My Cooking, My Sanity

Now that I'm back in full gear after the holidays, I feel like I'm being tossed around in a million directions with little tangible success. Today I almost lost it when the same middle aged lady who ALWAYS leaves her used tissue at a computer desk once again walked out without tossing it in the trashcan. It's probably a good thing that she didn't return for the day, because I was fuming and ready to speak my mind.

On top of the little annoyances, I wish that success came with a bit more speed. I feel like there are so many people who are giving their heart, soul, and energy into their job search process, and they still have nothing to show. It's nearly impossible to leave my work issues at the office when I'm continually flooded with stories from customers who don't know how they will pay bills, support their children, and make ends meet.

And then there is the separate issue of getting into medical school...I won't even bore you with that...

During times and feelings such as these, there are 2 things that best return me to sanity: running and cooking. And tonight I turned to cooking. When the world seems like its pushing against me, I know that I can retreat to my kitchen for an hour or two and rely on the recipes of great chefs to make my dinner the medicine I need for the evening. And I know that I have you, my friends, with whom to share my recipes.

Barefoot Contessa's Zucchini Pancakes
2 medium zucchini
2 Tbsp. grated red onion
2 eggs, beaten
6-8 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. pepper
Unsalted butter and vegetable oil

Preheat the oven to 300 degrees.
Grate zucchini into a bowl using the large grating side of a box grater (or use the queen of food processors). Immediately stir in the onion and eggs. Stir in 6 Tbsp. of flour, baking powder, salt and pepper. Add flour to reach pancake batter consistency.

Heat a large saute pan over medium heat and melt 1/2 Tbsp. butter and 1/2 Tbsp. oil together in the pan.


Cook pancakes 2 minutes on each side until browned. Place on sheet pan and warm.

Serve over a grapefruit, arugula, and avocado salad...yum!