I did not want to get up this morning.
So, for awhile, I didn’t.
But I’d planned for this, and I had a whole agenda of things to do to distract myself from turning into a pile of emotional goo. Distraction is an excellent strategy when you’re feeling a little blue.
On my list ~
A. I was leaving the house immediately to get Starbucks. Staying in the house all day only leads to a feeling of disconnect. I kicked myself in the pants, made the bed (an essential to the start of any day) and headed out to get some chai tea. It soothes a sad heart.
B. I knew that I had a ton of prep work to do for work to hit the ground running tomorrow. I opened up every document on my computer, and knew that I couldn’t close it until it was done. Since I am a neat freak, and like to have everything tidy and in its place, this strategy is highly effective for getting me to finish things.
C. I knew that at some point, Shaun T and I had to have a date.
D. I made plans with my aunt to have dinner tonight. In order to be a good guest, I wanted to bring some yummy stuff. Since I have a zucchini the size of a small country (think Liechtenstein), the idea of zucchini bread sounded delish. One for me … one for my lovely aunty. And as an added bonus, I was gonna bring garden fresh broccoli to crisp in the oven & eat with dinner.
I know it probably sounds silly, but I know myself well enough that I knew I had to have a plan of attack. I hate when John goes away, and the first day is always the hardest.
I hit a wee roadblock when I realized that the recipe I was using for zucchini bread (from my very first food blog experience, and still one of my top favs, Smitten Kitchen) called for three cups of flour. What with all the cooking I have been doing, I was suddenly (after two years) running very low on flour. Now, after a quick trip to the store, I am in possession of just under 10 lbs. Should be good for awhile!
Zucchini Bread Extraordinaire ~
(This is pretty much verbatim from Smitten Kitchen, and it’s delish!)
1 3/4 cup sugar
1 cup vegetable oil
2 cups grated zucchini
2 tsp vanilla extract
3 cups all purpose flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1. Preheat oven to 350. Liberally grease two loaf pans (I used the only two I had, but Smitten Kitchen recommended 8 x 4).
3. Beat eggs in mixing bowl. Stir in oil and sugar. Once fully mixed, fold in zucchini and vanilla extract.
4. In a separate bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
5. Stir in egg mixture. Divide batter between pans.
6. Bake for 60 minutes (give or take 10 minutes ~ the tester should come out clean from the center). I baked mine for about 42 minutes and they were done, but my oven is a freak of nature.
I still have about 3/4 left of my Liechtenstein-sized zucchini, so tomorrow I think that Zucchini fritters are in order (a recipe received from J & J). Perhaps zucchini french fries to go with a veggie burger (the man is a meat & potato kind of guy, so when I get a bee in my bonnet to go vegetarian, its best I do it while flying solo). So many options …. So much blog material.
Until I decide, I’m going to enjoy my zucchini bread and a big tall glass of milk.