This Is the Day

"This is the day that the Lord has made" for me to enjoy. So today I'm only going to do things that I enjoy, not "have to" things.  First, on my schedule (after coffee and raisin bran with strawberries and walnuts thrown in) is to bake another of Our Favorite Summer Casserole -Zucchini Quiche. The fresh tomatoes on the counter will be delicious with the casserole.

I am not a "pretty pie" baker. As my husband says, "If it looks good, it probably isn't." My pies usually won't win a beauty contest but they are very tasty.  But the peach pie that I baked the other day did not fall in-line with that precept.  It looked pretty good (for one of my pies) and it was absolutely delicious.  In fact, my husband and I finished that pie off in two days. I felt like the cat must have felt who just licked the cream off the bucket of milk.

 When I was learning to bake pies, I didn't like the mess of rolling the crust out. So I began using a recipe that allows you to mix the crust in the pie plate. But that is a little confining (cause the flour always wants to jump out of the pan) so I mix mine in a bowl and then put the dough over into the pan and press the dough into place. Then for the top crust, dough mix is just sprinkled across the top. It may not make the prettiest edges and tops, but it works and best of all, it is really good and there is no mess on the counter. In case you are interested, here is the recipe.

No Roll Pie Crust

                                                    MIX in bowl:

    1 1/2 cup flour

1 tsp. salt

1 tsp. sugar

                                                    ADD:

1/2 cup oil

2 TSSP. milk

                                                   PRESS  into 9" plate

For top crust, make extra and sprinkle or pat on to the top of the filling.

Bake as normal pie crust calls for.                               

                         

Well, I think I green things are calling my name.  Until later.

Morning

Morning, as in the sun, has not yet broken through the fog here in Kentucky. I guess I need to tell you a little about 'me' today. So here is a little since I'm waiting for my seven year old grandson to arrive to stay the day and night and my free time is limited this morning. We say he and our year old Boston Terrier are a lot alike...neither have learned to play by themselves. So it is constantly "Play with me; let's play this; watch me while I do this".  I love to play with him, but playing basketball, soccer, baseball, and riding bikes for hours makes a Grandma need a rest. But I still love having him. He makes any day brighter and better.

Me...well, now you know I have a seven year old grandson with redhair, freckles, and an endless amount of energy and a year old black & white Boston terrier with the same amount of energy.  This 60ish writer has energy, blondish-gray hair and some energy...at least enough to get through the day.  There is another grandchild in the family, a beautiful red-haired 16 year old granddaughter who also has the energy of her brother.  But since she is a teenager now, she no longer needs Grandma for a playmate.  I enjoyed having teaparties, sick babydolls, and playing grocery store much more than playing basketball and racing on bicycles. Children and grandchildren keep you young. Well, not really that. Maybe it's more like they keep you moving and definitely smiling with some LOL going on too.

Zucchini Recipes

Just in case, someone else has oodles of zucchini, here are the two recipes.
ZUCCHINI  QUICHE ..  BAKE 350 for about 45 min.

COMBINE:

1 cup Bisquick                                                                                                           

Salt to taste                                                                                                               

¼ cup parmesan cheese

WITH FORK, STIR INTO ABOVE UNTIL JUST MIXED:   

                                         

4 eggs, slightly beaten (Egg Beaters okay)                                                                         

½ cup salad oil

                                        

FOLD THE FOLLOWING INTO THE MIXTURE:

1 - 2 Tsp. minced garlic or garlic powder (opt & for your taste)                                                                                                                          

3 cups grated, sliced thin, or diced (my preference) zucchini

                                                                                                

Crumbled fried bacon (1/2 - 1 cup)

SPREAD IN GREASED 9x9 or 8 x12 CASSEROLE or iron skillet

SPRINK ADDITIONAL PARMESAN CHEESE ON TOP (opt)

BAKE ABOUT 45 MIN., MAYBE LONGER DEPENDING UPON DISH USED, (AN IRON SKILLET IS GOOD BUT WILL NEED TO BAKE LONGER) UNTIL GOLDEN BROWN.  This can be reheated in microwave; also, baked and then frozen to be reheated in microwave.                                                                                             

Chocolate Zucchini Cake

Cream:: 1/2 vegetable oil

               1/2 stick margarine

              1 3/4 sugar

Add & Beat Well:   2 eggs

                                1 tsp. vanilla

                                1/2 cup sour milk

Add & Mix: 2 1/2 ups flour

                    4 TBSP cocoa

                    1/2 tsp. baking powder

                    1 tsp. soda

                    1 1/2 tsp. cinnamon

                     1/2 to 3/4 tsp. cloves (depends on taste)

Fold in:      2 cups diced or grated zucchini

                   3/4  cups mini chocolate chips

                   chopped nuts optional

Bake 325 for 45 to 60 minutes if making large loaves; less time if making cupcakes or smaller items.

To make sour milk, use 1 TBSP lemon juice or vinegar to 1 cup milk. Let it stand 5 to 10 minutes.

Waste not, Want not was drummed into my head as I was growing up and I sometimes feel frustrated with the bounty of zucchini...well, frustrated and tired.  Sharing is not wasting so remember you can always share with a friend, neighbor, the homeless shelter, or a local food bank.

                   

Welcome to Lemon Thyme

    With the suggestions and prompts from my special friends Barb and Wendy, I am attempting to write my first blog - Lemon Thyme (Thanks Barb for the title You always have such great ideas). Some days Lemon Thyme may focus on fun and work in the kitchen and other days it may be all about my other passions of family,  sewing, scrapbooking, or just life. I've tried diaries and journals and did fine for a week or two, but then I would be back to recording my day in my little God-given computer - my brain. But life is wonderful, so here I go.

     Yesterday was a super busy day. A yearly doc visit and then home to  Zucchini and Green Beans, some of God's wonderful blessings.  First, I have to show you Our Favorite Summer Casserole - Zucchini Quiche.  As soon as it comes out of the oven, it begins to disappear.

In fact, it doesn't even last long enough to get refrigerated. 

     It is a good thing that zucchini multiplies so there is always a zucchini that can be made into our favorite zucchini dessert, Chocolate Zucchini Bread.  

 

A slice of this and a cup of coffee is a perfect treat whether it is summer or winter.

    How the early settlers must have enjoyed summer with all of the fresh garden bounty! I know having a meal of fresh green beans and corn make me happy. I canned seven jars yesterday, but there is more to do....makes me happy to have the abundance, but there are other things I'd like to do more than snap beans.  But won't they taste good in January when the wind blows and the snow is falling (as well as the thermometer)?