zucchini bread - from grater to gift

A few weeks ago, I attempted my very first loaf of zucchini bread (thank you cousin Molly for sending me this recipe originating from our grandpa's sister Mary!) Strangely enough, I do not own a grater (last minute gift idea?!), so I used my mandolin instead. The mandolin worked well, however there are so many components to the contraption that clean up was an arduous task. Therefore, I'll stick to a grater next time. This recipe makes enough for 2 loafs of bread - and I decided to make 1 loaf and 12 muffins. I am happy to say that both turned out beautifully! Just make sure you keep an eye on the muffins, as they will cook much faster than the batter in the loaf pan.

My family was headed to a party in a couple of days, so I decided to wrap the loaf in parchment paper and fasten it with baker's twine for a hostess gift. After the recipe, you can see the step by step process that went into wrapping the loaf. IMPORTANT LESSON LEARNED - tape does not stick to parchment paper! Therefore it was a bit trickier to secure the wrapping - but once you maneuver the twine and paper in such a way that all flaps are fastened tightly, the twine should hold just fine.

INGREDIENTS
-3 eggs, well beaten
-2 cups sugar
-1 Tablespoon vanilla
-2/3 cup vegetable or canola oil
-3 cups flour
-1 teaspoon baking soda
-1 teaspoon baking power
-1 teaspoon salt
-1 Tablespoon cinnamon
-1 cup nuts (optional)
-2 cups shredded zucchini, not peeled (Molly says: i sometimes add a little more if there is extra, up to 2.5 cups)

INSTRUCTIONS
1. Mix together eggs, sugar, vanilla and oil.
2. Sift together dry ingredients and add to first mixture.
3. Add nuts, if using, and zucchini.
4. Bake in well greased (Molly says: i use butter) loaf pans.
5. Fill 1/2 full. *It's very important that you NOT overfill your pans!
6. Bake at 350 degrees 1 hour or less depending on size of loaf pan using.
7. Let stand 15 minutes before removing from pans.

Happy baking and gifting, everyone!

all that glitters

Last week I made the somewhat absurd decision to buy the most amazing, sparking gold-glitter wrapping paper at Paper Source. I say absurd because I am pretty sure I'll be finding seeing glitter all over my apartment until NEXT Christmas - good thing I asked Santa for a new vacuum this year!

Here's a link in case you just have to purchase some yourself http://www.paper-source.com/cgi-bin/paper/item/Gold-Glitter-Wrapping-Paper/300_349/42055501.html

Here are some photos of a few ways in which I've used the paper. While I was baking cookies this morning I came up with the idea to buy some holiday candles in glass containers and decorate the outside as hostess gifts. Or in my case hostess and HOST gifts!




I also used some of the beautiful wrapping paper I bought from the Sundance Catalogue as well. In order to ensure a strong hold, I used spray adhesive to attach the pieces of paper to the glass.












Personally, I love receiving homemade gifts from people. I think that's another reason I love the holidays so much - because there is even more of an excuse to be creative and industrious and show people how much you love them!

Christmastime!

Headed to SoCal tomorrow to spend some time with the 'lil' lovebirds! I've heard the Christmas decorations on Balboa Island are like nothing you've ever seen before. Can't wait!

Mia Pasta Difinitiva

Ladies and Gentlemen, it's about that time. After years and years of experimenting with the ingredients of my own (semi)homemade pasta sauce, I think I'm finally ready to release it to the public. It is with great pleasure that I bequeath to you my recipe for the most ultimate, epic and memorably palate pleasing Spaghetti Sauce!




Ingredients:
1. I 28 OZ can of whole peeled plum tomatoes
2. 1 6 OZ can tomato paste
3. ¾ cup Pinot Grigio or Sauvignon Blanc
4. 1 green pepper
5. 2 sweet sausages
6. 2 hot sausages (all uncooked)
7. 1 yellow onion
8. 1 package of sliced button mushrooms
9. 10+ Castelvetrano Sicilian Green Olives (or other young green olives if you can’t find this type)

10. shredded pecorino cheese
11. Chiffonade cut basil









Instructions:

Dice the entire onion and green pepper and add to a pot that’s been drizzled with olive oil and sprinked with a teaspoon of sea salt

Once the onions become translucent, squeeze the contents of the sausages out of their casings and into the onions.

Break the pieces of meat apart as much as you can (I’ve even had to take a pair of scissors to the meat while it's in the pot to break them apart!)

Cook the meat until it’s slightly browned, but don’t over do it because it will continue to cook while the sauce is simmering

Pour the entire can of tomatoes into the pot. Get in there with your hands and squeeze the tomatoes so that they begin to break apart – watch out, they like to squirt! Stir to combine




















Add ½ of the can of tomato paste – save the rest in case you want to add more later

Add the ¾ C of wine, stir

Add the olives, continue to stir

Add the sliced mushrooms, stir

If you prefer to make the sauce thicker at this point, add the remainder of the tomato paste

Add salt and freshly ground pepper to taste









Let the mixture simmer for at least 30 minutes. The longer it simmers the better the ingredients will meld together

While the sauce is simmering, put a large pot of water with 1 teaspoon of sea salt and one Tablespoon of olive oil over high heat to boil the pasta of your choice.

When the pasta is cooked (al dente of course) and you are ready to serve, ladle the sauce over the noodles, garnish with Pecorino cheese and basil and enjoy!