Saturday, November 10, 2018

A Quick Update and A Recipe For A Tasty Zuchinni Dish

Well I told you in my last post to expect a million posts or none at all for awhile. Guess it was none at all! My life has been both eventful and stressful since my last post. I lost my job unexpectedly, my dad went on hospice, we lost my father in law very suddenly, I picked up my very first freelance job, I bounced back from a manic episode (I think), and it became impossible to ignore the problems with my car any longer.

What have I learned from the past two months?

  • Don't ever think that you are irreplaceable at work. Unless you're self-employed they can find someone else. 
  • Hospice staff is made up entirely of wonderful, thoughtful, caring people. 
  • You never know what can happen and change your life in an instant. 
  • It IS possible to network on Facebook.
  • I'm far stronger mentally than I was before. I believe that my husband plays a big role in that and I love him so much more for it. 
  • Cars are way more expensive to own than I thought when I was a kid. (Ok I actually already knew this one. I was just reminded of it twice this year. And my drivers side window still doesn't roll down!)
  • Zuchinni lasts two weeks in a cold refrigerator if it's sealed in plastic. 
  • And lastly, my mother was right about yet another thing. You DO feel better mentally when your surroundings are not a mess. 

Since we were gone for a week and a half we had to use the food we left here immediately. Last night we used the cabbage and one package of sausage. Tonight I was tasked with using the four zuchinni in the fridge, an onion, and another package of sausage. Here's what I did.

Super Tasty Zucchini & Sausage Stuff

1. Preheat oven to 400°.
2. Cook sausage for 25-60 minutes, depending on thickness. (I just cook it until it's brown and then I flip it over and do the same on the other side. 
3. Melt about half of a stick of salted butter in a saucepan on very low. 
4. Crush and mince about 3-4 cloves of garlic. (Beware of stray fingers.)
5. Slice one large onion thinly. (Make sure to remove the inside bit that was about to sprout. Unless you like bitter onion.)
6. Add the garlic and onion to the saucepan, cover, and turn the heat up a little. You want the onion to cook to translucent but not brown.
7. Cut the ends off the zucchini, peel, cut into quarters, and slice. When the onion is mostly translucent add the zucchini.
8. Stir, cover, let simmer on medium low until zucchini and onion are translucent. (Don't wander away; it doesn't take too long.)
9. Remove sausage from oven and cut to make sure it's cooked all the way through. (Do NOT grab the pan with your bare hands.) Slice. 
10. Transfer zuchinni-onion-garlic mixture to a bowl and set aside. 
11. Put the cooked sausage in the saucepan, turn heat to medium, and brown. 
12. When the sausage is browned add the zucchini-onion-garlic mixture back to the saucepan and stir. 
13. Serve. (I put it over elbow macaroni and added parmesan cheese. because cheese.)

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