Remembrance Day.

Image from

Interesting article: The changing face of Canadian veterans


Brinner = Breakfast for dinner! Never gets old.

A couple of friends came over yesterday for brinner and beer, to celebrate our day off today (we are all federal employees so we get Remembrance Day off work). Pumpkin french toast = yes, good!

Mine was topped with pumpkin seeds and sirop d’érable.

Is it weird that I’ve been adding pumpkin seeds to EVERYTHING these days? They are so crunchy and delicious. Also, according to, they are high in:

I’m trying to up my protein and iron intake ’cause
1. it can’t hurt and
2. I’ve been feeling quite sluggish and low in energy (could just be the winter blues, though)

I might get a blood test done one of these days…ALSO I really need to start donating blood, so it would be a good idea to get checked out, I think.


Chocolate zucchini bread was also baked last night-

If baking dessert breads with vegetables is wrong, then I’ve no desire to be right.

Recipe adapted from Joy of Baking:

11/2 cups shredded raw zucchini – a bit less than 2 zucchinis
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup unsweetened cocoa powder, sifted
1teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup safflower or canola oil
1/4 cup granulated white sugar
1/2 cup brown sugar
2 large eggs
1teaspoon pure vanilla extract
1/2 cup semi sweet chocolate chips
1/4 c shredded unsweetened coconut (optional)

Preheat oven to 350 degrees F and place rack in the center of the oven. Grease a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice.

In a large bowl, beat theoil, sugars, eggs, and vanilla extract until well blended. Fold in the grated zucchini.Add the flour mixture, beating just until combined. Then fold in the chocolate chips and coconut. Scrape the batter into the loaf pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes (I baked it for an hour). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Makes one – 9 x 5 x 3 inch loaf.


Montreal tomorrow, youpi! Hoping to hike up the mountain, do some quality strolling and people-watching in Mile End, and catch a dance party or two!

One thought on “brinner

  1. “If baking dessert breads with vegetables is wrong, then I’ve no desire to be right.”….andddd i miss you!

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