Meandering down a path of Creativity

Happy Spring!

Well, it has certainly been a while since my last post! I’ve had a pretty busy winter, but very little of it has been post-worthy. I do have some ideas in the works to get some good new info out to you folks, though. Springtime means garden time for me, and that means I need to get myself back onto a regular schedule. With that in mind, I’m planning to start doing regular posts with certain themes 2 days per week.

If you want to keep up with me outside of the blog, I invite you to follow me on Pinterest:
http://pinterest.com/zoeszengarden/

and/or become a fan of my business page on Facebook:
https://www.facebook.com/ZoesZenGarden

See you again next week! Happy Spring!

Hello there!

It’s been a while since I’ve written anything here, but I have not forgotten about you! I have just been busy with life… The garden is now all wrapped up for the year- plans for extending the season with cloches and cold frames have been postponed to next year. I live on the edge of the area impacted by Hurricane Sandy, but was born and raised not far from where it actually made landfall. Between the election and the storm, emotions have run pretty high for the past few weeks.

I don’t do well when tempers are flaring around me. Moods and emotions tend to rub off on me, and it’s very uncomfortable… I’m generally a pretty mellow, happy person when left to my own feelings. When things get tense and emotional, though, I need to find some way to get grounded so that I can actually focus on doing what I can do to improve things.

Getting grounded and out of the emotional whirlwind is what I’m talking about today. I know it’s not really directly creative, but I find that if I’m well grounded, I am able to be more creative and productive. When I’m in emotional overload, I have a really tough time focusing on anything. If I can’t focus, then I’m pretty much useless!

Meditation and/or prayer are about the only things I’ve found that work for getting me off of the emotional roller coaster ride. They say that you can talk to friends about the stuff that weighs on you and it’ll help, but I find the opposite to be true. The more I talk, the more upset I get. (It took me a lot of years to figure that one out!)

Now sometimes, for me, it’s enough to just spend a bit of time out in nature- a walk through the woods, some time in a canoe, or even just tending the vegetable garden can help me to ground and center. When things get really intense, though, that is unlikely to be enough. I have two methods that I find to be really useful in tough times.

The first is writing something called…

Morning Pages.

Now, if you’ve read The Artists Way, by Julia Cameron, you know exactly what I’m talking about. For those of you who have not read that really wonderful book (I highly recommend it!!), Morning Pages is simple a daily exercise that helps to clear the mind- and it really, really works well. It is very meditative, though not in the traditional sense of the word.

The basic concept is as follows… Immediately upon waking, you pull out a notebook and write whatever is on your mind. You write 3 full pages, without pausing. When you don’t know what to write, you write “I don’t know what to write.,” repeatedly until you think of something. Personally, I don’t think I’ve ever made it through the entire sentence before something sprang to mind. The point is that you’re not thinking about what you’re writing; you are just writing whatever thoughts spring into your mind- it should be done in a very stream-of-consciousness manner. When you’re done the 3 pages, you tuck them away and do not go back and re-read them for some certain amount of time (I can’t remember if it’s 3 days or a week, or some other amount of time- it’s been a while since I read the book).

Now, I do not do the morning pages exactly like that. I tried to do it that way for about 2 weeks, but I ran into some problems with it, so I adapted it to meet my needs. The first problem is that I usually wake up because Mother Nature is calling. She will not be denied or postponed. So I usually tend to that business first. The second problem is with hand-writing. I write very slowly and sloppily, and am prone to writer’s cramp. By the time I finished writing out one sentence, my brain had jumped 3 or more sentences ahead- my hand just could not keep up.

I am a much faster typist than I am a writer. So I tried my hand at typing the morning pages. It took me about 2 weeks for the typing to be anywhere near as helpful as the writing by hand. By the end of a month, though, I am pretty sure that typing them had become more effective than writing, as it overcame the aforementioned problems.

Another problem that I had with the method given in the book was that I would tend to get distracted before making it to page 3. I decided that I would try setting a timer and writing for a set amount of time instead of doing 3 pages. I timed myself for a couple of days to see where it was that I got distracted, and it seemed to persistently be at around the 23 minute mark. I decided that 20 minutes should be enough time for me to do it.

I had a few other obstacles to deal with, too, but those were the biggies. So now, when I’m doing my morning pages, I make sure I’m all set up the night before. This way I just plop myself down at the computer in the morning and am ready to go.

I have a cup of coffee in hand, open up my word processing program, and while that opens (it takes a few seconds to load up), I set my timer. I have a pen and paper handy so that I can jot down tasks that need to be added to the day’s To Do list as they occur to me (another one of those distractions, LOL). And I type until I’m done. It usually ends up being 1 1/2 – 2 pages.

When I first started doing it this way, I would copy/paste the pages into an email that I sent to myself. More recently, though, I’ve begun changing the font size to super small (6 or 8 pt) and printing it out. I like the fact that it ends up fitting on a single page this way, so I’m not wasting tons of paper, but it’s also not out there in the internet ether where someone could hack into my email and read my innermost thoughts.

The other method I use is…

A Shielding Meditation

I find this meditation works well when I’m feeling scattered and unfocused, as well as helping me to keep from becoming bogged down in other peoples’ negativity. I like to do this one when I’m sitting in my rocking chair, barefoot, and listening to a track from a Native American drumming CD (I particularly enjoy Dave & Steven Gordon). I like to rock very slightly & gently, in time with the drums, as I find it helps me to center more quickly. I also find it helpful to have my hair down, instead of in my usual headband or ponytail.

Seat yourself comfortably, resting your arms and hands however is most comfortable for you. Your feet should be flat on the floor.

Take a few normal, but deep, breaths. As you exhale, do so forcefully. (This is how I start all of my meditations. It’s my cue to myself that it’s time to ‘center down’)

Breathe in through your nose deeply, inhaling positive energy
pause for a heartbeat or 2, and
Exhale slowly and fully through your mouth, releasing any negativity.

Repeat this breathing pattern a few times, until you begin to feel yourself become centered…
You don’t need to be in a full-on meditative state at this point, but you should feel calm and as though you’re beginning to reach the meditative state. How long this takes will depend upon how your state of mind and consciousness was when you began. (I could get into a long-winded discourse on the different types of brain waves here, but I’ll leave that for another day.)

If you find yourself beginning to think as you do the breathing, it’s okay- it’s actually perfectly natural. Don’t become irritated or annoyed with yourself, just gently bring your focus back to the breathing…
in with love, peace, joy and positive energy… feel it washing through you, like a gentle rain… and out with all of the negativity- feel it begin to be released with your breath…

Now, continuing to breathe deeply but naturally, and continuing to breathe in the positive and exhale the negative, become aware of your feet. Try to feel the energy pulsing there. There are minor chakras, or energy centers, on your feet and hands. Can you feel them? Breathe and be aware of them.

Visualize the energy at your feet moving down into the earth, as if you’re growing energetic roots. Feel the energy pulsing gently into the earth. Feel yourself connecting to that nurturing energy. Allow any negativity that’s remaining within you to drain out through those roots and into the Earth. The Earth is very good at mulching up the yucky stuff and turning it into something useful, so don’t hesitate to give it all over. You may begin to feel the Earth energy moving up your body a little bit, almost like a warm gentle tide coming in. This is fine. Relax into it and feel your connection with Earth growing stronger.

Again, if you find yourself thinking about other stuff, just gently bring your awareness back to your breathing and your energetic roots. Is it just your feet that have those roots, or have your legs and tailbone joined in, as well?

Release the negativity into the Earth and feel yourself becoming a bit lighter and more in synch with the Universe.

Now bring your attention to the crown of your head. Feel the energy there begin to reach up toward the Heavens. You are a part of this amazing Universe where everything is connected. Feel your energy reaching up like branches on a tree, hungry for the sunlight. Feel the sunlight kissing your energetic branches, warming you with positive energy that moves through you. The positive energy fills you up with love and joy. (If I’m alone at this point, I often reach my arms up, emulating branches of a tree. It just feels ‘right’ to me to do this, though I’m sure it looks pretty silly. Feel free to do it or not- whatever you feel comfortable with.)

As the positive energy flows through you, allow it to wash away any of those stubborn negative ‘stains’.

After a little time, you’ll begin to feel the nurturing Earth energy and the joyful Heavenly energy swirl around and meet (this is when I usually put my arms back down). Allow them to merge within you. You are a conduit for this flow of Universal energy, and it is a wonderful and joyful thing. The energy of the Heavens comes in through the crown of your head, moves through your body and down into the welcoming, nurturing Earth, and you can feel the gentle, soothing pulse of the heartbeat of the Universe.

Breathe deeply and relish the feeling of connectedness.

Now, while this energy is still moving through you, visualize yourself surrounded by a clear bubble. The Universal energy can move through it, but the bubble is impenetrable to other peoples’ negative energy. The bubble will only allow loving, nurturing energy through. It is comfortable and soothing… like an old pair of sweatpants, fresh from the dryer, but very strong.

Feel the energy continue to pulse through you as the bubble surrounds you. The energy expands into the bubble, filling it with peace and joy. You may begin to feel a little light headed at this point. If you feel that way, just continue breathing and allowing the energy to wash over and through you. Feel your roots reaching deep into the Earth and feel the steadiness that can be found there. (This part of the exercise helps remove any energetic ‘suckers’ that may have latched onto you, and it can be mildly unsettling to be freed of them in such a short space of time. That is usually the source of any lightheadedness, so just take a moment to adjust and regain your balance, if needed.)
The energy expands to just outside of the bubble, and as it breaches that boundary, a rainbow of colors begin to swirl on the exterior of the bubble. The swirling colors will ‘catch’ any negativity that is headed for you, and the Universal energy will wash it down into the Earth to be mulched up. The Universal energy will also help to patch any holes or scratches that happen to the bubble, if you ask it to do so.

Know that as you go about your day, you maintain the connection to the Heavens & the Earth, and the bubble will stay with you as long as you want it to.

Take a few more deep breaths, feeling love and gratitude, and open your eyes.

Once you’ve done the full meditation a few times, and have familiarized yourself with it, you can do a short version of it, pretty much anywhere or any time that you’ve got a moment to be “still”, before entering a situation where you may be faced with negativity. It’s a good reinforcement to keep any of the yuckiness from sticking to you. (I don’t recommend this, but I’ve actually done the reinforcement while walking with one of those negative people.)

For the abridged version, I just use keywords to run through the steps, a few breaths for each one-
breathe- release- root- branch- bubble- rainbow swirl- breathe- gratitude
It can be done in under a minute, if need be, but I find that 2-3 minutes is optimal for giving the bubble, and my connection to the Universal energy, a strength boost.

Do not attempt to do this, or any other meditation while driving, operating machinery, or doing anything else that requires your full attention.

This gallery contains 4 photos.

You may not know this, but September is National Preparedness Month here in the US. Now I know that a lot of people will get turned off by me talking about ‘prepping’ and ‘preppers’, but please suspend your preconceived notions and just read these few paragraphs with an open mind. I was a Girl Scout […]

Well, I have not been doing very well at keeping up with things on here! The garden has really had me hopping, and I’ve had lots of general ‘life’ stuff going on, too. Sadly, it’s left me with little time to be creative. I’m hoping to have my recipe for stuffed peppers, with pictures of the process, up for you very soon. (I did make a batch, but forgot to take photos of the making of the stuffing!)

In the meantime, I have a helpful tip. If you find your garden overflowing with peppers, or find them at the grocery store for a great price, why don’t you make up a big batch and freeze them? My grandmother, who is not much for cooking anymore, loves stuffed peppers, so I made a big batch and will be taking some to her. 

I’ll go into more detail on this when I write up the recipe for you, but you can easily freeze them individually by using a muffin tin to support the peppers. Then once they’re frozen through, you can stick them in a freezer bag or vacuum seal them and just pull out however many you need when you want to eat them.

Image

 

Stuffed Peppers

Peppers- stuffed & waiting to be frozen

Zoe’s Summer Squash Soup

Another squash recipe! It’s gluten-free, it’s vegan, and it uses up a lot of squash! Oh, and it’s pretty darn tasty, too! This soup recipe works great with either just zucchini or a mix of zucchini and crook neck or straight neck yellow summer squash… I’m sure it would work well with patty pan squash, too, but I haven’t tried that yet. It’s also excellent if you add a couple of cloves of minced or chopped garlic in with the onions, but since Mom can’t have garlic, my standard recipe doesn’t include that. Oh, and it fits in with my ‘waste not, want not’ philosophy- you know those giant zucchini that seem to appear overnight, with the giant seeds and tough, spongy flesh? They are perfect for the broth base!

Two giant squash from my garden, with playing cards and veggie peeler for scale

I tried to take some pretty pictures of this, but honestly, my dishes are not photogenic, and this soup looks so pale and bland in them that I couldn’t bring myself to include them! (Note to self- go yard-saling to find a variety of dishes for food photos!)

With squash season in full swing, this is a great recipe to use up a lot of it- and if you’ve got squash in the garden, you’re probably looking for ways to use it up at this point! When I use squash for other recipes, I take the ends and trimmings (washed thoroughly, of course, and no spoiled bits) and put them in a bag in the freezer. When the bag is reasonably full, I know I’ve got enough to make the broth base for this soup. The broth can be canned and saved for later use, just like you would do with any vegetable broth. This soup also freezes very well, which is why I make a such a big batch (actually this recipe is for a half batch of what I normally make).

So, without further ado, here’s how you make it…

What you’ll need:

    Tools:

- Large stockpot (at least 6 quarts)

- A second pot (at least 4 quarts)

- A sieve or colander

- A spatula, wooden spoon or other implement to move around boiling veggies and sauteing onion

- A knife

- A cutting board

- An immersion blender (aka stick blender), food processor, blender or other method of pureeing the soup

    Ingredients:

1 gallon of water, give or take

4-8 cups of squash scraps (this is a great way to use up those giant squash that are too big for regular eating, due to seeds and texture- just chop them into chunks)

1/2 ounce of dried mushrooms

1 cup chopped onion (sweet is best, but standard onions work well, too)

1 Tbs olive oil

4 c squash chunks (don’t need to be pretty, as they’ll be pureed)

4 c sliced squash (this is a good use for skinny parts or baby squash- they won’t be pureed, so think spoon sized & pretty)

1 Tbs summer savory OR 2 tsp marjoram plus 1 tsp thyme

1 Tbs Italian seasoning blend (I use a mix of basil, oregano and thyme because we aren’t supposed to have rosemary or parsley which is in most pre-made blends)

dash of tarragon (1 shake)

1 tsp celery salt

1 tsp sea salt, or to taste

optional: shredded parmesan or asiago cheese and a few scallions or a small sprig of fresh basil, or a few seasoned croutons for a pretty garnish

What to do:

Put water and squash scraps into the big pot and bring them to a boil. Reduce heat and simmer, covered, for about 1 hour.*

Add dehydrated mushrooms to the pot and simmer, covered, another 30 minutes or so. Turn off heat and allow to sit for 20-60 minutes.

If possible, nest your colander or sieve in the other pot and pour the contents of the big pot in, removing the squash and mushrooms.

Put the olive oil in the now empty big pot, and turn heat to medium. Once it’s hot, add onions. Cook, stirring occasionally, until translucent- about 5 minutes. Add seasonings, except celery salt & sea salt, and cook another 1-2 minutes.

Add squash chunks, celery salt and sea salt.

Discard mushrooms* and squash from the sieve.

Pour the broth from pot 2 into the pot with the onions and herbs. (If you’ll be using an immersion blender to puree, you are now done with pot 2. If you’ll be using a food processor or blender to puree, you will want to be working in batches as you puree, and will probably want to use this pot for that.)

Raise heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes, until the squash chunks are completely cooked through and soft. Remove from heat, allow to cool for 5-30 minutes. (This is purely so you don’t burn yourself or damage your equipment.)

Puree in the pot using your immersion blender, or work in batches and puree using your food processor or blender.

Turn heat to medium and add your sliced squash. Cook about 15-30 minutes, until sliced squash is cooked.

*If I’m going to can the broth or if I’m planning to use the mushrooms for another recipe, I remove the lid, let it simmer another 30 minutes or so, and strain out the squash chunks here. If I’m canning it, this broth is what I can, although I do add some seasonings to it, as well.

This is just a quick post to give you a quick n easy ‘recipe’ if you’re in the mood for something new to put on your pasta. It’s very flexible on the ingredients, too. As a bonus, the version I made tonight used up some leftover hot Italian sausage- and I love being able to give the leftovers new life!

What you’ll need:

a large frying pan

water (just enough to completely cover the bottom of the pan, plus an extra splash- maybe 1/4 cup total)

a pound or so of frozen spinach

a few chopped up garlic scapes (aka green garlic), if you have them

OR 1 clove of garlic, chopped fine or minced

2 tablespoons or so of balsamic vinegar

garlic powder

leftover sausage, chicken, bacon or pork, at least 1/2 cup OR 1/4 c toasted pignolis (aka pine nuts)

2-3 Tablespoons butter

Optional add-ins: Roasted red peppers, chopped up sun-dried tomatoes, chopped onion, basil

Put the water in the pan and turn on the heat to medium. Add the spinach, cover and let it cook for 5 minutes or so.

Chop up your scapes and add them (or the chopped/minced garlic) to the spinach.Give it a stir, breaking up any frozen chunks of spinach. Replace the cover and let it cook another 2-3 minutes.

Add everything else, except the butter. Turn up the heat to high and cook uncovered for another 3 minutes or so, stirring often.

Once the meat is heated through and the liquid has cooked off a bit, turn the heat down to medium and add the butter, stirring well while it melts.

Serve over hot pasta.

 

Sorry there are no photos for this… it’s really not all that pretty, but it sure is tasty!

So maybe I’m showing my age here, but I love the movie The Witches of Eastwick. There’s one line of that movie that has always tickled my curiosity, though.

As Michelle Pfeiffer was ushering her kids off to school, she reminded them to take their lunch, and upon being asked what it was, she responded that it was peanut butter and jelly.

The child suspiciously asked her, “What kind of jelly?” and she responded that it was zucchini jelly. The child was not happy about it, but it made me giggle. Ever since seeing that, I have been on the lookout for a recipe for zucchini jelly.

Now mind you, I wasn’t expecting it to be particularly good, but I was intensely curious. Curious enough that when I finally found a recipe for it recently, I became very excited to make it. And here’s the kicker…

It is absolutely delicious! Seriously, my husband tasted it first (he’s such a good guinea pig, LOL!). His response? “Oh, this is just… terrible. I think I might have to eat all 9 jars just to save you from it.”

A few minutes later, on his second slice of bread slathered with it, he commented, “You could get money for this stuff!”

A few days later, a friend was having an open house for her new business and I grabbed a jar to take as an office warming gift. He didn’t say anything, but definitely gave me the stink eye. (Once I’d reassured him that I’d make more he was okay with it, though.)

I really need to get some good 'photo shoot' worthy dishes & plates!

sorry for the poor plating and photography!

I found the original recipe in the Ball Complete Book of Home Preserving. I made 2 versions- 1 was according to the recipe, almost exactly. The other, which is the recipe I’ll be sharing today, was made using honey instead of sugar, and had a few other small tweaks to it.

PLEASE NOTE This is NOT a tested recipe for canning. Although it is based on a tested recipe, it has undergone sufficient changes to make me feel that I should warn you, if you choose to can this, you are doing so at your own risk. I will include the canning procedure that I followed if you should choose to be adventurous.

So, without further ado…

Gingered Squash Marmalade

What you’ll need:
5 c peeled, grated summer squash
(I used a mix of zucchini & yellow summer squash that I previously
peeled, grated & stored in the freezer.)
3 c good honey
(I used bamboo honey from a local apiary)
2 organic oranges
2 organic lemons
(organic is important for the citrus, since you’ll be using the peels
instead of throwing them away or composting them!)
3 tbs chopped or grated ginger root (I used my handy dandy Garlic Grater Plate)
1 tbs sugar-free jam pectin

You’ll also need:
-Cheesecloth- a good sized square to make a ‘spice bag’
-A non reactive pot (stainless steel is good, aluminum is not), preferably with a heavy bottom that will handle potential scorched jelly being scrubbed off of it.
-A good sharp knife & cutting board, for slicing up the orange peels
-A hand juicer would be really helpful for this, too. (I don’t have one, but it would’ve made life a lot easier!)
-A sharp vegetable peeler
-About (4) 8-ounce jars with lids (I made a double batch of both kinds, so used 16 jars)

What to do:

I put my jars on to sterilize as my first step. This is a good idea whether you’re planning to can it or not.

Using the vegetable peeler, peel the colored skin off of the oranges, trying to keep the peels in long strips. Getting some of the white pith with the orange zest is okay, but you don’t want too much of it on there. Slice the skin into strips and put it in the pot.

Peel the pith from the oranges, and the pith & skin from the lemons.
RESERVE THE PITH & SKINS!

Take your square of cheesecloth and lay it of the work surface. Take all of the peels plus the ginger root and put it in the center of the square. Tie the corners together to create a bundle that contains the ginger and peels. Add your spice bag to the pot.

Working over a bowl or your pot to catch and juice drips, cut the citrus fruit in half and squeeze the halves to get as much of the juice and fruit pulp off of the membrane as possible (this is where the hand juicer would come in handy), being careful not to get any seeds in the pot.

Discard the membrane & seeds.

Add squash (and any liquid from it) to the pot and cook over medium heat. Bring it to a simmer and continue to cook, stirring frequently, until squash is translucent.

Add pectin while stirring briskly. Continue stirring until pectin is completely dissolved. Increase heat and bring to a rolling boil, stirring frequently.

Quickly stir in honey and bring back to a boil, continuing to stir frequently. Allow to cook another minute.

Turn off heat and ladle into hot jars.

I filled the jars, leaving about 1/4-inch of headspace, wiped the rims, applied lids and bands, and processed in a boiling water bath for 15 minutes. Then I turned the heat off, waited about 10 minutes and removed the jars from the water. Remember, if you choose to can this UNTESTED recipe, you are doing so at your own risk! Please, please, please do not get sick from my recipe!

If you are smart and safe, instead of canning it, you’ll allow the jars to cool completely and then stick 3 of them in the freezer to use later.

My favorite way to eat this is on a chewy but light flavored bread, over a thin layer of neufchatel cheese (it’s similar to cream cheese, but has a lighter flavor and has about 1/2 of the fat).

As always, if you make it, please let me know what you think!

So you all know I love food, and I know I’ve mentioned that I really dislike waste. A dehydrator is an invaluable tool in preserving the bounty of summer’s harvest, whether you get it from the market, your own garden or a combination of both.

Well, the awesome folks over at Modern Pioneer have a contest going. The winner will receive an Excalibur brand dehydrator. I’ve never seen one in person, but they are supposed to be pretty much the best dehydrators available… I would so love to win this!

If you’d like to enter the contest, please go check them out…

a Rafflecopter giveaway

Do you have a garden? Are you growing any summer squash- yellow crook neck, yellow straight neck, zucchini, patty pans? Are any of your neighbors or local friends growing summer squash? If so, then odds are good that you, like me, have begun looking for new and interesting ways to use it up!

Aside from the standard steamed squash, I’ve got a few other ‘go to’ recipes for the annual summer squash glut. They include stuffing & baking, making squash soup, grilling, and fritters. That list of go-to recipes now also includes this one…

Oven-Baked Squash ‘Fries’

What you need:

6 medium sized summer squash- either yellow straight neck or zucchini

1/2 c olive oil

1 c gluten-free corn tortilla crumbs (bread crumbs would work fine here)

1 Tbs dehydrated chopped onion

1 tsp salt

1 tsp marjoram

1/2 tsp ground chipotle powder (or chili powder)

1/2 tsp dried summer savory (or 1/4 tsp each thyme & marjoram, plus a pinch of sage)

If food allergies were not a factor, I’d probably also add 1 tsp parsley, 2 tablespoons finely grated parmesan cheese, a few dashes of black pepper, and I’d definitely use garlic salt instead of plain salt.

What to do:

Heat oven to 450F

Mix the breadcrumbs and spices together and put the mixture in your dredging dish- I use a paper plate or pie dish. Set it aside.

Wash your squash and cut the stems off. If the flower end has a large ‘navel’, trim that off, as well. (I save these trimmings in a zipper bag in the freezer and make broth with them at a later time)

fresh from the garden!

Set out 2 sheet pans or cookie sheets. I line them with foil, but that’s optional. Pour your oil into one of them. Cut your squash into spears

and toss the spears into the oil- coat them on all sides.

When all of the squash is cut and coated in oil, grab your dredging dish and dredge the oiled spears in the seasoned crumbs.

Once they’re all coated, spread them out on the baking pans so they’re not touching, then put them in the oven.

Bake for 15-22 minutes, depending on the size of your spears and how well done you like your squash. Perfection for me, personally, is about 16-18 minutes. Baking for the full 22 minutes will give you pretty mushy results, even with large spears.

voila!

Pull them out of the oven and serve. If you have a nice creamy ranch-type dipping sauce to go with them, definitely use it!

One of these days I’ll remember to do a nice plating and get some nice staged shots. Unfortunately, this was not that day!

As always, if you try this recipe, please let me know what you think!

Also, many thanks to my mom for being photographer and taking recipe dictation while I cooked… it really made life so much easier to be able to just focus on food prep and not have to scrub my hands in between each step!

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