a few weeks ago, we were lucky enough to receive two large bags of zucchini from mike’s mom’s garden. as soon as we got home, i grated the zucchini in my food processor, and added it into spaghetti sauce and mini zucchni bread loaves for our upcoming camping trip to the russian river.
you know the desert island game, right? where you pick one food that you could live on forever if you were stranded on a desert island? well, tacos are my desert island food. i know that’s cheating a little bit, because there are so many taco ingredients. but how could i ever decide between beans, tortillas, avocado, or salsa?
i can’t wait to share the amazing summer dinner recipe pictured above with you! but first, i have to share photos from a cooking class we attended on thursday night. the class was taught by joseph schultz (many of you from santa cruz might know him better as india joze). joseph danced around the kitchen and created an amazing 11 dishes during the three hour chickpea festival class:
two years ago this week, i opened my laptop and began blogging about food, excited to share my favorite baked goods, dinners, breakfasts, and side dishes with all of you, my friends and family (and whomever else might stumble upon this website – hi, if that’s you! please leave me a comment and let me know you’re here!). since the inception of eclaire.name, back in july of 2008, i’ve posted 115 recipes. i have loved writing stories and anecdotes about where i found the recipes, and why i love to make the dishes.
ok, disclaimer: i don’t really have an old favorite brownie recipe, so the title of this post is a bit of a misnomer. but this recipe, this amazing recipe, yielded the most delicious, fudgy, and scrumptious brownies that i’ve ever baked.
