I admit it, the last couple of weeks I've been pretty rudderless.  No inspiration or creative energy what-so-ever... and I was crabby about it too.  Then, Hubby made this beautiful Crostata dish he saw on a friend's blog... and I was finally inspired to go out there and get some gorgeous ingredients for MORE stuff!

The last few days I've been busy in the kitchen chopping and preserving and simmering.  And I've also been making a bunch of artwork to go along with the book I'm writing (Mostly stories and recipes from here, and it'll be available in a few months both through Amazon and on my main page).

So, here's to a sudden burst of activity, and a YUMMY new recipe!




Using an electric mixer with a paddle attachment, mix the flour and salt and thyme. Then, add the margarine and mix until it is the consistency of coarse cornmeal. Add cold water until the dough begins to pull away from the sides of the bowl, then remove and form into a ball and wrap in foil. Refrigerate for at least 2 hours.

In a medium skillet, heat the oil over medium heat. Sauté the onion, zucchini and summer squash,  and sprinkle with garlic, salt and pepper. Cook for about 4 minutes on each side, then set aside.

Working on a well-floured surface, roll out the dough into a circle about 15 inches in diameter. Then  place the dough on a parchment-lined baking sheet.