Holly brought by my oldest brother
On Thursday morning I was up at 4:30AM and got the post up. Then I cleaned the kitchen up and got ready, in case I was going to get the car at 8AM. But I couldn’t reach the mechanic, so I called another neighbor. She said she’d take me at 9:30AM.
The plan for the day was to make a lot of zucchini ravioli to freeze. So I started setting up the kitchen for that.
Then I got the garlic out and started peeling cloves and pressing them. 9:30AM came and went and I had just finished the garlic when she called and said she’d be there at 10:15AM.
This was pretty late for me. I had to run errands and I hoped I’d be able to. We got the car and I went straight to the grocery store. Apparently there was an IT issue as many of the shelves were completely bare! I got a few things and headed home and remembered I forgotten to get a birthday card.
So I stopped at the co-op to do that and get the things I couldn’t get at the grocery. I headed home and realized I’d forgotten to get the card, again! Too late, too tired, I just headed home.
Some ingredients for zucchini ravioli
I got the groceries put away, lunch eaten, and did some more setting up so when my helper friend arrived at noon, he started slicing zucchini strips. I made the sauces and we started constructing raviolis.
My oldest brother stopped in and brought me holly to decorate with. We kept making raviolis and filled the 2 large pans. Then they went into the oven.
I had a ripe persimmon on the counter and my helper friend mentioned making pudding with it. So he found a recipe and started. It wouldn’t chop up well in the blender, so he added cream, which was part of the recipe. It turned into a creamy pudding like mass in the blender. So he had me taste it and it was lovely! He never did make the pudding per recipe.
I forgot to get a photo but it looked much like this and tasted like a creamy fruit sherbet. I will definitely be making this a lot as long as the persimmons are in season. Just fruit and cream blended together. One large ripe persimmon, ¼ cup heavy cream. That’s it.
I’d seen medlars at the co-op so I got 2 for us to try. Neither of us had ever had any and these appeared to be perfectly ripe. They tasted good, but there were a lot of seeds to deal with and not much pulp. Probably will not try them again, too much work for outcome.
I had a pound of hamburg in the fridge that needed cooked up but I didn’t want the old standbys of hamburgers, meatloaf, or meatballs. My helper friend is an excellent cook and he took it and seasoned it, added a jar of spaghetti sauce and boy was it good! Cumin was the main but mild flavor.
As we’d used up all the zucchini so I couldn’t make zoodles, I remembered I’d gotten a spaghetti squash, so we set that to bake.
And when he left at 5PM, I had supper and an extra jar of sauce I froze.
I also had 8 meals for the freezer of zucchini ravioli.
I was exhausted, just got the shades pulled, fires going and laid down to watch a movie.
On Friday he will be here at 8AM and we water the house plants (that we forgot to do on Thursday), get the window candles out of the attic, and I plan to make cranberry-blueberry chutney. In the afternoon I have my first PT appointment. This will mean I have to get serious about going to exercise class and doing the PT exercises.
Is a zucchini a vegetable and what does it really taste like?
Yes, it's a summer squash, and has a relatively bland taste usually.
Absolutely homemade spaghetti sauce
And I know it will taste great.
Lot of work, but for a good dish!
#hive #posh