They call these hot humid days the dog days of summer. Well around the Chapman house lately Pippin has turned into a second class citizen. We still walk him, feed him, and pet his belly but I fear he is becoming depressed. Tim tells me dogs don't get depressed. As shown in these pictures though they can get bored. 
Pippin waiting for a friend to call inviting him to come over to play. 
And since Ian is still sleeping really well and seems to be completely content laying in his cradle staring at the ceiling during the day I have taken up baking to fill my time. My parent's garden has yielded some gigantic zucchini this year and every time someone comes to visit they bring me one or two zucchinis. I have started making weekly batches of zucchini bread for friends and family. It is so delicious and you can eat it for breakfast, lunch, dinner, and dessert. Just warm and add a smidgen of butter. Deliciouso!Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1/4 tsp. baking powder
3 tsp. cinnamon
1/2 cup chopped nuts (optional)
Beat eggs; add sugar, oil, zucchini, and vanilla. Beat well. Add dry ingredients, nuts, and raisins. Put batter in greased 9 x 5 loafpans. Bake in preheated 350 degree oven for 1 hour. Makes 2 loaves.
2 comments:
You can also replace the oil with applesauce and then you don't feel so bad when you decide to make cream cheese frosting to go on top of it : )
if you've got excess zuch, I've found this recipe to be pretty yummy and fairly healthy.
http://528000ftbyjune5.blogspot.com/2006/03/i-love-stick-or-let-them-eat-zucchini.html
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