Southern Nuggets

How many of us actually look with a scale in the kitchen? The recipe calls for 6 ounces of linguine. Since I had no idea how much that could possibly be, I just threw in as much as I thought looked right - about a handful. My dish may have been a tad heavy on the noodles, but I didn't mind. Also note, I switched out the linguine for fettucine. I prefer fettucine over linguine any day. (Every time I say the word "linguine" in my head or out loud, scenes from the animation "Ratatouille" play out in my head, "LINGUINE!!!! WHAT IS THIS?") After throwing in my sliced zucchini, I thought I may have gone over board and perhaps what I thought were medium zucchini were, in fact, large. But, when all was prepared and ready for enjoyment, it turned out to be the perfect amount. I couldn't believe how simple this recipe was and how quick it was to prepare. I started heating the skillet after I tossed my noodles into the boiling water and not long after...

Before I dive into my dish of chop-stick quickness and Japanese-love extravaganza, first things first... Here are a couple of things that I am starting to notice about this first exploration, transitioning into Vegetarian-status: [If you're just joining us, I'm not aiming for true vegetarian status as I will continue to consume fish and such when available, periodically.] 1 - The idea of eating no meat is actually harder than actually not eating meat. At the beginning, as you know, I expressed concern that this might be difficult. At the start, the hardest thing was adjusting my stomach and pallet to not  having meat constantly and always. I felt  like something was missing (and there was) and when done, I thought I still felt hungry. I never really was hungry, I just wasn't satisfied because I was used to the goodness of meat and fat with every consumption - it's more of a brain process if that makes any sense. And it isn't like I'm 100% vegetarian righ...