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I can’t concentrate on the keyboard. I keep drifting away into the wonderland in my head where Hauschka‘s piano rolls out a stairway in front of my eyes, and I ascend step by step into the air, surrounded by blue lollypops wrapped in red ribbons, and corpulent purple elephants taking an escalator down. Then, there’s a cloud of hippy bees buzzing by, followed by uptight butterflies dressed in unicolored suits and bow-ties.
I’m on zero medication, and it’s the music alone that afforded me a mid-afternoon high.
The reason I’m here today is to save the life of that half wilted zucchini in your refrigerator. There’s also a sad chunk of drying out bacon, or even better–pancetta–in the cheese drawer of your icebox that must be resuscitated immediately. And for the love of Zeus, how long do you think you can keep frozen peas in a freezer? They do expire, too, you know.
There’s no reason to toss food away, when it can be utilized in the most delicious way. Don’t worry, you’re not alone. Every week, usually on Saturday, we do grocery shopping. Come Friday, I’m left with a handful of unused produce in our refrigerator, and a brand new challenge of turning it into a healthy, satisfying and comforting dinner for two. I’m not scared. On the contrary, I opt to face the music. That’s when I get to flex my creative muscle.
One of the babies of that intense and inspired labor was my ZUCCHINI, PEAS & PANCETTA MEDLEY. In other words, I saved the precious enzymes, mincro-elements, and hopefully also a few vitamins that then nourished our bodies, instead of being thrown away to the garbage and letting cockroaches rise in power.
The dish is so simple and self-explanatory, one does not even need a recipe. I will recap the steps in an effort to help you stayed organized.
Pancetta was diced and tossed into a hot skillet, and soon after chunks of zucchini followed. I seasoned the bunch gently with salt, as the bacon itself is salty already. Freshly ground black pepper, a touch of paprika, a dash of cayenne pepper for that extra punch in the nose all added flavor to my mixture. Half way through the coloring process (I like my veg a bit ruddy on the cheeks), in went the frozen peas. Five to seven more minutes and everybody was happy enough to leave the fire. A perfect time to finish the creation off with a teaspoon of my compound butter I told you about not long ago. The aroma of garlic and herbs unlocked from the creamy butter wrapped itself around every single green element on the plate, not leaving behind slightly salty and chewy bits of rendered pancetta.
We devoured the side dish along with steamed broccoli and a roasted leg of an organic chicken… Yes, it was a feast, and hardly did it look like the waiting area of an Emergency Room.
Do yourself a favor and save your hard-earned money. Don’t waste food. People in Asia, Africa, in your own city go to bed hungry each day, and only a fraction of them does it for vanity reasons. Let’s utilize more, and trash less. In general.
I’m still having dreams of the Parisian life we licked for a few days on the way back to LA from Poland. Those chocolate croissants for breakfast in bed, coffee, and I mean COFFEE after the meal (and never during), the loose scarf sitting tight around Jason’s neck and trying hard to make itself home despite his protests…
And the Louvre… We spent a day and a half meandering the hallways, the Royal chambers, and the dim basements of the castle. We could have stayed two weeks, and that would not have been enough. We were armed with a mini computer with headphones dangling from our necks, while a deep, male voice told us about every sculpture we paused in front of, every painting that caught our attention, and hundreds of other exhibits that helped us better understand who we are, and to see that the history really does repeat itself over and over.
Paris was also a meeting point, where we caught up with a bunch of old friends I know from way back, our ole New York days.
Laurent, my buddy, Lolo as we call him behind the scenes, realized he was slowly losing his marbles in the South of France where he was anchored for the past 12 months or so. He felt an itch again, that tickle in his butt that makes him move from one corner of the word to another every so often, and so he packed his backpack and flew himself to Malaysia.
From his most recent report I know he’s getting cozy in Asia. The lifestyle does sound quite appealing, particularly for a single man. Rent and food are cheap. A casual crawl in the swimming pool follows a tropical breakfast. Then there’s time for a massage. The kind one can get on every street corner, apparently. Or at the mall down the street from one’s flat. You know, the Malaysian massage.
Meanwhile, we’re back home, trying to get a grip on our life on this side of the world while fighting that instant nostalgia for Europe, and still not eating meat. Hence, my dish du jour:
4 large zucchinis, washed and grated
1/2 red onion, chopped and sautéed
6-8 tbsp whole-wheat flour
1 tbsp of potato starch
1 tsp baking powder
3/4 cup Fontina cheese, grated
salt and pepper to taste
pinch of cayenne pepper (optional)
handful of fresh dill, chopped (What? I’m Polish.)
When sautéing an onion I like to sprinkle it with a nice amount of dried marjoram, and watch the magic happen. The herb hits the hot oil thus releasing an aroma that simply knocks me out, while my socks stand up right next to my feet. I mean it in a GOOD way. That divine smell drifts through the kitchen and out into the courtyard making the wild cats from the hood hold the fire and suspend their everlasting turf wars. One day I shall record their CRYYYING OUUUT LOUDDD at 4 o’clock in the morning, right outside our window, and let that serve as evidence in my case.
The pancakes. Let the onion cool off a tad and then mix all the ingredients in a large bowl, making sure all the flour is evenly incorporated. I can’t really tell you how much flour to use exactly. The consistency of your batter will depend on so many factors, I don’t even know where to begin: how much water your zucchinis brought, how humid the air is in your neck of the wood, the weather, the stock market, global warming, and the current phase of the moon. In other words, test-drive your pancakes. Throw a spoonful on hot oil in your pan, and let it fry for a couple of minutes. Now flip it. Did it fall apart? Then you need more flour. Got it? Great.
What’s there left to say? Good luck! The wild Felis catus will soon be sending you Thank You cards.