By Teri Cayton
The Parsons Advocate
The Master of Disaster has struck again. I bought a new air conditioner, installed it in the window and everything was great. The dogs were outside and I had the door closed. They scratched on the door to get in and I wasn’t fast enough to get there. The next thing I know Gracie has her head stuck in the window where the accordion side of the air conditioner used to be.
I seriously think this dog sits around and thinks up things to break. She is so destructive and then sits there and looks at me like, “Well what did you expect me to do, leave it alone?” She must have 25 toys and she plays with all of them. I thought that would keep her mind off my things but it didn’t work. And the funny thing is she has not destroyed any of her toys. Momma Said, “I guess she thinks what’s hers is hers and what’s mine is hers.”
I know she hears me and understands me because I finally got her to sit and wait at the door and not run me over. I just don’t understand why she has to be so naughty. I am truly hoping that she will grow out of it. She was playing with the cat last night and got a case of the zoomies. She went flying through the house, knocked over the fan, jumped up on the couch throwing pillows everywhere and ended up on the bed. I have come to the realization that I am stuck with her no matter how she turns out. Momma Said, “It is GREAT to be me!”
Easy Zucchini Fritters
These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!
- 1 ½ pounds zucchini, grated
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 pinch kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
Step 1 Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Step 2 Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
Step 3 Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
Step 4 Heat olive oil in a large skillet over medium-high heat.
Step 5 Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.