Thanks Mom and Dad! The house is slowly, but surely coming along. No really exciting photos to share with you from it.
I have also included a photo of Gord and I to show that maybe I was a little off on our hair lengths and may still have an inch on him and also to show you our bountiful crop of zucchinis.

These are just two of the several we have harvested this summer. The one I am holding produced SIX zucchini loaves last night. . . . Or could have if I would have had the energy to make six, but I made two and a bunch of muffins with half of that zucchini left over, okay? And might I add that they are terrific? Actually, let me give you the recipe, because everyone has spare zucchini lying around that they must use up. And it's healthy 'cause I always modify my muffins so I don't feel bad eating them. I won't even give you the real recipe, just the modified one. Here goes.
Chocolate Zucchini Loaf (Muffins)
2 Tbsp flax seed meal
1/3 cup warm water
1 egg
2 cups sugar (I use splenda)
2 cups grated zucchini
1 cup canned pumpkin (if you hate pumpkin, you can use applesauce)
2 oz baking chocolate melted (of course I use fair trade chocolate)
2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
chocolate chips as desired
Start by mixing the flax seed meal with the warm water. Let it sit while you're combining the other ingredients and it will make an eggy paste. Combine egg, sugar, zucchini, pumpkin and melted chocolate in large bowl. Add flax seed meal paste. Add dry ingredients. Pour into two loaf pans. Bake at 350 for 60 mins. Easy.












