Lunch over at the ‘rents’ house was fab! We had Mignon Burgers, Pasta Salad and Grilled Peaches.
Said pasta salad included: “wacky pasta,” fresh tomatoes, black olives and green onions dressed simply in some Italian dressing.
Burger toppings which included the reddest, freshest, beef steak tomatoes from my Mom’s garden:
These mignon burgers have onions, seasonings and blue cheese mixed right in the patties. They are usually only offered in the summer and are so incredible!
I brought dessert…which was something that I haven’t been able to stop thinking about since the last time I had it…Sweet & Salty Cluster Ice Cream!
Whipped cream flavored ice cream, caramel swirl, peanut butter cone pieces and chocolate covered peanuts…I cannot get enough of this stuff!
I’ve been over at my parent’s house so much the past few days, I feel like I almost live there again! I love living so close to my family, it makes me sad to think about one day moving and not having them two minutes away So I won’t for now
After lunch my Mom and made a Costco run. Look what they have out already – Christmas Trees!! It’s not even September?!
Unbelievable…but still quasi exciting – I love Christmas
Then I came home and prepared some Green Monster packets for the week…
And guess who came rolling in the door? Ben! Fresh off the road from Chicago.
Like the good husband that he is, he came bearing Trader Joe gifties: TWO bags of peanut butter filled pretzels and almond butter! He was supposed to pick up some Australian licorice, but they were all out He said he was scared to come home without them, but I understand and am just thankful that my almond butter supplies are restored for now. Priorities!!
Alrighty friends, I’m off to hang out with Benny boy, but without further ado – here’s the kryptonite zucchini bread recipe – enjoy!
From the Better Homes & Gardens cookbook
1 1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cups cooking oil
1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan and set aside. In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
2. In another medium bowl, combine egg, sugar, zucchini and oil. Add zucchini mixture into the well created in the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared pan.
3. Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Simple, sweet and the best zucchini bread you’ll ever have