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PROGRAMMING NOTE from the Author and Archivist


So obviously I just stopped blogging on this platform. I'll get back to it eventually. Or not. I'm taking a break from all social media. It seemed necessary for my mental health.

The last few years have been busy and … challenging:

- 2015 Happened.
- 2016 Let's call it The Lost Year. (Obviously words failed me.)
- 2017 about broke me. Literally. Mentally.
- 2018 was ridiculous, proving 2017 was just a warm up. (Good thing I was already broken so it couldn't hurt as much.#2018TrashCanFire I thought things were going okay, but maybe not?)

- 2019 was such a blur. I know there were highlights, but then stuff happened and carried into the next year...

- And then in March#2020 really took a turn. Who can even categorize 2020? Do we dare?


I kinda want a do-over of some of the last few years. But life doesn’t work that way.


So for now, I'm hunkering down. Regrouping. Trying to stay safe and sort some stuff out.


Stay safe everyone. Stay well.

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Sunday, October 16, 2011

Recipes from Ollie J -- Zucchini Bread

I didn't include this recipe last year ... because I automatically skipped it due to the main ingredient -- the loathesome squash ... the evil Zucchini. I strongly strongly dislike zucchini. On the I HATE 'EM scale of skip-'em 'srooms to the loathe-and-gag bananas, the green squash close to the banana end of things.

However, it is one of the recipes in Grandma's box that I hadn't tried and that actually had all the ingredients and instructions. Distributed to the right office and hungry colleagues? I think they'll be appreciated.


Zucchini Bread

3 eggs beaten
2 cups sugar (1 cup brown and 1 cup white)
2 cups peeled & grated fine, zucchini squash

¾ cup oil (used olive and canola)

3 tsp. vanilla

Beat Well.


3 cups shifted flour

½ tsp. baking powder
1 tsp. soda (baking)
1 tsp. salt
3 tsp. cinnamon
1 cup chopped nuts (optional)

1 cup raisins

Mix into zucchini mixture.
Bake in 2 well greased loaf pans at 350 degrees for 60-70 minutes.


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