Forum Replies Created
-
AuthorPosts
-
Today's blueberry zucchini bread is very good, but rather crumbly. Not sure what would make it less crumbly. (The Internet says less oil or less leavening. It only uses a half-cup of oil but 2 teaspoons of baking powder, maybe next time I'll cut that down to 1 tsp.)
Found 2 tomatoes that are ripening, should be ripe tomorrow or Monday.
We had hot dogs for supper tonight.
It's in the 90's here today and tomorrow, forecast is for 101 on Monday. Maybe that'll start ripening some tomatoes?
If you have a grocery store that has a good sized ethnic foods section, Goya Chocolate Maria Cookies might work for that recipe. I've seen other Goya products in local stores here, though I haven't specifically looked for these. We have a significant Hispanic population and several stores that cater to them. They're also available online.
I just took a buttermilk blueberry zucchini bread out of the oven, I took it to 205 degrees, about 10 minutes longer than the recipe called for. Smells good, but it will be a few minutes before I can remove it from the pan and then it still has to cool enough to slice.
I'm probably doing a strawberry zucchini bread next, and then probably the one with the chocolate chips in it.
I picked 2 more medium zucchini (12/20 ounces) today so I've got plenty of zucchini to work with.
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.
-
AuthorPosts
