Fast & Easy Deliciousness

I'm sad to say that my awesome field trip that was planned for today was cancelled. Big time bummer. But I was able to take back my shift I had gotten covered at work and also got in some babysitting. So I guess its fine. My professor was super nice about it too. When handing in my midterm on Friday, he personally apologized to me because I had taken off work to go and then he cancelled on us. He promised to make it up to me. I like having nice professors!

So instead of cool plants I'll leave you with a good recipe. I actually got this recipe from my friends husband believe it or not. One night they had me over for dinner and he made this delicious dish, I loved it! I decided I had to make it myself.  We had it served as a side dish, but since I'm only cooking for one it made a great main dish (and a great lunch the next day).  

Corn and Zucchini Melody 

Ingredients:

• 4 slices bacon
• 2 cups chopped zucchini
• 1 1/2 cups fresh corn kernels
• 1 small onion, chopped
• 1 pinch pepper
• 1/4 cup shredded Monterey Jack cheese

 I knew my chemistry goggles would come in handy one day...I love using them for onion cutting!

 Chop onion and cucumber into small pieces.

Cook the bacon (I used more than 4 pieces). When done, remove the bacon from the pan and chop into small pieces. Save the bacon drippings.

Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. 

Add your bacon pieces and your pepper.

When done, add your Monterey Jack cheese (I also used more than called for). Let it melt and mix it in. 

Serve and enjoy.

Super easy and super tasty!