I made an executive decision this morning.
I feel very important and business-like when I say that…
Here it is: I am not going to paint today. Shocked? Don’t be. I am going to tackle the backyard instead. I was out there yesterday grilling chicken for last nights’ dinner (which will be posted next – it was scrumptious!) and oh lawdy lawdy there are weeds that have taken up residence that are taller and wider than Daisy.
But first on my list this morning? A six mile walk.
Then, perhaps if I’m lucky, I can coerce Dad to take a bike ride with me (hint, hint).
Zucchini Banana Oatmeal Bread – adapted from Taste of Home
1 1/2 cups flour
3 tsp. baking powder
3/4 tsp. cinnamon
1 cup rolled oats
1 cup mashed bananas
3/4 c. sugar
1/3 c. vegetable oil
3/4 c. (slightly packed) shredded zucchini
Preheat the oven to 350 degrees.
Mix together flour, baking powder, cinnamon and oats. Set aside. In medium bowl mix together bananas, sugar and oil, beat at high speed until light, about a minute. Add eggs, one at a time until blended. Add flour mixture, and mix only until dry ingredients are moistened. Fold in zucchini. Pour mixture into a greased 9″ loaf pan. Bake at 350 degrees for 45- 55 minutes, or until a tester comes clean from the center.