My co-worker does a lot of cross-stitch. She gave me a sandwich sized bag of bits and pieces of embroidery floss, in all kinds of colors. Some pretty long pieces.
If anyone wants this, please email me off group - free to the first person! [I figure someone doing a crazy quilt piece might need it?]
Also, last night I made zucchini bread, thanks to one judge's veggie garden. I only used half the zuke. Made two loaves, which lasted about
15 minutes this morning at work. I am including it here. Apparently it was very good ;)Ginger in CA
ZUCCHINI BREAD
2 cups shredded raw zucchini 3 eggs 1 cup sugar 1 cup unsweetened applesauce [replaces oil] 2 cups flour [unbleached or half regular/half wheat is a good combo] 1/4 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons pumpkin pie spice [original calls for cinnamon] 1 teaspoon salt 2 teaspoons vanilla 1 cup chopped walnuts [optional] 1- 1 =BD cups raisins [optional] Preparation: Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out. In a mixing bowl beat eggs, sugar, and applesauce together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, walnuts and/or raisins, mixing just until all ingredients are combined. Add drained zucchini. If mixture feels too liquidy, add a heaping tablespoon of flour. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350=B0, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.*** I grated two carrots and added this to the grated zucchini, which makes it a little different taste ;)
*** If using raisins, soak them in hot water for 10 minutes, drain well, before adding to batter