I was going to call this post "Courgettes - I've had a few" then realised that I'd already used that post title last year.
That's the thing about blogging, isn't it? Trying to make things new and different, when the inevitability of having a veg patch means that if it's August, there will be courgettes - and pretty much nothing else. I've been burbling away here for over 2 years now, which means that this is the third year I've moaned about the courgette situation.
This week has been a quiet chez RJ. The kids have been at my mum's, and the Husband and I have been working away and doing exciting things like cleaning the carpets.
We've also been eating lots of courgettes.
A griddled courgette salad on Sunday to take to a post-camp BBQ - based on this recipe from Veg Everyday, the courgettes are griddled and spiked with a dressing of chilli and lemon juice. There's some mint in there, and spot the crafty (skinned) broad beans that I snuck in. Very tasty indeed. Not like eating courgette at all really.
On Monday, thanks to some frozen crab meat I found lurking in the freezer, we had courgette, crab and chilli pasta. No picture, I'm afraid, other than of grated courgettes in the pan, which I am sure you can do without, but the idea came from this blog among other.
On Tuesday, we had a Spanish style omelette with potatoes & shallots from the garden as well as courgette.
On Wedesday, we had courgette (well, marrow, really) and chorizo tart - you know the score: smear some puff pastry with pesto, layer on some thinly sliced courgette and some pieces of chorizo and bake. Or over bake, as I managed to. Still. It was quite tasty.
And Thursday. What courgette-y delight to Thursday bring? Well, my friends, mindful of the fact that the Husband's eyes had well and truly rolled heavenwards when the courgette tart appeared on Wednesday (I mean, he grows them - what does he expect??), I cast caution to the wind, and visited Kev the butcher for some steak.
We ate it rare, with chips, garlic and parsely mushrooms and grilled tomatoes. And no courgette whatsoever. Bloody lovely it was too.
And what did I do with the rest of the courgette? Chutney. That's what.