Still life with Tomato and Other Random Stuff

by Sarah on July 30, 2009

Yesterday’s harvest. Do you just love that bowl or what?

More of yesterday’s harvest, now dinner. Cut up your excess zucchini. Cut up some mushrooms or whatever is in your house. Heat a wok or large slope-sided saute pan on high heat and add a couple Tbsp. veg or peanut oil. Dump in the zucchini and let sit until browned on one side, maybe 2-3 minutes. Add mushrooms and a minced clove of garlic. Cook another few minutes, or until zucchini is cooked through. Add oyster sauce, a little soy and some chili flakes or sriacha to taste.

“Food For Connoisseur”

I’ll just leave you with this little tidbit that came in the mail today. What a gem! Check out the little baby salt and pepper chicks. I just don’t know how I lived without this all these years. My deviled eggs will be so much happier and tastier now.

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