It's not even October and I am handing out a treat.
I know, I am super generous like that.
For the boys being at the beach not only meant they got to play in the sand and surf they were able to share their favorite games on the iPad with their grandparents.
The backyard has a wonderful natural area where the kids could run and play all sorts of pretend games.
Ocean City (Maryland) has a boardwalk full of street performers, rides, games, and food you should not eat (DEFINITELY not veg friendly).
We saw a variety of street performers.
There was one guy who made spray paint art in 15 minutes flat
and a guy who made religious symbols in the sand (VERY impressive)
We were lucky to find The Lazy Lizard.
A restaurant situated directly on the water, you could taxi your boat over to it should you choose.
The Lizard had a delicious black bean burger as well as a playground for the kids...now that is a way to pass the time when you are waiting for your food.
The one last highlight of the trip that I want to share with you is Birch's Farm stand.
Birch's was about 2 minutes from our house and offered some of the most delicious and fresh produce (the farm is directly behind the stand).
Local farmer's markets, or stands like this one, are a great way to make your vacation dollars go further and provide you with a much healthier alternative to the grocery store.
Now as promised a recipe!!
While we were away our garden continue to grow. Like Jack and the Beanstalk we came home to find this
A 12" zucchini.
Holy Smokes just image the fish stories you could make up with this one.
I decided to talk this big monster and the leftover zucchini from last week's CSA and make zucchini bread and some puree (I freeze the puree and use it in muffins when the kids request them).
2 C whole wheat flour
1 C unbleached all purpose flour
3 flax eggs
1/2 C cooking oil
1/2 C unsweetened applesauce
1 Tbsp white vinegar
2 C sugar
2 C grated zucchini
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3/4 C raisins (which are optional...however are a must for my kids)
The zucchini can be grated by hand or in a food processor. For me I am old school so I pull out my hand grater and get to work, all the while praying I don't scrape a knuckle.
Combine your sugar, oil, applesauce, and vinegar.
Whip together your flax eggs (3 Tbsp ground flax meal and 9 Tbsp water)
Add to mixture along with zucchini
Add the remaining ingredients to the bowl and combine
I prefer mini loaves so I divided the batter into 8 mini loaves
Place in 325 degree oven and wait patiently
40 minutes later you get this (well 8 of these)
This is by far the most moist bread I have ever made.
Give this a try and let me know how it turns out!!!!