Meanwhile my life has been permanently changed by the discovery of the spiralizer, a kitchen device that transforms a zucchini into spaghetti. What joy. What delightful culinary alchemy. In my wife’s family there is a mildly chiding remark employed when someone states the obvious. Hai scoperto america. You discovered America. So, all right, the spiralizer (I will never tire of using that term) is old news. But to me, it’s new news. It’s lightweight. Its dies are razor sharp. My first […]
I love them for their color, for the way they grace the table. Boiled and sliced, seasoned with a little olive oil, garlic salt, and pepper, available year around, zucchini are simply the best. Leftover, they are fit for a frittata or omelet. Lately I have been re-purposing them in a rice dish, another almost risotto.
A friend asked once: “Are you one of those people who makes his own breadcrumbs?” No, I’m not. I had just pulled a sheet of roasted tomatoes out of the oven. Topped with seasoned breadcrumbs, they perfumed the house, then ravished the palate.
For celebration lunch today we have Greektown of Detroit, Barbuto of New York, and Howdy Richards of Freeland to thank. What are we celebrating? Being alive. Being together.