I spend some of my free time (when I’m not blogging) in Second Life. I met a new friend there the other day, and she’s just started an interesting blog. If you have any interest at all in photography in Second Life, you might want to check out her blog.
It’s a beautiful day in Rochester, but my Yahoo Weather app on my smartphone makes me wonder why, when it’s 73°F/23C° out, they choose to show me a picture of the Genesee River when it’s frozen over and there’s snow on the ground. If they’re trying to help me cool off, why didn’t they show it last week when it was 90°F/32C°?
There’s also a lovely breeze blowing, and as usual when the weather is nice, I have my apartment windows open. Not that it does a whole lot of good, as both windows are on the same side of the apartment, so I don’t get any cross breeze coming through. Still, the fans do a good job of circulating the cooler air. And that’s helpful since I’ve just turned off the oven, which had been on for about an hour and a half while I baked a couple of loaves of zucchini bread.
I’m not pleased with the results. You see, last night I set out a couple of sticks of butter to soften for oatmeal raisin cookies, and added the salt, baking soda, sugar and brown sugar that recipe called for. But this morning, I woke up thinking, “I need to make that zucchini bread while the zucchinis are still fresh.”
The result was that I added the salt, baking soda, eggs, cinnamon, vanilla, and oil to the butter and sugars before I realized what I was doing. Anyway, I continued with the bread recipe, thinking that the worst that could happen would be the bread would be to buttery or oily.
Well, it’s edible, but it’s not something I’m going to share with anyone.
But here’s the recipe for you. I’ve baked it before—the right way—and it’s quite delicious. I definitely recommend it, if you like vegetable breads.