No. Not for us. My son, Ben and wife, Maggie, are here for a 10 day visit before returning to school to finish the final two semesters of school. Then they return here, where they plan to stay until they find gainful employment, pay off student loans and save money for a home of their own. Now if things go well, they may just stay with us; It’s certainly what I want, but I can understand their desire to have a home of their own. Having a Plan B is always a good idea, hence the house hunting. It needs to be cheap, close to us, have a bit of land and the potential for off-grid living. We actually found four that fit the bill. One will probably be out of their price range but there are 3 with real potential.

It has been a busy couple of days. Our little town has a remarkable number of events going on. We went to a wonderful concert/church service on Sunday morning and to a theater performance in the town park last night. We have woman’s softball game on Tuesday night and another concert on Saturday. I think the tractor parade is this week too. All of this leads up to the biggest event of the year; our agricultural fair in late August. The girls are already discussing what they want to enter this year. All of these little pleasures are what are drawing Ben and Maggie to locate here.

While at the theater last night, (I love to say this. It sounds so classy. I don’t have to mention that we sat on blankets and swatted away mosquitoes) we ran into our good friends, Barbara and Sheri. As usual, they came with amazing things to eat. They are a couple of the best cooks I know and I know great cooks. Last night’s offering was a pizza with a zucchini crust. They mentioned that the recipe was from the Moosewood Cookbook. I returned home and pulled out my copy and sure enough, theyre it was. Of course, they had improved upon it, but the basic recipe is an excellent place to start, especially in the height of zucchini season. In the words of my friend Sara, “you have to take some! We’re related!

3 1/2 cups grated zucchini

3 beaten eggs

1/3 cup flour

1/2 cup grated mozzarella

1/2 cup grated parmesan

1 TBS minced basil leaves

salt and pepper

After shredding. salt the zucchini and let it set for 15 minutes, then squeeze out the excess moisture. Combine the rest of the ingredients and spread in an oiled, 9×13 inch pan. Bake 20-25 minutes, until the surface is dry and firm. Brush with oil and broil under moderate heat for 5 minutes. Top with your favorite pizza toppings and bake in a 35o degree oven for 25 minutes.

The recipe says to serve hot but we had it cold and it was still delicious. This crust brings up other possibilities. I’m thinking Quiche. Other than the flour, this can all be made with local stuff and baked in a solar oven although I couldn’t broil it. I was wondering what to serve for dinner tonight. This will do quite nicely.