Currant Affair

Summer is more than simply winding down in my neck of the woods.  In the span of a week I've gone from nauseating heat + socked-in smoke filled Puget Sound from the BC fires to bundling up in my amazing technicolor dream-sweatsuit.  And that can only mean one thing: Baking season has arrived!

Ratatouille

For me and, er, you-ille? This was my first try, and let me tell you it was a lot easier than my first lasagna from scratch (notice there are no pictures of it).  I must say, French peasants were on to something with this dish, I don't think anything easier to make has ever tasted more delicious! Two of my favorite things: Little effort required, big payoff. The only thing that disappointed me was that I had to use microscopic, store-bought zucchini (as opposed to the King Kong sized zucchini I've become accustomed to), so I had to triple up the zucchini each time it was its turn to be layered into the dish. As it turned out, it was kind of convenient to have them bite-sized, so you won't find me complaining. Another thing that pleases me about this dish is that it basically looks the same cooked as it does before it goes into the oven, which excites me and makes me feel like I'm doing something good for my body, instead of pumping it full of chemicals ... now if I could just be assured that my veggies haven't been genetically altered, I'd be set!