zucchini or courgette

Little known fact about me: I used to hate the zucchini more than any other food on the face of the planet, except for possibly sweet pickles and liver.

I haven’t changed my mind about yum-yums, and beef liver still disgusts me (though I might occasionally snack on pate) but I have completely changed my tune when it comes to zuchini.

I like to call them courgette now though, and I think using that substantially more sophisticated, frenchified word calls to mind the softer, gentler, more indulgent vegetable a tender young zuchini can be. Sauted in butter and garlic? Delicious. Deep fried in tempura batter, dipped into ponzu? Yum.

The trick is to pick them when they’re young (the younger the better) and try out the sweeter yellow varieties instead of the traditional (and often bitter) green. Pattypan squashes are also pretty delightful and mild, and have that awesome spaceship shape.

Right now I have a basket full of the things, grown from my own garden, and I’m trying to decide what to turn them into. We are having a party on Saturday, and I’m thinking I can borrow a friends idea and use little rounds of them as the bases for canapes (in lieu of bread or crackers). Perhaps some courgette bruschetta? Could be pretty delicious.

Other than pondering zuchini, this week I’ve been crafting and watching the new fall shows. My verdict on the new 90210? That main Grimey girl is pretty annoying, but seeing Jessica Walters basically reprise her role as cocktail swilling, smack talking, matriarch of the Bluth clan is pretty worth it. Gossip Girl gets a similar pass for continuing to up the amazing outfits ante, and for giving me my sorely missed weekly dose of Chuck Bass. They both may or may not get watched depending on how I feel from week to week. They’re entertaining, but I’m not married to them or anything.

Now if only somebody would make a sitcom where Alia Shawcat runs a movie studio despite being a teenager (hilarity, of course, ensuing), we wouldn’t even need a Arrested Development movie…