Zucchini ras al hanout Bread

Dear Julia,

Recyle, Reduce, Reuse. Ditto Dinner from last night, although Darling Husband did want me to note "on the internet" his new way to butter ears of corn -- butter your bread and use it to butter the corn. Works marvelously!

We reheated last night's juicy grilled baby ribs in the oven, cooked with the fresh corn, and the ribs blackened and dried--more what you're used to at a BBQ quiped DH.

Today was hot, but now there is a lovely cool breeze. We put on shirts to eat outside on the outdoor deck.

That zucchini bread came out well -- with ras al hanout, the Morrocoan/North African "top of the shelf" spice, ginger, brown sugar, walnuts/pecans. We were analyzing the disappearing zucchini. Can't taste the 3 cups! in the bread. So what's its purpose? Very subtle vegetable quality -- we think the zucchini adds moisture and dissolves.

My favorite things to cook are fish, vegetables, making salads and baking. I also like making interesting desserts, especially with nuts, or molded, but I don't eat them much. DH says I am a "baxter" a baker, which is very sweet. I love to make a soup, but DH is so good at it! And all sorts of things -- beef, duck, venison, chicken, soups, and what a bread baker. It's all that growing up with mother and grandmorther Austro-Hungarian cooking with a bit of grandfather Greek. How delicious to live with a creative food artist.

Slow Julia