[Mike Nolan]

I'll put the chocolate zucchini cake in the oven shortly.

[Mike Nolan]

We had tomato and salami sandwiches using tomatoes from the garden.

[Mike Nolan]

We had steak, baked potato and sauteed mushrooms for supper tonight.

[Mike Nolan]

I'm starting to get 2 or more ripe tomatoes nearly every day, mostly 4th of July ones at this point, but I see ripening fruit in several other varieties as well. The 4th of July tomatoes are usually just under 2 inches in diameter and weigh around 2 ounces each.

[Mike Nolan]

You could try what I do--stop the mixer, add the flour, take a piece of parchment and wrap it around the bowl as a cover, then start the mixer and let it run for 20 seconds or so, after which flour spills are unlikely. (I picked up this tip in an online class, if that had been the only thing I learned from that class it would have been worth the class fee.)

Why parchment instead of a towel? Well, if for some reason the mixer blade catches the parchment, it just rips. If it were to catch the towel, it'd drag it into the bowl. I've never had it happen, though.

[Mike Nolan]

We had take-out.

[Mike Nolan]

I recently read a story where larger animals like deer and mountain lions are becoming more urbanized, they're willing to avoid or ignore the cars and the people to get to easier sources of food, water and shelter.

[Mike Nolan]

The Strawberry-Blueberry Zucchini bread is probably not a recipe I'll repeat.

I had another piece of it today and while the flavors have mellowed out, making it less assertively cinnamon, as my wife put it, it isn't worth the carbs.

[Mike Nolan]

As I understand it, the reason too high or too low moisture results in fruit falling off is that the vines don't get enough of the right nutrients. Not sure what nutrients lend themselves to stronger vines though.

[Mike Nolan]

I picked a billy club today, a 44 ounce zucchini. It was totally hidden except from one angle.

[Mike Nolan]

My son made black raspberry syrup last year, then used the residue from removing the seeds with a Foley to infuse some black raspberry vodka.

[Mike Nolan]

We're having tacos/nachos, trying to avoid a lot of cooking, since it hit 100 today and is still 98 outside.

[Mike Nolan]

We froze most of the zucchini cake, Diane says it is great right out of the freezer, the chocolate chips are a little crunchy but the cake is not. This recipe is a definite keeper.

[Mike Nolan]

We had tuna salad sandwiches tonight, a good summertime dish on a hot July evening. The temperature topped out at 87 on the lower patio here, though it felt warmer, probably low 90's officially.

[Mike Nolan]

The strawberry-blueberry zucchini bread is not quite what I was expecting.

I think I'd cut the cinnamon in half, and that's unusual for me because I often wind up doubling cinnamon from what recipes call for. The berries are pretty much drowned out by the cinnamon. However, this was the first one that I couldn't taste the zucchini at all. I think the cinnamon masks the cucurbitacin.

Adding the blueberries probably contributed to having too much moisture, the blueberries seems to burst in the oven and the area right around any of the fruit looks a bit like raw dough. (I don't think it is really raw, the internal temperature was 205 when I took it out, the total baking time was 20 minutes more than what the recipe called for.) The pictures on the site I got the recipe from has a bit of that, too.

It just calls for a loaf pan, it doesn't say what size. I used a 9x5, I don't think it would have fit in a smaller one. It sort of collapsed a bit as it cooled and more after being removed from the pan.

https://www.thefoodhussy.com/strawberry-zucchini-bread/

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