It has been a drowsy weekend with rain threatening to soak but just teased us with a few short cloudbursts. Not enough water to keep us from having to pull out the hose and water the garden.
The weekend gave me to opportunity to be lazy, read, nap, and do a bit of knitting. Since the completion of the Jaywalkers last week, I took a look through my stash and pull out some yarn for a portable project. I decided on the Blue Moon Fiber Arts Fairway yarn and the accompanying Rock and Weave pattern. Friday evening had me untangling the hank and winding it into a ball with one eye on “Brokeback Mountain” in the DVD. I have started sock 1 and am knitting the cuff in the linen stitch, new to me. Its slow going and the short circulars are fiddly in my hands but I love the resulting pattern and color play that the yarn creates.
When I tire of the cuff kntting action, I break out the Debbie Bliss sweater whose back is close to completion. The PBS pledge drive has mercifully ended and I am looking forward to parts 1 and 2 of Mystery…”By the Pricking of my Thumbs”. Tune in at 9PM and knit along with Miss Marple.
Here is a favorite summer recipe that was 1979 Pillsbury’s bakeoff winner. I made some modifications to it by using olive oil instead of butter, fresh garlic and basil instead of dried. This is a great quick fix for dinner and tastes great the next day too. I was thinking about Beth's garden of plenty and made this recipe in solidarity.
Italian Zucchini Zucchini Pie
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
2 cloves garlic, minced
¼ cup olive oil
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh basil, chopped
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
8-oz. can refrigerated crescent dinner rolls
2 teaspoons Dijon mustard
Heat oven to 375° F. In 10-inch skillet, cook zucchini, garlic and onion in olive oil until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375°F for 18 to 20 minutes or until knife inserted near center comes out clean. If crust becomes to brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving. Cut into wedges to serve; serve hot.
6 servings.