There has been knitting going on but not that tell from here. Since July 4th, I have picked blackberries three times. I will probably be picking them until mid August. I am freezing all of them for right now. But I am thinking of making some jam later on once the weather cools down. That is one nice thing about berries is that you can make your jam once the weather cools down. I am also know picking green beans and zucchini. The green beans are from my garden but they are just starting to come in so there has only been a few small handfuls so far. The zucchini is from my neighbor’s garden. Yes, the same one where I am picking the blackberries.
My neighbor and his wife have a huge garden and they put up almost everything they grew. He told me recently that they have become vegetarian by default as a result of the garden. So I have been sharing recipes and cookbooks with his wife. And I am getting a garden to raid as a bonus.
My local co-op has had their seeds on end of season close out. So I have been buying them. They will still be good for next year. But instead of me planting them, I am giving them to my neighbor. In exchange for the seeds, I will be able to share the harvest. And yes, I do help with the garden with the weeding and such. My compost pile is also his to use. The garden is almost all organic. He uses only one spray on the apple trees and that is to try and get a handle on the Japanese beetles. It is nice to be able to share with your neighbors.
And in addition to some nice yarn porn today, I am going to share some recipes. I ordered some yarn from Wool Girl to make myself feel better about carnival week. And yes, the new yarn did make me feel better. The colors are so pretty.
Coconut Banana Bread with Lime Glaze
The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer. From Cooking Light, September 2003.
My changes – I zested about 3 limes and minced the zest finely. I also squeezed about 1 lime into the batter. I added some cinnamon to the batter. I am lazy and let the blender mash my bananas. This leaves you with some chunks of banana in the finished bread. This recipe only makes 1 loaf!!!! And this is another nephew approved recipe. He just took a loaf as a present to his friend’s mom.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack. Yield: 1 loaf, 16 servings (serving size: 1 slice)
Cooking Light, SEPTEMBER 2003
Second Recipe of the Day
Lemon Basil Potato Salad
This recipe is here exactly as it was given to me. But I have made some changes. Instead of the 2/3 of a cup of olive oil for the dressing, I use maybe 1/3 of a cup. You need to adjust it depending on how warm the potatoes are when you add the dressing. I also use quite a bit more basil. I never add the cheese or bacon. The salad does not it. The last time I made it, I zested the lemon and chopped it up pretty fine and added it to the recipe. My nephew liked it better this way since it adds to the light lemon flavor.
2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced
1/4 cup freshly grated Parmesan (optional)
3-4 thick bacon slices, cooked and crumbled
Coat potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450 degrees stirring occasionally, 20 to 25 minutes or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potatoes, onions, and Parmesan (if using) with vinaigrette. Sprinkle with bacon. Serve at room temperature.