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!
