Operation: Adopt a Zucchini* is in full swing: welcome to my second post this week about what to do when you have an overabundance of zucchini and no idea as to how to use them up. I know if you’re in a CSA anywhere near here, you probably have a ton of these things. You can grill them, gratin them, make them into ribbons if you wish; all of those ideas are ones I’ve availed myself of in recent weeks. But if your taste buds grow weary from all the savory zucchini-ing, use them for something on the sweeter side: black and white zucchini muffins.
*there is still no Operation: Adopt a Zucchini. It’s entirely fiction. It has, however, been suggested we create a 5K run for the organization in order to raise awareness about the homeless zucchini problem. It has been taken under advisement, and there’s a good chance it will happen next year. Before you ask, there will, in fact, be tee shirts. Continue reading →
It’s finally here; the last day of vacation. True to form, it has gone way more quickly than it should have. That’s okay; it means we had a great time. Today is my last day: my last day to swim under palm trees, take the Wee One for a walk on the beach, and generally do nothing. I’m going to take full advantage of that in a minute, but before I get back to my book and my pool floatie, here’s a little something I made a few nights ago for you. Continue reading →
Carrot cake is one of those strange desserts which resists being defined by a particular season or holiday. Sure, some people think, “oh, carrot cake…spring, bunnies, Easter!” but that’s not necessarily true, is it? Carrot cake is just as appropriate in the fall as a spice cake as it is in the spring, or summer, for that matter. How many times have you seen carrot cake at a summer wedding? And then there’s the winter carrot cake; could anything be more inviting than a plump slab of carrot cake bursting with flavor? I don’t think so. Continue reading →