Ronnie Paul: Serve up a winner

Quickly summer season can be solely a has-been. That makes me contemplate all my very own has-beens which embrace younger mother, salsa dancer, and archaeologist, and though the largest sports activities subject I can presently cowl is a ping pong table, one among my previous lives is that of a tennis star.

Nearly day-after-day from the age of 5, I used to be packed into the again seat of my mom’s pink Hillman Minx alongside together with her visor and cans of balls, and pushed to the tennis membership. Whereas my mom volleyed and served, I sat on the sidelines coloring and enjoying with my Ginny doll. My mom had no fantasies that I’d turn into the subsequent Billie Jean King, nor did I need to turn into one.

Sooner or later after I was six, I pushed my Crayolas apart, wandered onto the court docket, and commenced to hit line drives with my mom.

I’d been a benchwarmer, and abruptly I used to be not.

Over the subsequent twenty years, silver trophies and scrapbooks with newspaper clippings headlining my wins crammed our cabinets. Apparently my mom tossed out reviews of my losses.

An injured knee and an curiosity in journey finally relegated tennis enjoying to a again burner. Though my aggressive aspect nonetheless often emerges — my youngsters accuse me of dishonest at Sweet Land after they have been little — I typically play pretty within the kitchen. Please put apart your racket and check out these recipes.


Serve four

Right here’s my model of the standard bread salad.

6 ounces of crusty baguette, sliced in ¼-inch cubes

5 ounces kale

¼ cup chopped basil

1 cup chopped seeded tomatoes (go away the juice apart)

½ cup chopped peeled and seeded cucumbers

½ cup complete medium black olives

¼ chopped purple onion

½ teaspoon chopped recent garlic


9 tablespoons olive oil

three tablespoons purple wine vinegar

three tablespoon lemon juice

Salt and pepper

Unfold the bread cubes on an ungreased baking sheet and bake for ten minutes at 350 levels till simply agency. They’ll harden up extra after they’re out of the oven.

Chop the kale and scrunch it up in your palms for a couple of minutes — consider a superb therapeutic massage — till it’s delicate.

Mix all of the elements, cowl tightly, and chill for at the least three hours earlier than serving. The longer it sits, the extra the bread soaks up the dressing.

Ramekin Zukes

four Ramekins

That is the right recipe for baseball bat-size zucchini.

1 pound zucchini, grated

2 tablespoons olive oil

1 pressed garlic clove

four crushed eggs

1 tablespoon crumbled feta

¼ cup grated Parmesan

¼ cup chopped onion

1 tablespoon breadcrumbs

Salt and pepper

Put the zucchini in a colander, salt it properly, and let sit for ten minutes. Then rinse it off and squeeze out all of the liquid.

Mix the zucchini with the opposite elements and pour into 4 well-greased ramekins.

Bake for 30 minutes at 350 levels till set and barely brown on high.

Tomato Topper

1½ cups

Spoon this over every ramekin.

1 cup chopped seeded tomatoes

1 packed tablespoon chopped basil

1 pressed garlic clove

½ teaspoon olive oil

½ teaspoon lemon juice


Combine, chill and devour.

Ronnie Paul is a Nevada County freelance author.