Mercy! The storms that blew through last night took out the power again, just came back on after being out for 20 hours or so. It was eerie, listening to the storm approach, louder and louder and then-bang! A long suffering Bradford pear was blown down, and a pine tree in the back yard. A neighbor’s little tin garden shed wound up against a tree in my yard. All in all it wasn’t that bad. We got the downed trees cut up and hauled away to the brush pile, the neighbor got a couple of guys to clean up the debris from my yard. Much appreciated, that.
I’m pretty much pooped out. The two tree trees were about all I wanted. Glad the chain saw started up OK. We had a steak for dinner, and another pair of these yummy twice baked potatoes. I’ve been making these a lot lately.
I had a bit of surprise today, I got off work early and decided to go for a ride before going out to dinner (burn those calories ahead of time). When I left the house it was summer, when I got home an hour and half later it was winter. And on the way I dodged high winds, lightening and falling tree limbs. It was an adventure. But I did make it home without ruby slippers, so all is well.
I really should have paid better attention to the weather.
Soup is on the menu for the weekend, I’m not sure it will be anything you haven’t seen before, so I probably won’t post them. Also the strawberry cookies have been the favorite by far for everyone, so it put me in the mood for strawberry bread, which I’ll also make this weekend. Here’s that recipe from January:
- 1 ½ cup flour
- 1 cup sugar
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- ½ cup butter
- 12 oz frozen strawberries, thawed & chopped*
- ½ cup chopped pecans
loaf pan, greased
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.
*I pureed mine, works fine, needs additional 5 minutes cooking time. Also what works really well is leftover, overripe strawberries if they’re in season.
So what did you do today?