Wednesday, November 30, 2016

One Month More

It's hard to believe that there is only one month left in 2016. Personally, I have had a great year. I have my health and my career and I've done more writing this year than ever before. As far as the state of the world goes, others out there haven't been as fortunate. I hope that the last month of 2016 bring peace and happiness to so many who don't have it and that 2017 is much, MUCH better for everyone. I had a nice Thanksgiving with family and friends and today, I will finish my participation in National Novel Writing Month. That means that I have a first, rough draft to my first novel. I've always written poetry and non-fiction other than a couple school required short stories so this was insane! I plan on weighing tomorrow but I'm not sweating it at this point. I'm taking one day at a time. Alabama beat Auburn which makes them undefeated and we will be playing for another SEC Championship!!! Roll Tide!

All I have to show today is a kind of tart, kind of ratatouille that I came up with based on a few pictures of things I've seen. It's been something I have wanted to try for awhile. So, I guess I will call it a zucchini and potato swirl. You can use any vegetables you want. I've seen people use peppers, tomatoes, squash, and anything you can cut to so it fits in that shape. I pre-heated the oven to 375 degrees and then cut round slices of potato and zucchini. Keep in mind that if you use potatoes, it could take up to 45 minutes to bake, depending on how thick you cut the slices. I thought about using a mandolin but I thought it would take too much time to alternate that many slices. While you're slicing, you can also sauté some onions with olive oil or light butter spread. When all that is done, take a round pie dish and add the sautéed onions to the bottom. Then, toss the zucchini and potatoes with a little more olive oil, salt, pepper, and garlic powder. Take the slices and alternate them in a circle around the dish. Continue until it's full. Then bake it. At the end, I added a little parmesan and mozzarella cheese. You could even top with some scallions. It was delicious. The potatoes could have cooked longer which is such a classic mistake for me but whatever. See y'all next week!

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