Simple and tasty food.
Even though the first day of autumn officially starts tomorrow, we still have a large crop of courgettes in the garden (the OH is disappointed they haven’t died off yet). So, I am back with yet another courgette (or zucchini) recipe this week. As the evenings are a little chillier, I decided to put them to good use in a hearty garlicky soup.
September is one of my favorite months, and all these years later I still feel grateful that I don’t have to go back to school, and can enjoy the last few days of sunshine without having to wear an itchy wool uniform. It’s been a beautiful week here in Washington, but the evenings are starting to close in and the mornings are getting darker. To brighten up those dark mornings …
Now that the weather has turned a bit chillier, I find that I am much hungrier in the morning, and what better way to start the day than with some cake! I like to think of this cake as a breakfast cake, because it has lots of fresh fruit, natural yogurt, and not too much sugar. It’s the perfect cake to enjoy with a morning tea or coffee.
We are really lucky to have so much wild salmon here in the Pacific Northwest, with exotic names like Chinook, Sockeye, and Coho. When I arrived here I was so excited to try them all, but when I first sampled some Sockeye salmon, I didn’t really like it. It tasted way ‘fishier’ to the Atlantic salmon I was used to, and I wasn’t sure it was for me.
There is nothing quite like home-made ice-cream cookies. Of course you can buy frozen ice cream cookies and bars, but inevitably the cookie is all soft and mushy, instead of crisp and crumbly like the home-made ones. These simple peanut cookies are perfect for ice-cream sandwiches.
Once again we are blessed/cursed with a glut of courgettes in the garden. I say blessed because I love courgettes. I also say cursed because I can barely keep up with them, and the OH really dislikes them.