what the heck is kina? google tells me it's a monetary unit from new guinea, so i am quite sure you're not eating that.
annie, my b/f isn't a zucchini fan, but he does like this: shred the zukes into ribbons with a peeler. salt, squeeze drain. then saute with butter and dried thyme til soft. finish with lemon, chopped almonds, black pepper and herbs. both guests and he loves them like that.
i also julienne them with a mandolin and soften them in bone broth for breakfast. decent enough noodle sub.
we're predicted to get another blizzard with up to a foot of snow tonight so i have major garden envy for you!
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway