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September 25, 2013
What's for Lunch?
We seared the steak in a cast-iron skillet to a nice pink medium-rare, then piled on sautéed zucchini tossed with really good olive oil, and chopped fresh tarragon and parsley. - - Canal House
Posted by gerardvanderleun at September 25, 2013 10:21 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
You know, that looks yummy. And not just because all of the steak juices got to coat and flavor the zuc...zuck...whatever that devil vegetable is called.
Posted by: Mikey NTH at September 25, 2013 6:21 PM
Vegetables are what your mom makes you eat first so you can have the desert. Salads are what you eat in order to have that delicious dressing. And if you do the salad bar right you get +tasty to very little -dull foundation.
There. I said it.
Do not ask my opinion about modern public displays of art unless you want to see me type the words 'Philistines' and 'Vandals' and 'incomprehensible to anyone not cleaning up from a tsunami' and things similar to that.
Posted by: Mikey NTH at September 25, 2013 6:29 PM
If you pick all the male blossoms as soon as they open and make omelets with them, there won't be any zucchini that you have to find some use for, or find some sucker to take them.
Posted by: BillH at September 26, 2013 7:30 AM
I agree with Mikey: the purpose of a salad is to be a delivery vehicle for the dressing, similar to the relationship between a baked potato and sour cream. And this picture of the ribeye with olive oil-coated zucchini is a lot more artistic (and appetizing) than what passes for "art" in most galleries these days.
Posted by: waltj at September 27, 2013 5:46 AM