Since there is sooooo much snow in soooo much of the nation, today I thought I would share a delightful little poem.  It is actually snowing in 49 states!!  Only Florida has no snow.

I like poetry. When I taught school I used to read a lot of poems to my class. Many children are natural poets. Kids love to play with words and make up nonsense words.

One of my treasured keepsakes is a book of poems one of my students wrote and gave to me.

This is a fun poem; a little bit about snow, and a little bit about sun. Perfect for today.


If sunlight fell like snowflakes,
Gleaming yellow and so bright,
We could build a sunman,
we could have a sunball fight,
We could watch sunflakes
drifting in the sky.
We could go sleighing
in the middle of July
Through sundrifts and sunbanks,
we could ride a sunmobile,
and we could touch sunflakes –
I wonder how they’d feel.

—Frank Asch

Featured Recipe    Zucchini with Parmesan

Today I share a wondrful side dish with you.

Before I discovered this recipe I used to just sauté zucchini rounds in butter with garlic and then toss with parmesan cheese. Then I discovered this recipe and my world has never been the same since. The recipe can be found in Ina Garten, or The Barefoot Contessa’s, Family Style  cookbook, Clarkson Potter Publishers, 2002. 

It is simply the best sautéed zucchini recipe out there. Although the Barefoot Contessa’s recipe does not use garlic, I still do. It is the only change I make to this simple and delicious side dish.

Zucchini is very versatile. It goes with everything – beef, pork, chicken. You name it, it goes with it.

This is what you will need for 3-4 people

4 medium zucchini

About a tablespoon of olive oil

1 large garlic clove

1 medium onion

¼ cup Parmesan cheese

Salt and pepper to taste

NOTES: Recipe may be doubled. In fact, the original serves 6-8. I cut it down. So if you want to serve more, just double everything.

Also, I have a piece of Parmesan left over in the fridge, so I am using that. Usually I just use already grated or shredded Parmesan. Use what you have or want or can afford.

Here is what you do:

Heat olive oil in a skillet over medium low heat. Peel and slice garlic clove and add to skillet. Sauté until lightly brown. Do not burn. There are few tastes worse than burnt garlic. Believe me. Please. I know from expereince!

Peel the onion and cut in half………………..

………………and then cut each half into slices.

When the garlic is a light brown remove from skillet and discard.  It should be no darker than this.

Add the onions.


Cook for 10 minutes on medium low heat until they start to brown. 

While you wait for the onions to brown prep your zucchini. Wash them and then cut off both ends.

The slice the zucchini in half.

Then cut each zucchini half into about one-inch pieces.

By now the onions should be starting to get brown. See picture above.  At this point add the zucchini and the salt and pepper and cook 10-15 minutes, tossing occasionally. I use a spatula to turn them. I simply am not a good tosser.

While the zucchini is cooking, grate the cheese, unless of course you are using pre-grated or shredded cheese.

When the zucchini is done and nicely browned sprinkle with the cheese and cook 30 econds longer.

Remove to a platter. Serve immediately.

Bon Appetit!!!


4 medium zucchini                             $1.75

1 tablespoon of olive oil                      $0.12

1 large garlic clove                             $0.10

1 medium onion                                 $0.49

¼ cup Parmesan cheese                     $1.18

Salt and pepper to taste

Total cost = $3.64
Cost per person (3) = $1.21
Cost per person (4) = $0.91

Quote of the Day

Wherever you go, no matter what the weather, always bring your own sunshine.

Anthony J. D’Angelo

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8 comments to Sunflakes

  • I live in Florida, it could have snowed here last night, it was so cold. Unfortunately, we aren’t used to it.
    However, we will all keep warm cooking, and our family loves zucchini!
    Enjoy and keep thinking warm 🙂

    • Roberta

      You know, I wondered about Florida. I thought maybe the northern panhandle might have gotten at least a few flurries from the storm that blew into the south. But that is what the news reported.

      Yes. Another benefit of cooking – easy to stay warm.

      Thanks for visiting and commenting, Lael Hazan.

  • I love love LOVE parmesan zucchini!!!

    • Roberta

      I agree 100% Joanne. There is just something about the pairing of Parmesan cheese and zucchini. It is a marriage made in heaven between two angels!

  • Carol Sternberg

    I made a snow angel yesterday and tried to make one with my two year old grandaughter. She wasn’t impressed. Yummy on the zucchini.

  • I bumped on to ur blog via twitter.What a catchy name of your site.
    Me and my husband love zucchini.This recipe with cheese looks totally yummy to me.Thanks for sharing.

    • Roberta

      Welcome to MTTD anytime. The door is always open. Glad you liked the zucchini recipe. It is even yummier than it looks!