I'M GOING VIRAL any day now. I can feel it.

There are predictions of snow tomorrow; it's gone from maybe an inch to two inches to the next ice age over the last twenty-four hours of weather reporting. When there's snow schedule for a Friday afternoon, well, that's just swell.

It's a day to cook, and in honor of the impending snow day I offer unto the Gods Of Getting Off Work my favorite recipe from Hugh Fearnley-Whittingstall.

Courgette Pasta

Slice two or three zucchinis and three or four yellow squash into half moons, or something that resembles half moons. Dice up a clove of garlic for good measure. Choose your own garlic chunk shape.
Glug about two tablespoons of olive oil into a frying pan and set the sucker on low heat, say a one-and-a-half to two on a scale of ten. Toss the courgettes (that's the zucchini and yellow squash, since you were so cool you took Spanish in high school) and the garlic in the pan, give it a little shake to coat everything with olive oil, and then leave it be.
Seriously. Walk away. Read a book. Your goal here is to drive most of the water out of the courgettes and instead turn up something that looks like a creamy, chunky mass. Feel free to give the pan a stir every now and then, but don't let them brown. This part can take up to an hour or two, but you can cheat a bit by turning up the heat when the mixture gets watery and then turning it back down as the water boils off.
After you get to the point where the vegetables are rich and oily, throw in two good handfuls of parmesan cheese and 1/4 to 1/2 cup of cream. Salt and pepper the mixture. Stir it all up until it looks and smells so good you have to have a bite and burn your tongue, and then either toss it with pasta as a sauce or spread it on excellent toasted bread that's been rubbed with a slice of garlic.
I like the pasta way, for preference, and I can promise that using this method you'll eat way more zucchini than you ever thought possible.