Bitter+Sweet

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This is how I know I had an amazingspectularawesome fun time with Angel Boy 2.0–when his playroom looks like we’re in the eye of a Category 5 hurricane.

Hurricane Theo lol.

Yes, that’s a ukelele–Theo loves music, and yes, that’s a tent. He won’t sleep in a crib and we’re exploring other options.

Since SoCal had record breaking heat, most of our time was spent at the beach or the park or in the garden.

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Or even cooking with Grandma…which actually meant he was eating all the food in the bowl as I prepared my world famous Kugel, the only time canned fruit enters this house haha.

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I hope everyone had as wonderful and exhausting Thanksgiving as we did.

Now it’s time to clean up the mess.

That’s the bittersweet part. Saying goodbye. And the silence. No squeals, no laughter, no JOY!!!

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Happiness is a Fruit + Veggie Bread Recipe: Zucchini, Carrot, and Apple

This recipe is my own adaptation of a zucchini bread; it’s not too sweet and gets better the day after– if you can wait! Sometimes I drizzle over the top a simple glaze of powdered sugar mixed with orange juice and a little orange zest. It sort of enhances all the flavors.

All ready for the captain’s homecoming!

3-in-1 Fruit and Veggie Bread

Grate enough zucchini to end up with about 1 cup or so packed
1 carrot, grated
1 apple, grated
Zest of one orange
1 teaspoon vanilla plus 1 tablespoon juice from orange
2 cups flour (I use all or part whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1/4  plus 1 tablespoon cup plain nonfat yogurt or nonfat sour cream
1/3 cup vegetable oil
You can always add dried fruit or blueberries or nuts. My recipes usually reflect what I have around the pantry.
Directions: Mix together all the dry ingredients, add everything else, mix until well incorporated. Fold into loaf pan. Bake in preheated 375 degree oven for about 45 minutes, check often so it doesn’t become too brown.