Today's not-so-favorite moments included . . .
. . . being really, really tired.
Today's favorite moments included . . .
. . . talking with Anna.
. . . eating lots of chocolate zucchini bread with the kids. It is so good. Here's the recipe (not sure where I originally found it; possibly Martha Stewart):
Chocolate Zucchini Bread
1 cup sugar
1/2 cup canola oil
2 eggs
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour (or ¾ c all-purpose and ½ c white whole wheat flour)
¼ cup baking cocoa
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1/8 teaspoon baking powder
1 cup shredded zucchini
In a large bowl, beat the sugar, oil, eggs, and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
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