Dilly Beans and a moment for gratitude

dill flower

There is something about putting up a batch of summer's green beans, watching the beautiful floating herbs marinating the beans. Later in the year, when the days are shorter, it feels exciting and nostalgic to pick out a jar to share. Peering in at the amber liquid and floating beans and spices, we may as well be munching on time suspended, summer preserved. It calls up memories of a beautiful, perfect season together. Which this is. It makes me grateful for the passing of time and the gift of that time.  How lucky and blessed we are.

Also, Bill absolutely adores Dilly Beans and makes a big deal about opening a jar. It brings me immense joy to see him happily snacking on them next to me. 

Savory Zucchini Corn Pancakes

It's zucchini season!  The time of year where zucchini plants have grown into large, bushy monsters overflowing with zukes that go from 2 inches to 2 feet over night.  Where our farmers' market practically gives them away at $1 for a bag of 4.  This has resulted in zucchini-filled everything around my house: twists on the classic zucchini bread, zucchini scrambled eggs, grilled zucchini... and these (my favorite) -- savory zucchini corn pancakes. They are packed with veggies, held together by eggs and a little flour, and boosted by some toasted walnuts and tangy feta cheese.  We've been eating them for dinner as an entree, but they could be appetizers or even breakfast.