As I was binge watching some stand up with my coffee, as I do most mornings to start the day off right, Louis CK really pulled on a couple of my heart strings. (yes I realize that this isn’t always the norm, most start with a giant dose of depressing reality of current events, whereas I prefer a couple of big ol’ belly laughs)
“It doesn’t matter who is president when there is bacon in your mouth”.
And he’s got it right. Like, 100 percent. Whether he is full of 100 percent she-kaka or not, he’s on to something. And I’d like to think we are ALL in on this little secret. Food does breed comfort (see article that Vogue & I did) and it continues to breed comfort as long as we are willing to make the most of it. And in his case bacon is the key to true zen (or maybe in all cases, hence why there is vegan bacon out there).
So my goal here is to continue to cook meals that bring you comfort…. but with a little give, and a little take. The good with the bad. Someone recently told me, there isn’t a ying with out a yang.
Take now for example, I am currently sipping on green juice with a handful of M&M’s to take the edge off the crappy vegetable juice flavor. And then later I plan on going to the gym so I can treat myself to a big ol’ size of za.
Gotta slowly ease into these resolutions, and well, life currently.
This recipe is so simple it basically does not need any noting. But I just can’t help myself sometimes.
You can use full fat coconut milk, but I wanted to lighten things up a wee bit.
Also, any cheese probably will work in this dish, so use whatever you have on hand! Don’t go out and buy if you have something perfectly useful already in fridge. This dish is about ease. And comfort. And ease basically breeds comfort. Also if you are needing a dairy free alternative I’m not 100 percent familiar with dairy replacements, but I assume this is one way that would actually make faux cheese taste better.
Slicing the zucchini into medallions for me was the easiest route. You can also layer this like you would a lasagna and slice zucchini into thin strips. But the medallions made this more of a casserole and easy for fridge open grubbing (as in, stand in front of your fridge and pick out pieces of leftovers with your fingers until your full).
**California garlic powder is different than regular garlic powder. I use this quite often in my recipes because it has all the good spices. It is just a blend, that I HIGHLY recommend. My father swears by it, and he’s basically a flavor king when it comes to seasoning. Seriously. There has never been a bland dish produced by this man. And I think him for my palate.
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