Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts

Tuesday, September 8, 2015

The Currant Price Of Muffins


One of the things that never occurred to me before I retired was that during this garden-harvesting time of year I wouldn’t be able to walk into the break room and grab one or two Flintstone-club-sized zucchinis for my yearly zucchini bread.  It also hadn’t occurred to me (since we’d never needed one before) that Dean, forward thinking as always, would grow a zucchini plant in the garden.  The up side is that now, instead of baking my traditional artery-clogging, diabetes-inducing, blood-pressure-spiking treats, I have zucchini right out my back door and I am baking with a healthy vegetable.  The down side is I have a bajillion zucchini right out my back door and I am under pressure to pick, grate, mix and bake dozens of zucchini muffins, loaves of bread and a cake or two in order to keep Dean from making me eat it in a casserole or salad or pancake or lasagna or way too many other zucchini dishes where sugar is not the main ingredient.  In case any of you are also trying to stay out of the stuffed zucchini boat, you can click here for an awesome zucchini muffin recipe I recently found. 

Unfortunately it only makes six muffins.  SIX muffins!?  What’s the point?  All that shredding and mixing and waiting for them to bake for six measly muffins?  Get real.  So I quadrupled the recipe.  It’s become my new favorite recipe and the last time I grabbed a green club from the garden and whipped up another batch I got crazy healthy and cut back on the sugar to only triple the amount.  Next time I might lose control and try substituting applesauce for some of the vegetable oil.  Although vegetable oil … it’s a vegetable … right?  like zucchini … which is good for you … Anyway, don’t these just look, as my mom used to say – luscious?   Mmmmm.  They were.   I love them. 

No.  Those aren't little lightbulbs.  They're our first tomatoes.
You know who else really, really loves them?  Baxter.  That little tinkling sound Dean and I heard as we watched TV one night (and thought it was Maisie or Sophie playing with a glass on the counter) was Baxter’s rabies tag tinkling on the cooling rack as he ate zucchini muffin after zucchini muffin after zucchini muffin – nine muffins plus that small loaf of bread.   I think the only reason he didn’t eat them all was because he couldn’t reach any more.  And I’m using the term “ate” loosely because Baxter does not chew.  He swallows his food whole.    

Oh no!  Oh no!  Oh no!  That’s what I said when I walked into the kitchen about 9 p.m. and saw what Mr. Sneak had done.  Dean came to see what was going on but didn’t care about the missing muffins.  He pointed out to me that raisins and grapes and currants are bad for dogs.  And those muffins were loaded with currants.  Based on the amount Baxter had wolfed down we figured he’d eaten about ½ cup of currants.  What we didn’t know, until Dean Googled, was that currants are so deadly that small amounts can cause acute kidney failure.  

Oh no!  Oh no!  Oh no!  Is that what you just said?  That’s what Baxter should have said.  Did you know there is a Pet Poison Hotline?  There is.  Did you know they charge $49.00 per call?  They do.  I called our vet office’s emergency number instead.  As Dean paced with furrowed brow, I dialed, crossed my fingers and hoped she would tell me that all those websites saying currants could kill our dog were exaggerating and ½ cup was nothing to worry about.  Only she didn’t say that.  She told me to call that Poison Hotline for Idiot Pets.  So I called, gave them my credit card number and crossed my fingers and hoped this person would tell me that all those websites stating currants and raisins and grapes could kill my dog were exaggerating and he was an idiot, but he’d be fine.  Only she didn’t say that either.   Ms. Poison said they were deadly.  And, she said, nobody knows how many it takes to be deadly so we have to assume that even one little currant could shut down his kidneys.  And then she asked me if we were positive that Angus hadn’t eaten any of the muffins.  Uh oh.  We didn’t think he had.  We thought he was lying on his pillow under the desk the whole time we were watching TV but we didn’t know for sure.  We couldn’t be positive.  

She told us to give each of them 2 ½ tablespoons of hydrogen peroxide in order to induce vomiting. We were supposed to squirt it in the side of their cheek using a syringe.  We had the hydrogen peroxide, but not the syringe.  Dean was frowning and grumbling and heading for his shoes and keys.   But wait!  I remembered he had a small blue bulb syringe he used to clean the wax from his ears when his hearing got so bad that even though he was happy not to hear my latest project ideas, he couldn’t hear anything else he wanted to either.   He carefully measured the hydrogen peroxide into a little shot glass, sucked it up into the little blue bulb syringe, and slipped the tip right along Baxter's clenched teeth, into his cheek, and squirted while I tried to hold on to 87 pounds of snorting, squirming dog.

Have you ever given your dog 2 ½ tablespoons of hydrogen peroxide?  No? Well let me tell you what happened with Baxter.  The liquid began foaming as soon as it entered his mouth.  And he made this nasty gagging noise and fought like crazy to get away from me.  Ms. Poison Lady had told me it could take up to 10 to 15 minutes for him to vomit – or as she phrased it – induce vomiting and get a good result – but the way he was gagging I didn’t think he’d make it 10 to 15 seconds.  Baxter and I ran to the back door and along the way he shook his head which caused all that foaming hydrogen peroxide to fly everywhere.  On the wall, on the couch, on the floor, on the desk ...

As it turned out he did not “have a good result” within the 10 to 15 minutes.  He did not have any result at all.  So he got a second 2 ½ tablespoon dose.  The second time, I straddled him, wrapped my arms around his chest and held on for dear life while Dean squirted the liquid into his cheek.  That time I could feel him swallowing.  Once again we ran to the door and that time, as soon as I got his gagging, foaming body outside he had a very good result.  Two very good results actually.  Both loaded with currants.  

Poor Angus.  He also had two very good results with only one dose of Hydrogen Peroxide and, as we suspected, nary a currant in sight.  

I crossed my fingers when, around 10:30 p.m.  I called back the Poison Control Hotline For Stupid Parents of Idiot Animals to report that we’d had very good results hoping she’d say all was fine.  After all, we figured all those muffins had been in his belly less than an hour so pretty much all of them had to have been abruptly relocated along with his evening's dinner.  But she did not say that.  She felt we should call our vet back and take Baxter in for some kind of charcoal treatment to soak up any toxins which might have been left in his belly.  Ms. Poison Lady said he would also need “supportive care” which apparently meant somehow flushing his kidneys but which I assumed really meant me handing over my credit card number, my checkbook, and my first born child at our vet’s office and leaving Baxter with them for who knows how long.  

Poison lady didn’t even change her mind when I told her I'd shined a flashlight at Baxter's results so Dean wouldn't miss any when he scooped it into a colander which he then swished with his fingers while I rinsed it with water from the hose until there were only currants and a few dog food chunks left.  So we were close to positive that almost every stinking currant from his “very good result” was now in our colander, not in his belly.  She just pointed out to me that animals never empty their stomachs completely when they vomit and we had one dog once who had eaten only one little currant and died and another who had eaten a lot but was fine so you just never know. So I thanked her for her help, hung up and said, “forget that.  I’m not doing that.  That’s too much.  That’s over the top.  Seriously?  One little currant could kill Mr. Iron Belly?  Mr. I Eat Pies and Hearing Aids and Leggos and Fabric?  His kidneys would shut down if one measly currant was left in his belly?  No way.  Not doin’ it.”

I went to bed.  Dean went to bed.  Angus went to his pillow.  Baxter went to his pillow.  And then I got up the next morning and Baxter was still on his pillow.  His eyes were open, staring and glassy.  

Ohhhhhhhh Nooooooooo......................  Is that what you just moaned quietly to yourself?  Sorry.  He was fine.  He has an iron belly, remember?  I did worry that I’d screwed up and he would have a delayed reaction and I'd have to live with the guilt.  And when the vet called me in the morning to check on him I worried she might think I was a bad dog mother when I told her I didn't think the risk was great enough to bother her  late at night and bring him in (which she probably knew meant I didn't want to pay what it would cost).  But she was very understanding.  She just asked for our case number and called the Poison Hotline for Really, Really Stupid Owners of Dogs herself.  It was decided we should have a blood panel run on Baxter three days in a row just to be sure he really was okay and his kidneys weren't going to shut down.  So we did.  And guess what?  He was fine.  My bank account – not so much.  I really hope he enjoyed those muffins.  They cost $18.00 a piece.

















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Saturday, August 28, 2010

Survival

I decided to make zucchini bread this afternoon. It was a tough decision, I can tell you. I had a long debate with myself.

It’s SO hot outside. What are you thinking?
―But there is zucchini in the refrigerator.
Do you even bother to READ anything you blog about?
―But there is zucchini in the refrigerator.
Have you looked at the hall thermometer? It says 78 degrees. Inside. Before the oven has been on for 45 minutes.
―Only 78? That’s not bad.
But it’s the first time it’s been under 80 inside, during the daytime, since … since I don’t know when.
―But there is zucchini in the refrigerator. If I don’t make bread I will have to eat green blobs in my dinner tonight.
Oh, right. The green blobs. What was I thinking?

I baked. And I doubled the recipe and baked four loaves of zucchini bread because when I looked more closely in the vegetable bin, there were two zucchinis. I did not want to sweat in a hot kitchen for nothing. I needed a guarantee that for at least tonight, my dinner would be zucchini-free.

Here is my favorite zucchini bread recipe, courtesy of Dean’s mom.

ZUCCHINI BREAD

Cream:
3 eggs
2 cups sugar
1 cup salad oil
3 tsp. vanilla

Stir:
2 cups grated zucchini
3 cups flour
1 tsp. salt
1 tsp. soda
¼ tsp. baking powder
3 tsp. cinnamon

Combine with creamed mixture. Add ½ cup chopped nuts. Pour into two greased and flour bread pans. Bake at 350 degrees for 40-45 minutes.

In the past I have added all kinds of nuts … walnuts, pecans, sliced almonds. Today I used up the rest of the sliced almonds and since I needed more nuts I also added pecans. A little coconut sounded good so I threw in about ¾ cup of that just for the heck of it. I didn't add them this time but you can never go wrong with raisins. Never.

Buen Apetito!
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Monday, August 16, 2010

Masking the Wild Zucchini

How many of you are out in your gardens right now harvesting your produce? Well, maybe not right now, because exactly right now you are reading this, but just before you read this, how many of you were out there filling bowls and colanders with peas and beans and tomatoes and peppers? Or maybe you are jumping up at this very moment and saying to yourself, “holy cow. I need to get out there in my garden with my bowl and harvest my peas and beans and tomatoes and peppers.” So you’ve either been there or are heading out there. Let’s say you’ve been there. You’ve filled your bowl and you begin walking down the path toward the end of the garden, planning tonight’s meal of creamed peas and potatoes when you glance over to your left. “What’s that?!” you say. You carefully set down your bowl and peer in a little closer. You don’t have to lean too closely, though, because what you see is a zucchini so big you could scrape it out, carve a small shelf for your beer cooler, hop in, and float the river.

I hear you people talk about your love of zucchini. Zucchini in salads, zucchini fried, zucchini baked, zucchini this and zucchini that. I don’t believe you. I don’t believe any of you truly love zucchini. You just want to be seen as some veggie-loving health nut that disdains those people who choose to eat their zucchini covered in sugar and chocolate. I am married to one of you. Mr. “I think I’ll chop up this zucchini and add it to this beef/soup/salad/chicken/dish”. Stand alone entrees which, I might add, were perfectly fine without zucchini. I’m surprised I haven’t had zucchini in my weekend pancakes or waffles. Wait a minute…..he told me those lumps were apples…..

This time of year I am constantly on guard for lumps of a pale green substance in all but my workday breakfasts and lunches; the only meals I can eat without worry because they are the only meals I prepare myself. Sure, I could offer to cook all the evening meals, but that takes so much more time than carefully forking out unwanted matter into pale green piles on the side of my plate. The thrill of the search only lasts for so long, though, so I have become quite adept at grabbing the zucchini before Dean has a chance to get creative with it and use it in the way it was truly meant to be used. There is a reason zucchinis were developed in the first place and it wasn’t to make healthy vegetarians out of all of us. It was to satisfy our sweet tooth. That is the only reason.

And now that you have been informed of the true reason for zucchini, I am going to share my favorite, tried and true zucchini cake recipe. The next time somebody brags to you about the latest healthy and creative zucchini meal they ate/cooked/saw in a cookbook ---- stuff their open mouth with a piece of this cake.


Or better yet…….just wave a piece of it in front of their nose, watch them drool and then stuff it in your own mouth, smile politely and explain that you’d love to offer them a piece but you know they don’t eat zucchini that has been corrupted with sugar and chocolate. But try not to drop too many crumbs out of your mouth as you say it. That’s just tacky.

Chocolate Zucchini Cake

½ cup margarine, soft
½ cup vegetable oil
1 ¾ cup sugar
2 whole eggs
1 tsp. vanilla
½ cup sour milk
2 ½ cup flour
4 tablespoons cocoa
½ tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. cloves
2 cups finely diced zucchini
½ cup chocolate chips

Cream together butter, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer.
Mix together all the dry ingredients and add to the creamed mixture.
Beat well with mixture.
Stir in diced zucchini.
Spoon batter into greased and floured 9 x 12 x 2 inch pan.
Sprinkle top with chocolate chips
Bake at 325 degrees for 40-45 minutes or until toothpick comes out dry and clean.◦
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