Marc Matsumoto of No Recipes has issued a challenge to help end hunger: Blog Away Hunger. Such an inspiring idea.
Last night after work, I was tired and craving Mexican food -- so tempted to just meet R at Wahoo's and have some fish tacos and beers. But after reading this challenge, I decided to come home and see what I could rustle up out of what we already had remaining in the fridge.
Fortunately, we had some Mexican zucchini (milder, lighter) left over from the farmers market, egg whites, onions and tomato. So I made a quick scramble, which turned out to be surprisingly satisfying. Savings = $20 (more or less).
How very fortunate to have anything to eat, let alone choice and resources. Thank you, Marc, for reminding us to be grateful for the abundance in our lives -- and for the chance to help others in some very small way. (Taken 090826, with DSLR)
2 comments:
Nice job:-) I love scrambles, and this one looks delicious. Is Mexican zucchini shorter and fatter with pale green skin?
Thanks, Marc! Yes, Mexican zucchini is shorter, fatter and has a slightly mottled/speckled skin. Personally, I like it better than the Italian -- it's milder, lighter and more tender (but not mushy). Hope you try it.
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