My friend Heather from college recently posted on FB about her spiralizer, and it was like my brain exploded. Why don’t I have one of those? I’ve done a few paleo “mock” pastas by cutting zucchini ribbons with a peeler, but it’s time-consuming and awkward. I WANT TO CRANK. So I started looking around. I found several of the “pencil sharpener” variety, but they seemed very limited. (Let’s be honest: a spiralizer is already pushing into unitasker territory. At the very least I wanted one that’s as versatile as possible.) The 3-blade crank model definitely seemed like the preferred model by experts*. Amazon had it, but to my surprise I actually found it cheaper locally at Victoria’s Basement. (They have a sale on now, so be quick if you want one.) I picked one up on Wednesday and then put it to use last night on some Zucchini Ribbon “Pasta” with Fried Egg. Obviously I went with spirals instead of the ribbons though! The machine worked great and wasn’t too awkward to rinse down afterwards. WHAT SHALL I SPIRALIZE NEXT?!

* I discovered to my utter amazement and delight that there is an entire food blog dedicated to spiralized vegetables. I’m not even kidding. I’m going to have to read all of it.