When I originally named this blog Grow.Pick.Eat, it referred to gardening and trying out recipes made from the freshly picked berries and veggies. Now, as summer winds down, I find that it has taken on a whole new meaning: My ass and waistline have begun to GROW, causing me to PICK out larger sized items from my closet to wear, because all I have done this summer is sit around and EAT the goodies that Bill and I have cooked and baked.
So much for the unintentional–but not unwelcome–fifteen pound weight loss that I experienced last school year. My feeble immune system was not prepared to fend off the aggressive and icky germs passed on to me by the six-year-olds in my classroom, so I was sick almost constantly. Also, I have a hard time eating when I am stressed and anxious, and since stress and anxiety were my constant companions for several months, I pretty much subsisted on red wine. (Admittedly not the healthiest way to lose weight, but it was that kind of year). Before I knew it, my pants were hanging so low that I felt like a teenage gangsta, which was not a particularly flattering look for a suburban white female who can’t even say the word “gangsta” without sounding ridiculous. So, I went out and purchased a brand new and much smaller-sized wardrobe–and proudly left all the size tags in.
Now, however, those new clothes are feeling uncomfortably snug. I am not even sure if I can get into my dress pants (purchased in the Juniors’ section, thank you very much), and with the new school year starting soon, I sure hope I don’t bust a seam when I sit down at our first staff meeting or bend over to tie a little one’s shoe. And I am afraid to weigh myself on my Wii Fit, because it will yell at me for being a slacker or perhaps make a snide comment about how long it has been since I last exercised.
Therefore, this will be my last post involving baking for a while. I really need to lay off the carb-saturated baked treats and try to cook more figure friendly dishes until I can button things again. Tomatoes, broccoli and cabbage are coming in strong right now, and lucky for me, they are not conducive to making breads, cookies and pies. I will focus upcoming blog posts mostly on those three veggies. But our shriveled and spent zucchini plant gave us one last monster squash, so I dutifully made up a batch of fluffy and sweet cookies to celebrate the end of its life and the end of summer vacation. Think I’ll pour myself a glass of red wine and find the recipe for you…
Here it is:
ZUCCHINI CHOCOLATE CHIP COOKIES: http://allrecipes.com/Recipe/chocolate-chip-cookies-vi/detail.aspx
- I usually use half brown sugar, half white sugar.
- Rather than finely chop the zucchini, I shred it. With my trusty Salad Shooter, of course.
- 3/4 cup of chocolate chips is not nearly enough. I put in a whole 6 oz bag of them–at least.
- This time, I added some Heath toffee pieces, because Bill saw them in the baking aisle and wanted to try them. Mmmm.
P.S. I am surprised that my spell check recognizes the word “gangsta.” That makes me a cringe just a little bit.