Baking frenzy weekend

We had a busy weekend between Harry Potter, a trip to the vet, and normal household stuff. I did fit in some time to make breads for the week. Of course I made Danny's favorite, Banana bread, or "Boo-nana" bread (http://thecreamerchronicle.blogspot.com/2009/07/boo-nana-bread-and-my-favorite-pan.html), but I also made Zachary's new favorite, Lemon Zucchini bread, or "Leminnanchini bread" as he likes to call it. Thanks, Joann, for another great recipe!

Lemon Zucchini Bread
* 1 1/2 cups shredded zucchini
* 3/4 cup white sugar
* 1 egg
* 1/2 cup vegetable oil
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon ground cinnamon
* zest of one lemon and it's juice - do NOT omit the fresh lemon, it is what makes this bread so good!

DIRECTIONS
1. Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan.

2. In a bowl, mix together the zucchini, sugar, egg, lemon zest and juice, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder and cinnamon. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

*optional - 1/3 cup of wheat germ for added nutrition

Harry Potter and the Half Blood Prince

This weekend, we splurged and saw Harry Potter and the Half Blood Prince at the theater. It was an excellent movie, and all of us thoroughly enjoyed it. Some insight from George that I agree with - in this film, there is a definite distinction between bad (Draco Malfoy as the notorious bad boy) and evil. It is also more humorous and darker (at the same time) than the previous films. That's all I'll say. Go see it - if you like Harry Potter movies.

Ya Punk Kid!

Danny is absolutely obsessed with having his hair spiky. This morning, his request was a mohawk. My little punk rocker wore it all day like that. I'd say it held up pretty well, huh?

Purist egg salad

I don't know why, but egg salad was always some mysterious concoction that I was afraid to make. George is a definite purist when it comes to egg salad, and after some trial and error to get it to match his tastes, I now make the simplest egg salad, but it is really good because it features the egg instead of other random flavors.

Here is the recipe:

4 boiled eggs, still warm

1 Heaping Tbsp. mayonnaise (I only use Hellmans Light - Hellmans is the only true mayo brand and the light tastes the same)

2 pinches salt

freshly ground pepper to taste

Slice the eggs so that they are still in large pieces, but in varying sizes. This actually provides texture instead of a mushy mess. I use an egg slicer, but a knife will do. Sprinkle the salt and pepper into the warm eggs. Then mix in the tbsp. mayo well until all pieces are just moist and no clumps of mayo are left. Cover and refrigerate overnight.

Watermelon Agua Frescas

From the incredibly sweet watermelon we got this weekend, I made Watermelon Agua Fresca. This recipe was featured in Southern Living this month (courtesy of Maria Corbalan, owner of Taco Xpress in Austin, Texas), which I received two days before tasting this heavenly watermelon. Coincidence? I think not. This can be made with watermelon, canteloupe, or honeydew melon, and is a great alternative use if you have an abundance of these tasty fruits. Here's the method:

Process 4 cups cubed seedless melon and 1/4 cup sugar in a blender until smooth, stopping to scrape down sides as needed. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Stir in 2 cups cold water. Cover and chill until ready to serve. Serve over ice. Makes about 5 cups. Prep time: 10 minutes.