Boy, it’s been quite a week – on one hand, I’ve accomplished so much on my goal list – but on the other, my boss is trying to quit smoking…. so he’s been an absolute BEAR to deal with.
A big bear.
However, considering the fact that he’s only about 5’2″ (and that’s on a good day), you might think, eh, he’s a little guy….. but I’m telling you, what he lacks in stature, he makes up for in at-ti-tude……
But….. on the positive side, here’s what I succeeded in doing: I finished painting the hallway, I’m almost finished with my bathroom, I put up Alexander’s cap rack, re-hung some of the pictures in the TV room, I have the posse’s diplomas and awards framed and ready to hang upstairs, I pulled out some other framed artwork that I want to hang in my room, and the house is spotless….
Very productive indeed.
Although I didn’t bake much (read: at all), I did make a Mallomar Pie that was not-so-well received. The consistency was like bad jello – suffice to say that it ended up in the trash. The homemade Cajun spice mix that I tried was excellent though – as well as a new frittata recipe that I made for Mom and Dad the other night.
All in all, it’s been a week for the record books – no posse and no Daisy.
I could get used to this…..
Yogurt Zucchini Bread – adapted from food and wine
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
2 large eggs
1/2 cup unsweetened applesauce (or vegetable oil)
1/2 cup plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan.
In a large bowl, whisk the flour with the baking powder and baking soda. In a medium bowl, mix the sugar with the eggs, applesauce (or vegetable oil) and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.