62: Zucchini Fritters

I might have to start doing this in lieu of bread for breakfast. 

I sleep with the AC on- not blasting, but present and essential. This morning I opened my bedroom door and lo, it was actually comfortable in the living room. I wasn't shellacked in sweat in the time it takes to walk from my bedroom to the bathroom.

So what I do? Make something that requires turning on my oven. Yay! I used and followed this recipe from smitten kitchen. I recommend you do the same.

Didn't change anything, and took her suggestion of over easy eggs to go with it. Cooked those up in some of my basil butter.

Nommy! Runny yolks make everything better.

Notes for Improvement:
- Basil butter was good but I think I had too much on the plate, distracted a bit from the zucchini.
- Work on those over easy egg skills- one was lovely, the second went over. Sadface.

Dish 54: Scallion Jalapeno Scrambled Eggs

A little dramatic lighting for the morning?

Monstrous pile of eggs as I had (mostly) whites left over from another project I'll post about soon. Diced a jalapeno (no seeds), and sliced 2 scallions on the bias. Started the jalapenos in a pan with some of my herb butter to take a way a little of their heat, then added the scallions. When those were starting to get a little brown added the eggs. Etc.

Ate it with Black Rooster as that's what I had not frozen. It's less than ideal. The plan was much better than the fruit & nuts version, but once again it's way too hot for this bread. Even early in the morning.

The eggs tho? I didn't even touch the sriracha. Nommy.

Sauces 5 and 6: Tzatziki & Herb Butter

Too hot to do much cooking, decided on a few sauces/spreads/etc to use and use up some ingredients. 

Tzatziki

I ended up using this recipe instead of the one in my original delivery post. It seemed more manageable. My interpretation was a little loose. 

1/2 cucumber, seeded and peeled

3 pinches each salt & pepper (or, you know, to taste)

7 oz yogurt

1/4 cup dill

1 clove garlic

I did a (lazy) dice instead of grating the cucumber. Chop up that dill pretty finely, mince your ginger. If you think ahead you can make a paste with the salt so it incorporates even more, but if not it's fine. Everything just gets mixed in a bowl. Easy.

It's a little chunky but good. I wish I'd had good mint- the bunch I picked up at the grocery store was unpleasantly bitter so I didn't use it- but it's still delicious on a pita.When I eat it as part of a dish I'll probably squeeze a little lemon on, but I'm hesitant it'll overpower if originally added to the mix.

Herb Butter

I had a little cinnamon basil that wasn't looking so great, decided to try a little herb butter. Super simple.

1/4 cup herb

1/2 cup butter (i.e. 1 stick)

Salt pepp

Slice the herbs as small as you're comfortable. Soften the butter. Mix. Add salt and pepper to taste. Garlic (powder, roasted) would be super amazing in this. Will probably just use it on toast or freeze for another occasion. Definitely tasty on a pita.

Notes for Improvement:

- Grate the cucumber next time for a smoother sauce (Tzatziki)
- Buy mint at the farmer's market next time (Tzatziki)
- Add more herbs and/or garlic (Butter)