browned

Thanks to Martha I learned something last night preparing supper.

If you want something fried in or on a pan to get brown, they can't touch.

That's revolutionary. I'm still not over how simple that principle is. Because I make chunks of potatoes baked or fried pretty often. Which also would explain why all of us look the way we do, but it has to be better when you put your own chosen oil and potatoes grown out back in or on a pan than ones you cut open the bag and throw in or on a pan, right?

But last night I was making zucchini and summer squash chunks (a real recipe) with yellow pepper chunks (my addition) in a fry pan. And there on the recipe, the question I have wondered and wondered about, was answered: how do you keep potatoes or any other vegetable from turning to mush besides not cooking the daylights out of it?

But my search for recipes yielded good old Martha's site with a section of 58 recipes using zucchini. Number 17 is "sauteed zucchini and yellow squash with mint". And there at the top of the recipe it says this: "When cooking this dish, do not crowd the vegetables, or they will steam instead of browning. If your skillet is not large enough, cook them in two batches."

There you have it. Right in plain site. Thanks Martha.And with a little lemon and the mint, it was good.

That really should qualify me to have a cooking show now, right. Now if only I can manage to make macaroni and cheese without yielding wallpaper paste.