September has always been my favorite month. The grimy, relentless sauna that is New York City in August finally lifts and we can almost always count on a solid week (or more) of impossibly sunny low-humidity days that I consider my personal obligation — as happy repentance for all the above griping — to spend entirely outdoors. My best memories are from Septembers; this may sound weird, but I remember going to work on the morning that nobody knew yet would be 9/11 and thinking it was as clear-skied and gorgeous out as a day could ever be. Two years later, I met my husband on that day. Six years and a few days after that, we met our baby boy, and I distinctly remember checking into the hospital on a hot summer day and checking out three days later when it was unquestionably fall, disoriented.
And yet, the last few Septembers have roundly kicked my ass. Since having a kid, a pattern has emerged of September being back to everything that will continue for a decade or two. This one is especially a doozy — good stuff, all (holidays and baby namings and birthdays and first days of all the things) but still lacking in a single unscheduled, unstructured day. All of this is to say: thank god for freezer meals.* I didn’t make many when I was frenetically nesting in the third trimester. Mostly, I liked the idea of them more than I had the energy to make them happen. Post-baby, my husband was off for few weeks and worked from home for a couple more, making dinner every night (yay) so freezer reserves needn’t be called in. But now, now that we are ostensibly back to “it,” Deb of June 2015, I’d like to thank you.
... Read the rest of zucchini rice and cheese gratin on smittenkitchen.com
© smitten kitchen 2006-2012. | permalink to zucchini rice and cheese gratin | 116 comments to date | see more: Budget, Casserole, Freezer Friendly, Grain/Rice, Photo, Put An Egg On It, Side Dish, Summer, Vegetarian, Zucchini
