We got 0.7 inches of rain from early Saturday evening into early Sunday morning, but there was a lot of thunder starting at 6 p.m. Saturday, which caused our dog to cower in her bed and not eat her supper. Her nerves were clearly frazzled this morning, even though the thunder had ended, so I decided to make her favorite, Cornmeal and Pumpernickel Waffles, for breakfast. Once we administered some waffle pieces, she was back to her old self again. (Who needs Xanax?)

In the afternoon, I baked Squash, Whole Wheat, and Oat Quick Bread, using my Nordic Ware 4-loaf Bundlette pan, which has the older kind of coating. Even with the grease, I had a bit of sticking, also in part due to the cinnamon chips. (Yes, I am still using them up--expiration year 2017--and they are still good.) I also should have waited a bit longer before trying to remove them from the pan. Ten minutes was not enough. Two of the loaves broke a bit. I also used half whole wheat pastry flour and half King Arthur AP; I might want to go back to using slightly more (1/4 cup) of the AP than the whole wheat pastry flour. We went ahead and cut into one of the damaged ones while it was slightly warm. It crumbled, but oh, did it taste good! I used one of the golden arrow zucchini, which has a milder taste than the green ones.

I am making another batch of the Taiwan Breakfast Bao. I started last night. Looks promising so far except that the second half might have thumb prints in the dough. My father insisted on moving the second half of the dough to the steamer. I normally do this myself.

I baked two recipes of Scottish Oatcakes on Monday afternoon. I have packed most of these to send to one of my sisters, along with four different jars of jam. She will be having surgery to deal with scar tissue sometime in the next month or so, and I wanted to send her an advance care package.

I'm trying to clean out the freezer so I'm making 2 loaves of banana bread which I will give to my sister in law and one for my best friend.

Today I made a lemon-zucchini cake with a cup and a half of blueberries, in a 9x9" pan. I also froze two 8-ounce yogurt containers of shredded zucchini to use in baked goods next winter. It's a tough year for gardening here, as we've had almost no rain, just light sprinkles a couple of times for the past month. But the zucchini is thriving - I swear nothing can stop it from growing!!

We have had two days now of cooler weather, with temperatures in the 70s, so I took the opportunity to make Sourdough Pan Pizza for dinner. It has been a long time since we have had pizza for dinner, and Len's pizza pictures on Nebraska Kitchen reminded me of how much I wanted pizza!

Baker Aunt I'm so glad you got the recipe to your likings and I'll be trying it that way too.