Typically pronouced with a resounding glottal stop at the end, “scunnered” is another great Scots word. In the dialects I know (for there are many), this fiesty adjective can mean one of three things: to be totally confused, to be completely fed up of something, or to be pissed off. A difficult crossword clue might have me scunnered one minute. Half an hour later the same irritatingly incomplete crossword puzzle could have me scunnered again And another thirty minutes later I could be scunnered at myself for not being able to finish it.
Am I making myself clear?
The pile of marking I worked through this evening had me scunnered in every way. Marking Higher critical essays can be a mind-bogglingly confusing business (scunnered) and after three hours of doing just that one would be forgiven for feeling more than a little jaded (scunnered), as well as somewhat annoyed (scunnered) at being unable to do something fun instead.
Suspect all you growers will understand what kind of “scunnered” I mean when I tell you that, with every ounce of my being, I am scunnered of courgettes.
Please, someone – make them stop growing.
I’ve stuffed, griddled, sautéed, puréed and baked them. They have been included in soups, stews, salads, pastas and pizzas. I’ve eaten them raw. I’ve used them as a chew toy for Rosie. I’ve tried to fertilise the garden with them. I’ve given them to family, friends, neighbours and colleagues, and I’m certain all of these people are now avoiding me for fear of being lumped with yet another oblong, green, speckled vegetable.
I am, believe me, scunnered of courgettes.
Thus, the following is the very last courgette recipe to feature on this blog. Perhaps not ever for, much like Christmas turkey, I will probably have forgotten my aversion to this prolific vegetable by next summer. 🙂
Courgette and Pesto Parcels
(serves 2 as a side or starter)
2 small courgettes, sliced thinly length ways
2 tblspn basil pesto
1 baby leek, leaves (?) peeled carefully
Salt and pepper
- Layer three slices of courgette on top on each other with a generous spreading of pesto in between.
- Tie together with a leek leaf (?) and brush with olive oil. Season.
- Cook in a pre-heated oven (220oC) for 12 minutes.