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October 17, 2011
Today was the perfect Fall day! It was sunny and dry with a crispness to the air. I didn't realize how crisp it was until I finally sat still for more then 20 mins. So I steaped a cup of rose tea, half way through it dawned on me that it was Fall... why was I not drinking something more Fall like? So I dug out my jar of mulling spices and grabed the apple juice. I usually like to get the apple cider to start with then add the seasonings but this works in a pinch. Mmmmmm delish! Cheers!
October 11, 2011
With the summer coming to end and the yummy squashes ripening I have been craving zucchini bread. I remember eating it all the time growing up. We used to grow our own zucchinis till they would get massive like something out of a sci-fi movie. Since I don’t have a garden in this apartment right now I went out on a hunt for zucchini, sadly the ones at the stores are small and expensive, so I thought I would hit up the farmers market. After walking through the market I gave up hope of finding any, it is late in the season so I figured I just missed out. But just then out of the corner of my eye I see a box on a table filled with giant zucchini for $3 each. That was cheaper then the $3.99 /lb at the store. After starring in delight for a couple seconds I quickly said “I’ll take two!” When I picked them up I noticed that they each weighed more then my son! I was very excited to get home and start baking. I followed my grandmother’s recipe for the first batch then tweaked it a little for my taste adding some nuts and honey. I decided to vacuum seal some bread and the rest of the zucchini to have through out the rest of the year to fulfill my need. If you have never had zucchini bread before I encourage you to try it. If you like banana bread then you will like this!
Zucchini Bread Yields: 2 medium size loaves.
2 C Sugar
1 C Veggie oil
1 t Vanilla
Mix together then add remaining ingredients.
3 C Flour
1 t Salt
2 t Cinnamon
1 t Baking Soda
¼ t Baking powder
2 C Grated Zucchini
You can also add ¼ C honey and ½ C chopped walnuts as well as swap one of the cups of flour for Whole Wheat Flour.
Pour into two greased loaf pans. Bake for 40-60 min at 350 degrees. Let cool on wire rack or wood cutting board. I like to spread each slice with butter but it is also good without J
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October 05, 2011
To make it here is what you will need:1- 1 1/2 lbs Ground Beef or Ground Turkey
1/2 C Minced Onion
1 Pkg Brown Gravy mix
Spices as desired- I recommend pepper, seasoning salt and paprika
2 - 10 3/4oz Cans of Cream of Mushroom soup ( My mom recommends Golden Mushroom, but you can use Cream of Chicken if you don't like mushrooms like me)
1/4 C Evaporated Milk (You can use any type if you don't have that)
1 Pkg Tater Tots Frozen (You can use hash browns in a pinch)
1 C Shredded cheese for the top (opt.)
Brown the meat with the onion and spices, drain off any fat then spread in the bottom of a 9X13" baking dish. Wisk together the two cans of soup, packet of gravy mix and 1/4 C milk then pour over the meat. Layer the frozen tater tots evenly across your dish. If you run out you can use hash brown like I had to.
Bake at 400 F Degrees for 30-40 mins. Top with shredded cheese if desired. Serves 4-8 people.
October 02, 2011
Yesterday I got inspired to create a blog, so here we are. I am not really sure what I want to add on here but I know it will most likely include crafting and cooking. As these are two things I love to do. In the spirit of which I ended the day making cupcakes and being all wide eyed over the good finds I got at the craft store today. Needless today I am ready for the holiday season of card making.