As I said on Instagram, sorry for the very long and unintentional break!
We ended up spontaneously moving – which wasn’t all that spontaneous, really, considering we had been talking about moving since getting married last August. We’d been hoping to buy a house/townhouse – but guess what, the real estate market in Vancouver sucks. Really sucks. As in, can’t-buy-a-detached-home-for-less-than-1-million-dollars sucks.
It’s funny because it feels like the traditional and “expected” progression of #adulting is 1) get married, 2) buy house, 3) have baby, 4) live happily ever after. Which is ridiculous with a capital R, because life certainly doesn’t work out that way. But somehow I felt like we were failing if we couldn’t buy a home now that we were married.
And after all my chaos at work this Spring, and the potential of being laid off looming over our heads, we wondered, What’s the harm in renting?
When you let go of society’s expectation of what you should be doing, it’s amazing what other options present themselves. So, why not rent? Why not find our dream rental home?
Our list of desires was not small, but after 5 months of searching, we found it: the unicorn of rental homes. So we moved out of our small rental apartment and into a bigger rental house.
And it is so, so good!
We’ve been living in our new home for a week and on Sunday morning, while the hubs dropped a load of garbage at the dump, I whipped together these crispy-soft-herby fritters and we sat in our new kitchen with our homemade cold brew coffee like two civilized adults, shaking their fists at tradition! 😉
Zucchini Feta Fritters use the freshest summertime flavours – filled with shaved zucchini, chopped mint, and basil, you might already have the ingredients growing in your garden!
- 1½ cups grated zucchini (approx 2 small-med size zucchinis)
- 2 eggs, plus eggs for poaching on top
- ½ cup feta, chopped
- ¾ teaspoon baking powder
- ¼ + ⅛ cup flour
- ¼ cup mint, chopped, plus more for garnish
- ¼ cup basil, chopped, plus more for garnish
- salt and pepper
- olive oil for frying
- Place the grated zucchini on a double layer of paper towel. Cover with another double layer of paper towel and press firmly to remove the excess moisture. Then place drained zucchini in a bowl, along with 2 eggs, feta, baking powder, flour, mint, basil, and a generous crack of fresh salt and pepper. Mix ingredients together to combine.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Add two tablespoons of the fritter mixture to the pan, spreading and flattening the batter like a pancake.
- Repeat and cook in batches for 2-3 minutes per side, until bottoms are golden. Keep warm.
- Poach eggs to your desired doneness.
- Serve two to four pancakes per person, topping each serving with a poached egg and more fresh basil and mint to garnish.
Recipe adapted from Donna Hay – The New Easy.