On one of the hottest weekends of the year we found a huge Golden
Zucchini in the garden. This was worth heating the oven for:

Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook

3 eggs (or combination Egg Beaters and egg)
1 1/2 c. granulated sugar (has already been reduced)
1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
2 c. coarsely grated raw zucchini. If it's a big zucchini,
scoop out the seeds before grating; no need to peel.
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans or walnuts
(optional: handful of chocolate chips)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.
This bread freezes VERY well.

gloria p

On Sun, 29 Aug 2010 14:02:31 -0600, "gloria.p" >
wrote:

> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
>
<snip>
>
> gloria p

Thanks Gloria! I've had a bee in my bonnet about making zucchini
bread lately - and I don't even have a garden.


--

Never trust a dog to watch your food.

Gloria wrote:

> On one of the hottest weekends of the year we found a huge Golden Zucchini
> in the garden. This was worth heating the oven for:
>
> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
>
> 3 eggs (or combination Egg Beaters and egg)
> 1 1/2 c. granulated sugar (has already been reduced)

The problem I have with most zucchini-bread recipes is that they're so sweet
that you can only eat the bread as a snack or as a breakfast item; they
can't be easily incorporated into lunch or dinner. Earlier this year, Susan
N. posted a recipe for a savory whole wheat zucchini herb bread, which I'm
really looking forward to trying.

Message-ID: >

Bob

On Sun, 29 Aug 2010 17:45:26 -0700, "Bob Terwilliger"
> wrote:

> The problem I have with most zucchini-bread recipes is that they're so sweet
> that you can only eat the bread as a snack or as a breakfast item; they
> can't be easily incorporated into lunch or dinner.

Sounds like you've made enough of them that you know how much is too
much for your purposes. So reduce the sugar and kwityerbitchin.
What's so hard about that?

--

Never trust a dog to watch your food.

sf wrote:

>> The problem I have with most zucchini-bread recipes is that they're so
>> sweet that you can only eat the bread as a snack or as a breakfast item;
>> they can't be easily incorporated into lunch or dinner.
>
> Sounds like you've made enough of them that you know how much is too
> much for your purposes. So reduce the sugar and kwityerbitchin.
> What's so hard about that?

It's not that simple: When you reduce the sugar, the resulting bread is
tougher and dryer, because besides adding sweetness, sugar holds water and
tenderizes. I think it's easier to get a dinner-style zucchini bread by
adopting a completely different approach and using a yeast-bread recipe like
the one Susan posted.

Bob

"gloria.p" > wrote in message
...
> On one of the hottest weekends of the year we found a huge Golden Zucchini
> in the garden. This was worth heating the oven for:
>
> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
>
> 3 eggs (or combination Egg Beaters and egg)
> 1 1/2 c. granulated sugar (has already been reduced)
> 1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
> 2 c. coarsely grated raw zucchini. If it's a big zucchini,
> scoop out the seeds before grating; no need to peel.
> 3 tsp. vanilla extract
> 3 c. all purpose flour
> 1 tsp. salt
> 1 tsp. baking soda
> 1/2 tsp. baking powder
> 3 tsp. ground cinnamon
> 1/2 tsp. nutmeg, pinch of cloves and allspice
> 1 c. coarsely chopped pecans or walnuts
> (optional: handful of chocolate chips)
>
> Grease well and flour two 9 inch loaf pans.
> Sift together flour, leavenings, and spices, set aside.
> Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
> oil, mixing well. Add dry ingredients gradually while still stirring to
> combine. Add zucchini, mix well, then nuts. Pour into pans.
>
> Bake in a preheated 350 degree oven for ~60 minutes or until a tester
> comes out clean. Cool on rack about 15 minutes, then remove from pan
> and continue to cool until room temperature. Wrap securely. Serve
> sliced, spread with cream cheese.
> This bread freezes VERY well.
>
> gloria p

I posted on FB that I lost my zucchini bread recipe right before I had to
turn one in to the fair. I made this....so if it wins, I owe you
one!!!!-ginny

On 08/29/2010 01:02 PM, gloria.p wrote:
> On one of the hottest weekends of the year we found a huge Golden
> Zucchini in the garden. This was worth heating the oven for:
>
> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook

Sounds delightful. I'm sure you'd be happy to ship me some, right?
Somehow, I'm the only person in the world who never gets free zucchini
from gardening friends. Persimmons, oranges, even tomatoes, but never
zucchini. *pout*

Serene

--
http://www.momfoodproject.com
New post: Tortilla (no, not that kind)

Virginia Tadrzynski wrote:
> "gloria.p" > wrote in message
> ...
>> On one of the hottest weekends of the year we found a huge Golden Zucchini
>> in the garden. This was worth heating the oven for:
>>
>> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook

>
> I posted on FB that I lost my zucchini bread recipe right before I had to
> turn one in to the fair. I made this....so if it wins, I owe you
> one!!!!-ginny
>
>




Fingers crossed for you. You don't owe me, it's not original.
Pass on the recipe to anyone who complains about too much zucchini.
We've been having it for breakfast this week. Yum.

gloria p

Serene Vannoy wrote:
> On 08/29/2010 01:02 PM, gloria.p wrote:
>> On one of the hottest weekends of the year we found a huge Golden
>> Zucchini in the garden. This was worth heating the oven for:
>>
>> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
>
> Sounds delightful. I'm sure you'd be happy to ship me some, right?
> Somehow, I'm the only person in the world who never gets free zucchini
> from gardening friends. Persimmons, oranges, even tomatoes, but never
> zucchini. *pout*
>
> Serene
>


You need a better quality of friends!

;-)
gloria p

On Mon, 30 Aug 2010 21:33:01 -0600, "gloria.p" >
wrote:

> Serene Vannoy wrote:
> > On 08/29/2010 01:02 PM, gloria.p wrote:
> >> On one of the hottest weekends of the year we found a huge Golden
> >> Zucchini in the garden. This was worth heating the oven for:
> >>
> >> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
> >
> > Sounds delightful. I'm sure you'd be happy to ship me some, right?
> > Somehow, I'm the only person in the world who never gets free zucchini
> > from gardening friends. Persimmons, oranges, even tomatoes, but never
> > zucchini. *pout*
> >
> > Serene
> >
>
>
> You need a better quality of friends!
>
I don't get zucchini from gardens either, but I don't know anyone with
a garden other than my son-in-law whose garden is tiny. He gives me
tomatoes and eggplant.

--

Never trust a dog to watch your food.

Sycophant wrote:

>>> The problem I have with most zucchini-bread recipes is that they're so
>>> sweet that you can only eat the bread as a snack or as a breakfast item;
>>> they can't be easily incorporated into lunch or dinner.
>>
>> Sounds like you've made enough of them that you know how much is too
>> much for your purposes. So reduce the sugar and kwityerbitchin.
>> What's so hard about that?
>
> Some people are not very "intuitive". <g>

Some clueless bitches like Sycophant tend to use "intuition" instead of
"brains", mainly due to a lack of brains.

Bob

sf wrote:
> On Mon, 30 Aug 2010 21:33:01 -0600, "gloria.p" >
> wrote:
>
>> Serene Vannoy wrote:

>>> Sounds delightful. I'm sure you'd be happy to ship me some, right?
>>> Somehow, I'm the only person in the world who never gets free
>>> zucchini from gardening friends. Persimmons, oranges, even
>>> tomatoes, but never zucchini. *pout*

>> You need a better quality of friends!
>>
> I don't get zucchini from gardens either, but I don't know anyone with
> a garden other than my son-in-law whose garden is tiny. He gives me
> tomatoes and eggplant.

I tried growing zucchini last year just to see this fabulous bounty
people talk about. The plants did fine, took up a huge amount of
room and I think I got one zuke. Forget that, if I want zucchini they
sell it at the store for dirt cheap. I save my garden space for my
beloved cucumbers and tomatoes.

I have gotten the bug to make zucchini bread.

nancy

On Tue, 31 Aug 2010 04:51:56 -0400, "Nancy Young"
> wrote:

> I tried growing zucchini last year just to see this fabulous bounty
> people talk about. The plants did fine, took up a huge amount of
> room and I think I got one zuke.

What a disappointment! Did you let it stay on the vine a while to
grow up so you could stuff it? I like stuffed zucchini and never see
big ones although I do find small ones that are big enough to stuff
for individual portions.

> Forget that, if I want zucchini they sell it at the store for dirt cheap.

They certainly do. I bought some picture perfect organic zucchini a
few days ago.

> I save my garden space for my
> beloved cucumbers and tomatoes.
>
> I have gotten the bug to make zucchini bread.

<grin> Me too, but I'm still working on finishing up the banana bread
right now.


--

Never trust a dog to watch your food.

sf wrote:
> On Tue, 31 Aug 2010 04:51:56 -0400, "Nancy Young"
> > wrote:
>
>> I tried growing zucchini last year just to see this fabulous bounty
>> people talk about. The plants did fine, took up a huge amount of
>> room and I think I got one zuke.
>
> What a disappointment! Did you let it stay on the vine a while to
> grow up so you could stuff it? I like stuffed zucchini and never see
> big ones although I do find small ones that are big enough to stuff
> for individual portions.

I didn't let it get too large, sort of to the size I usually see in the
store. I like stuffed zucchini, too.

>> Forget that, if I want zucchini they sell it at the store for dirt
>> cheap.
>
> They certainly do. I bought some picture perfect organic zucchini a
> few days ago.

They had some gorgeous ones at the farmer's market Sunday,
I should have picked up a few.

>> I have gotten the bug to make zucchini bread.
>
> <grin> Me too, but I'm still working on finishing up the banana bread
> right now.

Maybe I'll call it Hurricane Earl zucchini bread. Now I just have to
find a suitable recipe and hit the store before the weekend.

nancy

On Tue, 31 Aug 2010 13:46:36 -0400, "Nancy Young"
> wrote:

> Maybe I'll call it Hurricane Earl zucchini bread. Now I just have to
> find a suitable recipe and hit the store before the weekend.

Don't forget to get an extra canister of propane if you have a gas
bbq. Batten down the hatches and good luck to you if Earl passes over
your head!

--

Never trust a dog to watch your food.

"Nancy Young" > ha scritto nel messaggio

> sf wrote:

>> I don't get zucchini from gardens either, but I don't know anyone with>>
>> a garden other than my son-in-law whose garden is tiny. He gives me
>> tomatoes and eggplant.
>
> I tried growing zucchini last year just to see this fabulous bounty>
> people talk about. The plants did fine, took up a huge amount of> room
> and I think I got one zuke.

You can even grow them in a pot, if they get emough sun and heat and water.
The resaon isn't cheap zuchine, it's the flowers, which can be all male that
never form fruit.

Giusi wrote:

> The resaon isn't cheap zuchine, it's the flowers, which can be all male
> that never form fruit.

That would be fine with me; I *like* cooking squash blossoms -- now that
I've done it a couple times!

Bob

"Bob Terwilliger" > ha scritto nel messaggio ...
> Giusi wrote:
>
>> The resaon isn't cheap zuchine, it's the flowers, which can be all male>>
>> that never form fruit.
>
> That would be fine with me; I *like* cooking squash blossoms -- now that
> I've done it a couple times!

My American students all complain that they are difficult and expensive to
buy.

Giusi wrote:

>> I *like* cooking squash blossoms -- now that I've done it a couple times!
>
> My American students all complain that they are difficult and expensive to
> buy.

Lin just happened to see them the one and only time they appeared at the
farmers' market, so she bought about a pound of them, and we used them for
two meals. For the first meal, we dipped them in tempura batter and
deep-fried them. That was okay, but not all that special. The next use of
them was in a kind of Spanish vegetable stew called "Pisto Manchego con
flores de calabacín". THAT was awesome, and well worth a do-over if we ever
see squash blossoms again.

Bob

Giusi wrote:
> "Nancy Young" > ha scritto nel messaggio

>> I tried growing zucchini last year just to see this fabulous bounty>
>> people talk about. The plants did fine, took up a huge amount of>
>> room and I think I got one zuke.
>
> You can even grow them in a pot, if they get emough sun and heat and
> water. The resaon isn't cheap zuchine, it's the flowers, which can be
> all male that never form fruit.

Perhaps that's what the problem was. I thought If you pick the
flowers, you won't get zucchini. It was a half-hearted experiment
and I got what I put into it.

I have seen the flowers for sale, both at the farmer's market and
the produce store. I have never seen them at any supermarket.

nancy

On Tue, 31 Aug 2010 22:42:07 +0200, "Giusi" >
wrote:
>
> "Bob Terwilliger" > ha scritto nel messaggio ...
> > Giusi wrote:
> >
> >> The resaon isn't cheap zuchine, it's the flowers, which can be all male>>
> >> that never form fruit.
> >
> > That would be fine with me; I *like* cooking squash blossoms -- now that
> > I've done it a couple times!
>
> My American students all complain that they are difficult and expensive to
> buy.
>
They are not ubiquitous, that's for sure. I saw some at the farmer's
market recently, but didn't buy them because I was on my way to see
Wicked. Unfortunately, the stall was gone when the show let out.

--

Never trust a dog to watch your food.

On Tue, 31 Aug 2010 14:04:00 -0700, "Bob Terwilliger"
> wrote:

> For the first meal, we dipped them in tempura batter and
> deep-fried them. That was okay, but not all that special.

Fried things don't appeal to me either.

> The next use of
> them was in a kind of Spanish vegetable stew called "Pisto Manchego con
> flores de calabacín". THAT was awesome, and well worth a do-over if we ever
> see squash blossoms again.

If you took pictures, please post.

--

Never trust a dog to watch your food.

On Tue, 31 Aug 2010 22:42:07 +0200, "Giusi" >
wrote:

>
> "Bob Terwilliger" > ha scritto nel messaggio ...
> > Giusi wrote:
> >
> >> The resaon isn't cheap zuchine, it's the flowers, which can be all male>>
> >> that never form fruit.
> >
> > That would be fine with me; I *like* cooking squash blossoms -- now that
> > I've done it a couple times!
>
> My American students all complain that they are difficult and expensive to
> buy.
>
What's a simple way to prepare them, Giusi? Something that doesn't
involve frying, that is. I like the idea of stuffing them with
ricotta etc, but I'm put off by frying.


--

Never trust a dog to watch your food.

sf wrote:

>> The next use of
>> them was in a kind of Spanish vegetable stew called "Pisto Manchego con
>> flores de calabacín". THAT was awesome, and well worth a do-over if we
>> ever
>> see squash blossoms again.
>
> If you took pictures, please post.

Sorry, no pictures; we hardly ever photograph our food. But the recipe is in
_Tapas: A Taste of Spain in America_ by José Andrés. (There might even be a
photo of it in that book; it's a pretty colorful dish.)

Bob

> wrote:
>
> I tried growing zucchini last year just to see this fabulous bounty
> people talk about. The plants did fine, took up a huge amount of
> room and I think I got one zuke.

Depends where you're located... some years there could be a hard
freeze just when the bees should emerge so they don't. Then by the
time the bees do emerge the blossoms are past their prime... this
happens often, especially with fruit trees. Next time get a soft
artist brush and hand pollinate as soon as the blossoms open. Also
some plants even though self fertile produce much better with cross
pollination... plant two kinds of zukes... I usually plant green and
yellow.

On Tue, 31 Aug 2010 15:03:49 -0700, "Bob Terwilliger"
> wrote:

> Sorry, no pictures; we hardly ever photograph our food. But the recipe is in
> _Tapas: A Taste of Spain in America_ by José Andrés. (There might even be a
> photo of it in that book; it's a pretty colorful dish.)

I'll put in my request with the library. TY.

--

Never trust a dog to watch your food.

On Tue, 31 Aug 2010 16:05:38 -0700, sf > wrote:

>On Tue, 31 Aug 2010 15:03:49 -0700, "Bob Terwilliger"
> wrote:
>
>> Sorry, no pictures; we hardly ever photograph our food. But the recipe is in
>> _Tapas: A Taste of Spain in America_ by José Andrés. (There might even be a
>> photo of it in that book; it's a pretty colorful dish.)
>
>I'll put in my request with the library.

Keyboards still don't have digicams.

"sf" > ha scritto nel messaggio ,

> What's a simple way to prepare them, Giusi? Something that doesn't>
> involve frying, that is. I like the idea of stuffing them with
> ricotta etc, but I'm put off by frying.

You can make pasta with them, cut in pieces andsauteed with garlic, onion,
etc. But our major thing is antipasto of fried blossoms. I prefer them not
stuffed but I had some stuffed last week at a cafè. They were stuffed with
mozzarella and anchovy.. not much fish. They were good. It's important to
fry them in good olive oil, no other oil makes it taste right.

I never take pictures when dining out, but I'm currently working on an
article about my area, so here's the blossoms!
http://i424.photobucket.com/albums/p...shblossoms.jpg

Giusi wrote about squash blossoms:

>> What's a simple way to prepare them, Giusi? Something that doesn't>
>> involve frying, that is. I like the idea of stuffing them with
>> ricotta etc, but I'm put off by frying.
>
> You can make pasta with them, cut in pieces and sauteed with garlic,
> onion, etc. But our major thing is antipasto of fried blossoms. I prefer
> them not stuffed but I had some stuffed last week at a cafè. They were
> stuffed with mozzarella and anchovy.. not much fish. They were good.
> It's important to fry them in good olive oil, no other oil makes it taste
> right.
>
> I never take pictures when dining out, but I'm currently working on an
> article about my area, so here's the blossoms!
> http://i424.photobucket.com/albums/p...shblossoms.jpg

Squash blossoms are also very good in quesadillas.

If you want to stuff them but not fry them, after stuffing you can grill
them instead. Rick Bayless uses a similar technique to make a non-battered
grilled chile relleno. He wraps pairs of stuffed chiles in soaked corn husks
to protect them from direct heat, then grills them until the husk is a bit
charred and the interior is fully cooked. I'd imagine the same technique
would work just fine for stuffed squash blossoms.

Bob

On Wed, 1 Sep 2010 05:32:21 -0700, "Bob Terwilliger"
> wrote:

>
> Squash blossoms are also very good in quesadillas.

That's easy enough. If I ever see squash blossoms again, I'll buy
some and experiment.
>
> If you want to stuff them but not fry them, after stuffing you can grill
> them instead. Rick Bayless uses a similar technique to make a non-battered
> grilled chile relleno. He wraps pairs of stuffed chiles in soaked corn husks
> to protect them from direct heat, then grills them until the husk is a bit
> charred and the interior is fully cooked. I'd imagine the same technique
> would work just fine for stuffed squash blossoms.

I like that idea, in fact I like it for chile relleno. I hate to fry,
so the closest I come to making it is a chile relleno casserole.
Do you remember which book that recipe is in?

--

Never trust a dog to watch your food.

sf wrote:

>> Rick Bayless uses a similar technique to make a non-battered grilled
>> chile relleno. He wraps pairs of stuffed chiles in soaked corn husks to
>> protect them from direct heat, then grills them until the husk is a bit
>> charred and the interior is fully cooked. I'd imagine the same technique
>> would work just fine for stuffed squash blossoms.
>
> I like that idea, in fact I like it for chile relleno. I hate to fry,
> so the closest I come to making it is a chile relleno casserole.
> Do you remember which book that recipe is in?

I got it off the Bayless web site earlier this year:

Shrimp Chiles Rellenos Grilled in Corn Husks
"Mextlapique" de Chiles Rellenos de Camaron
Serves 6
Recipe from Season 7 of Mexico - One Plate at a Time

An 8-ounce package dried corn husks
12 medium (about 1 1/2 pounds total) fresh Anaheim chiles
1 medium red onion, sliced into 1/2-inch-thick rounds
A little vegetable oil
Salt
12 ounces cooked small shrimp, chopped into 1/4-inch pieces
12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or
the like) or Monterey Jack, brick or mild cheddar, shredded (you'll have
about 3 cups)
1/2 teaspoon oregano, preferably Mexican
1/2 teaspoon fresh black pepper

1. Soak the corn husks: Fill a very large saucepan 3/4 full of water, cover
and bring to a boil over high heat. Remove from the heat, uncover, slide in
the corn husks, weight with a heat-proof plate to keep them submerged,
re-cover and let stand for an hour to rehydrate.

2. Roast the chiles, make the filling: Light a charcoal fire and let the
coals burn until they are covered with grey ash and still quite hot; set the
grill grate in place. Or heat a gas grill to medium-high. Lay the chiles on
the grill and turn until blackened and blistered, about 4 minutes. Collect
in a bowl and cover with a kitchen towel. Meanwhile, brush both sides of the
onion slices with a little oil, sprinkle with salt, then lay in a single
layer on the grill. Grill, turning at least once, until richly browned and
soft, about 7 minutes. Scoop onto a cutting board and chop into small
pieces.

When the chiles are cool enough to handle, peel off the blistered skin. Make
a slit in the side of each chile and use your finger to scrape out the
seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with
paper towels.

In a large bowl, mix together the chopped shrimp, shredded cheese, chopped
grilled onion, oregano and black pepper. Divide into 12 portions, squeezing
each into cigar shapes slightly shorter than the chiles.

3. Grill and serve: Add a little more charcoal to your fire if it has cooled
off some. Choose 12 large corn husks. Lay six on your counter top and dry
with a towel. Stuff each chile with a portion of the cheese mixture, lay
them in pairs lengthwise on the corn husks and roll up. Lay out 6 more corn
husks. Lay each "chile relleno roll" on another corn husk, tapered end
pointing the opposite direction. Tear six 1/4-inch strips from the remaining
corn husks and use them to tie around the center of each roll. Lay the rolls
on the grill. Grill them for 10 to 12 minutes, turning them regularly, until
the corn husks are slightly charred, the cheese has melted and the shrimp
are warm. Slide them onto plates, cut off the ties, pry back the husk and
serve without hesitation.

Bob

On Wed, 1 Sep 2010 10:14:22 -0700, "Bob Terwilliger"
> wrote:

> I got it off the Bayless web site earlier this year:

Even better. TY
>
> Shrimp Chiles Rellenos Grilled in Corn Husks
> "Mextlapique" de Chiles Rellenos de Camaron
> Serves 6
> Recipe from Season 7 of Mexico - One Plate at a Time

Thanks for posting!

--

Never trust a dog to watch your food.

On Tue, 31 Aug 2010 20:52:44 -0400, brooklyn1 wrote:

> On Tue, 31 Aug 2010 16:05:38 -0700, sf > wrote:
>
>>On Tue, 31 Aug 2010 15:03:49 -0700, "Bob Terwilliger"
> wrote:
>>
>>> Sorry, no pictures; we hardly ever photograph our food. But the recipe is in
>>> _Tapas: A Taste of Spain in America_ by José Andrés. (There might even be a
>>> photo of it in that book; it's a pretty colorful dish.)
>>
>>I'll put in my request with the library.
>
> Keyboards still don't have digicams.

and bulls don't have tits. what's your point?

blake

blake replied to clueless AOL newbie Sheldon "Pussy" Katz:

>> Keyboards still don't have digicams.
>
> and bulls don't have tits. what's your point?

Wait a minute... If bulls don't have tits, what has Pussy been pulling on to
get his coffee creamer?

Bob

On Sun, 29 Aug 2010 14:02:31 -0600, "gloria.p" >
wrote:

>On one of the hottest weekends of the year we found a huge Golden
>Zucchini in the garden. This was worth heating the oven for:

<snip>
Thanks Gloria! The wife has made several batches of zucchini bread
and muffins from various recipes. I'll give her this one to try.
--
Best -- Terry

brooklyn1 wrote:
> > wrote:
>>
>> I tried growing zucchini last year just to see this fabulous bounty
>> people talk about. The plants did fine, took up a huge amount of
>> room and I think I got one zuke.
>
> Depends where you're located... some years there could be a hard
> freeze just when the bees should emerge so they don't. Then by the
> time the bees do emerge the blossoms are past their prime... this
> happens often, especially with fruit trees. Next time get a soft
> artist brush and hand pollinate as soon as the blossoms open. Also
> some plants even though self fertile produce much better with cross
> pollination... plant two kinds of zukes... I usually plant green and
> yellow.

A true farmer. I didn't even grow mine from seeds, I just bought
a few plants and stuck them in the ground. Thanks.

nancy

On Wed, 1 Sep 2010 13:03:05 -0700, Bob Terwilliger wrote:

> blake replied to clueless AOL newbie Sheldon "Pussy" Katz:
>
>>> Keyboards still don't have digicams.
>>
>> and bulls don't have tits. what's your point?
>
> Wait a minute... If bulls don't have tits, what has Pussy been pulling on to
> get his coffee creamer?
>
> Bob

<snort>

your pal,
blake