Recipe

I am here, still thinking, still, well, Musing, on all this; it goes deep. In the meantime, here is a recipe I am limerently in love with. It's another stupidly simple one, inspired by a sale at the local supermarket of overstocked Italian stuff in jars, including sun-dried tomatoes packed in olive oil, which I had never had, and which have now made my life complete.

Zucchini with Sun-dried Tomatoes

What you do is open up the jar of tomatoes, then spoon off a teaspoon or two of the oil and put it in a good-sized frying pan on lowish medium to heat up.

Slice a zucchini up into rounds, probably a quarter to three-eighths inch thick (for those of you up in Canada, six to nine millimetres thick). Add them to the pan one layer deep (they should all fit if your zucchini isn't too big).

Pause for a moment and inhale the unbelievably gorgeous scent coming off the heated tomato-infused oil, but try not to swoon—your kitchen floor is very hard, perhaps even tile, and concussions are no fun.

You can drizzle a little more of the tomatoey oil over the top of the zucchini if you like. Flip them over somewhere in there; you'll want them browned a bit on both sides, even approaching caramelization. You kind of can't overcook these, unless they end up actually black and burnt. They ought to be quite soft all the way through.

Somewhere in there add a decent-sized spoonful of herbs. I like rosemary mortared and pestled to a powder (I'm not a fan of the little stick effect), but the more traditionally Italian tomato companions of oregano or basil would work too. Throw that in and mix a bit.

When they are getting towards done fish out about five of the tomatoes from the jar and slice them up finely. Add them to the zucchini for a bit to let it all warm up.

Then eat them, and see if you can prevent yourself from making another batch as soon as you've finished.