Monday, July 30, 2012
One of the great things about my neighborhood is its pool facility. In all of Seattle there are only two public outdoor pool complexes, and my neighborhood has one of them. There's a big pool for lap swimming, and a smaller, warmer one for the five-and-under set, and the parent-infant lessons. Summer wouldn't quite feel like summer to me without some time spent swimming outdoors, or at least watching my kids do it. This morning while Abbott and Cal were swimming laps I walked by the little pool on my way to the restroom. I couldn't help but notice the parents in there with their babies, singing If You're Happy and You Know It under the direction of an instructor. I was instantly full of gratitude to be past the stage when kid swimming necessitated my presence in the water. Some things in my life as a parent get easier by virtue of time. Other things simply change. Cal is starting to win arguments with me by superior logic. And then there are a few constants to family life. In summer, I start to wonder if I'll catch up on my to-do list before I die. We're approaching that point in time when I tend to start feeling that way, which is also about when our farmers markets are bursting with vegetables. I'm most excited about the green beans right now, but am happy to see zucchini popping up everywhere, too. They last a while in the crisper, so I usually have some on hand for times like today, when I haven't been grocery shopping since our return from San Juan Island.
This is the way I make zucchini most often. Cal dislikes every kind of squash - even pumpkin - but he'll eat it this way without complaint, or ketchup. Before we know it, we'll be moving into fall and on to other kinds of squashes, and things will be easier and harder, and there will be other challenges and constants.
Zucchini with Mint and Garlic
by Melissa Clark, from In the Kitchen with A Good Appetite
Melissa Clark writes the New York Times column A Good Appetite, and is the author and co-author of a number of books. I've never made anything of hers I didn't like. This recipe can be served warm or cold.
1 1/2 pounds zucchini (4 or 5 small), washed, ends trimmed, and sliced 1/8 inch thick
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt (more to taste)
1 garlic clove, minced
1 tablespoon chopped fresh mint or basil
Preheat the broiler. In a bowl, toss the zucchini with the oil and salt. Arrange the slices on two baking sheets in an even layer. Broil until the slices begin to brown, about five minutes. Flip the slices and broil for about five minutes more. Transfer the zucchini to a bowl and toss with the garlic and mint or basil. Drizzle with additional olive oil and salt to taste.
Yield: 4 servings