That would be a lot of peppers. Sorting them into hot & not hot
it's still a lot of peppers. The bells & bananas are fairly easy to deal with, so I placed the nice big ones in the refrigerator, and chopped up the rest to dehydrate--which filled the dehydrator completely. I have dried some of the Anaheim peppers, but as I'm not exactly sure we'll use them, I didn't want to dry more only to find out that we hate them so tomorrow we will be attempting some jalapeno roasting. And serving Mexican-ish food for the next 4 weeks. Since I am refusing to turn on the heat until we're positive there won't be more hot weather, it was pretty chilly around here today which normally is sort of a good thing in my book as I am a knitter and this makes sweaters really practical. Of course, this doesn't work at all when the sweaters are all still packed away in a box in the garage and you and your spouse are shivering pathetically while trying to work. A normal person would, of course, turn the heat on. I baked zucchini bread. It takes all kinds.
Thanks to "G," and her wonderful suggestion to line the breadpans with tin foil (I used parchment paper but same idea)

since no amount of oils smeared on the things was keeping the zucchini bread from sticking, the zucchini bread actually came out reasonably well, although both loaves are slightly concave. Still,
at least it can actually be served as actual bread slices instead of a big plate of mangled crumbs, so I'm actually pretty thrilled. And the house warmed up rather nicely, so it all worked out well. It's rather exciting to have maybe gotten a handle on zucchini bread--there are about 20 bags of shredded zucchini stashed away in the freezer and I'm not sure 20 chocolate cakes in the near future would be all that good for us......
1 comment:
The loaves look wonderful. What recipe do you use?
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