Here are some of my favorite shots from my recent hikes:
If you enjoyed this week’s photos, check back next Sunday for more Scenes From The Trail.
(I’ll be guessing at the identifications, feel free to correct me if I’m wrong.)
If you enjoy this week’s photo, be sure to check back next Saturday for more Seabirds at the Seashore!
Hey, Foodies! Happy Friday!
I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.
This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.
Ingredients: (For Two Servings)
1 oversized or 2 smaller zucchinis
1 small sweet Vidalia onion
2 large garlic cloves
1 handful fresh cilantro
1 teaspoon paprika (or more to taste)
1 teaspoon cumin (or more to taste)
1/4 cup water
Chop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.
Chop onions and cilantro, wash and cut lemon, and peel garlic.
Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.
This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.
When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.
To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.
As always, if you make it, please let me know how you like it!
Check back next Friday for another recipe!
From Goodreads: A hitched ride home in a snow storm turns sinister when one of the passengers is plotting for the ride to end in disaster.
When Mira flies home to spend Christmas with her mother in Pittsburgh, a record-breaking blizzard results in a cancelled layover. Desperate to get to her grief-ridden mother in the wake of a family death, Mira hitches a ride with a group of friendly college kids who were on her initial flight.
As the drive progresses and weather conditions become more treacherous, Mira realizes that the four other passengers she’s stuck in the car with don’t actually know one another.
Soon, they’re not just dealing with heavy snowfall and ice-slick roads, but the fact that somebody will stop at nothing to ensure their trip ends in a deadly disaster.
My Review: I read One Was Lost by this author last year and really liked it, so I was excited to get my hands on this one!
This book drew me in and kept my attention. Fast paced and suspenseful, every time I thought I knew what direction this twisty thriller was going to go it shifted gears and surprised me! Craftily plotted and with plenty of red herrings, the author keeps you guessing until the end. So get in the car and prepare yourself for a ride full of nail biting tension!
I received an advanced copy of this book in exchange for an honest review.
Expected release: October 6, 2020