Zucchini Fries

Warwick:  Your toenails look really pretty.

Me: Thanks.

Warwick: No, I mean it.  They look really nice.

Me: Oh. Um. Er. Thanks.  You bought the polish.

Warwick: I did? 

Me: When we were in college. In 1998.

Smiling, I think because his hasty purchase has lasted so long.

Warwick:  Oh, that must be why I like it so much.

Me: Maybe.  But you bought the wrong color.

– – – – –  – – – – – –   X  – – – – – – – – – – – – –

He was supposed to buy a Pearly Light Lavender.

Oh well. That’s what I love about him.  He tries.  All the time.  500% effort. 

I was kinda mad at him today.
But now I’m not.
Because I just remembered that I’d rather him mess up with me, than with somebody else.
And I really love having stupid memories of him sitting with me in a Beauty School where I got a horrendous french manicure with Purplesaurus Nail polish and White Tips.

Memories that include him running across a busy parking lot to go purchase me a different color polish at Kroger because I didn’t like the selection the beauty college had.

Big burly football player that he was. Shopping for cosmetics.

He did that for me.
And he’s done a million more things like that since.

He said he liked my nails then, too.

– x –

I guess that shade of Purplesaurus Nail polish wasn’t so bad.
Surprising that Mr. Woo could fill in as a fashion consultant.

Likewise, just as surprising, that a Zucchini could fill in as a Potato.

Not just any potato.
The Queen of all Potatoes.

THE FRENCH FRY.

Yes, I said it.  And I meant it.  This bad boy can fill in, without filling you out.
Crunchy on the outside.
Soft on the inside.
Great with burgers.
Or all by it’s lonesome.

Make a batch of these yummy snacks.
Just don’t use zucchinis from 1998. They don’t store as well as nail polish.

Baked Zucchini Fries
adapted from The Part-Time Vegan

Ingredients:
4-5 zucchini, cut into 2 ” strips
1 cup whole wheat flour
1 tsp garlic powder
1 tsp paprika
Salt and Pepper
Olive Oil
Cooking Spray

Directions:

1. Heat oven to 450.
2. Mix flour, garlic powder, paprika, salt and pepper in a shallow soup bowl.
3. Drizzle zucchini with olive oil, and toss to coat.  Toss the oiled zucchini into the bowl with the flour mixture. Coat well.
4. Place zucchini on a Silpat lined baking sheet (you could use aluminum foil instead) and spray with cooking spray. Bake for 25-30 minutes or until the zucchini are golden brown and crisp.  Serve with ketchup, marinara or your favorite dipping sauce!

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