Tuesday, September 23, 2008


I hope to re-start blogging again sometime soon. As I said before, my camera died, so my ability to take pictures of food is somewhat lacking - once I replace it (next paycheck?), I promise to start anew. I've found some good recipes in the last month that need to be shared with the world! (or something like that).

Sunday, September 7, 2008

Worst breakfast ever!

In my last few hours visiting Z over labor day weekend, we felt a tasty breakfast on our way to the airport would hit the spot nicely. So, we decided to go to Tasi, home of delicious and fluffy sourdough pancakes (and other breakfast goodies).

I highly recommend the place, but unfortunately, they were closed for labor day (and starting next week, will be closed every Monday). Disappointment #1.

On to Jack and Benny's, for surely they would be open on Labor Day. Their delicious chocolate chip (or chocolate & peanut butter chip - AKA "buckeye" - if you prefer) pancakes would certainly hit the spot. Well, they would have, had they been open. Disappointment #2.

look how sad I am

Finally, in a desperation move, we decided to go for Bob Evans. Unfortunately, it turns out, they were open. I say unfortunately, because our morning would have been a lot better had they not been, and we could have simply gone home and had cereal. Instead, we waited ten minutes to get a seat. We were able to order our food right away, and then we waited. And we waited. Keep in mind that after running to so many different places, my need to get to the airport was rapidly becoming urgent. Eventually, the waitress, who we'd watched bring food to several tables seated after us, did bring us something - biscuits (not what we ordered) to satisfy our appetites while we waited. As if on cue, when we finally decided to ask for our food to go, the waitress arrived with our food. We ate quickly. My pancakes were undercooked, but at that point I didn't care. Z didn't finish all of her food, so when I went up to pay, I asked the waitress to bring her a to-go box. After waiting in line to pay for ten-minutes (with Z patiently waiting at the table for the to-go box), Z finally walked over with no leftovers in hand. Disappointments #3 through infinity.

Perhaps I can have a satisfying breakfast next time I'm in Columbus...

Thursday, September 4, 2008

Zucchini Pasta

Well, I'm back to cooking, although not so much back to blogging. The camera that I thought had dead batteries was just plain dead. It was a point and shoot that had major focus issues, so it probably isn't a huge loss, but it does mean that I'm left without my own pictures until I can get a new camera. I would simply go out and buy another point and shoot, since they are pretty reasonable these days, but Z's photography lessons have made me really want a DSLR (plus, if I get a camera body, we can share lenses - once we have enough to actually share).

OK - now onto cooking...

I'm not sure exactly what she was looking for, but Z found a recipe for "zucchini pasta" (here) that looked really good. The recipe was very straightforward, and ended up tasting quite good.

I made a few modifications to the recipe (sauteing the garlic in the oil before cooking the zucchini added some great flavor), and served it with a little grilled chicken breast. The zucchini strips from the outside were much better than those from the middle (they congealed like regular pasta that had been overcooked).

Zucchini Pasta
Modified from NY Times

1 pound zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
diced mixed vegetables (mushrooms, carrot, peppers)
Kosher salt and freshly ground pepper
freshly grated Parmesan, for serving

  • Using a vegetable peeler, cut the zucchini into lengthwise ribbons, rotating with each ribbon. Stop before you reach the seeds at the core of the zucchini.
  • Heat oil in large skillet over medium-high hear and saute garlic and vegetables until al dente
  • Remove vegetables, retaining oil (add more if needed)
  • Cook the zucchini with a pinch of salt for two to three minutes, being cafeful to retain the crispness of the "pasta."
  • Toss with other vegetables and add freshly ground pepper to taste.
  • Quickly remove pasta from heat and serve with freshly grated Parmesan cheese.
NOTE: This was the first time my Parmesan didn't come from a green can. While I didn't grate it myself, I have to say that even pseudo-fresh is a lot better than green can cheese!