Category Archives: Recipes

Just a few things.

I am almost ready to show “after” pictures of our master bathroom.  We need to add a few cabinet pulls and we still need to remove some paint tape.  Maybe next week?

In the meantime, I wanted to share just a few random things….

I recently read about Harper Lee’s new book and it made me want to reread To Kill A Mockingbird.  I read it in school but couldn’t remember the exact story.  I am loving it.

My favorite moisturizer of the moment.  I keep it in my bathroom with this.

The best waterproof sunscreen.

This is on Scott’s short list of places he wants to visit this summer.  Who knew Waco could be such a destination?

I read about this shirt on a blog and bought one.  It lives up to my high expectations.  I want it in every color.

I have never taken a good fireworks photo.  Maybe now I can?

We love the movie Chef, and the Chef Pasta (with a few modifications: reserve some pasta water to add to the mix, cut the pepper a bit, and DON’T let the garlic burn).  The movie makes me hungry!




Glazed Lemon Zucchini Bread.

We had an abundance of squash this weekend from our garden.  I made squash chips (really good), soup with squash, and then this zucchini bread.  And I think it might be my favorite zucchini bread out there.  It is not too sweet, other than the glaze, but is nice and zesty from the lemon.

I modified a recipe from here.  The only change I made was to substitute half of the white flour for wheat.  It made the bread a little dense, but not too much.

I made a few extra to give away.  I love wrapping things how I think a baker would do so.  Parchment paper and baker’s twine.  Fun.

Glazed Lemon Zucchini Bread

 (makes one 9×5″ loaf)

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.  I used the convection oven and it worked great.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Bake at 350 for 45 minutes.

Lemon Glaze

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over warm loaf. Let glaze set, then serve.

In other news, the city might take a few more weeks on the water pipe, and I am still stuck with an iPhone rather than a real camera.  The charger is taking his time coming from China.

Cauliflower Soup

I have always been intrigued by cauliflower soup.  Lately, it seems like I have seen a lot of recipes for it.  And so, this week, I tried it.  And I must say…I am a fan.


  • 1/4 cup butter
  • 1 chopped onion
  • 2 chopped carrots
  • 1 stalk  chopped celery
  • 2 whole roughly chopped cauliflower heads
  • 2 tablespoons fresh or dried parsley (chopped)
  • 2 quarts Low-sodium chicken broth
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half
  • 1/2 cup white wine
  • 2 teaspoons salt

Toss cauliflower in 2 tablespoons of olive oil.  Roast on a cookie sheet for 20-30 minutes in a 400 degree oven.  Turn once or twice while roasting.  They are ready when tender and browned.

In a large soup pot or dutch oven, heat 2 tablespoons of olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add parsley and stir to combine.

Pour in chicken broth. Bring to a boil, then reduce heat and allow to simmer.

When cauliflower is roasted, add it to the mixture.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Also add the wine.  Allow to simmer for 15 to 20 minutes.

Let cool and then blend with a hand mixer, or with a blender.

Check seasoning and add more salt or pepper if necessary.  Reheat if necessary.  Add more broth for desired consistency.


Foster’s Granola.

While I have not loved the fact that Megan has lived so far from home in Durham, NC, I am grateful that the experience has introduced us to Foster’s Market.  It is a wonderful place to eat breakfast.  And they sell a few cookbooks that have become a staple in my house.  One of my favorite recipes is the homemade granola.  Yum.  I make it around Christmas time to give as gifts.  This year, SIL Laura wanted to do the same.  Instead of spending a whole day baking it at home, we gathered at the church, to use the big bowls, big pans, and a big oven.

Wouldn’t it be fun to have a big commercial kitchen at home?

I sure love a big convection oven…

We have modified the recipe from the Foster’s recipe so that it isn’t quite as sweet.

Homemade Granola

6 cups old-fashioned rolled oats
3 cup shredded unsweetened coconut
3 cup sliced almonds
3 teaspoon kosher or sea salt
¼ cup canola or safflower oil, plus more for greasing the pan
¾ cup maple syrup
¼ cup honey
1½ cup dried cherries, cranberries, raisins, currants or other dried fruit

1. Preheat the oven to 275°F.

2. Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.

3. Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil or spray with vegetable oil spray.  We also like to line the baking sheet with oil for easy cleaning later.

4. Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking. Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.

5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix. In an airtight container, this will keep at room temperature for up to 2 weeks.

We love to eat it over yogurt and chopped apples.