Soren got a new big boy bed today! It’s not actually new. It’s the full-sized bed Ben and I used before we upgraded to a queen. It had been sitting, lovingly wrapped in plastic, in our garage for years. (I’m a big fan of keeping things until you need them in the future; the problem is most things I keep we never need.) The headboard is pretty fancy, no? It’s from his crib, which converted to a toddler bed, which now converted to a headboard. The sheets and quilt are random things we had lying around. Total cost to upgrade from a toddler bed to a big boy bed: $15, for a waterproof mattress cover at Target.
There are two food items with which I am currently obsessed (enjoy my editor’s obsession with not ending a sentence with a preposition): (1) fresh oregano; and (2) zucchini bread.
Ben made pizza tonight and my request was for a fresh oregano and cream cheese pizza. I don’t know where that came from. I insisted on more fresh oregano than a human would willingly eat under normal circumstances. In all honesty, it was a little too much fresh oregano, but the thing is I like fresh oregano so much I didn’t even care. Also I want oregano cream cheese to be a thing. It’s brilliant. Could you imagine getting an asiago bagel with fresh oregano cream cheese in the morning on your way to work? Your day would be fucking stellar.
Now that I’ve joined the ranks of people who like zucchini bread I can’t get enough of it. I’ve made it the last two Sundays, and Ben made it the Sunday before that (although he doesn’t know about high altitude adjustments). Zucchini bread is awesome because you can eat it for dessert or breakfast or a snack. So versatile!
This is an awesome zucchini bread recipe. If you live at a regular altitude, just follow it (although maybe use some wheat flour just because why not). If you live at Denver-like altitude, do this:
High-Altitude Ingredients for Mom’s Zucchini Bread Recipe
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 2/3 cup white sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Other than that, follow the recipe exactly. I bake for 50 minutes. Also, if you don’t have one of those little manual nut choppers like my mom had in the 70s, put your walnuts in a plastic bag with a zipper, seal perfectly, and whap multiple times with a rolling pin. This is very satisfying and better than chopping nuts in a food processor or with a knife.