I’m grateful for zoodles, those spiralized zucchini ‘noodles’ that take just a few minutes to cook and can be paired with anything you’d use with wheat noodles. That first zucchini went away for lunch today. I browned some of the leftover sausage from Boyz Lunch pizzas, added a little red onion, the rest of the marinara from pizza day, and the zucchini, along with a splash of spices, cooked for about five minutes, and ate the whole panful with a sprinkling of grated parmesan. I am grateful for making myself a virtuous lunch of mostly vegetables.
I’m grateful for a gorgeous cool, cloudy day that topped out at 82℉, such a relief; and I hope the heatwave is breaking across the Northern Hemisphere for the sake of so many who are less equipped to withstand it. A few drops of rain freshened the garden, and a couple of ripe young eggplants. Below, the first ‘blot’ peppers are beginning to ripen, and what a stunning bounty on this thriving plant.
I’m grateful for the delicious snapdragons I started from seed now in full bloom, and nourishing bumblebees. I love to watch the bumblebees as they pop open the blooms, crawl inside to feed, and then back out and fly away.