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One consequence of those


The wayback machine is reminding me of the summer when everybody I knew, absolutely everybody, was growing zucchini. It was the first time any of us had grown zucchini, so no one really knew what to do—how to plant it, when to plant it and, most critically, when to harvest it.

You know how it is with zucchini. One day it is small and meek and gentle, and then overnight it becomes enormous. Like a fallen tree trunk or an Olympic gymnast’s thigh. If you’ve never grown zucchini before in your life, you can’t not allow this drama to happen. You are in its thrall. Your garden has been enchanted, and this one little plant is churning out so. much. food. Until you go to cook it, of course, which is when you find out that the cute little night-before squashes would have been far superior to this, this, this styrene-like flavor-free something.

dear dead days was that, for weeks, everyone was trying to unload vast supplies of giant zucchini. People who had grown too much and too large zucchini were driving around the countryside desperately trying to hand it off to other people who, frankly, had their own embarrassment of zucchini to deal with. I remember zucchini boats stuffed with feta, rice and walnuts; zucchini thrown promiscuously into any sort of pasta sauce; and of course there were dozens of recipes for baked goods crammed with zucchini.

At the end of the summer, I came back to Michigan, expecting to not have to look at or cook with or eat any more zucchini for an entire year. To my horror, though, everyone in Michigan had also gone zucchini mad, and people were welcoming me home by bringing over the whole array (zucchini logs/zucchini boats/zucchini bread) all the time. All the time. My fridge and pantry were bulging with the stuff. And, appallingly, my dad had also fallen prey to the zucchini disease. He came to visit, with an enormous pile of zucchini, which I have to say were the biggest of all, good work, Dad!, each the size of a four-month-old baby. He was really bursting with pride over those giants. I said, “Dad, do you think your neighbors might like that zucchini? Because, look, I really have so much already.” And I showed him my overflowing fridge and shelves crowded with zucchini breads and cakes and cookies and muffins. “Of course,” he said, and when he left through the kitchen door, he took all his zucchini babies with him.

About half an hour later, I went out onto the front porch to check the mail, and sitting there, right in front of my door, were all of his zucchini, in a big neat stack, like a cord of firewood.

This quick weeknight recipe is inspired by Cantonese cooking, not by that summer of giant zucchini. It is super fast and delicious. It uses nice, dark green, little zucchini—about half a pound or so—cut into slender matchsticks. They will cook up a treat in no time and, because they are small and fine, will taste of the lovely summer garden, rather than of cardboard and vanity.

PS: I don’t even remember what I did with that cord of paternal zucchini. It’s gone from the mind. Just as well, I suspect.
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the lead singer with equal grace

If you’re growing zucchini in your backyard garden, or if any neighbors within a 10 mile radius are, there’s a good chance that you’re up to your ears in green squash by now. Even weeds aren’t as vigorous in most cases, crowded out by masses of tangled vines heavy with fruit and flowers. Although impressively versatile, swapping loyalties from sweet to savory associations at the drop of the hat, playing the backup or , there comes a point when it’s hard to contemplate another plate of the stuff. I’ve seen a particularly prolific garden down the street where zucchini line the porch, free for the taking. One of them has grown so large that it now sits regally in the deck chair, presiding over the others like a monarch, complete with a rather handsome straw hat atop its crown Karson Choi.

When faced with such zucchini abundance, my default answer is to bust out the trusty old spiralizer. No cooking, no muss, no fuss, and you’ve got a pile of crisp green noodles to dress up or down as you please. That’s all well and good for the average sized squash, but once you get a full pound of flesh in every squash, even the spiralizer can’t save you anymore Karson Choi.

Zucchini bread is a classic approach to tackling this kind of glut, but for these extenuating circumstances, it still isn’t enough. No, this calls for a full-frontal zucchini exposé, not just a handful of shreds hidden within a loaf of quick bread. Drawing inspiration from the ever-popular concept of stuffed zucchini instead, all it takes is a few simple ingredient swaps, and you’ve got a bona fide, zuchini-fied dessert worthy of any summer’s harvest.

Hollowed out and refilled with a luscious mixture of spiced bread pudding, those once unlovable giant Italian squash will finally get the praise they’re due. Never again turn away those extra-large options, claiming their interiors to be “too seedy” to be any good- A familiar refrain that I’ll admit I’m guilty of saying as well. Like any bread pudding worth its salt (or sugar, as it were) the add-ins are entirely flexible based on personal preferences. Go crazy with your favorite nut, try out different dried fruits, or go ahead, double down on the chocolate chips and indulge your inner chocoholic Karson Choi.

Though they don’t make for great eating in this application, there’s still no reason to toss the zucchini innards! Try chopping them up and simmer them in marinara sauce or blend them into just about any soup, for starters. You’re only limited by what your garden can produce, and if your situation is looking anything like mine, there will be quite a bit more zucchini still to come, ripe for experimentation.

Looking forward to the realization


Son of junior high school trip is over two-thirds of the remaining one-third will begin in a minute. The past two years are growing most rapidly for two years, his body is from June 3rd one meter to one meter seven or eight long, beautiful youth bean occupies two temples, voice is becoming more and more adult. In learning aspect is relatively hard, but always felt that he told the teacher assigned the task of comparing the metaphysical.

Also have dabbled in self-study, but do not system. Learning is not very high enthusiasm and momentum is very strong. The violin level is rising quickly, pulling up like so return a responsibility, Dream beauty pro that sounds quite interesting. With people is much better than primary school. Confidence, sunshine, full of youthful spirit, made a few good friends. As a competitive person in the class work and work well.

Tomorrow, this boy hone in grade 3 is about to begin. He seem to have no special feeling, I also not to what he said. Grade school in tight, large burden, ready to bear hardships, serious and the like, the teacher may have already said a lot of times, Diamond water still have to say in the future.

I say may only be counterproductive, therefore I am. I just communicate with his communication, from the aspects of learning methods is cut and dried and the main means to summarize their own learning experience, to experience or failure experience, find suitable for their own learning method, and stick to it. I think I can do is just so.

Celebrities in teenagers aspire to more ancient times. My son has very foolish, but I did better than others. I want to more than I'm sure is no problem, Diamond water the key is how much can go beyond.

Ah! Worry, it is no use. All have to wait until he really understand.

What a pain understanding!

Waikato police are still in the hunt for black power

Nicholas Tuhoro McLean, 36, food wine is on the run following the five-hour stand off at a house in Billah Street on Sunday.

Armed police stormed a house to end the stand off but McLean had already escaped.

He was described as Maori, formation of company of medium build and with heavily tattooed arms and face.

He is a patched member of the Black Power gang.

Police say he was wanted on a recall warrant for burglaries in Te Aroha and Tokoroa.

McLean is considered dangerous and should not be approached. Police do not know if he is armed.

Police seized his vehicle Asian college of knowledge management.

The cancer survivors amazing talent

Jen O'Shea’s ability to twist her right leg so that her foot is facing the ceiling is the result of an operation following her treatment of a rare form of a bone cancer, nu skin hong kong the Daily Mail reports.

In a bid to win a hidden talent competition on the Ellen DeGeneres show, Ms O'Shea decided to show family and friends - and film their reactions.

In her video, uploaded to YouTube earlier this month, she said that fewer than a dozen people knew of her weird talent until she began filming.

"Only for you Ellen would I show everyone just how weird I am," she writes on her YouTube channel.

The video shows Ms O'Shea revealing her talent to friends - with some screaming and walking away nu skin product.

She also shows relatives and complete strangers who are completely shocked at her bizarre ability.

"What in the hell," one older man is heard screaming before he tickles her foot which is facing the ceiling.

Ms O'Shea, who had the entire right side of her pelvis removed back in 2011, Hong Kong Shenzhen Tour said she only realised she could twist her leg last year after months of physiotherapy.

Her YouTube video has already had almost 300,000 views.

DeGeneres recently announced a candidate who can jump rope sitting down as the winner of the competition.

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