While September is waning and signs of autumn are seen in the color of the trees and the chill of the nighttime air, Indian summer is still in full force by day. All week the silent, unwavering blaze of the still seemingly summer sun has transformed our Mediterranean paradise into an inhospitable furnace by mid afternoon. The only relief is the office and water. And at last, Saturday the pool was inviting and free! After an unexpected yet delightful visit with Rosa and relatives, I finally took a dip; it only took 14 months! Now that the tennis rackets have been found there’s a good chance of squeezing a game in too during this last week of the count-down. The only side benefit of prolonged warmth is the help it gives in fighting bugs (provided of course the night is cool enough to sleep).

One dish that is particularly good for warm days is home made zucchini frittata. For anyone who hasn’t enjoyed zucchini frittata, get yourself a fresh garden zucchini and give this recipe a try. (Just be careful not to make the layer too thick.):

Zucchini Frittata
3 cups sliced zucchini
1 cup flour
2 tsp baking powder
½ cup parmesan cheese
½ cup oil
1 tsp oregano
1 tsp garlic powder
1 tlb parsley
1 tsp onion (more ok)
4 eggs
Mix together and spread into a greased pan, keeping thin to avoid mushy middles.
Bake at 350 degrees F for 30-35 minutes (or longer until golden and cooked through). Good eaten both warm and cold.

Other news:
* Congrats to Jack for being elected president of county council after a decade break.
* The house hunters are making hits again today; with luck one will find the catch.
* Welcome back to the Bay Christina for another week-long research stint.
And, (since it didn’t make it out of the hopper originally),
* Congratulations again to Joe and Lisa, Eric and Nina and all of us with fall birthdays.

Lets make it a great seven!