Waking up early on Saturday lent itself to reading a few cookbook pages and food blogs, which gave me the craving for cool Vietnamese noodle salad, which then inspired me to wake Ryan from his peaceful slumber and accompany me to the Farmers' Market. (Best girlfriend ever, right?) Though I felt like I was cheating on my mother, I bought carrots, cucumbers, peaches, red chiles, watermelon, mushrooms, spring onions, and smoky jalapeno and cilantro goat cheese. What a bounty!
After a quick stop at 'ho Foods for rice noodles and soy sauce, it was back to the casa for salad. Here's where things got crazy: I had the brilliant idea to prep all the food at once for the salad, some spring rolls, zucchini bread, and carrot cake. Since I could use all the veggies for each of the meals, it made sense.
And it continued to make sense as I got our salad together (fried tofu = fail; no comment except that I'll try it again someday)....
And the next night as I whipped up some spring rolls....
And it almost made sense this evening when I was ready to make my sister a batch of zucchini bread, until...
Well, crap. Which is which? Taste them, right? I did. They taste the same. There's not enough green skin left to tell which one's which, either. And they smell like watermelon (thanks, fridge!).
I can't rightly make a loaf of zucchini bread with cucumbers, now can I? While it's ok that I likely made my noodle salad and spring rolls with zucchini rather than cucumber...it's not ok to sub the C for the Z in a sweet baked good. And now, of course, I'm wondering if what I really had was just a couple of funny-shaped cucumbers... And no zucchini at all.
What's a gal to do!?
One thing's for sure... The carrots will make it into some sort of baked good a-s-a-p. In lieu of zucchini, there will be carrot something-or-other. Perhaps it'll involve the leftover pineapple I have in the fridge. Ideas?
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