Weather: 54 degrees, flood advisory
What I’m listening to: rain
As I’m writing this and watching the rain fall continually from the soggy skies, I’m thinking of Pastor Alaska and our good friend Tim who are on an epic 75 mile hike across Alaska’s Kenai Peninsula (from Hope to Seward). Last week, the two took over my kitchen as they prepared meals for the trail then, tediously and painstakingly dehydrated each and every one into lightweight, vacuum-sealed packs. They are three days in to their trip and, while it’s been raining heavily here for two days straight, I’m sure they are drenched and muddy, and frequently having to cross treacherous, bulging creeks and rivers. And don’t even get me started on the bears…
It wasn’t long after I posted my Zucchini Recipe Round-Up for National Zucchini Day last week that I headed to the kitchen with purpose inspired by Pinch of Yum’s Baked Zucchini Fries recipe. By ‘not long’ I mean maybe five minutes. 30 minutes later, we were gobbling them up, Instagramming them, and wishing we had more zucchini on hand. The next day, armed with two zucchini from the garden, we made another batch, which was gone just as quickly.
While I didn’t intend to adapt this recipe at all, I didn’t have any seasoned breadcrumbs in my pantry, just the unseasoned variety, so I seasoned them myself with my own mixture, which is reflected in the recipe below. If you have seasoned breadcrumbs, feel free to make Lindsay’s awesome version instead, which has a shorter list of ingredients. We dipped ours in creamy buttermilk dressing, but they would also be outstanding dipped in marinara sauce, as Lindsay recommends.