Whiskey, Zucchini, Maxi Dresses oh My!

I’m a sham. 

Everything I live for is a lie, and I have been covertly convincing you otherwise for 

quite some time now.

That’s right people, I am a Carrie Underwood belting-lover of Italian food-fashion fiend fraud.

They say the first step to recovery is admittance, so here goes…

You know how every time we get in the car, crank up Carrie Underwood and belt out,

“Right now he's probably slow dancing with a bleached-blond tramp,
and she's probably getting frisky...
right now, he's probably buying her some fruity little drink
'cause she can't shoot whiskey...”

Well guess what…I LOVE fruity drinks, I can’t shoot whiskey, and up until last weekend’s Club 2 Me rendezvous, I had never even attempted such a feat.

You know how I love to cook and can be a borderline food snob when I’m feeling frisky?

Ummm, I hate hate hate zucchini, my stomach goes bleck at the thought of green beans, and I cannot for the life of me choke down a raw tomato.

You know how last week when we were shopping and I told you that I couldn’t try on that ikat printed maxi dress because they didn’t have my size?

Yah, I lied, they only had my size, but I am secretly terrified of the maxi dress trend and cannot build up the courage to try one.

I’m sorry, you are probably so ashamed of me and my fraudulent behaviors.

Before you disown let me try to make it up to you ok!?

For starters, I have dubbed the next few months the ‘The Summer of Whiskey, Zucchini and Maxi Dresses’, while it’s not terribly creative it definitely gets to the point wouldn’t you say?

It’s simple: this summer I want to devote myself to practicing life with a more open mind, and what better way to do so than through liquor, veggies and trendy clothing J

Hey, I’m not perfect, but it’s a start!

With that in mind, you will be happy to know that I have officially begun the challenge and am halfway there to liking zucchini...check out my simple little recipe for grilled zucchini: (No making fun of me for how simple this is, I am just thrilled to actually have made zucchini that tasted so yummy to me!) 

4-5 small green or yellow zucchini (the smaller ones have a milder flavor)

Extra Virgin Olive Oil

Garlic Powder

Fresh Cracked Black Pepper

Sea Salt

Pre-heated George Foreman or outdoor grill

Slice zucchini lengthwise, either into 1/2's or 1/4's

Mix zucchini in bowl with 2/3 cup extra virgin olive oil, 2 tbs garlic powder, a couple cranks of the pepper grinder and a few dashes of sea salt

Grill zucchini until 5-10 minutes each side, or until slight char develops.

Serve as a side with your favorite salmon recipe and you are on your way to being a foodie!

What is your summer challenge for 2011? I would love to hear what you have on the books!