It’s funny how some dinners come about. You’d think this one was inspired by the sirloin tip steak from our quarter cow purchase, or possibly from the last few ears of Hall’s sweet corn we recently purchased. But no. It was actually inspired by the large zucchini I found languishing in the veggie drawer of the fridge. I’d forgotten about it and it was looking sad, though not bad. I knew the sweet corn needed to be eaten sooner than later as well, since the flavor diminishes daily. I wondered if there was such a thing as zucchini and corn fritters? I did a quick google search and found several recipes to choose from. This one, from the Food Network, looked the best. Of course they have some nice food styling and photography, but it was actually an easy recipe, and bonus, I had everything on hand. They turned out delicious, my family loved them. If you’ve got some zucchini and corn (fresh, canned or frozen), I recommend giving it a try. I looked for something in the meat freezer (where we’re storing our quarter cow), to go with, and randomly pulled out a sirloin tip steak. But what to do with it? I’d never cooked this cut. More googling and I found this recipe on Wholesome Yum. Another one using ingredients I had on hand. Although, I did replace the 2 tablespoons of balsamic for the marinade with the last of my Fustini’s Lavender Balsamic. Honestly, it’s a fruity balsamic without even a hint of lavender (which I originally found disappointing, but the balsamic is actually so good, I was willing to overlook it). I also replaced the Italian seasoning with a mix I bought when we were in upstate New York, which consists of parsley, sage, rosemary and thyme, like the song. I used my digital thermometer to check the inner temp of the steaks (for the first time ever), hoping for medium rare-rare. And it worked! After letting them rest for about 10 minutes, they were perfect. I cut up a few of the mixed cherry tomatoes to add a little fresh vegginess and we had a lovely meal. Those fritters were the highlight though, can’t wait to grab a leftover this morning, if there are any left, I haven’t checked. Peach muffins and zucchini bread (I shredded enough zucchini yesterday for two recipes) are on the docket for this morning. Possibly some no-knead peasant bread as well. But first, a cup of tea and breakfast.

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