gives me incentive.  It's also nice to have something different to wear.  The clothing is mostly from the "retail employer" and I can see why most were only 20 cents.  Same size, same style and completely different fit.  Too big, too small, too long, too short.  Across the board.  So, this week I will be wearing sizes 18 and sizes 16 and both will fit exactly the same.  Which is the right one?  Who knows.

I am completely out of hangers for the closet.  And in related news, I am wearing the same three or four clothing items over and over.  Which means I don't actually need the other things.

Physical Therapy is going well.  I need to find a small ball shaped object for one of the exercises.  PT used a balloon.  Now I wish Riley liked to chase balls.

Here's the Fritter Recipe

Shred one pound (less or more) of zucchini (don't peel), lightly salt and let drain in a colander for an hour (or so) Grate one onion (tastes best with a good amount of onion), ½ cup fresh dill (I used dry), 4 T fresh chopped parsley, ½ cup grated cheese (feta is suggested- I used dry cheddar and some grated Parm), 2 eggs, 1 cup flour, salt and pepper.  I think you could add any herb combo you wanted or like using to this recipe.  Since the recipe is Turkish I think mint would be nice.

I skipped the added salt and just seasoned with pepper.  Squeeze out any water from the zucchini and mix everything together.  I added a shredded carrot to my mixture and you could add chives or green onion also.  Scoop out enough to make a 4 inch round patty (I just scooped the mix right into the pan and then flattened it out into a patty shape).  Easy as the mixture is thick. Fry in olive oil until dark and crispy.  Serve hot, warm or cold.  The sauce I made was ½ cup plain Greek yogurt, mashed garlic clove and lemon juice to make a nice smooth sauce.  Made around 16 patties.  I served three people and had 4 leftover for my lunch.  I think you could make these in the Fall with shredded sweet potato or butternut squash, a carrot and even a shredded gold potato.  Longer cooking time to get crisp but I think they would be very good.

Cucumber Recipe

Thinly slice as many peeled cucumbers as you have.  Salt and let drain in colander.  Mix sour cream (as much as needed for amount of cucumbers) I use about ½ to ¾ cup.  I add one or two packets of Splenda and 2 to 4 T of cider vinegar.  I mix the sauce and taste until it is as sweet, tart and yummy as I like it to be.  Then I fold in the drained cucumber slices and a generous 1 or 2T dry dill.  I serve this with grilled Italian sausages and fried potatoes and onions.  It would also be good with the fritters. I often eat this alone as a cold breakfast or lunch.

Ratatouille  Recipe (from Martha Stewart--google it an see pictures of finished dish).

I cut one pound of eggplant, one pound of zucchini/summer squash into cubes about an inch in size.  I chop  two large onions up and sauté it with garlic and cut up two green or colored bell peppers and soften in olive oil in a large oven safe pot.  When the onion and peppers are soft, I add the cubed eggplant and squash.  The recipe wants you to roast a 28 ounce can of tomatoes (on a sheet pan and NOT in the can) in the oven for 50 minutes to dry out and thicken.  Then you add everything and simmer for 30 to 40 minutes--till cooked but not mushy.  Seasoning is salt and pepper and marjoram leaves.   Eat with pasta, as a side to grilled meats, with an egg on top or in a wrap.  I also mix some black beans or chickpeas into a bowl of ratatouille for more protein.  Parmesan cheese on top is pretty nice.

I use double of every vegetable to make a really big pot of this.