Summer travels and transitions

Earlier this spring I promised to post more regularly, and then life happened! We traveled to New England last fall when COVID restrictions were lifted, but didn’t share photos of that trip. It was short and mostly visiting with family and friends.

 

Ogunquit, Maine

Then over the winter and spring, COVID got worse and we didn’t travel again until the weather got warmer and things felt a bit safer after vaccinations ramped up. Here are some photos from Maine, New Hampshire and Vermont this summer. 

 

Norwich, Vermont

Another reason for the pause in blog posts is a significant transition coming soon. I posted 2 years ago about the “moving ring-binder” getting hauled out again, and it’s back! This means selling the house, going through belongings for charity shop donations, packing, setting up new utilities, etc. 

 

Ogunquit, Maine

It takes a lot of mental and physical energy to move, and many tasks are on a deadline, if you want electricity available in your new home. We also upgraded several aspects of our current home this summer, from a new back deck to insulation and siding.

 

Thanks, Betsy!

The scenery in upstate NY is beautiful, yet it was refreshing to see the seacoast in Massachusetts and Maine, along with lakes in New Hampshire and Vermont. I’ve finally realized that I’m more of a country person than a city person. I appreciate the perks of living near a city, and having access to cultural institutions of music and art, but at the end of the day, give me nature, bird song, and quiet.

 

This gorgeous vine loved our back deck!

It will probably be a while util the next post, complete with photos of a new location. I’m starting a job, so that will keep me really busy, on top of unpacking and getting to know a town near the ocean.

Zucchini “puff” casserole

I can’t believe that I haven’t posted this recipe yet, as I’ve been making it for years! I helped assemble three cookbooks for different non-profit groups in Massachusetts, and for one of them, I taste tested more than half the recipes. I can’t remember how much oil was in the original version of this one, but it was a LOT!

 

For the cookbook, I pared it down to half a cup, but since then, I’ve reduced it further to ¼ of a cup. I also added more flavor to the original garlic-free recipe. Here’s my version of Norma’s delicious zucchini casserole, along with some photos from a trip to Pennsylvania and Maryland to visit family and friends.

 

Chihuly sculpture at Corning Museum of Glass (NY)

Saute one cut up onion or one leek in a splash of oil. I added mushrooms because I love them so much, and sautéed them with the leeks and a pat of butter (optional)! FYI, the original recipe did not call for mushrooms, and the onions were raw (diced). If you are feeling daring, add one clove of garlic, minced, after the onions and mushrooms have softened. I enjoy the mellow flavor of roasted garlic, and routinely keep a head of roasted garlic in the fridge. Your choice of raw garlic in this casserole, or fried with the onions/veg, or roasted ahead of time.

 

Cornell University Botanical Gardens (NY)

Whisk 2 eggs and ½ cup liquid egg substitute (or 2 more real eggs). Add 1 cup of pancake/baking mix (the kind you can also make biscuits, waffles, or scones out of). Stir in ¼ cup oil and half a cup of your favorite shredded cheese. I used Emmentaler, and the original recipe calls for Parmesan. Add some black pepper. Grate and add in 3 cups of zucchini…now I remember why I haven’t made this recipe in so long: I just got a new handy dandy grater, that rests flat on a plate or bowl, and is way more fun to use them my old, trusty upright metal one.

 

Annmarie Sculpture Garden (MD)

Grease a baking dish (I use my favorite square dish, or a round one is fine). Combine the sautéed onion/leek/mushroom and the egg mixture. Pour into the baking dish and bake at 350 for 30-40 minutes (180 C). 

Tiffany Window, Corning Museum of Glass (NY)

What is your favorite way to consume zucchini?