In Season: Zucchini Bread with Cherries!

This may become my go-to recipe for zucchini bread. I made a few minor changes (I hear you laughing, you who know me well), but the basic recipe is from the Essential New York Times Cookbook. I do have a beef with the way it’s indexed. This wasn’t listed under zucchini; I found it in the Q section for Quick Breads, and then under S for the name of the pastry chef who created the recipe itself. That’s a little bit like the way I saved so many recipes under E for Easy-to-make or D for Delicious.

But anyway, here’s my version. When cherries are no longer available at the farm markets, but zucchini is still prolific, I’ll probably make this with chocolate chips. Mmm.

Zucchini Bread with add-ins (cherries this time)

2 cups grated zucchini

1 1/2 cups sugar

3/4 cup unsalted butter, melted

3 large eggs

2 teaspoons vanilla extract

3 cups whole wheat pastry flour (or all-purpose flour)

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup chopped walnuts

1 cup fresh cherries, pitted and chopped

Combine sugar and butter in large mixing bowl. Beat together, adding eggs one at a time. Mix in vanilla.

In a medium bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Add this mixture gradually to the liquid mixture, alternating with grated zucchini. Fold in walnuts and cherries or other add-ins.

Bake in loaf pan or three small loaf pans for 50-60 minutes. Remove from pan and cool on wire rack before slicing.

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The Expansion Explosion

We were only gone overnight – just a short visit to La Petite. We came home to find this.

I’m a public school teacher, so my first instinct was to look for evidence of vandalism. Rocks? Any windows broken? Nope, nothing. This online gig, with my students scattered all over the state, keeps me safer than teaching in the neighborhood school, if nothing else.

I sent a picture to La Petite. She suggested a poltergeist holding a Fourth of July party while we were gone.

We asked our neighbor about weather. Any hail? High winds? Nope. However, the neighbor had been working on the far side of his house during the hottest part of the day when he heard an explosion. He circled his house and found nothing – nothing, that is, except more neighbors asking, “What the heck was that?”

To jump straight to the conclusion, the glass tabletop had expanded one time too many. It withstood many winters and summers, cold and hot and in between, and it just couldn’t take one more overheated day.

A friend confirmed the possibility. She’d worked for a glass company for many years and she actually had the same experience with an “exploding” tempered glass tabletop. Like us, she expects to find stray shards of glass under her deck for a long, long time.

Frankly, I almost prefer the poltergeist theory. Peeves, what it you?

 

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Shoes and Rabbits – Some things never change

Here’s an old post from one of many college dorm moves. We were grateful to own a reasonably big minivan for these occasions.

The pile begins.

The pile grows…

…and grows.

Can I bring my rabbit?

Sorry, no more room. It’s either the rabbit or your shoes.

(Just kidding! The rabbit stayed home.)

Now, back to the present day. La Petite lives in an apartment with rabbits AND shoes.

Shoes! Slippers! Boots!

She still manages to keep them in a relatively small space. There’s still room for the rabbits.

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Spelunking in the Refrigerator

It’s just an extension of the Pantry Raid, really. The Pantry Raid means just what it sounds like: gathering enough ingredients already available in the house in order to avoid a run to the store.

Chuck ended up searching a filled-to-overload kitchen and created his own version: spelunking in the refrigerator.

The kitchen counters were piled high and the refrigerator was packed tightly, Tetris style, after we hosted extended family for Father-In-Law’s funeral. Leftovers from dinner, extra beverages as we emptied the coolers; you name it, we had it. Searching for an evening snack became a challenge.

Challenge, I said, but not insurmountable. I’d made a simple white cake to go with strawberries the day before, and Chuck spotted a half full carton of chocolate frosting. Success! And unique success, too! Somehow, successfully spelunking into the refrigerator ended with a unique result that didn’t feel like a leftover.

Give me a few days, a rope, and a headlamp, and I just might dig up the ultimate Pantry Raid.

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A Memorial, not Memorial Day

Every year we start Memorial Day by throwing our lawn chairs in Amigo’s bike basket and hitting the road for half a block to stake our claim on a good place to watch the parade. Seriously, it’s half a block from our home.

And after the parade, we head back the half a block to our home. Home, to help out our “real live veteran in our front yard,” as Amigo put it. Father In Law doesn’t want to struggle down the street with his walker, so he often settled under our mock cherry tree and read a book. We gave him a little flag next to his lawn chair so he could be part of the festivities.
Our “real live veteran” passed away recently, and we laid him to rest today. In his possessions we found several letters he’d written to his parents when he was stationed in Japan during the Korean conflict. Some were typed, some were handwritten, and all were fascinating insights to what he was like as a young man.
Emails may be convenient, but do you keep them? A box labeled “War Mementos” was a journey into the past for our family.

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Rhubarb-Strawberry Slab Pie

Taste of Home called it raspberry, not strawberry. In my part of this world, the rhubarb is usually in season with strawberries, less so with raspberries. I pulled both strawberries and raspberries out of the freezer to make this. Rhubarb? I had plenty. In fact, I had enough rhubarb leftover to freeze for later.

The pie was big, too. We took some to Petunia, some to Chuck’s mom, and I gave three pieces to the next door neighbors.

Berry-Rhubarb Slab Pie

based on a recipe from Taste of Home

Ingredients:

3 1/4 cups all-purpose flour (or my favorite, whole wheat pastry flour)

1 teaspoon salt

3/4 cup milk

1 egg

2 cups sugar

1/3 cup cornstarch

8 cups fruit: rhubarb, strawberries or raspberries

Directions:

In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk milk and egg; gradually add to flour mixture. Mix with fork until dough forms a ball. Divide dough into two portions, one slightly larger than the other. Wrap each in plastic wrap. Refrigerate at least one hour.

Preheat oven to 375 degrees. Roll out larger portion of dough in a rectangle about 18 by 13 inches. Press dough into a 15x10x1 inch baking pan. In a large bowl, combine sugar and cornstarch. Add berries and rhubarb; toss to coat. Spread on pastry.

Roll out remaining dough; place over filling. Pull up edges of lower crust and press them together. Poke top crust with a fork in several places.

Bake 45 – 55 minutes until crust is golden brown. Serve warm with whipped cream or vanilla ice cream.

If you have a large enough family, you won’t have to give any away.

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Goals – inside, outside

It’s summertime – the approximate ten week period that passes for a “break” in our oddly outdated agrarian school calendar. In the old, old bygone days, students would help at home on the farm in spring, summer, and then harvest season in the fall. School terms might be limited to winter or some of the town and city kids might come in early fall while the farm families kept their children home to work the land.

But I digress.

It’s summertime, and the living is relatively easy. I can sleep in, but I don’t. My body clock is set firmly between 6 and 7 A.M. I’m up and at ’em, coffee cup in hand. Up and at what? That’s where the goals come in.

I’ve decided to make one indoor goal and one outdoor goal. Daily tasks such as loading, running, and emptying the dishwasher don’t count. Watering the garden and the containers doesn’t count, either. It’s a necessity.

Yesterday the outdoor goal was to fix up the rock garden. That entailed getting rocks and sculptures and misc. from the garage and placing it strategically in the rock garden. Inside? Clean the bunny cage & replace used litter box with clean box.

The goals are a minimum. I don’t stop there. Having definite goals, no matter how small, keeps me from feeling overwhelmed. “I must get more done! Must accomplish! Must do, go, achieve!” Nope. It’s a long break, and it’s a break. Setting and meeting goals is good for my mental health. Meeting goals allows me to let go of the gotta-get-it-done attitude and relax.

That said, here are today’s main goals. Indoors: laundry. Outdoors: lift pallet garden to a steeper angle. Chuck helped with that one.

And now, while I wait for the first load of laundry to rinse and spin, I can relax.

Readers, do you set goals? Give yourself permission to take care of yourself? Leave comments. I’d like to know.

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Cleaning the Classroom – Encore

I attended a graduation party for a former student, a girl I’d taught in fourth grade. She had just graduated from high school (my alma mater, no less), and was preparing to head off to college. I reminisced on the way home. 

One year my fourth grade class decorated the chalkboard with flowers during the last few weeks of school. I liked it so much that this year, I assigned them the task. We were gearing up for a field trip to see a play based on the book Seedfolks by Paul Fleischman. I helped prepare them for the story by reading about urban gardens, learning about plants, planting their own tomato plants in little pots made from toilet paper rolls, and more. One day I presented them with several shades and lengths of green construction paper, told them these were their stems, and challenged them to create flowers using our bin of paper scraps.

They outdid themselves.

The flowers were lovely, each as original as its creator. My young students (ages 9-10) decided to write their names on the board to claim their work. They wrote and drew and made more flowers, and I was glad to say Yes to saving their work from the cleaning staff. I knew Di, the cleaner who keeps my room spotless, would love the classroom flower garden as much as I did and would be glad to leave it untouched by rag or vinegar cleaning spray.


When a student moved the week before school let out, she made sure to pick her flower from the board. On the last full day of school, plucking the flowers was a high priority for the young paper gardeners. By then the chalk was getting dusty, but the paper work was as unique as ever. High art? Nope. Just right? Absolutely.

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Rhubarb Season!

It’s that time again. I hadn’t been able to get to the rhubarb patch due to illness followed by bad weather followed by the siding project. By the time I got to it, harvesting and weeding were all happening at the same time. I ended up with about 5 – 6 cups of the delicious tart fruit, and I searched my cookbooks for an easy way to use it.

Daisy’s Rhubarb Compote

  • 4 cups fresh rhubarb, cleaned and finely diced
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Combine all ingredients in a large saucepan. Bring to a boil. Reduce to medium heat and cook for 15 minutes, stirring frequently. Rhubarb should be soft and sauce thick. Serve either warm or cold, but my recommendation is to serve it warm with a dollop (you choose the size) of whipped cream. I suppose vanilla ice cream would do, too.

This compote, like a thick applesauce, had a nice tasty kick to it. I might try adding orange zest or ground ginger to my rhubarb barbecue sauce next time I make it.

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