"I'm making zucchini spirals and soba for dinner tonight," I told Heidi when I picked her up from school.
"Yay!" she cheered, as I knew she would because this dish with fresh tomato sauce, olives, and basil is one of our favorites, and we haven't had it recently.
As excellent as it is at the peak, or even end, of the summer season when the squash and tomatoes are vine-ripened and fresh, it is also a fair midwinter offering since the olives and lemon perk up any subpar produce.
Whenever I make this dish, I am reminded of a time in early March a few years ago when we ran into a friend at the store after school. This particular grocery had recently opened, and it was expansive and well-stocked. They even had a bar and a take-out counter. "Did you know they do a lobster dinner here on Thursdays?" our friend asked, gesturing to a couple of bags steaming in her cart. "It's such a deal!"
We nodded in appreciation.
"What are you all having tonight?" she asked.
"Zucchini pasta," I answered.
Her face fell. "I'm so sorry," she shook her head.
The level of dismay in her expression made me laugh out loud.
"We're not sorry!" Heidi, the person who eats lobster every night in Maine, reassured her. "We LOVE it!"
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