Office Management in a Small Town

            Over the past decade, I’ve had the opportunity to work as office manager for several companies here on the island. A logger, a land developer, a barge service and a land surveyor. In each case, I have been the only female in a distinctly man’s world. There can be advantages to this. For instance, no boss expects me to drive in snow. Their wives don’t, so I’m not expected to. On the other hand, my job description includes things like wrapping birthday presents and occasionally cleaning the microwave. This is not a complaint, I love my job. The atmosphere is casual, the variety is endless, and it’s seldom boring.

            A while back, my company moved to a new, more spacious location. The building had previously been an animal hospital with a large lobby, and while deciding on décor, we left the reception area unchanged. It didn’t occur to any of us that this might cause some confusion.

            About a week after our move, I was sitting behind the built-in front desk, the office dog at my side, when an older gentleman came in. Dressed casually in flannel shirt and work boots, I assumed he was one of the local contractors. “Hi there,” I said in greeting, “how can I help you?”

            “Well,” he said, “I guess I’ll need to make an appointment.”

            “Oh?” This was a bit unusual, after all here he was.

            “I’m having some trouble out at my place, and I think I need someone to come out.”

            Still thinking he needed survey work, I asked for his address. “Oh, he’ll know,” the man answered. “He’s been out there before.”

            I was starting to feel foolish. Should I know him? “I’m sorry, remind me of your name?”

            He told me…and it meant nothing. Trying to sound professional, and looking for clues, I asked “and what were we doing for you?”

            “Well,” he replied, holding out a zip-lock bag of green slime. “I brought in a specimen for you to test …” He was a sheep farmer, looking for the vet.

            After he left, still laughing at the misunderstanding, I posted a notice on the front door: 

"Orcas Veterinary Clinic has moved. It is now located on North Beach Road across from Ace Hardware."

 

This is an alternative to potato salad, something Laura and I created for an impromptu barbeque. It was delicious, and well received.

            

Rice'n'Bean Salad

1 box Farmhouse brand brown and wild rice
1/2 cup raw white rice
1 can Mexican style diced tomatoes, drained
1 can chili beans in sauce
1 small can sliced black olives
1 tbsp. diced green bell pepper
1/2 cup frozen corn, thawed
2 tbsp. diced sweet onion
1/2 tsp. hot sauce (optional)
salt & pepper to taste

Combine the Farmhouse rice and white rice. Prepare according to package directions, using 1
cup of additional water. Fluff and allow to cool.
 
When cool, fold in remaining ingredients. Chill thoroughly. Garnish with chopped parsley or cilantro. Serve chilled.

Too Much Zucchini?

                Nearly all zucchini growers have had the problem of over-abundance. It's just a fact of life. They grow so fast, and the succulent young stage passes so quickly that it's hard to stay ahead. No matter, the older ones can be turned into bread or relish, or frozen for later use. There's always enough to go around, and we're more than happy to share with our friends. But, when the neighbors start ducking around the corner to avoid us, I know we've reached saturation. During spring gardening time, it's easy to get carried away, and plant waaaaay too much. After a lot of years with too much zucchini,  I finally wised up, and decided to grow just one hill of it. We still had plenty, and I became more popular in the neighborhood.

            Now, incredibly, I don't have enough. Since we moved to the island, I've never had a decent crop. I tried more fertilizer, and less. More water. Less water. More sun, more shade. I've asked for and followed the advice of local gardeners, and I'm still baffled, and unsuccessful. With my tail between my legs, I've actually had to ask people for their excess, just so I could make relish. I've even resorted to buying some at the store. It's embarrassing to admit that you can't grow zucchini.

            For those fortunate enough to be less zucchini-challenged, here are a couple of ways to use some of the bounty...c'mon, you know you'll have too much.   

        

Zucchini Relish 

Makes 7 pints

Grind and let stand overnight:
10 cups zucchini                                               

4 cups onions

5 tbsp. salt

Next morning, drain and rinse in cold water.

In large pan, combine with:

1 each, red and green bell pepper, ground

2 ¼ cup cider vinegar                                       

3 ½ cup sugar

1 tsp. nutmeg               

1 tsp. dry mustard

1 tsp. turmeric 
                 

Boil together until relish darkens, stirring constantly, about 20 - 25 minutes. Fill jars while boiling hot and screw on appropriate rings and lids.
 
Process in hot water bath 10 minutes. Remove and allow jars to cool out of any draft. Listen for the "pop" of the lids sealing. Check for seal when completely cool, at least 12 hours. Refrigerate or re-process with new lids any that did not seal. Refrigerate after opening.

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 Zucchini Pancakes  Savory, not sweet!

Heat oven to 300F

4 medium zucchini

2 tbsp. grated onion

1 large egg, beaten

1 tbsp. mayonnaise

½ tsp. mixed Italian seasonings

salt and pepper to taste

1 tsp. baking powder sifted with 2 tbsp. flour

3 tbsp. oil with 1 tbsp. butter for frying,

Seasoned tomato sauce or pre-made spaghetti sauce

Parmesan cheese

 Grate zucchini (if the skin is tender enough to puncture with your fingernail, leave it on, otherwise, peel). A food processor or electric grater really speeds up the process. Place in a colander and allow to drain  for about 30 minutes, shaking several times. Pat dry between paper towels. In a large bowl, combine first four ingredients. Add seasonings and stir well. Blend in flour mixture, adding more flour as needed until a soft batter is formed.

Heat oil and butter in a heavy skillet on medium-high. Scoop batter by ¼ cup and drop carefully into the hot oil. (In a 12" skillet I do 4 at a time.) Fry until slightly set, turn and flatten with the back of a spatula. Continue cooking, turning as needed, until brown on both sides. Remove to lightly greased baking sheet in oven to keep warm and cook thru. Keep in single layer. Repeat with remaining batter.

Serve topped with tomato sauce and parmesan  cheese.

Seasoned Tomato Sauce:

1 - 15 oz. can tomato sauce

½ tsp. sugar

¼ tsp. granulated garlic

dash each of dried basil flakes, marjoram, and oregano

Combine and heat  through.