Work with a Payoff!

Summer did finally arrive at our house- if you wonder where we are- we're at the pool. While the kids play in the water, I enjoy the sun while reading a good book. But at night when it cools down a bit we are enjoying our new patio and fire pit! Derek is the man! Endless days and nights he slaved in the backyard ripping up sod and using it to cover weeded flower beds, then prepping and putting down a very beautiful patio! He is also quite the gardener- he built me these awesome garden beds! It has been so nice to sit outside and eat in our backyard. Derek is such a talented, hard worker and it paid off for the whole family to enjoy! And of course I need to give a shout out to Mitch for the very cool gas fire pit he helped us with! We can make smores without having to shower off the smoke smell!














And finally our first harvest- ZUCCHINI! Here are two recipes we enjoy making, if you have any send them to me because these zucchini start producing faster than we know what to do with them! Or stop by and we are more than happy to share!



Zucchini Bread
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
2 cups chocolate chips (optional)

DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Or make it your own and add raspberries instead of chocolate chips with some lemon zest for a more summery taste!

Fried Zucchini
INGREDIENTS
3 zucchini
1/4 cup yellow cornmeal
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS
Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

We love to sprinkle with mozzarella cheese and bake till melted then pour spaghettie sauce over- it's so good and the kids LOVE them!