it’s one of my favorite words. along with rue, moot, supercilious, gumption. words that when you use them one give yourself a mental high five because you found a home for it.
yes, i’m a book nerd and a journalism major. i can lose myself in the stories of characters and somehow, they help me write my own story. but if you’re here, and you’ve been here before, i suppose you already knew about my affinity for words. i use a lot of them.
sometimes there you are on a sunday afternoon, with those sunday blues rolling in, as they invariably do, faster than the waves off lake shore. you’re cooking your way through the day to focus on something other than everything that’s uncontrollable and life goes and gives you a spoonful of serendipity. in the form of a cup of flour. because sometimes that’s all you need, a cup full of serendipity. and your whole heart sighs.
my family was in town last weekend. and it always fractures my heart when they leave – whenever we leave each other. it’s always better together, when you’re standing next to the people who matter most – when you can stop the metaphorical swinging arms that may come their way. it can feel helpless when they’re three inches away on a map.
cooking is my therapy. things become clearer and slow down for me when i start cooking. but the universe felt like playing a few tricks on me. i was making tortilla soup when the can opener broke. i still had 4 cans to open – so there i was with a machete of a knife prying it open. i can’t believe i still have 10 fingers and zero stitches. then the sugar spilled all over my cabinet. and i thought i had turned on a burner but really i had only turned the gas on so i’m pretty sure i was also high off fumes. i was a hot mess.
but i needed to keep cooking. i could feel it helping. my mind was sorting itself out as i chopped up the peppers, as i kneaded the dough.
then i was short 1 cup of flour. you can’t very well make bread without flour. that’s like making a toast without bubbles. it defeats the purpose. so i poured a glass of wine, and just kept going. i cut the sugar in half, knowing it’s ying wouldn’t have its yang without enough flour.
and here’s the serendipity of it all – it’s probably the best bread i’ve ever made. it’s not too sweet, just moist (worst word ever) enough and fine. with one small thing awry. because the batter is liquid-ier (totally a word) without the flour, the chocolate chips sink like anchor to the bottom and it leaves all the chocolate at the bottom layer of the bread.
i actually didn’t mind it. well, i rather prefer it. all the chocolate making that bottom layer up. but if it will bother you – just skip the chocolate chips. the bread makes up for it.
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups sugar
- 3 teaspoons ground cinnamon
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 3 eggs, lightly beaten
- two zucchinis, grated (about 2 cups)
- preheat oven to 325
- in a small bowl, add flour, baking soda, baking powder, salt, sugar, cinnamon. whisk until combined,
- in a large bowl, add eggs, vegetable oil, vanilla. whisk until combined.
- slowly add dry ingredient to liquid ingredients, stirring each time a bit more is added.
- fold in zucchini
- pour into greased bread pan
- cook for 45 – 55 minutes until cooked through