Real estate in my kitchen is a pretty valuable commodity.
Which is to say, it’s not filled with gadgets, machines, and the newest as-seen-on-tv must-have.
No bread machines, pasta makers, and not even a rolling pin.
A quote from William Morris comes to mind. “Have nothing in your houses that you do not know to be useful, or believe to be beautiful.”
I’ve never been a fan of low-use items, and I really just keep my kitchen maintained with the basics.
It worked in the kitchens of the 1950s. It works now too.
But every now and again, there is something that proves its case and I make an exception.
Introducing the spiralizer.
I’ve been making zucchini noodles (sometimes also referred to as zoodles, which is perhaps even more fun) for awhile now, doing it the old school way via vegetable peeler.
And it works fine.
But then I happened to see a spiralizer in action last year and became intrigued.
One, because it makes quick work of making vegetable noodles.
And two, because there is less vegetable waste using it. I just slice off a little from both ends of the zucchini, put it in, and go to town.
Read: I don’t peel it.
Which means we get a little added nutrients from the (well-washed) skin and less is going in the trash.
Which is kind of a beautiful thing.
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