I dis-like goodbyes. I tend to cry like a baby, my eyes turn red for an hour, and I feel a little empty inside. One of my kids inherited this unavoidable tendency to cry, while my husband and youngest manage to stay composed, since they seem to know that goodbyes are not forever, they are simply see-you-laters. Oh how I've tried to keep my cheeks dry, my eyes white, my dignity in tact. I think cold, heartless thoughts. I pretend we are driving to the zoo, not the airport. I plan for the future, when we'll reunite.
Nothing. Nope, nothing seems to help. On the contrary, holding those crocodiles in just makes them burst like Niagara Falls. So today, when I drop my parents off to catch their plane back to my childhood home, far far away, I am not holding back. I am going to let myself feel what needs to be felt, I am sure it's better that way, anyway.
Saying goodbye to Summer can be bitter sweet, too. At least one thing's guaranteed, it'll be back in about eight or nine months. For kitchen people like me, there is something super special and unique about transitioning from hot days to cool ones, as we continue to enjoy the fruits of Summer's bounty, but crave the comfort of warmed bellies.
So here's a little twist on Zucchini Bread. When I take that first bite, I am reminded of the sweetness of Summer yet enjoy the comfort of Fall, and my tears are no where to be seen.
Spiced Zucchini with Apricot Bread
1/2 cup softened butter
1 cup white sugar
2 large eggs
1 1/2 tsp real vanilla extract
1 cup shredded zucchini
3/4 cup diced, dried apricots
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 ground cloves
1 cup all purpose flour
1/2 cup whole wheat flour
Preheat oven to 350 F.
Combine butter and sugar in a large bowl. Whisk for a minute or two, then add the vanilla and eggs. Stir in zucchini and apricots.
In a separate bowl, sift together salt, baking soda, baking powder, spices and flour.
Using a small spatula, pour the dry ingredients into the large bowl, then gently stir only just until combined. The more you stir, the denser the bread becomes.
Grease a loaf pan, fill with batter.
Bake in the 350 F oven for one hour.
2 comments:
Saying goodbye is very sad. But it's a lot easier if you can embrace it and accept the tears.
And that zucchini bread looks great. I love fall cooking and can't wait to see what soups you're cooking up!
Heyyyy my homemaker!
It gets us every time doesn't it. Even though one could think good bye's are overrated with email & skype these days, but not having that special person a drive away makes them tears just roll and roll.
On the lighter side, I'm excited super excited for u to have some time on ur hands again so we can enjoy good recipes and reads!
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