Correction

The other day we were waiting at a light for a long while, and I absentmindedly said to myself "Man, that light took forrrr-ev-ah!"

Corin piped in from the backseat: "Don't say it like that, Apa?"

I wasn't quite sure what he was talking about, so I asked him what I should say.

"Ev-er," he enunciated, crossly.

He's not going to like Boston.

Bacon-Corn Zucchini platter

I don't have any photos of this, because it was literally an attempt to clear out leftovers from the fridge, and it wasn't until afterward that I appreciated how good it was. Perhaps I'll need to make it again just for some photos.

Ingredients:
3 zucchini (or 2 enormous ones fresh from the garden, as in our case)
1/2 sweet onion
2 ears sweet corn
10 or so basil leaves
3 strips bacon
grated parmesan cheese
coarse salt and fresh pepper to taste

1. Cut bacon strips into small pieces, and in large pan cook over medium-high heat until crisp. Set aside bacon to cool but save some of the grease in the pan.

2. Chop zucchini and onion in fairly large chunks and saute in the grease, with salt and pepper.

3. Cut corn off the cobs and set aside cold kernels. Finely chop basil and set aside.

4. When zucchini and onion are done (just slightly soft), pour onto two large plates. Dust with as much parmesan cheese as you like. Top with a layer of basil, then corn, then bacon. Add another sprinkle of salt on top, and serve with bottom layer hot and top layer cold.

The one constant through all the years, Ray, has been baseball

Full post on our latest ballpark outing here.