Change

Well, folks…this is my last post here on A Piece Of Yellow. For awhile I have been feeling the need for change around this blog and I finally took the plunge and did it! You will now find me over at Come Thou Fount. I will be keeping my same posting schedule as I did here (with the addition of a new weekly post-be sure to check it out!).  So hop on over to the new blog by clicking the link above. Be sure to subscribe or like the blog on Facebook so you don’t miss a post! (Also because I am not sure if my subscribers on this blog were transferred to the new blog in the moving process.)

Thanks for being such faithful followers here and I hope to see you over at the new blog!

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Zucchini Bread

zucchini bread It’s summer time! Our gardens are in full swing and maybe you are wondering what to do with some of those veggies that you planted. Last year I made the mistake of planting zucchini and squash…several plants of each. It was a mistake because we ended up with so much zucchini and squash that I was tired of them before they were even done producing! I froze pretty much all of it and I still have zucchini and squash in my freezer. Thank goodness for recipes like this one.

This recipe comes from my mom. Years ago we started a bakery and sold fresh baked goods at different farmers markets. This was one of the quick breads that Mom made and sold. I decided to use up some of the zucchini in my freezer by making a couple loaves of this bread!

Zucchini Bread

3 eggs

3/4 cup sugar

1 cup oil

2 cups zucchini (shredded)

1 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon soda

3 teaspoons cinnamon

1/2 cup nuts (I used walnuts this time around, but pecans are good too!)

Combine first 5 ingredients in bowl and beat well. Stir together flour, baking powder, salt, soda and cinnamon. Add to zucchini mixture and mix till blended. Pour into two greased medium sized loaf pans (I’m not sure of the exact size, but I use the loaf pans that are just smaller then the regular large bread loaf pans). Bake at 325 degrees until done. (Approx. 45-50 minutes.)

Enjoy!

Teething Days

peace

I really wanted to title this post “How to survive with two teething babies”. I would have had a nice little list of profound things to say about how to get through these times with flying colors all while maintaining your sanity. (And dignity!) It would have been so inspiring and encouraging. At least, in my head it was.

But honestly? Having two teething babies does not come with a nice little list of easy instructions. Who wants to hear a sugar-coated version anyway, when anyone who is a mom knows that teething is anything but “easy”. On you and the baby. Toss in one extra child that is also working on a set of chompers and suddenly the whole picture changes.

So yes. I have two teething babies right now. Jaxon is handling it quite well considering he has not one but four teeth coming in at the same time. Poor Taylor is struggling though. The real honest truth about teething? At my house, it means holding and rocking your inconsolable almost-6 month old while desperately waiting for the Tylenol to kick in so that the poor baby can take a nap. All while making sure that his older brother is not getting into trouble because, of course, the best time to be naughty is when mama is preoccupied.

What experiences do you have with teething babies?