I’m sure some of you, when you first read the title of this blog thing that I miss home. However, it means that I am literally sick at home. This is going to be a short blog due to the fact that I am still sick.
Monday, I left OSU work early because I suddenly didn’t feel well at all. After making zucchini bread (which is delicious by the way), I went straight to bed, and Tuesday morning woke up feeling like a semi had just ran over me. After calling in sick, Benjamin says “well you sure don’t sound like it’s going to be difficult for them to believe you’re sick”. That, of course, made me feel so much better. Tuesday night, I decided to try to see if I felt well enough to make some salsa with the veggies out of my in-laws’ gardens. The salsa, like the zucchini bread, is also amazing – and I forgot to mention the zucchini was home grown as well. Wednesday morning arrived and feeling just as horrible as Tuesday, I crawled onto the couch and camped out all day.
Good news is, I caught up on my reading. Bad news is I missed the interviews I scheduled last week. I know I wasn’t on the interview board, but it still would have been really great experience to see the entire process. Additionally, I missed a visit to the plant by a very special guest today…none other than Dr. E. Gordon Gee himself! Dr. Gee and I – we’re almost on first name basis. Seriously! When I was in the marching band, he knew my name, but it’s been a few years and we haven’t had as frequent contact as before. See the picture below. I’m just to the right of Dr. Gee in the picture. That’s at the Fiesta Bowl practice in January 2009.
And finally, so that you all can have something to do the next time you’re home sick, I leave you with one of the two recipes which got me through my hopefully ending sickness. Happy cooking!
Chocolate Zucchini Bread (Weight Watcher Friendly)
2 C sugar
3/4 C Egg Substitute
1/3 C Canola Oil
2 T Water
1 T Vanilla Extract
2 1/2 C Shredded Zucchini
2 1/2 C All Purpose Flour
1/2 C Unsweetened Cocoa
1 t Baking Soda
1 t Ground Cinnamon
1/4 t Baking Powder
Heat oven to 350 degrees F.
Coat 2-4×8″ loaf pans with nonstick spray
In medium bowl, use an electric mixer and beat sugar, egg substitute, oil, water and vanilla at medium speed
Stir in zucchini
Add dry ingredients and stir until moistened; divide batter between pans
Bake until toothpick comes out clean
Cool in pans on wire rack for 10 minutes
Remove loaves from pan and allow to cool completely on wire rack
This recipe freezes well