The dinner project is going really well. I love all the pics!
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This is a recipe for the worst zucchini relish ever. I entered it in the state fair last year, and of the 3 zucchini relish entries, I did not place. Not even 3rd. It was that bad. The only nice thing that could be said was “beautiful jar” – the thing I had no actual hand in making. I find this hilarious.
My husband on the other hand loves this stuff. He puts it on pizza, hot dogs, sandwiches, etc. We sent a jar to my father in law, and I believe it was gone within a week. So, who really cares what the fair folks say, eh? (Though I totally entered a jar this year…just to see.)
- Grate 10 cups of zucchini into a bowl. Chop 3 -4 bell peppers (red makes for the nicest presentation later) finely, as well as 2 1/2 cups onion. Mix with 5 TB salt and allow to sit in the fridge overnight.
- The next day, rinse and drain the goods that sat overnight. Add to a pot.
- Add 3 cups sugar, 3 cups vinegar, 1 TB dried dill, 1 tsp coarse ground pepper, 1 tsp celery seed, and bring to a boil
- Boil for 30 minutes – start the water in your canner.
- Pack hot sterilized jars with relish, add sprigs of dill along the side to pretty it up.
- Water bath for 10 minutes, and viola! The worst zucchini relish ever.
I don’t usually like relish myself (I’m a picky pickle or pickled eater) but think this is pretty good stuff. Give it a try. I bet you’ll agree. And if you want to come judge the category at the fair, let me know!
I wanted to make some pumpkin cupcakes for an event my little store had last weekend. But somehow I was out of pumpkin – the horror!! As I was totally fixated on the idea of these cupcakes, I decided to modify the recipe a bit and came up with applesauce cupcakes instead. And they were pretty mind blowing.
- Cream 4 eggs and 1 & 2/3 cup sugar in a mixing bowl
- Add 1 1/2 cups chunky applesauce (I used the stuff I canned from local apples last year – I know. I hate myself for being such a hipster too) and 1/2 cup oil and mix
- Add 2 cups flour, 2 tsp cinnamon, 1 tsp salt and 1 tsp baking soda and stir
- Add to lined baking tin and bake for 12-18 minutes or until a toothpick comes out clean
- Beat 3 ounces of cream cheese, 1/2 cup soft butter, 1 tsp vanilla and 2 cups confectioner’s sugar until smooth. I prefer to mix until whipped and fluffy
- Add to ziplock bag, seal, clip corner and pipe like a professional
- Eat remaining frosting directly from the piping bag
They turned out super moist and delicious. I almost like them better than the pumpkin muffins! Almost…
The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
A New York City subway train holds 1,200 people. This blog was viewed about 5,100 times in 2014. If it were a NYC subway train, it would take about 4 trips to carry that many people.