Random: LOLcourgettes

[nebroadwe]

Jim MacDonald on a truth of small-town living in certain parts of the United States (such as the one where I grew up):

So this stranger comes to a small town, and he’s talking with one of the locals, and he says, "I bet this is the kind of place where folks don’t even lock their cars."

"Nope," says the local. "Everyone’s very careful to lock up in summer."

"Why’s that?"

"'Cause if you don’t, you’ll find your car is full of zucchini."

Recipe for iconic summer treat follows here.

In other news, kanja177 points me to the LOLCAT recension of a Classic Star Trek episode. Don't miss it!

Comments

[ishte.livejournal.com]

YAYZ! Really, I think the Trouble With Tribbles is my very favorite Original Trek episode. It's so awesome, and now iconified by Lolcats. That's just YAY.

And the zucchini thing. hahaha.. No... we're all from Virginia where this is a very real thing. You can't visit someone without getting sent home with two or three uselessly large zucchinis... never mind that more than 6 inches is a waste when it comes to zucchini, and never mind either that EVERYONE in the world grows zucchini and gives it to everyone else. It's amazing that grocery stores can even sell it down there with everyone giving it away.

[nebroadwe.livejournal.com]

My favorite Classic Trek episode is "Balance of Terror," with Mark Lenard as the Romulan commander and all the run-silent-run-deep tactical stuff. Doesn't really lend itself to LOLcatting, though.

My dad grew zucchini, tomatoes and peppers every year in the back yard while I was growing up. That was how I discovered that breaded, fried zucchini is the food of the gods; couldn't get enough of it. Still can't, but it's a pain to make for just one person. It was the tomatoes that always overwhelmed us -- we'd have them all over the table and the windowsills and the shelves in the laundry room until my mom and I did the canning. And then we had stewed tomatoes all winter. Yum. I miss the old homestead.

[evil-little-dog.livejournal.com]

Mmm, fried zucchini. cornerofmadness hooked me on that (I, in turn, hooked her on fried okra, but only the kind you get in FL BBQ restaurants).

We need red tomatoes so bad! I bought lots of yellows this year (okay, yellow's my favorite color AND I like yellow tomatoes, too), and a Mr. Stripey, and Mom got a bunch of Roma cherries - but no Big Boys or Better Boys or otherwise large, red, canning zomatoes. Mom's been canning this week, though; having made salsa and last week, she made zomato sauce and stewed zomatoes. I'm looking forward to tasting a yellow zomato canned, to tell the truth.

The Trek thing... \o/!!!!!

[nebroadwe.livejournal.com]

Must remember that about the okra when next I'm in FL. Never had it fried. (In fact, I'm not sure I've ever had it at all.) I miss fresh-from-the-garden tomatoes, but I haven't quite had the nerve to try growing a pot on my porch after what the local wildlife has done to the window boxes.

[kanja177.livejournal.com]

I'd say we don't even want to *think* about a "next time" in FL.

[nebroadwe.livejournal.com]

Hey, let's not let one bad experience color our opinion of the entire state. (Particularly when there's fried okra on offer.)

[evil-little-dog.livejournal.com]

*points at icon* Sonny's is ubiquitous for BBQ but if you get to Orlando, even better is the very local chain of O'Boys.

[nebroadwe.livejournal.com]

Noted and logged. :-)

[evil-little-dog.livejournal.com]

Between 2:00 - 4:00 Saturday afternoon is the best time to go to O'Boys - the lunch rush is over, the dinner rush hasn't begun, the wait staff is bored and tells you stories if you give them the slightest opportunity and there're usually a smattering of other colorful locals around, who know the same sekrit.

[evil-little-dog.livejournal.com]

I love okra in just about any form (though I've yet to try it pickled). Fried is my favorite, though; Mom cuts it in about quarter inch "coins", heats up some bacon grease, adds some finely chopped onion, throws the okra into cornmeal and shakes it around, adds the okra to the grease, and fries. Mmmm. But the FL BBQs deep fry okra in batter and serve it with Ranch dressing. Which is also yummmmmy.

[nebroadwe.livejournal.com]

Excuse me while I wipe the drool off my keyboard. [wipes] Regional cuisine FTW! We're getting into corn season here, too, but unfortunately I am not a corn-on-the-cob fan -- too tough to eat with my mouth shape and my friends give me funny looks when I take a knife and shave the cob ...