a procedure and a recipe

Remember when I ended up in the ER because {like a gross man child} I had steak stuck in my esophagus?  Well that was like the 5th time that has happened, although the first to send me to the ER.  Obvi it's about time I figure out what the dealio is so yesterday I had an esophageal endoscopy so that the doctor could scope out the situation and biopsy my throat.  Delightful.  While he was at it he decided he would go ahead and stretch it out, ya know, just because.  All of this to make it easier for me to swallow.  Which is ironic because here I am the day after and swallowing is mis.er.able.  I feel like there is a giant rock in my upper chest/lower throat.  Maybe I'll lose a few pounds as a result.  I mean, when life gives you lemons, ya know.  Anyways, after my procedure I went home and slept and then Karl & I ran errands because I felt up to it, however, we did end up at the DMV- the best combination of events that could possibly be packed into one day- anesthesia+throat stretching & biopsy + a trip to the DMV.  Just being positive here.  We did wrap the day up with a delicious dinner, which I will share, you're welcome.
I pinned this recipe on pinterest and made a few adjustments so that Karl would enjoy it also...

Stuffed Zucchini
2 zucchini
1 sweet onion, diced
1/2 cup sweet Italian sausage, cooked & crumbled {or whatever meat sounds good to you- ground turkey, bacon, etc. Or no meat!)
1 small tomato {or whatever veggies you like}
1 tbsp sour cream
1/2 tsp dried thyme {more if your meat isn't as highly seasoned, like the italian sausage is}
1/2 tsp salt
1/4 tsp curry powder
pepper, to taste
cheese

Preheat oven to 400 degrees.  Cook meat and set aside in medium sized bowl.  Sauté diced onion in a splash of olive oil or butter until nice and caramelized.  Right before they're done, add the curry powder and cook for only 30 seconds more.  Add the onions to the bowl with the meat.  If you can multi-task (which I cannot) you can chop the veggies while the meat/onions are cooking- chop tomato and add to bowl with sausage & onion.  Give the zucchini a good scrub and halve lengthwise.  Core out the zucchini, leaving about a 1/2 inch boat.  Chop the pulp that you removed from the zucchini, add to the bowl of sausage/onion/tomato.  In no particular order, add the sour cream, salt, pepper, and thyme to the bowl.  Mix the contents of the bowl until combined.  Grease a cookie sheet or baking dish and lay the zucchini boats down.  Fill with the veggie/meat mixture.  Top with the shredded cheese of your choice.  Bake for about 20 minutes, then turn on the broiler and let the cheese get nice and toasty.  Top with some curly leaf parsley and eat up!

Enjoy!
Hannah K.C. Burton