ON THE BRIGHT SIDE
FOR SATURDAY, AUGUST 8TH, 2020
The moments of our lives may be bright with possibility, dark with fear or sadness, or even plain everyday gray, but God's glory never fades. May God's glory shine into the exciting lights, upsetting darks, and boring grays of your every day.
46 DAYS UNTIL FALL
Sunrise: 6:30 am
Sunset: 8:36 pm
Life is a special occasion!!
Hallmark
Today is National Zucchini Day which is a day to celebrate this versatile green vegetable and all the delicious dishes we can make with it. I’ve also heard this day called Sneak Some Zucchini on Your Neighbors Back Porch Day. It’s that time of year when gardens are full of it. Some people have a hard time even trying to give away, thus sneak it on neighbor's back porches.
The common zucchini is a close relative of the cucumber and the melon. It is a type of squash that comes from Italy. In fact the name zucchini comes from the word zucchino, which means small squash. The largest zucchini on record was 69.5 inches long and weighed 65 pounds. It probably wouldn’t have tasted very good though. For the best flavor, always choose a small or medium sized zucchini.
To celebrate today, plan dinner menu full of this healthy vegetable. Grill it, bake it into bread, or add it to a salad. Bon appetite!
If you can’t see the bright side, polish the dull side
THOUGHT FOR TODAY
The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night you will be able hear the ground quake as more and more zucchinis erupt.
Dave Barry
Since I don’t have a garden, I have to buy my zucchini and appreciate it when someone gives me some. But today’s recipe is one that doesn’t include zucchini, It is for Skillet Lemon Chicken and Potatoes with Kale. I’m cooking for the weekend and I’ll also have it for Sunday dinner.
3 tbsp. extra virgin olive oil, divided
1 lb. boneless, skinless chicken
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 pound baby Yukon Gold potatoes or sweet potatoes,- Peeled and Halved lenghthwise
1/2 c. low sodium chicken broth
1 large lemon, sliced and seeds removed
4 cloves garlic, minced
1 tbsp. tarragon
6 c. baby kale
Heat 1 tbsp.oil in a large cast iron skillet over medium high heat. Sprinkle chicken with 1/4 tsp each salt and pepper. Cook turning once Until browned on both sides. Transfer to a plate.
Add remaining 2 tbsp. oil, potatoes and remaining salt and pepper to pan. Cook potatoes cut side down until browned. Stir in broth, lemon, garlic and tarragon. Return chicken to the pan.
Transfer pan to the oven. Roast until chicken is cooked through and potatoes are tender, about 15 minutes. Stir in kale to the mixture and roast another 5 minutes.
Serves 4
I suppose I could substitute the potatoes with zucchini to make this dish even healthier, but the only potatoes I have are sweet potatoes and they need to be used up. Waste not, want not. It would be a shame to waste them. I’m no longer adding any additional salt to any of meals, but have been using Mrs. Dash which gives everything a good taste.
I forgot to give my Doctor report on my follow up visit this past Thursday. As I expected, he changed my medication. I still have the same pill to take once a day but now he has added another pill so now I take 2 a day. We’ll see what happens. The good news is that I’ve lost almost 5 pounds with the change in my diet. Heaven only knows when the last time I lost weight was. I’ve only be adding to it for years now.
Not that I minded as long as my clothes still fit, I was happy and enjoyed eating what I wanted to. But everything changes and I can no longer do that. Along with getting more exercise, I’ve lost a few pounds. We are to be in the mid 80’s this weekend with no rain, so it should be perfect weather to get out and walk or ride my bike. Daughter says I should do it both morning and evening, but so far I’ve only done the occasional afternoon.
This Sunday is DS#5’s birthday so today I’m making his birthday cake. It’s one of every one’s favorites, Pastashio Pudding Cake, and I’ve shared the recipe before, Sadly you could hardly read the writing on the recipe so here it is again for anyone who might want to make it.
Pastashio Cake
1 box yellow cake mix
1 box pastachio pudding mix
1/2 c. orange juice
1/2 c. water
4 eggs
3/4 c. oil
3/4 c. chocolate syrup
Mix all the ingredients, but the chocolate, together. Put 2/3 of batter in a prepared bundt pan, greased and floured. Add chocolate syrup to the remaining third of the batter. Mix well and add to the cake pan.
Bake at 350 degrees for 40 to 50 minutes until inserted toothpick comes out clean.
Let cake cool in pan for 10 minutes before flipping onto a serving plate.
You can serve it plain or frost it, your choice.
I hope you all have a SUPER Saturday!
COUNTING MY GIFTS
Ones own flowers and some of one’s ow vegetables make acceptable, free, self congratulatory gifts when visiting friends, though giving zucchini or leaving it on the doorstep, ringing the bell, and running is a social faux pas.
Barbara Holland
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
8357. for zucchini, good and good for you
8358. for another birthday to celebrate
8359.for cake, which always means a party
Enter into His courts with thanksgiving — and in His presence is fullness of Joy!
Please pray for God's protection of
our troops and HIS wisdom for their
commanders.
Almighty and eternal God,
Protect our military
as they discharge their duties
with the shield of your strength,
may the power of your love
enable them to return home in safety
that with all who love them
they may ever praise you for your loving care.
AND bless our Police Officers, Firefighters
and Paramedics and EMT’s
We ask this through Christ our Lord.
Amen
GOD BLESS YOU ALL!
ADVICE FOR TODAY
Vegetables are o must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis
A little smile, a word of cheer,
A bit of love from someone dear…
Love,
ma
MY BLOG
What’s New at My House
4 comments:
People that love good food are the best people.
Yum! Both recipes sound great but that cake really sounds interesting. I'm going to jot that down on my list for dessert ideas since I make hubby some kind of dessert every Sunday. Now I'm craving zucchini after reading here too, luckily I have my leftover hibachi veggies which include zucchini to have in our Teriyaki salmon bowls tonight. My meals got pushed over an extra day with all the Italian leftovers we had :)
Sitting over here hee-hawing at that Dave Barry quote. For the life of me, I can't recall what zucchini tastes like. I don't know any gardeners, but will probably add that to my shopping list. Like you, I'm trying to make more healthy choices. Congratulations on the weight loss; that must have felt so good to hear!
With continued weight loss and more exercise that will help your blood pressure too Ma! The cake looks yummy! I also like your recipe with the chicken and potatoes with kale. We eat a lot of zucchini here. So tasty!
Betty
Post a Comment