hair-raising.

after amazingly irritating technical difficulties the past few days (including thinking that all of my bookmarked sites had been lost), i'm back in action!

we had a mini-dinner party last night with a few friends and the help of beer, wine, margaritas and chili! always a random mish-mosh that assures a good time.

my chili (which is a food i never pursue under any other circumstance) secret weapon is this Carroll Shelby's "kit" if you will. It comes with seasoning, spices, masa and salt, and it's up to you to add a meat of choice, along with beans, tomatoes and whatever you so desire! as someone who does not cook with much (any) frequency, it makes feeding a table full of people not nearly as intimidating as it could be. and jalapeno cornbread is always a must.

i must say, i think it was quite the success.

in cuter news, i managed to find this adorable hair comb on etsy. i love it. and there are a bunch of colors, and headband options too. very cute. most certainly going on the list of things to buy when i have more hair.

found on etsy.

sneak some zucchini onto your neighbor's porch day.

yes, it is a holiday, and yes, it is today.

i'll be leaving this yummy treat that i found on Martha Stewart's website, on my neighbors' porches:

• found on martha stewart.
• Zucchini Fritters
  
• 1 pound (about 2 medium) zucchini
  

• 1 teaspoon salt
• 1 tablespoon freshly grated lemon zest (1 lemon) plus
• 1 lemon, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 2 to 4 tablespoons olive oil

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.