My current obsession with raw zucchini dates back to that weekend that Paul and I didn't go to Palm Springs. I was rallying, remember? That Sunday afternoon, with the resilient two-year-old having completely recovered from the gungarunga, we took our children to the most kid-friendly bar in town, Golden Road Brewing. There, between witnessing a spontaneous toddler dance party spring up on the huge patio, watching enormous (and louder than my youngest child!) trains barrel by, sipping a beer, admiring the hats on hip dads patiently escorting fledgling walkers up and down the ramp out front while stylish moms sat in the shade, and marveling at how well-behaved our children were as they enjoyed their vegan kid's meals, Paul and I shared a young coconut noodle salad in a spicy creamy coconut milk dressing. It was just excellent - the perfect thing to eat with a beer on a patio in the summer. We rallied.
And then I went home and experimented with the only thing I could find in my fridge that would pass for a raw noodle - zucchini.