My mom makes chocolate zucchini bread. Well, she did when we were kids. I don’t think they eat so much dessert foods now that we’re grown. Regardless, I asked her to send me the old recipe. The poor card has seen better days!
I’ll do my best to get those interpreted correctly here.
2 ½ C flour (unsifted)
2 C sugar
½ C cocoa [presumably Dutch processed but certainly powder]
2 ½ t baking powder
2 t vanilla
1 ½ t [baking] soda
2 t orange peel (grated) [zest]
1 t salt
1 t cinnamon
2 C zucchini (shredded)
¾ C butter or margarine [seriously, butter though]
½ C milk
[ewe] 1 C pecans or walnuts (chopped) [No nuts! obviously optional]
Pour [something] greased and floured [something] [maybe cake] pan or Bundt pan
Bake 350° for 1 hr
Cool in pan for 15 min
Turn out on wire rack
2 C powdered sugar
3 T milk
1 t vanilla
I have no specific memory have actually eating it, but I know we greatly enjoyed doing so.
Day 427 of the plague: Dinner is a frozen meal pack and some more boxed wine from the cellars of Ernest and Julio Gallows.
–– MC Lemony Fresh
There are innumerably more ways to fail than to succeed. You needn’t try them all, though you will try quite a few.
My neighbor is a hunter and a fisher which has been a boon for my access to random unexpected proteins. We were talking the other day about the jerky he makes (nearly all of his goose breast ends this way). He uses a recipe from a friend of his and I told him I could post it to my blog so it would be easier for him to find. So, here it is.
3T coarse salt
1C brown sugar
3/4C soy sauce
3/4C Worcestershire sauce
2T chili powder
3T ground (black) pepper
2T (red) pepper flakes
I am going to try it out at some point. From there I will likely play with it and see what works for me. Anyway, perhaps it will be a good starting point for you as well.
At the end of my time at Seattle Central, I took a class on public speaking. Part of the class involved giving reasoned arguments in public talks (public meaning the rest of the class). One day there was some time left in the class period but no one had a speech to give so the floor was opened. I gave a spontaneous off-the-cuff speech arguing in favor of transforming the Kingdome (grunge era Seattle, eh?) into the world’s largest indoor rainforest. This was either 1993 or 1994 (as I graduated from Seattle Central in 1994).
Unbeknownst to me, only a couple of years later some English folks had similar inspired thinking and eventually were able to construct what is in fact the world’s largest indoor rainforest. Called the Eden Project and built in Cornwall in a former clay pit (and movie set), they have built a series of dome structures with different themes based on regions.
in a pot (French oven) saute three shallots in butter and olive oil
add dried mushrooms and stir
add peppers trio and stir
add garlic confit and stir
add black rice and stir
add layer of halved plums
finely chop giblets and add them to this layer
add four rosemary twigs
butterfly whole chicken and spice in and out with:
expert level: spread spices under the skin
drizzle over chicken a bit more honey
cover and put in the oven 350f for 60 minutes
uncover for another 15 minutes on broil to brown
I could have probably used two bags of rice for this volume.
Also, might be good to stir the rice mixture (including stirring the plums in) midway through the roasting process. In other words, life the chicken and stir what’s below together again. This may mean leaving out the rosemary (which seems to play only a small role) or perhaps moving it to the top during roasting (and removing before broiling).