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I'm planning to make a strawberry zucchini bread, but will probably wait until Saturday. I might add some blueberries.
We had salami and tomato sandwiches today, and the last of the red sweet cherries.
I haven't grown zucchini in a long time, if ever. I've got one bag of shredded zucchini in the freezer now and will probably add more over time, though I've got several additional zucchini bread recipes to try, I think the next one will be strawberry zucchini bread, possibly with some blueberries in it.
So I haven't really dealt with the excess moisture issue yet.
We had oatmeal for supper tonight, with some blueberries and strawberries in it.
The chocolate buttermilk zucchini cake came out great, light and tasty. I did bake it for about 5 minutes longer than the 45 minutes the recipe called for.
If we cut the 9 x 13 cake into 32 pieces, it should be about 22 carbs/piece.
Attachments:
You must be logged in to view attached files.Looks interesting, but you're right that it is definitely an unusual blend of toppings.
I shredded about two pounds of zucchini from the garden and used about half of it to make a chocolate buttermilk zucchini cake:
https://www.tasteofhome.com/recipes/buttermilk-chocolate-zucchini-cake/
The only change I made to the recipe was instead of sprinkling a half cup to a cup of chocolate chips on top, I mixed a cup and a half of chocolate chips into the batter.
My neighbor's youngest son is seriously interested in a career in agriculture and has been raising chickens and ducks in his back yard. He brought me a dozen eggs the other day in return for a big stack of egg cartons. (We have dozens of them in the garage.) I'm going to take him a big chunk of the cake, since it has 3 of his eggs in it.
I would love a real Chicago dog, but several of the ingredients are not available locally: the dogs themselves, the buns and the dayglow-green relish.
Painting the top of the bun with egg wash, sprinkling poppy seeds on and putting them in the oven at 200 for a few minutes is a pretty close approximation, especially if you steam them just before serving them. The bread itself still isn't quite right, though. Ballpark brand buns are closer than the generic ones, but a lot more expensive.
I'm told adding blue food coloring to ordinary sweet pickle relish will turn it dayglow green, but I haven't tried that.
It's the Vienna natural casing dogs that I can't get. Of the various brands of dogs available locally, Fairbury all-beef dogs are probably the best. We do them under the broiler until they're well-charred.
I picked the first really large zucchini, 36.5 ounces. I missed seeing it the other day and in this damp warm weather the zucchini are growing like mad.
The first head of broccoli has started forming, but it has black spots on it, probably mold from the extremely wet weather the last few weeks. I'm not sure I'll be able to salvage any of it. I'm probably going to cut that head off tomorrow.
The other plants (I planted 6) aren't forming heads yet.
Russia has reneged on a deal to allow Ukrainian wheat through the Black Sea, that will probably affect wheat prices worldwide.
We had some cantaloupe with salami for supper, the melon was the best I've had so far this year.
Tonight I had a large salad with some left over rotisserie chicken and Diane made nachos.
The rolls used for Italian Beef sandwiches in Chicago are interesting, they're designed to hold up structurally when soaked with the gravy. I like my Italian Beef sandwiches double-dipped so they're literally dripping gravy when you pick them up, but they don't fall apart. I'm not sure what they do to the recipe or procedure to achieve that, and the two companies that make them are VERY secretive about it.
Like Chicago-style hot dog buns, they're not available here, Rotella makes one that is close, but when you buy an Italian Beef kit online, it includes the right kind of rolls.
I've had Philly Cheese Steaks from both Geno's and Pat's, and to be honest, I found them disappointing and I prefer two of the local versions over either of them, though there are others that are poor imitations of a Philly. In a recent survey ranking cheese steaks in Philadelphia, neither Geno's nor Pat's appeared at the top of the list.
There are third parties that make a spiral dough hook, but when I tried one on my 50 year old 4.5 quart mixer, it was too big (it touched the bowl in several places.) One might work on a newer 4.5 quart or on a model with a bigger bowl.
I use the pasta roller/cutters all the time, for spaghetti and linguine. That's one reason why if I ever have to repair/replace my mixer or move up to a size capable of doing 15 pounds of dough at a time, I'm likely to make sure I've still got one that handles KA appliances, even if it is only a new small KA mixer that is only used for things like meringue and pasta.
My son has a 6 quart bowl-lift model, I really don't like it because the bowl pops off too easily. Having worked with a 24 quart commercial mixer, the bowls lock on so they can't pop off.
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