Custom Wedding Cake Toppers
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Wednesday, August 28, 2013
Tuesday, August 27, 2013
High Flight
Oh! I have slipped the surly bonds of Earth
And danced the skies on laughter-silvered wings;
Sunward I've climbed, and joined the tumbling mirth
of sun-split clouds, — and done a hundred things
You have not dreamed of — wheeled and soared and swung
High in the sunlit silence. Hov'ring there,
I've chased the shouting wind along, and flung
My eager craft through footless halls of air....
Up, up the long, delirious, burning blue
I've topped the wind-swept heights with easy grace.
Where never lark, or even eagle flew —
And, while with silent, lifting mind I've trod
The high untrespassed sanctity of space,
- Put out my hand, and touched the face of God.
~John Gillespie Magee WW2 Pilot & Poet
Thursday, August 01, 2013
Where's My Zucchini Bread Zucchini Bread
Ingredients: 1-1/2 c. all purpose flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. mashed ripe bananas (about 2 medium)
1/3 c. canola oil
1/2 tsp. vanilla extract
1 c. shredded zucchini
3/4 c. semisweet chocolate chips
3/4 whole pecans
Directions: Heat oven to 325°F. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips. Pour batter into 9x5-inch loaf pan. Bake approximately 50 minutes or until toothpick inserted in center comes out clean. Cool almost completely before removing from pan to wire rack. Yield: 1 loaf
**you can easily double triple and quadruple this recipe and I recommend it :)
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