But you still have buy the zucchini, and the price of the spiralizer isn't worth it if you won't use it a lot. Zucchine is expensive right now around here.

Shoot, the price of a Spiralizer is about the same as three (3) overpriced five (5) adjective crappicchinos (sic); we LUV ours and get a lot of use out of it; it also has a "Ribbon" attachment!

Zuke Fries are (IMO) darn right scrumdiddlyumptious! https://www.wholesomeyum.com/recipes/cr ... ini-fries/

Zukes are high out your way? Heck, I've already given away two (2) this morning. There are a goodly number still on the vines which, after getting doused yesterday and the upcoming hot sunny weather, we'll be in Honker Heaven again soon; taking this wave all the way to the beach!

The Gotch

Parbaked Finito! The Gotch

I was looking at the spiralizer recommended by cooks illustrated and it’s about 50.00.

We have the OXO, and this may a case of only remembering price when you're not satisfied; we are.

Zuke Zoodles in Tomato Sauce, et al, is heavenly, same with Zuke Ribbons with Pasta in an Alfredoesque White Sauce.

The Gotch

If yer looking for a cool, fresh, crunchy, protein/ruffage/fiber-filled Summer Salad, give this Garbonzo Cuke Salad a whirl; the Lovely and long suffering Mrs. Gotch adds Light Red Kidneys for extra color & protein.
https://www.tasteofhome.com/recipes/gar ... ber-salad/ The Gotch

It is the Oxo one. 47.95 on Amazon. That was the one I was looking at.

@Sue_CT; when I think of all the times I've let $50 slip through my fingers.....

I'll just say that the lovely and long suffering Mrs. Gotch absolutely LUVS hers, and so does everyone I know who owns one.

I'd never buy those horribly over-priced Birdseye/Green Giant offerings....unless they were 2 for 1 and I had a $1 off coupons...

The Gotch

Ribs
St. Louis cut Spare Ribs. Mixed up a Kansas City style rub with brown sugar, my homemade paprika, ancho chili powder, garlic powder, onion powder, cayenne pepper, salt and black pepper. Picked off a few dark bits of bark, tastes great. Side of split Okra roasted in the oven.

Gotch, if I could grow my own zucchini and have an inexpensive and plentyful supply, I would own one. I will have to think on it. Right now I am out on disability and no one can tell me for sure if I will ever be able to work again, although I certainly hope that is the case, so I am being uncharacteristically conservative with my spending habits until this plays itself out and my future is a bit more certain. But good to have the endorsement!

@karstopography, pretty impressive rack, there, the kind I'm used to seeing on Diners Drive-ins and Dives!

The Gotch

I have 3 colors of cherry tomatoes (Sunsugar, Black and Strawberry) so last night I made a cherry tomato salad using my fresh herbs. It is really good.

Cherry Tomato Salad by Brownrexx, on Flickr

• 1 quart cherry tomatoes, halved
• 1/4 cup canola oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup minced fresh parsley
• 1 to 2 teaspoons minced fresh basil
• 1 to 2 teaspoons minced fresh oregano

Whisk all ingredients together and toss with tomatoes.

I found a good recipe for tomato basil paste, I will cook it today.

Always trying to improve upon salsa. This one, I roasted the vegetables pictured until the skins got a little charred, plus added a couple larger, unroasted, fresh tomatoes. I toasted whole cumin seed, ground that in the mortar and pestle, plus added in more ground cumin, toasted a couple garlic cloves very lightly, added one small sun dried poblano and one dried aji cristal. Mostly seeded the peppers, peeled the roasted tomatoes, retained all the roasting juices and added that in. Used maybe 1/3 a bunch of fresh cilantro if even, juice of 1 lime, and salt.

Pretty darn good. Plenty of good flavors in there. Kept the cilantro toned down so it isn’t the dominant flavor, but more complimentary. Might be one of my best efforts. Let’s see how the flavors meld in the fridge.