We have had an abundance of zucchini from the farm market this year, and it has all been delectable. I mentioned to John that I should make some zucchini bread, and he made a face like I was trying to feed him some horrible abomination! I was determined to make a zucchini baked good he would devour, and today, I did!
It’s the time of year when cable networks bombard us with grilling, chilling, travel tips for the best regional BBQ types, where to find them, festivals, cookoffs, and Pitmasters! Everyone has a special rub, a spice mixture that they say sets their fire-cooked meat apart from everyone else’s. That of course means that I too need to have my own magic dust, a BBQ spice mixture that helps stuff taste good!
First, I had to listen to all the BBQ guys and gals talk about their unique blends and figure out what they all had in common: salt, sugar, paprika, and cumin. From there, I just had to figure out what would make my spice, MINE!