This German saying hits on the head the way I’ve been feeling the past few days. "The joy of driving"! I hardly drove at all last year, or really the year before that, and am finally realizing how splendid it is to be able to drive. Sadly, gas prices are terribly high, so I can’t drive as often as I would like, but when I have the opportunity to drive, I really relish it. I’ve found I really love driving with bare feet...which I know is a "no no" in some states, but I enjoy doing it whenever I can.
Another funny thing I’ve noticed: I seem to get an adrenaline rush when I come up to a stop light...I’m not sure why. Perhaps I’m afraid the light will suddenly turn yellow on me as I approach at a rather quick speed...I’m not sure. Either way, it’s a funny feeling. This doesn’t make my driving experiences any less fun...just more exciting.
Either way, I’m thrilled to be driving again. My car has been dubbed "the Hitchcraft", and Kim and I came up with names for the mirrors in my car. Yes, I know...it’s odd. But, I’d like to think I’m just terribly creative...at least that’s what I keep telling myself.
Tuesday, September 25, 2007
Baking Adventure #1: Zucchini Bread
We´ve had a Zucchini the size of Manhattan sitting in our veggie drawer for a little while, so in an effort to regain that space, I decided to make some zucchini bread. As I zipped about the kitchen, making sure that we had all the necessary ingredients, I realized we were totally out of sugar. This would never do...Thus, I had to make a quick trip to Schnucks to pick some up.
The recipe itself is very easy and straightforward, and didn´t take long to mix all the ingredients and put it into the oven. I was also amazed to see that I still have a ton of Zucchini left...probably about 3-4 loaves worth! Amazing.
And now for the recipe:
Zucchini Bread
Makes 2 Loaves
4 Eggs, Beaten
1 cup salad oil
3 cups sugar
1 Tbs. vanilla
Add together and beat well.
2/3rds cup Water
2 cups firmly packed Zucchini
Add to egg mixture
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tbs. cinnamon
Sift together and add to mixture.
Bake in 2 well-greased + floured 9x5 pans at 325*F.
1 hour, or till done. Let stand 10 minutes and remove from pan...
This does contain quite a bit of sugar and such, but it´s really really yummy. As a result, we don´t make it all that often, but it´s great for breakfast or with dinner. Even better with a tinsy bit of butter!
I´ll let you know how it turns out!
UPDATE: The darker pan took about 10 minutes less than the other, but they both looked great when they were done, and I let them cool about 15 minutes. They came out of their pans very easily, and I wrapped them in tin foil. Just cut mom a piece to have for dinner: her rating: DELICIOUS!. Yay. :-)
The recipe itself is very easy and straightforward, and didn´t take long to mix all the ingredients and put it into the oven. I was also amazed to see that I still have a ton of Zucchini left...probably about 3-4 loaves worth! Amazing.
And now for the recipe:
Zucchini Bread
Makes 2 Loaves
4 Eggs, Beaten
1 cup salad oil
3 cups sugar
1 Tbs. vanilla
Add together and beat well.
2/3rds cup Water
2 cups firmly packed Zucchini
Add to egg mixture
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tbs. cinnamon
Sift together and add to mixture.
Bake in 2 well-greased + floured 9x5 pans at 325*F.
1 hour, or till done. Let stand 10 minutes and remove from pan...
This does contain quite a bit of sugar and such, but it´s really really yummy. As a result, we don´t make it all that often, but it´s great for breakfast or with dinner. Even better with a tinsy bit of butter!
I´ll let you know how it turns out!
UPDATE: The darker pan took about 10 minutes less than the other, but they both looked great when they were done, and I let them cool about 15 minutes. They came out of their pans very easily, and I wrapped them in tin foil. Just cut mom a piece to have for dinner: her rating: DELICIOUS!. Yay. :-)
Why "The Revealed Utensil"?
Over the last few years, I´ve created several little websites, blogs, and other unique website-ish endavors. As with essay writing, I always had a terrible time coming up with the titles...but all this changed today when I thought of anagrams. Kindli and Gavin used anagrams to come up with the name for their website as well, so I decided to give it a shot.
I tried several times to find a witty and clever one...using "leslie berner" "festive frizzles" < a rather unique nickname from college, "leslie elizabeth" and various other things. There were several that I found greatly amusing, but it wasn´t until I used "leslie" and "adventure" that I found the one I was looking for. I love adventures!
Thus, "The Revealed Utensil" was born...and as it will be mostly documenting my culinary attempts at brilliance, it seemed fitting.
Other possibilities could have been:
Learned Wiles
Zestier, able hen libeler
Lane wielders
the odd "Its feverless fizz"
and "Universal delete"
I tried several times to find a witty and clever one...using "leslie berner" "festive frizzles" < a rather unique nickname from college, "leslie elizabeth" and various other things. There were several that I found greatly amusing, but it wasn´t until I used "leslie" and "adventure" that I found the one I was looking for. I love adventures!
Thus, "The Revealed Utensil" was born...and as it will be mostly documenting my culinary attempts at brilliance, it seemed fitting.
Other possibilities could have been:
Learned Wiles
Zestier, able hen libeler
Lane wielders
the odd "Its feverless fizz"
and "Universal delete"
The fun begins!
I´ve been meaning to set up a cooking/adventures blog for a while now, but haven´t gotten around to until today. I look forward to updating this often with fun stories, recipes, and baking adventures...hopefully no misadventures, but those are fun, too. I´m going to make some Zucchini bread today, and hope it turns out as well as it did last time! Stay tuned, and thanks for reading!
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