Just a thought for those of you drowning in zucchini again this year: it shreds beautifully and freezes well, too. I just got through the last of my frozen zucchini in May. I shredded all of it up in a food processor and bagged two-cup portions and froze them flat so that they’d stack well later. You can use them for any cooked zucchini dish you’d normally made with fresh and only have a negligible difference in taste.
On another note, I did something today that I’m pretty tickled about with regard to preparing for a church/family camping trip:
I pre-packaged coffee beans, oatmeal and etc in small packets so that we’d have them handy while we’re camping at the beach the next three days. I was concerned, though, that I wouldn’t remember the right measurements for all of the things we’ve brought with us. To fix this and not have to do any extra packing of papers or things we’d lose, I wrote the measurements for our most common camping recipes on the inside of the lid of our camping box with a Sharpie so I never run the risk of leaving them behind.
Do you have a camping box? Ours is a large rubber-maid bin and we have camping pots and pans that nest, metal plates and bowls, a set of metal mugs, and silverware that rolls up in a mat to keep it all together. I also keep a sponge, old rags, a bottle of dish detergent, a metal coffee percolator, and a roll of paper towels in there. When we camp, the bin serves as a wash bin which ensures that it stays clean, too.
We’ll be camping at the beach at a popular surf and camp spot with our church and I’m really quite excited about it. So is my son. And so is my husband!