It looks like a number of other loyal readers have the same idea to check out the latest food happening in town. It was so great to meet you at El Original Mexican Restaurant. (Located in the same shopping center as Cub). I knew it was going to be a successful meal because I dropped rice on my top at the first forkful. (It was my reversible top so I could have turned it around and gone on to another event without a problem). You need to be hungry when you go as the servings are not small and they have a very serious collection of Margarita sizes. Husband Larry and I each had a chance to have a second excellent meal at home the next day. Their chips and salsa are made on site and are VERY good. It would probably do no good to tell you to pace yourself with them for the big meal to come as it seems you just have to finish all of them.

Hot weather seems to be with us to make new records this year. I will add a few more side notes to the freezing tips of last week. I really do not mind the not clear rounds that I freeze. In fact I do add just a tiny drop of food color to them to add more interest. There is a lot of math going on with the ice and do you recall the fact about more exposed surface creates faster melting? If it is just water you are drinking it is a good thing to chill it first, but it does dilute the flavors of anything else as the frozen water melts. That is why the shape of the ice cubes is important. The round solid frozen ball chills but does not melt as fast as smaller or crushed ice. In fact, there is a lot of research on ice cube shapes for various kinds of bar drinks. Another way to keep flavor is to freeze some of the actual drink you would be wanting to chill. For instance, freeze some of the lemonade mixture to have on hand when you serve the actual lemonade. It will stay cold and you will not notice any flavor change. Be sure to label if you are making a variety of flavored ice cubes. (Important note for me).

The zucchini are coming! The zucchini may have already taken over your household! Look at it as a good thing and a special time of the year. They come in both yellow and green and the only difference is the color – nothing else.

Almost everyone knows that zucchini makes a great bread but you would be amazed about the variety that can be made with that simple veggie. A wide range of muffins also use zucchini as their base. Now is the time to make use of the Internet/Web for ideas and recipes.

How about zucchini pancakes (add some of the fresh corn that is just becoming available), zucchini tots, fritters with feta and red onion, and zucchini chips made in either the oven or microwave. Use slices of zucchini instead of bread or chips to make appetizers. Don’t forget those spiralizers that hit the world a few years back. You can create zucchini noodles, long slices or pasta with that invention.

I have not tried any of the following so it would be interesting to hear if apple and zucchini pie floats your boat or if zucchini cobbler or zucchini lemon sorbet will make it to your keeper list. August 8 is the official National Zucchini Day, so you now know ahead of time to plan for it. If nothing else you could slip a few zucchini into your neighbor’s car or front door! Lock your doors.

Water is the magic word especially this year at this time. If you have planted any new trees, etc. be sure you are watering them. Slow and steady is the plan so the water has time to go in the ground to help the plants. It is far superior to do a once a week deep watering than a light every day watering. If you are watering big, older trees remember that the roots can extend out 1.5 to 2 times the tree height. The little fine roots do all the work. Watering just the tree bark will make you feel good but will do nothing for the tree itself. Stay cool & watered.