Inaugurated my new skillet by going to the fanciest butcher in town and getting an outrageously big and expensive piece of meat. I got this Spanish T-bone because it reminded me of one I got a couple of years ago in White Salmon WA which was one of the nicest pieces of meat I ever had. This one actually might have been better. Skillet worked great. Roast potatoes and sugar snaps next to it. You might notice I like spuds and green beans. Not a bad meal at all. @NDFive your food looks great! Glad to see you take care of yourself. Keep going and keep posting plz.
9 Likes
Marvelous initiation!
2 Likes
no sorry… It is interesting to see your walk in recovery portrayed in food. the ups and downs and hopes for better selfcare. it is cool!
1 Like
Pantry/fridge clean out and comfort food ramen. Fishy with a Thai twist (Damn, the photo sucks. Oh well I’m already eating it).
4 Likes
More bran muffins! These turned out better than the last batch, and I got a new fancy non-stick tin from King Arthur Baking Co! It’s amazing. They’re so good with cream cheese.
9 Likes
Nice! I meant to make some this season and neglected to. There’s still time!
2 Likes
You must be very hungry. 
Or really like zucchini bread.
Going to get on my pumpkin bread this weekend. Never made it before. Finding can pumpkin purée has been difficult.
BTW. I love zucchini bread.
2 Likes
nice! are you willing to share the recipe? I have 3 zucchini’s here looking for purpose in their live 
2 Likes
@RosaCanDo there is always time for zucchini bread!
@Dazercat honestly I went over to my brother in law’s to watch the debate and brought pumpkin bread and he was like, here’s some zucchini! You can make some bread out of that! 
it was huge too. I still have zucchini left. Though, these are mini loaves. I’m giving half to him and his family.
Pumpkin bread is pretty easy. You should be fine as long as you can find pumpkin. 
@Maria sure thing!
Now, I used the same recipe for all of them but I made two double recipes and used four mini pans for each double recipe.
The first I added roasted pecans to the whole thing, put some in two pans then added chocolate chips to the rest before putting it in the pan (like a 1/4 cup ish). I also put in a half teaspoon of cloves and subtracted that from the cinnamon.
The second double batch I added a capfull of vanilla inn the recipe, and split the batter between the two bowls and instead of walnuts or pecans, I added pistachios and coconut to one half and then coconut and white chocolate to the other.
They also don’t need to be baked as long in mini pans. About 35ish minutes gives me a clean toothpick. I’m at ~4000 altitude. I know it’s not cake, but I figured I’d add that just in case.
If you just follow the recipe as given in the book it does give a nice zucchini bread without getting fancy.
Edit: I love how that recipe says one loaf is 16 servings one loaf is never that many servings in my house.
7 Likes
I don’t have desert daily but when I do it has to be good. This mango with hangop (dutch strained yoghurt) is.
@NDFive That looks great! Looking for recipes now, will make some soon.
6 Likes
@Chiron
I’ve shared this a while back. If you still got some zucchini lying around. These are easy and taste great!!
Sour Cream is not optional
4 Likes
I think I’d rather have these than the bread! And I just came home from the store with two huge zucchini’s!
1 Like
That looks amazing! Yummy. I hope it feeds your soul and helps you feel better!
1 Like
Thank you!!!
1 Like
