Have you ever had zucchini bread that made you do this face?
Yeah, at 45 years old, I still make that face with ikky zucchini bread.
But not anymore.
This summer I was given a new recipe and I love it enough to share it.
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 cup canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. lemon juice
2 cups shredded zucchini
Preheat oven to 350* ~ Grease 2 loaf pans
In a large bowl, combine dry ingredients. In a separate smaller bowl, whisk all of the wet ingredients together before adding to the dry mixture. Stir in zucchini last. Pour half into each of the loaf pans, bake for approx 65 minutes. (Do a toothpick test.)
I let it cool, slice it, and wrap it in plastic wrap.
About this time every year, Frank & I seek therapeutic noodle making activities.
I don’t know why, but it just seems like therapy when we knead and knead, and he rolls, and I slice and arrange. We spent several hours this weekend doing just that with the stereo on in the background. Quietly, we go to work cracking eggs and whisking. We both seem to relax by making pasta. Before we know it, six batches are drying on tea towels. Kind of weird, but hey it works for us.
We also tend to try weird casseroles.
I don’t know what all we threw in there, but tater tots on top seemed to be in order for the day.
I like food, and I can admit it freely. I am a control freak, and I can also admit to that. I am also a recovered anorexic. If you have ever had anorexia touch your life, you know that it is not only about food, but that it is motivated by control. My anorexia was halted by the news that I was pregnant in 1996. For as much as I was an inner train-wreck at that time, I could at least look past my own neurosis to realize I had to eat for this baby’s sake. So I ate. A lot. I gained 50 lbs. to make sure my child would be born healthy. I had an excuse to control my eating in the polar opposite direction to give this child a healthy start in life. And it worked. I let go of the self-imposed stigma pertaining to eating, and I let go of the unhealthy obsession with being coat-hanger thin. Once this little boy started to eat real food, I had to finally cook. It’s really easy to not learn to cook when you don’t ever bother to eat more that a saltine cracker or 2, and a glass of milk every day.
The problem was that while I cooked healthy food for my little family, I began to eat in larger quantities than ever before in my life. I gave myself permission to overeat on a regular basis and ended up getting way too heavy to feel good about myself. For 16 years now, I have been overweight. I have also been afraid to lose that weight. Know why? Yup, you guessed it. I still have panic attacks and control freak issues. This means that I am afraid to diet because I will end up right back where I started. I don’t want that. I have told myself for these past 16 years that I would rather be fat and happy than thin and miserable. It stops me dead in my tracks every time.
My New Year’s resolutions for 2011 and 2012 both included trying to lose 1 pound per month. I figured if I did it the slow and steady route, I wouldn’t land myself back in Anorexiaville. That calculated move worked to a degree. Over the first year, I actually lost 14lbs. Yay for me! During 2012 it didn’t work out so well. I merely held steady over the year and contemplated Weight Watchers, or Zoomba, or something to jump start it again without going overboard. But when I would make the effort to try one, Anorexiaville keep throwing up these huge flashy billboards, and arrows pointing to JUST STOP EATING banners. I always look away quickly and then go find the chocolate chip cookies.
When 2013 rolled around, I made the resolution to give it another try. It hasn’t been working out so well. And now we are drawing to a close on the year, and I’m trying to decide a new approach. I’ve been looking into lots of diets; Paleo, Vegan, Clean Eating, South Beach, Weight Watchers…I just want to change my life not follow someone’s dogma. So I’m throwing that all out and starting over.
Some very kind people think I’m OK, so that is really cool. You should go visit some of my friends because they are awesome and I know you need some awesomeness in your life. Because really, we ALL need as much awesomeness as we can get. We deserve it.
Psssst…these are waaaay overdue thank yous so help me out here, please?
So you may have noticed I took a little bloggy-break. I needed a recharge with all that stuffage that goes on in my day-to-day boring life.
And just what have I been doing in my boring day-to-day life you ask?
Trying to jazz up canned corn for one thing. Yep, not gonna happen. Canned corn is merely that, canned corn.
So, there’s that. And more canned corn. And more canned tomatoes. And more gardening, and sweating, and dragging of garden hoses, and mundane BS.
We’ve had a semi-successful gardening season this year. Meh, ya win some and lose some. No decent squash or peas, but lots of tomatoes and cucumbers. And the damn birds ate nearly ALL of my blackberries and raspberries. I mean geez, I grow enough to share with them but they were just plain greedy this year. There will be more harvesting and canning and freezing in the coming weeks and I am even revisiting my canned mushrooms recipe from last year.
Oh, and I mentioned a couple of weeks ago that there would be a yarn giveaway soon. Soon gets here tomorrow.
I planned on getting all fancy and making Denver Omelets for the guys. About omelets…I burn them. Like every time. Burned omelets are not a quality way to feed your family in my book. So rather than another failed attempt to pretend I am a world-renowned chef, or even a Denny’s line cook who can make a perfect omelet on demand, I turned my omelet ingredients into a breakfast casserole.
denver omelet bake::
hashbrown patties (or any other frozen hashbrowns you like)
1 small onion, diced
1 green pepper, diced
1/2 lb cubed cooked ham
1 cup shredded cheddar
salt & pepper
Preheat oven to 350* and lightly spray casserole pan with vegetable oil
Start with the hashbrowns in the bottom of the pan, and layer the pepper, onion, and ham. In a bowl, lightly beat the eggs adding a dash of each salt, pepper, and paprika to your liking. Pour the eggs over and add the cheese. Bake for approximately 50 to 60 minutes checking doneness in the center with knife. If using a shallow baking dish, cooking time may be much shorter.