âEvery single one of us needs every single one of us.â ~ Brian Andreas
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
It is almost the end of August, then end of the summer birthday season. Linda and I share the same birthday, just not the same year. We met at the Lowbrow on Nicollet in Kingsfield last weekend to celebrate. Then the next day John and I went to Wet Paint, where I picked out the pen he gifted me for my birthday. I didn’t know I needed a new pen, but the adventure of picking it out was magical… and I got the first fountain pen I have had since I was in elementary school and had a pink and black pen which I filled with aqua ink!
RECIPE OF THE WEEK
When Breakfast Club gets together we always eat well! Many thanks to Janet for sharing this zucchini bread Joanna Gaines’ Magnolia Table.
ZUCCHINI BREAD from Joanna Gaines Magnolia Table
- 1 1/4 cup vegetable oil
- 2 cups sugar
- 4Â large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups thick shredded zucchini (3 small, 2 medium)
- 1 cup crushed walnuts
Preheat oven to 350 degrees. Spray a 9Ă9 baking pan lightly with cooking spray.
