Dinner is in the oven. (By oven I mean the toaster oven I have had set up on the porch all summer to avoid heating up the kitchen when baking smaller items.)
We are having a zucchini dip that tastes similar to spinach artichoke dip and was a raving success with the whole family a few days ago. So I am making it again.
The kids are at the park with Adam.
I am supposed to be working on this:
I am trying to finish this small quilt for Ivory's first day of school tomorrow.
My baby is going to school and I want her to know that my heart will be with her, wherever she may be.
The little girl on the quilt is almost done.
All she needs are eyes.
Then the batting needs to be cut, the layers pinned and quilted and binding stitched all around the edges. Crazy, I know, but what was really crazy is that I thought I would be able to bake bread today to go along with the Zucchini Dip in spite of everything else that has been happening today.
I bought a Le Petit Outre baguette instead.
I have my limits.
Baked Zucchini Dip
2 cups shredded zucchini
1 teaspoon salt
- mix together in a bowl and let stand for an hour. Drain. Squeeze out the water and add:
1/2 cup sour cream (or plain yogurt)
1/2 cup mayonnaise
1/4 cup grated Parmesan
4 green onions, thinly sliced (I use chives out of the herb garden)
1 garlic clove
1 teaspoon Worcestershire sauce
1 cup finely chopped kale (optional)
- combine the remaining ingredients and pour into a 8 by 8 pan or a glass pie dish
- bake at 375 degrees Fahrenheit for 15 to 20 minutes.