Just another weekend

Balsamic Zucchini

2 shallots (or 1/2 a small
onion), chopped
1 clove garlic, chopped
1 T. olive oil
1 T. walnut oil (optional)
3 zucchini (&/or summer
squash, sliced
1/2 cup diced bell pepper
(I used both red & green)
1/2 tsp. salt
black pepper to taste
1 T. balsamic vinegar
1/2 tsp. dried basil (or 1/4 cup fresh, chopped)

Saute shallots & garlic briefly in olive & walnut oil over medium heat. Add zucchini, bell pepper, salt, pepper, vinegar. Stir and cover. Reduce heat to med-low and cook 10 minutes. Uncover, add basil, stir, and cook for a few more minutes until zucchini is soft but not mushy.

I served this with an almond rice pilaf. Amazingly my husband declared it "very tasty" and said it didn't need extra salt & pepper...which happens rarely...his family are salt-a-holics with low blood pressure.

In other news, Maia has
just about outgrown her
infant seat in the car. I
never remove it from the
car, but the sunshade is
handy. She's fit in the seat
twice as long or longer than
any of her brother's did!
Girls definitely seem to be
genertically smaller than boys, at least in our families.












Maia is also enjoying the spring
weather, getting outside in the
yard and discovering the grass.

Ryan made some interesting
clay sculptures of salamanders,
newts, frogs & tadpoles, & their
eggs, at a class about amphibians
at the Garden In The Woods.
They also went on a rainy day
hike and found quite a few live
creatures to observe.