Seems like a rather slow week.
I worked Monday and Tuesday evening,
and I've been at home the remainder of the week.
Lots and lots of laundry
played Chinese Checkers with my youngest son
took a walk on a sunny day
took a walk on a rainy day
took a photo of my house
baked a zucchini cake
which, I MUST share the recipe at the end of this post!
It is simply to die for!
Do not let your summer slip away without baking this cake!
weeded the garden
had coffee on the back porch
listened to the birds chirp
baked a black raspberry cobbler
snapped a couple photos of wildflowers
sent my son off on a Boy Scout camping trip
did lots of dishes
baked a poppy seed cake
enjoyed a rain storm
made zucchini pancakes
stayed up too late
slept in every morning
pulled a carrot from the garden
...and I think that is it.
Just every day normal life going on around here.
P.S. Here's the recipe for:
ZUCCHINI CAKE
4 EGGS
2 1/2 C. SUGAR
1 C. OIL
1 TSP. CINNAMON
3 C. GRATED ZUCCHINI
2 C. FLOUR
2 TSP. BAKING SODA
2 TSP. BAKING POWDER
1 C. CHOPPED WALNUTS
BEAT EGGS. ADD OIL, SUGAR AND CINNAMON. ADD DRY INGREDIENTS. STIR IN NUTS AND ZUCCHINI. USE A 9 X 13 PAN, GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES.
FROSTING FOR ZUCCHINI CAKE
1 STICK BUTTER SOFTENED
2 C. POWDERED SUGAR
8 0Z. PACKAGE CREAM CHEESE SOFTENED
1 TSP. VANILLA
BEAT ALL INGREDIENTS TOGETHER AND SPREAD OVER COOLED CAKE.