Ahh, rather uneventful day today. Made Sizzlin’ Sausages for dinner tonight, first new recipe of the month. It was very good, but not a WOW recipe, and if you’ve been joining me for awhile, you know by now, I only save WOW recipes.
Made Strawberry Bread for my son to take into school today — yum. Love that stuff! Original recipe comes from a cooking board I frequent. It’s SO flavorful and easy to make, and with strawberries being reasonably priced these days, it’s a perfect time of year to be making it.
I’m a bit late with this “news” story, but just in case you haven’t heard, healthy living has even hit Sesame Street! Now each Sesame Street episode will open with a health tip about nutrition, exercise, hygiene and rest. They’re also planning on introducing new characters, such as talking eggplants and carrots, and even guest stars will be getting in on the act.
Apparently, even Cookie Monster is going to have to start working on controlling his cookie cravings. He’s going to be teaching lessons on moderation being the key to healthy living. They promise that they’re not going to put him on a diet (perish the thought!), but will be introducing him to other types of cookies (read: healthy alternatives) beyond his standard chocolate chip. What’s next? Granola bars for the blue-furred lovable monster? They also promise that he will still do his haphazard way of gobbling cookies upon sight … anything less would be messing with perfection. Thank goodness they’re stopping the makeover there.
Nicholas says we’re making cupcakes tomorrow, so until then…
“C” is for Cookie, that’s good enough for me….
STRAWBERRY WALNUT BREAD (Makes 2 loaves)
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp cinnamon
2 cups sugar
4 eggs, beaten
1-1/4 cup vegetable oil
2 cups fresh chopped strawberries
1 cup chopped walnuts
In large bowl, combine first 5 ingredients. Add egg and oil; mix well. Stir in berries and nuts until evenly distributed – batter will be thick. Grease & flour two 9″ loaf pans and divide batter evenly into each. Bake at 350 for approximately 1 hour. Cool in pans for 10 minutes. Invert onto wire rack to cool completely.