Yay! It's Friday!

Eating apples that aren't ripe? Yuck-o. Mimi likes them though.
***

A fancy meal all for me. The chef?

MOE!
I pretended to eat it. I found a worm in it too. I guess a girl needs her protein. That is Moe...always thinking of his Momma.
***

Aren't these neat? I got them at a yard sale. They were made by Stan Shapes. They were sculpted out of Mt. St. Helen's ash. As I took this picture, I wondered if they are radioactive. I made a mental note to google it, but I haven't because I don't really want to know! I like them.

***

Finally, I made more curtains. I LOVE this fabric.

Have a great weekend!
~Karen

Friends gave us two large zucchinis this week. I just had to make some bread!!
I have no idea where this recipe came from, and I have altered it some. Let me know if you make it! :)

Zucchini bread

3 cups of flour
1 tsp salt
1 tsp baking soda
3 tsps cinnamon
1/4 tsp baking powder
3 eggs
2 cups sugar
3 tsps vanilla extract
1 cup corn oil or veg oil
3 cups grated/diced zucchini
1 cup chopped walnuts (optional)

This will make 2 loaves. Bake at 350' for 1 hour!!
YUM! YUM!!

SECRET TIP!! When you are pouring the batter in the bread pan, stop after pouring in half, and sprinkle some extra cinnamon on it! Then pour the rest on.

Since this makes two loaves, share with a friend!

~Karen

Summer Family Favorites

1 can of drained and rinsed northern beans
1 can of artichoke hearts diced
1 cucumber peeled and diced
tomatoes diced (I usually use grape tomatoes or cherry tomatoes)
1 cup or so of fresh diced spinach
2-3 tablespoons of Kraft Seven Seas Green Goddess dressing

Mix and serve in a pita pocket or on a tortilla
We prefer the wheat tortillas with some shredded cheese sprinkled on it!

My mom makes a variation of this recipe. She omits the cucumber and instead adds diced walnuts and diced chicken.