The pleasure of sharing food

     Tonight I am stuffing large garden fresh zucchini. There is no way on God's earth that I could consume His bounty myself so I prepare to share. But first I must prepare. The zucchini were blanched last evening. Cutting into the zucchini to form the shape of a canoe I then scoop out all the seeds and reserve the tops for the stuffing.
     I begin by mincing fresh garlic. I also mince white onions because this is what I have in the house, most onions would do for this dish. I have some leftover breaded pork cutlets that I chop into very small pieces, and a half of tomato that will just go to waste if I don't use.  I chop the leftover zucchini tops and I look into the fridge and see if anything else will work. Carrots!

Stuffed zucchini ready for baking.

     OK, ingredients ready!
     I combine the chopped pork with breadcrumbs and the seasoning into a large mixing bowl. For this dish I am using crushed pepper, garlic salt, oregano and parsley. I preheat the oven to 350@. and heat my cast iron skillet. My Mama told me, "Never put your oil in before your skillet is hot otherwise the oil will burn. Oil heats really quickly so add it the same time as the garlic." I add olive oil and the garlic first to season the oil. This process only takes a minute; then I add the onions. I also add the carrots at this time as they are a hard vegetable that requires some cooking time. I mince the tomato and add it to the mixing bowl and toss in a bit of Parmesan and mozzarella cheese to pop the flavor. Slowly the onions and carrots simmer and when the carrots become soft and the onions clear I add them to the mixing bowl. I crack in some farm fresh eggs to gather the ingredients.  Then I place the hollowed zucchini into a baking pan and fill the cavities with the stuffing mixture. I cover the stuffed zucchini with a can of Contadina tomato sauce with Italian herbs and bake for an hour or until the stuffing is firm to the touch.
     Everyone who ate this wanted the recipe. But as you can see there is none. Delectable culinary delights are just fingertips away when creativity abounds in the company of food.