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Below, find Terry’s oven-roasted zucchini recipe with collard-peanut pesto—sure to be a healthy, yet delicious, summertime meal staple. Make the pesto: In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside. Make the zucchini: Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. After a few years, my mom decided I could handle my own medical issues at a real school and she could go get a job. The issue here was that because I grew up homeschooled therefore only really socializing with my mom, dad, baby brother, and occasionally a couple of other people like my parents’ friends and their children who would occasionally come over, I was quite socially inept. I didn’t really know how to socialize with anyone my age, I didn’t know what other kids my age were into or talking about, because I had spent the first 10 years of my life going to school in my house with nobody my age to really talk to.