I keep waiting for the watermelon to stop tasting so good –
but alas, that time has yet to come. I guess I’ll just have to keep testing the watermelons until I’m sure watermelon season is over. It is my duty.
So as luck would have it my mom had a technological snow day of sorts and was able to leave work early – thus I was able to get my run checked off the to-do list much earlier than I anticipated.
Midday sun + warm but not too hot air + slight breeze = perfect running weather. It was my duty to run.
I did my 4.76 mile loop in about 39 minutes. Home to change and throw together a quick Ezekiel bread veggie filled sandwich, we then whisked away to a play date with Ava’s future classmates and a little “getting to know you” meet up.
After our meet up, I got to know this beauty.
I introduced myself to a new Larabar too.
It is my duty to report the facts. If you like Pistachio nuts (I do! I do!) then this Larabar is for you. It’s like eating a giant, soft, slightly sweet pistachio nut.
I was slightly amused at how GREEN it was. I’m hoping this is just fluorescent green because it’s made from pistachios and not because the ingredients were grown near Chernobyl.
I dawdled getting dinner ready tonight and before I knew it was dinner time, I was starving and annoyed that dinner did not magically appear before me. This calls for fast and easy – i.e., the food processor.
Homemade garlic hummus and cut up vegetables sticks for a little tasting plate.
See that zucchini in the bowl of the background there? Take note of that. It’s a bit of foreshadowing.
As I’ve been reading Thrive I keep peeking at the recipes in the back and have been drooling into the binding over Brendan Brazier’s large collection of raw and veggie centered recipes. I decided to try his zucchini chips tonight.
Before I made hummus I used my slicer attachment to let my food processor do some slicey dicey magic.
I misto‘d a cookie sheet with olive oil and spread the nicest slices out on and sprayed with more olive oil and a little salt. Preheated the oven to 300 and baked for about 40 minutes before I decided I was too hungry to let them cook any longer.
Some were crispy. And some were not.
For Round 2 I used up the less-than-perfect mixed thickness zucchini slices. This is where those slices pictured in the bowl above come into play.
Round 2? FAIL.
I can’t say I’m surprised they turned out this way, Round 2 was more of an experiment to see if the paper thin ones would crisp up perfectly. Maybe they did but I didn’t keep a close eye on them so it’s my fault. But don’t get me wrong, these tasted great! Especially the few chips I got to crisp up perfectly. Even the mushy limp ones were good. (Yikes, don’t read that sentence out of context.) I just need to find the perfect chip width to hit the zucchini chip sweet spot.
To fail or not to fail, there is no question. I will attempt these zucchini chips again! It is my duty.