ZucchiniChocolateBrownieOMG. That’s what I’m filing this recipe under. I found it online (this recipe is all over the Internet, so I’m not sure who to credit – it is on the King Arthur site so I’ll say it came from there). I tweaked it and then we ate it for a week, moaning each time. It’s rich, fudgy, satisfying and evil.  Except it’s made with zucchini so it must be totally good for you. Right? I’m going to make this every year with my overabundance of zucchini.

One ingredient that you might be unfamiliar with is chocolate extract. I ordered it from King Arthur, but you can also find it on Amazon. It’s like vanilla extract and I add it to chocolate recipes. It enhances the chocolate flavor and makes it even deeper and richer.

5.0 from 1 reviews
Chocolate Zucchini Cake
 
Ingredients
  • 2¼ cups flour (I used Cup4Cup gluten-free)
  • ½ dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  • ½ cup buttermilk
  • 2 cups grated unpeeled zucchini (about 2½ medium)
  • 1 6-ounce package (about 1 cup) semisweet chocolate chips
  • Read More http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907#ixzz2fMCr6F8p
Instructions
  1. Preheat the oven to 325 degrees. Spray a 13x9 baking pan with cooking spray.
  2. Cream butter, sugar, and oil together. Stir in the dry ingredients, alternating with the buttermilk, until completely blended.
  3. Stir in the zucchini and pour into the pan.
  4. Sprinkle the chocolate chips on top.
  5. Bake for 50 minutes.
  6. Spread the chocolate chips around the top of the cake to make a frosting as soon as you take it out of the oven.

OMG. That’s what I’m filing this recipe under. I found it online (this recipe is all over the Internet, so I’m not sure who to credit – it is on the King Arthur site so I’ll say it came from there). I tweaked it and then we ate it for a week, moaning each time. … Read more

Freezer1I’m lucky in that I have an large upright freezer in the basement in addition to the side-by-side fridge in the kitchen with a freezer side. I keep most long-term things in the basement. I use the upstairs mostly for breakfast things, ice packs, nuts, and vegetables. It doesn’t sound like much, but lately it has been a jumbled mess. Which has led to people in this family writing things on the shopping list that I KNOW we have. I couldn’t stand it a moment longer and I emptied the whole thing out.

Up until now things sort of got stashed wherever they looked like they would fit. I sorted everything into piles on the counter: vegetables, nuts, ice packs, meats, gluten bread and gluten-free bread. I purged some old stuff and I consolidated everything. Instead of 20 plastic bags with one bagel in each, I combined them into several ziptop bags. I did the same with the nuts. Then I took a hard look at the shelves and baskets and Freezer2decided what would best fit where.

I got my trusty PTouch labeller and put a label on each shelf and basket so that no one could wonder where they would find what they needed and also so there could be no shoving things in randomly.

So far the system is holding up and it’s making my life SO much easier!

I’m lucky in that I have an large upright freezer in the basement in addition to the side-by-side fridge in the kitchen with a freezer side. I keep most long-term things in the basement. I use the upstairs mostly for breakfast things, ice packs, nuts, and vegetables. It doesn’t sound like much, but lately it … Read more

SpaghettiArtichokeBaconQuick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email or have a little me time. This new schedule is a challenge, but I won’t skimp on dinner. Instead, I’ve been making some quicker things that don’t require a lot of time. This recipe is ready in the time it takes to boil spaghetti. I’ve adapted it from a recipe I ripped out of some unknown magazine. Wish I could say which one, but there’s no identifying features on it.

Quick Pasta Dish: Spaghetti with Bacon and Artichokes
 
Ingredients
  • ½ package of bacon, diced
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • salt and pepper
  • 1 cup white wine
  • 2 tbsp chicken broth
  • 12 ounces frozen artichoke hearts
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • ½ lb spaghetti (I used gluten-free)
Instructions
  1. Cook the spaghetti until al dente. Reserve 1 cup of the cooking water to use in the pasta.
  2. While the pasta cooks, cook the bacon in the oil over medium high in a large skillet until it is cooked through and brown. Stir in the onion and garlic and cook until softened. Season with salt and pepper.
  3. Add the wine and broth. Bring to a boil and add the artichokes and cook until they are hot.
  4. Once the pasta has cooked, stir the reserved cooking water into the sauce, and bring the sauce to a boil, whisking in the cheese and stirring in the parsley. Add the pasta and serve with additional cheese for topping.

 

Quick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email … Read more

When my daughter and I traveled to St. Martin, we went to Tijon Perfumery, the only place in the Caribbean where you can make your own fragrance. It was an amazing day where we learned so much. You can read all about it on GoGirlfriend where I described our day and shared some photos. I would love it if you could pop over and read about it. It was a once a in a lifetime event (and it had kind of a surprise ending for me!).

When my daughter and I traveled to St. Martin, we went to Tijon Perfumery, the only place in the Caribbean where you can make your own fragrance. It was an amazing day where we learned so much. You can read all about it on GoGirlfriend where I described our day and shared some photos. I … Read more

BroccoliSoup This is one of my go-to recipes because it’s fast, I always have the ingredients on hand and my teenage son loves it. I’m making a lot of soup lately. My mother-in-law fell and broke her arm and is in a rehab facility. My father-in-law loves soup so I’m making 2-3 pots a week so he has something to eat. This recipe is adapted from the one in Martha’s Cooking School book by Martha Stewart.

Easy Cream of Broccoli Soup
 
Ingredients
  • 1 onion, chopped
  • 5 tbsp butter
  • ¼ cup flour (I used gluten-free)
  • 64 ounces chicken stock (two cardboard containers: I like low-sodium organic
  • 5 big broccoli crowns cut into smaller pieces
  • salt and pepper to taste
  • ¼ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup heavy cream
  • pinch of dry mustard
  • pinch of nutmeg
Instructions
  1. Cook the onion in the butter over medium high heat until it is softened in a large pot. Stir in the flour and cook for about a minute.
  2. Whisk in the chicken broth. Bring to a boil and add the broccoli. Cover and cook until tender.
  3. Add salt and pepper. Using an immersion blender, blend the soup until it is smooth.
  4. Stir in the cheeses, cream, dry mustard, and nutmeg until cheese is melted.
  5. Taste and adjust the seasoning (I find it always needs more salt than I originally think. If you don't add enough, this tastes very bland. It needs at least 1½ teaspoons).

 

 This is one of my go-to recipes because it’s fast, I always have the ingredients on hand and my teenage son loves it. I’m making a lot of soup lately. My mother-in-law fell and broke her arm and is in a rehab facility. My father-in-law loves soup so I’m making 2-3 pots a week so … Read more

River at the visitor's center

River at the visitor’s center

One of things you realize about America when you travel abroad is that it really is the New World. What we think of as old is practically yesterday in Europe. It’s not until you walk in castles or colosseums built before Europeans set foot in or imagined America that you get a sense of how recent everything on our continent is.

After visiting England, Scotland, and Italy, I thought I had a pretty good grasp of this. Knights and gladiators were something I could visualize. And then we went to Newgrange in Ireland. I had never heard of Newgrange until I began researching our trip, but my History

Channel-watching son knew all about it. Located about half an hour north of Dublin, Newgrange is a passage tomb built more than 5000 years ago. Think about that. 5000 years.

Newgrange

Newgrange

3000 years before the birth of Christ (and we think the Liberty Bell is old). I can’t even imagine what life was like then and we have no historical events we can tie it to. It’s practically forever ago.

A passage tomb is a tomb characterized by a long passage with a burial chamber, all underground, usually made of stone.

Getting There

To get to Newgrange, you must go to the Brú na Bóinne Visitors’ Center and take a guided tour to the site. The visitors’ center also has tours to Knowth, a similar passage tomb. 10-DSCN1597We had our own vehicle and drove up from Dublin. You can also arrange for a day tour that will take you to the visitor’s center from Dublin. Our GPS was not very helpful in finding this, so I highly recommend you take down the GPS coordinates that are on the official site.

The Visitor’s Center is located in the middle of nowhere. You wouldn’t think you were going anywhere well known as you zig and zag down some one lane country roads. Eventually you see a little sign and pull into the parking lot. This was one of the parking lots on our trip that made me nervous about the safety of our possessions (all of our luggage was in the van). There are signs warning not to leave anything valuable in the car due to frequent break-ins (why then is there no security or video surveillance?). Some parts of the lot are far away and ringed with vegetation, making some cars not very visible. To add to my worry, the lot is not directly next to the center; you must walk along a covered path to get there. My wonderful husband found a spot directly next to the path and backed the van up so that the back door was almost directly against a small hill (making it impossible to open), so that I was able to breathe and not worry incessantly about the car.

Despite warnings in my guide book that tours fill up quickly, with the entire day often sold

Close up of the rocks

Close up of the rocks

out by 10 am, when we arrived around 10 am on an August Friday, there were very few visitors and we were scheduled for the next tour which left in ten minutes.

To get to the tour bus, you must walk across a bridge over a perfect gurgling river and through some woods to a little bus stop where 4 shuttle buses take visitors to and from the sites. Everyone who worked here was friendly, welcoming, and helpful.

Welcome to the Past

We hopped on the shuttle and it drove down more country roads, past farms (interestingly, there is a town called Drogheda here we passed signs for – if you’ve ever read The Thorn Birds, you know this was the name of the sheep farm in the book) and sheep until it pulled up in front of the Newgrange site. Visitors get off the bus and gather at a small building where the tour guide meets you. This was all very casual – no lines, no big groups of people. At the top of the hill is the

Close up of the outer walls

Close up of the outer walls

imposing tomb. This does not look like a prehistoric site. It looks like a newly constructed bunker.

Our guide led us to the opening of the tomb where she pointed out the rocks with the symbols made by the people who created the tomb. These are beautiful symbols, but no one knows for sure what they mean. The outside of the tomb has been repaired and the entrance has been made more accessible with some stairs. Our guide talked to us about the people who built this tomb and pointed out that the countryside in this area is littered with these types of tombs (in my photo below, you can see a small bump in the middle of a sheep pasture – that is another tomb), although Newgrange is the largest. Most have not been excavated because there are simply too many. The tombs seem to not only be

The view

The view

for burial but also for memorial and as a way of marking territory or areas, as well as for possible religious reasons.

Our group was divided in half for entry into the tomb because although the outdoor structure is gigantic, the inside of the tomb is actually very small. She explained that the passageway is very narrow and instructed us that we had to take all bags and purses off our shoulders and carry them near the ground, where the widest part of the tomb is (I imagine this is the case since they slid or rolled stones in along the floor). Both my son and I, who are none too fond of enclosed spaces, were slightly nervous about going in, but I’m not about to

To give you a sense of the proportion

To give you a sense of the proportion

let some irrational fear stop me from seeing something made 5000 years ago! We entered the tomb single file, ducking to get in. It starts out pretty comfortably but as you move through, there a couple of spaces where you wonder “Am I going to fit?” as you duck and turn sideways. I kept telling myself all the people in front of me had managed and I could too. Before you know it, you are into the open part of the tomb and you can breathe. It’s actually a very short passageway and I think most people would have no trouble physically fitting or mentally coping.

Entering a Mystical Space

The inside is magnificent (and no photos were allowed so you will have to let my words show you). The narrow hallway opens up into a round center section where our group of 15 were able to stand comfortably. The roof above our heads was rounded and made up of gradually layered stones, climbing around and around, up to the ceiling. It had a beehive feel to it and was a very high ceiling, possibly 20 feet high or more at the center. Our guide told us that this portion of the tomb has been untouched and unrestored. Construction that has lasted more than 5000 years is astounding to see. If only the roof on my house could last this long.

Off of the center section, there are three small little cubbies. Each one has what looks like a giant shallow stone bowl sitting on stones. This is where the remains were placed. There are carvings and symbols on the walls.

Seeing the Light

This tomb goes beyond burial. It also has astronomical significance. At sunrise on the winter solstice and only then, the sun shines directly through an opening above the door and completely illuminates the inside of the tomb (there is a lottery to win tickets to be present for this event). Or guide first turned off the artificial lights so we could experience what the tomb is naturally like on a normal day and it was astounding to be in such complete and utter darkness. If you think about it, we are almost never in total darkness. When we turn off the lights in our homes there are alarm clocks, DVRs, and appliances with displays shining, not to mention the street lights and light from our neighbors. Even if you go into the forest or desert at night, there is light from the moon and stars. The inside of this tomb has absolutely no light. The darkness is heavy, rich, and velvety. Then our guide turned on an artificial light that recreates the rise of the sun on the solstice. It was simply magical to see and feel the light moving through the tomb. It filled the space with vibrancy and life. It is very clear that this moment once a year had a deep significance to the people who built this tomb. I could imagine what it would have been like to be there for this highly awaited event and feel the power of the sun that had somehow been captured by humans.

In that tomb, I felt deeply connected to these ancestors who had a necessary connection to the sun and rhythm of nature. It is hard to imagine that people who themselves lived in dwellings that did not last could build something so huge and magnificent to honor their dead and to be connected to the universe. The amount of resources, energy, and time that were put into creating this tomb is truly difficult to grasp, given their technology and the harshness of their lives.

We came out of the tomb and walked around it while the second half of our group went inside. There is a beautiful 360 view of the green rolling countryside from the tomb’s hill and I could imagine a group of people looking out and thinking “all of this is ours and we have put this marker here so everyone will know.”

Back to Reality

The shuttle took us back to the visitor’s center where I again realized that perhaps my true calling in life is to be a merchandiser for gift shops. The selections were not great. First of all, you’ve got to have a great t-shirt and a really good magnet (please – no more of the rectangular magnets with just a boring photo of the location) at major historical sites. There were stunning and moving designs on the outside and inside of the tomb – I would have expected jewelry, art, and other items depicting these.  There were some local artists set up inside the center center selling their work, but none of it impressed or excited me – it had no connection to what we saw or to the countryside. So while I can’t whole-heartedly endorse the gift shop, I will tell you that the memories you will bring home from Newgrange are better than anything you could buy.

 

One of things you realize about America when you travel abroad is that it really is the New World. What we think of as old is practically yesterday in Europe. It’s not until you walk in castles or colosseums built before Europeans set foot in or imagined America that you get a sense of how … Read more

PickledCarrots3I’ve never had pickled carrots, but with the big bag of carrots I’m bringing home each week from the CSA, I needed to come up with something new to make with them. I found this recipe in Food Network Magazine.  It really was very easy to make. I let the carrots sit about 5 days before we tried them. They were really, really good. Crunchy, dilly, slightly sweet, and with a great tang. I’m a fan. This got two thumbs up from my pickle lovers as well.

Pickled Dill Carrots
 
Ingredients
  • 7 medium carrots (1¼ pounds), peeled and sliced ¼ inch thick
  • 4 sprigs dill
  • ¾ cup white vinegar
  • ½ cup sugar
  • 2½ teaspoons salt
  • 1 teaspoon dill seeds
  • ½ teaspoon caraway seeds
  • ½ teaspoon pepper
Instructions
  1. Boil a medium pot of water and add the carrots until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Place in a 1 quart jar with the fresh dill.
  2. Combine vinegar, ¾ cup water, sugar, salt, dill seeds, caraway seeds and pepper in the saucepan and bring to a boil.
  3. Pour the hot brine into the jar and allow to cool completely. Cover and refrigerate for up to a week.

 

I’ve never had pickled carrots, but with the big bag of carrots I’m bringing home each week from the CSA, I needed to come up with something new to make with them. I found this recipe in Food Network Magazine.  It really was very easy to make. I let the carrots sit about 5 days … Read more

kaniwaJust when you got up to speed on quinoa, there’s another grain out there that is becoming popular. Kaniwa is a South American grain originally grown by the Aztec. It’s a member of the goosefoot family (which doesn’t sound too appetizing) but it is a super grain – high in protein and minerals and very healthy. We tried it recently. It is a very fine grain like quinoa and cooks quickly. It’s a dark brown color. The taste is nutty and reminded me a bit of the flavor of wild rice. I think I like it more than quinoa. I used it like rice, to serve a saucy chicken dish over and it was delicious.  I’ll definitely be making this again.

Just when you got up to speed on quinoa, there’s another grain out there that is becoming popular. Kaniwa is a South American grain originally grown by the Aztec. It’s a member of the goosefoot family (which doesn’t sound too appetizing) but it is a super grain – high in protein and minerals and very … Read more

328-DSCN1044I can find an excuse to eat chocolate just about everywhere I go, and Paris is no exception. Choco-Story, the museum of chocolate made it pretty easy for me. Located on the Boulevard Bonne Nouvelle, right in front of the Bonne Nouvelle Metro Station, this museum was easy to find. It doesn’t compare on the outside to the other grand museums you will likely visit while in Paris, but it’s bigger than it looks. The museum is three stories and at 9 Euro a person it is well worth a visit for anyone who enjoys chocolate.

This museum pays special attention to the littlest visitors. Each exhibit has a child’s level explanation in Lego (I adored these little Lego dioramas that illustrated the point of the main exhibit) with simple text for the youngest visitors.

The main gist of the museum is to guide you through the development and 4000 year history of

Aztec relics

Aztec relics

chocolate. Chocolate originated with the Mayans, who used it as an unsweetened hot drink only allowed to the nobility. You follow the history of chocolate as it is used by the Aztec, then comes to Europe and the colonies. The museum has an astounding amount of information and displays. You could easily spend an afternoon here if you wanted to read everything (and there are English translations of just about everything).

In addition to learning about how chocolate has been used in different cultures, you can see the actual plant and pods and learn how it grows, is processed, and cooked with. Cacao was not only used as food, but also as a monetary system (personally I would have no problem with being paid in chocolate!). Detailed exhibits explain

Cacao in its natural form

Cacao in its natural form

how chocolate has been prepared through the ages. Recipes are posted for visitors’ use as well.

The third floor of the museum has displays that pertain to current and mainly American use of chocolate (are they trying to say something?). The huge display of beautiful chocolate pots and cups fascinated me. Chocolate molds reminded me of the ones my father-in-law used to use. You’ll also see some chocolate advertisements.

The basement of the museum (which is the last part of the visit) contains some videos, but also has an interactive computer quiz you can take that assesses your tastes and recommends a type of chocolate and a country of origin for it that you are

Quiz for chocolate preferences

Quiz for chocolate preferences

most likely to enjoy. Everyone in my family loved this part of the museum.

Also in the basement is the chocolate making demonstration. We were very interested to go to this, but it was a huge disappointment unfortunately. The chef leading the demonstration spoke in rapid fire French. Someone in the audience asked if he could speak “En Anglais, s’il vois plait” also. He slowed down for a moment to say he was also speaking English and then proceeded to continue speaking in an fast and indecipherable way – presumably in French and a very heavy English accent. No one had a clue as to what he was saying. The demonstration began with samples of different types of chocolate. Then the chef turned on a machine that poured melted

Chocolate-making demo

Chocolate-making demo

chocolate into a mold. He put it in the refrigerator, pulled out one that had already chilled and dumped the chocolate out. This was the entire demonstration. In my book, that’s not making chocolate, it’s just molding chocolate. There were more samples at the end which kept us quiet. It’s hard to complain when your mouth is full.

After we had explored the museum, our path led us to the gift shop (always my favorite part of a visit to a museum). We bought different types of chocolate to bring home (white chocolate for the husband, dark orange chocolate for me and dark chocolate for my daughter). At the conclusion of the visit, you get a cup of hot chocolate in the flavor of your choice. There are about 8 different flavors to choose from. One was traditional Mexican with chile in it. White chocolate, hazelnut, dark chocolate, and orange chocolate

Hot chocolate

Hot chocolate

were all options. You are handed a cup of hot milk and a piece of chocolate on a stick. You swirl it in the chocolate until it melts. There’s just one small bench to sit on and enjoy this, but there are some public benches in front of the museum if you can’t find a spot.

This was a sweet ending to a fun afternoon for us. When we visited on an August weekday, the museum was not crowded at all. This is not on most people’s radar, so at this point, it’s still a hidden gem you can enjoy without 323-DSCN1039crowds.

I can find an excuse to eat chocolate just about everywhere I go, and Paris is no exception. Choco-Story, the museum of chocolate made it pretty easy for me. Located on the Boulevard Bonne Nouvelle, right in front of the Bonne Nouvelle Metro Station, this museum was easy to find. It doesn’t compare on the … Read more

Apples!

Posted by Brette in Gardening

applesWe planted two apple trees in our yard last fall. They bloomed in the spring. Only one grew apples, but we were happy! I watched them growing all summer, as did one of our dogs. He spent a lot of time under that tree, gazing upward thinking “How can I get those?” Yesterday we picked some of the apples. We left 3-4 on the tree since they may get a bit riper. We did nothing to this tree other than water it – no sprays, no chemicals, nothing. I was expecting nothing and instead we got a nice little bunch of very usable apples.

We planted two apple trees in our yard last fall. They bloomed in the spring. Only one grew apples, but we were happy! I watched them growing all summer, as did one of our dogs. He spent a lot of time under that tree, gazing upward thinking “How can I get those?” Yesterday we picked … Read more

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