This is going to have to be a short one this week because the countdown to my vacation is on and I still have a million things to do. Before tomorrow I need to pack, do laundry so that I have something to pack, and figure out where those darn passports are! Then we are off to Georgia and Armenia for two weeks. I’m SO excited! My husband did a short stint in Tbilisi years ago and ever since, all he can talk about is the amazing food. I finally got tired of hearing about it and told him that it was time for him bring me. Now that I think about it, maybe I also need to find my pants with the stretchy waist band:-)
This means that I will have to catch up with my fellow Doristas at the end of September. In the meantime, I managed to get this week’s recipe, Minted Zucchini Tagliatelle with Cucumbers and Lemon, made last weekend, but I think that it is one which I am going to have to try again if I ever manage to get my hands on some good pistachio oil. I just couldn’t find this seemingly key ingredient anywhere and had to substitute olive oil instead. I really like the idea of this recipe and am always excited to find new ideas for veggie sides. Especially zucchini, I think I have 2 or 3 standard recipes for zucchini and never seem to make anything different. With the olive oil it was good, but I suspect that it could be better.