And it has to happen when the mood hits. Unfortunately for me, it hit today when the temperature outside is somewhere between friggin hot and really friggin hot (that's somewhere between 27 and 30 degrees celsius for those of you unfamiliar with the ''friggin" scale.)
It took one Doors album, two by George Harrison and one Tom Petty record to produce eight loaves, four mini loaves and a dozen muffins.
Tomorrow I'm going to harvest the tomatoes and make sauce in the slow cooker, a much more civilized way to cook in this heat. The recipe calls for it to simmer 12 - 15 hours. That would be like listening to my entire Beatles collection.
And if anyone knows what I can do with all the cucumbers, I'd love to hear from you. I've got some Led Zeppelin waiting.
I'm guessing that the reason you have so much zucchini in the fridge is because you're not actually EATING it? Is it only when blended with such things as pineapple, coconut, and all that flour and sugar that you actually find zucchini palatable? And cucumbers? Perhaps you need a door wedged open somewhere? But tomatoes...now there we have the nectar of the gods! Pass the pasta!!!
ReplyDeleteThe reason there is so much zucchini is because, next to weeds, zucchini is the thing I grow best. I try to pick it and eat it when it's still small and slender but the "too small to pick" zucchini more often than not by the next day is standing outside knocking on my door! When it gets that big you can't just eat it, ya gotta bake it -- with all that flour and sugar and pineapple and coconut and cheese!
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