Zucchini is great on the grill any way you slice it (literally), but this method gives maximum searing surface, plus a great presentation
They may not actually take all day, but the bulk-batch aspect of them makes me feel like I have to clear my day for them and that I’m tethered to the kitchen. I’ll sometimes push off these projects because they feel like such a big deal, even though I know I can really make all the recipes in my sleep.
Time is prone to playing tricks on us, but it can swing in the other direction too.
The years are flying. I think about this all the time, to the point that it kind of follows me, like a shadow every night when I check on my kids sleeping sweetly, or at the height of a mini-meltdown about snacks or socks or supper. In the midst of my busy days and weeks, the thought comes to me on a regular basis: The days are long, but the years are short.
I am so keenly aware of the fact that the clock is ticking, and yet the regular, everyday things are still there filling our days, as if they have nothing better to do.
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