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First, the weather was cold. So cold! Unusually, harshly, “this is some kind of winter, isn’t it?” cold.
Then it was warm. So warm! Unusually, amazingly, “hey Momma, can we go barefoot?” warm.
And now… it’s cold again.
This, seemingly, is the gift 2018 is giving us. Extremes. Am I the only one buckling my seatbelt and praying this trend stays confined to the weather?
Still, my small people were, at least, happy to have the freezing temperature back. John Mark, having had his loins girded by a few days of early morning chores without layers and layers, welcomed the full day of flurries that Saturday brought us, even if there was no real accumulation. He was thrilled that he actually needed his new hat again, too. I need to remember that all it takes to utterly delight this kid is a few hours of my time, a free pattern, and a few yards of Cascade 220 Superwash in Walnut Heather.
Small things are so beautiful with even a hint of snow, aren’t they?
So are small girls. Especially those who seem intent on becoming big girls overnight.
Captain, our blue cochin roo, is not impressed with us or the weather. He’s pretty much a “65 degrees and a light breeze” kind of guy.
The hens pretty much agree. They’ve slowed down their laying schedule and haven’t cared to venture far from the coop.
But kids and Golden Retrievers? They are perfectly content to experience the chill. Those chickens have no idea what they’re missing!
The remnants of last year’s upper garden being reclaimed by grasses and dusted with snow reminded me that seed catalogs are piling up, and in the next few weeks, we’ll be knee-deep in dreaming of warmer weather that will stay. We’ll be sketching out plots, and running numbers, and looking forward to cucumbers at every meal and green beans on the table every night.
Which reminded me that I have a healthy portion of last summer’s bounty stored up for a time such as this. How about an afternoon snack of zucchini bread? A little kiss of summer on a frozen day.
Eggs from our hard-working, cold-enduring hens.
And even some homemade vanilla. We made a batch in early December, using our Instant Pot, a handful of vanilla beans, and a bottle of bourbon. I’ve been using it for a week or so now, and let me tell you… it smells heavenly.
Not quite a hat, but everyone was still plenty happy basking in the memory of summer on a cold winter’s day!
One Bowl Brown Sugar Zucchini Bread
3 eggs
3/4 cup melted coconut oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
In a large stand mixer bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; mix until well combined. Add flour, cinnamon, baking powder, soda, and salt. Batter will be slightly stiff. When not dry patches remain, add nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour. Tops will be nutty brown. Serve warm!
