News The Morning News
posted by July 26 at 7:43 AMon
In firings: 9/11 wingnut Ward Churchill sacked.
In Congress: House votes to ban permanent bases in Iraq.
In contempt: Bolten and Miers will face charges.
In hypocrisy: US ambassador says Iran isn’t doing enough to deal with Iraq.
In desperate straits: Army orders surge in recruitment program.
In the Ukraine: Massive poison cloud after train derails.
Only in Texas: Creationist appointed to head state school board.
In idiocy: Long-time light rail critic says light rail is bad for the environment. Guess what transportation alternative he likes? Buses.
In freakishness: Mutatos!
In deliciousness: Recipe of the Day
Zucchini Bread (Photo and recipe from 101 Cookbooks)
1 1/2 cups chopped walnuts, plus a few to sprinkle on top
1/3 cup poppy seeds (optional)
zest of two lemons (optional)
1/2 cup crystalized ginger, finely chopped (optional)
1/2 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
3 large (preferably organic) eggs
2 teaspoons vanilla
3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using
3 cups whole wheat pastry flour or all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon curry powder (optional)
Special equipment: two 1 pound loaf pans (5 x 9 inches)
Preheat your oven to 350°F. Butter the two loaf pans, dust them with a bit of flour and set aside.
In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.
In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).
In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.
By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over-mixing the batter, it should be thick and moist, not unlike a butter cream frosting.
Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling.
Makes 2 loaves.