When I was of a single digit age, we moved into one of two houses on my uncle's property. It was on a small lake. My dad and I used to go out
into the lake to fish near an old submerged tree stump, and did pretty
good there. The lake was also as clear as tap water. Then someone
moved into another property on the lake. They wanted to run their
powerboats and decided that the tree stump was a hazard -- and so had it pulled out. There went the good fishing. Next thing was they decided
that they wanted a sandy beach, so they did a dreging operation to pull
lake bottom up onto there shore. I don't know if that gave them a sandy beach, but what it did for sure was to make the lake water turn murky
brown. There went the good swiming.

Messing with stuff is risky, and one thing that the Corps of
Engineers has had to learn over the decades and has not fully
assimilated is the law of unintended consequences. Case in
point: I don't actually know what would happen in the long
term if all powerboats were banned. Possibly some even more
noxious vermin would arrive to take their place.

The recipe below is very simple. Another recipe looked better, except
for some of the forbidden (for you) vegetables.

Forbidden is too strong a word - no food is strictly
forbidden for me, except possibly human meat; I admit my
hatred of the summer squash family is of an almost religious
fervor, but as with Mozart and the Mass, a sufficient
application of butter and/or olive oil is enough to make me
hide my feelings about zucchini for minutes at a time.

The use of a balsamic

vinegar for basting sounds pretty good.

It does, but here's a pro tip. Boil cider vinegar down
with some brown sugar and use it in place of balsamic in
recipes where heat is required. A crowning touch would
be a drop of soy sauce. The differences between balsamic
and other vinegar are most apparent in raw recipes.

Title: Eggplant Sandwich
Categories: Low fat, Sandwich, Posted

The main missing ingredient is fat, the lack of which
makes it very suspect for me.

Zucchini Potato Latkes
categories: KfP, main, side, starch, dairy, close to wwtt
servings: 4 to 6

1 md onion
2 eggs
2 md zucchini, scrubbed
4 md potatoes, peeled
2 Tb potato starch
1/2 c yellow cheese
- such as parmesan or mozzarella, shredded
2 stalks fresh parsley, chopped (optional)
1/2 ts salt
1/4 ts pepper
2 Tb oil
oil spray

In a food processor fitted with the metal blade,
process the onion until it is completely pureed.
Add the eggs and process 1 min. Change the blade
to the shredding blade. Shred the zucchini and
potatoes onto the onion mixture. Pour the vegetables
out into a large bowl and add the potato starch,
cheese and fresh parsley. Add the salt and pepper.
Mix well by hand. Take out a large frying pan and
spray it well with a thin coating of oil spray.
Add 1 Tb oil to this, and start to heat it on a
medium to high flame. You will use 1 more Tb oil
when frying the second batch. Place spoonfuls of
mixture onto the hot pan. Using a spoon, shape
them a bit more to make them look nice while they
are frying. Flatten them slightly with a spatula.
Let them sizzle until browned on the first side,
then flip and do the same to the other side. When
they are done, lay them out on a flat plate that
is lined with one or two paper towels, so that t
he oil on the outside of the latkes is absorbed.

Using the parsley really adds to the nice look and
taste of this recipe.

M's note: adding a substantial amount of oil or
butter (it's a milchig recipe_ would add to the
nice look and taste of the recipe ... so would
minimizing the zucchini content.

By Tamar Ansh, chabad.or
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