Picnic in January

Thanks to the suggestion of my dear friend Sue, I decided to not stay in today but to enjoy a little outside time with a picnic. Four of us enjoyed a lovely, though breezy afternoon, at Wildwood State Park. We managed to start a fire in the fireplace and enjoyed a version of a Reuben – Sue bought turkey pastrami- and hot coffee and cider. We also had carrot oat bran muffins- recipe follows – carrot salad and marinated mushrooms. With chunks of fresh pineapple the meal was complete. Also made it over to Blue Pike Farm to take food to Carl. He was kind enough to harvest some fresh kale for me. Wanted to know if it was breaking my rules about not going to the grocery store for a couple of months. I said it wasn’t- as long as I brought him some food in exchange. Since I had plenty of zucchini frozen I made him zucchini bread in exchange.

I’m going to a party tomorrow night- I’ll also bring a dish from home. Its a potluck so I figure that as long as I bring food- I can share in food that is there. Going to make something with the kale, potatoes and smoked turkey sausage.

Carl asked how things were going so far in my pledge to not shop for a month- probably 2. Well, its easy so far- only been a week. I will say that I have to watch egg use. Went through a lot of eggs in the last few days. at this rate I’ll run out. Have to get creative and be careful. I’ll have guests for dinner and I’ll be missing eggs then. Kind of sorry now I opted not to take one of Carl’s chicken home with me for the winter.  The challenge is easy right now- I have fresh fruits and veggies- ask me again at the end of the month. Se here are the recipes for the muffins we enjoyed at our picnic today and the zucchini bread I took to Carl. Try them. The muffins especially are really good for you.

We had blueberry Belgian waffles for dinner last night. I did a healthier version using buttermilk and whole wheat pastry flour. I’ll post that recipe soon.


 Carrot Oat Bran Muffins

 1 c. skim milk or buttermilk

1 c. oat bran

1 egg or 1 egg white

1/3 c. oil

3 T. brown sugar

1 t. vanilla

1 t. orange peel

1 c. shredded carrots

1 c. flour (all purpose or whole wheat pastry flour)

1 t. baking powder

1 t. baking soda

½ t. salt

½ c. raisins

In mixing bowl combine oat bran and milk. Add egg, oil, sugar, vanilla, peel and carrots. Beat well. Combine remaining ingredients in small bowl and mix well. Gently fold into bran mixture. Divide batter in 12 muffin cups that are either greased or lined with paper cups. Bake in a preheated 375-degree oven for 20-25 minutes. Makes 12.

Zucchini Bread

 3 c. flour

3 eggs

2 c. sugar

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins

½ c. sour cream or strained yogurt

1 t. each vanilla, cinnamon, baking powder, salt and baking soda


Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .




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