arbor on hold & a recipe for dinner

The arbor has been put on temporary hold because this is in my living room. What is it you may ask. Well, it is a paper dispenser for the Santa Maria Sun. The yellow plastic part pulls down and you reach in and get the paper. I have it because I am part of a project to decorate several of them, not that I am decorating several of them, I am decorating this one, and then they will go back out on the street for a year after which they will distribute them to other artists and the process will continue. Why is it in my living room you may ask......it is too damn cold outside to work on it out there so here it sits in my living room. At least this way I will see it and will HAVE to work on it to get it out of here. The theme is agriculture.....I am not good at agriculture and have been struggling with this. I will post updates as it proceeds.

In the meantime I am making dinner which I will share the recipe for........

Zucchini with Chick Pea and Mushroom Stuffing

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 8

Ingredients:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

I am serving this will salmon which is seasoned as follows:

DRY SUGAR RUB
2 tablespoons sugar
1 tablespoons chili powder
1 teaspoon black pepper
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/4 teaspoon dry mustard
dash of cinnamon

blend all ingredients for dry rub
Season both sides of the salmon and cook either on a greased grill or in a skillet with some olive oil. The seasoning is sooooo good.