Falling For Fall

The seasons have begun their subtle change in my part of the world.

I noticed it a few days ago. The air has become crisp, cool and fresh, almost - even on sunny days it's very mild outdoors.

I'm looking forward to the sweaters and coats and long sleeves and having to 'bundle up' before going outside for a walk - the autumn always makes one feel more refreshed and invigorated than in the heat of the summer.

And then the coming in from the out of doors - the comfort foods like stew that's been slow cooked all day, tenderizing chunks of beef or chicken, filling the whole house with an aroma that makes you sigh and smile when coming home after a long day.

Minestrone, full of chopped zucchini, thinly sliced leeks, chopped carrots, finely sliced cabbage, loads of garlic, and peppercorns.

Hot chili, fragrant and rich and topped with the oldest aged cheddar available, plus a piece of sourdough bread broiled till golden.

Sunday morning breakfast of French toast, prepared and soaked in an egg wash the night before so that it becomes almost custardy after baking, thick slices served up with a steaming mug of tea.

Come on in, Fall - I've got the crockpot all ready for you.

Falling For Fall

Ginger's Zucchini Bread

Ginger Corsair gave me a most delicious recipe in which to use up at least one quarter of the gigantic zucchini given to us by my Aunt and Uncle - tender and moist, full of flavor, and ever so effortless to prepare.

The most difficult part?

Trying to avoid salivating as the aroma fills the house and then, waiting until the loaves are baked and cooled enough to slice.

Ginger's Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups white or brown sugar
2 cups grated zucchini
2 tsp vanilla
3 cups flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Preheat oven to 325 F. Grease & flour loaf pans.

In large bowl, beat eggs until light and frothy. Mix in oil & sugar. Stir in zucchini and vanilla.
Combine dry ingredients, then stir into egg mixture.

Divide batter into pans. Bake for 60-70 minutes.

I do suggest adding chocolate chips to the batter - decadent.

Ginger's Zucchini Bread