My cup runneth over...

with zucchini. So I made about 18 zucchini muffins and a loaf of bread. Grand total is now 1 yellow squash, 7 zucchinis and 2 cherry tomatoes.



Here's the recipe just in case:

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans. Or line muffin pan with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil, sugar, zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts.
Divide the batter into prepared pans.
Bake loaves for approx. 55 minutes or until a tester comes out clean. Bake muffins for approximately 18 minutes.

Stratch That

Grand total is now 1 yellow squash, 6 zucchinis and 2 cherry tomatoes.

June 19, 2009... Note to self: Make grocery store run for zucchini bread ingredients.

Do you see it?

It's my first tomato. This makes my grand total: 1 yellow squash, 5 zucchinis and 1 cherry tomato.


June 18, 2009... Note to Self: Due to the recent events at work, I might as well laugh than cry... or take up drinking!

More from the Back Deck

Zucchini Cakes

DIY Art

A canvas and some paint... now here's my creation.

Goodness Grows...

... on my back deck.
And tonight for dinner, I had some goodness: a little squash sauted with olive oil then dashed with a bit of salt, pepper and parmesan cheese.


June 7, 2009... Note to self: Yum!

Austin, TX

A couple of weeks ago, Keith and I spent some time in Austin, TX. Here are a couple of pictures. Keith was convinced the roof of picture 3 opened up. I told him that's where Batman lived.

June 6, 2009... Note to self: When in doubt, wear your "brave hat."