Pics of the New Place!

These are all the pictures we have.  We're on the third floor. We have no idea what will be left or what will be taken.  This is very spacious compared to other apartment flats, so we have a lot to be thankful for!

Expect new pics when we are there in person to take other shots!

Welcome home!

The Market Bag

A few weeks ago, I posted about the new Heather Bailey pattern that I was using to make a market bag (I hope to get two more done, or at least cut out).  Here's the finished product:

 It's from fabric that I got in Africa a few years ago, plus the leftovers from the tree skirt we had this past Christmas!  Great pattern!  Great fun!

One Week -- Packing continues!

One week from today, we take off!

We've been collecting suitcases from ARC (local thrift store) on half-off days.  We have 10, mis-matched, floral (or tweed), 80's suitcases!  None of the suitcases were more than $4.00!!  Each day we work on one more -- packing it to the perfect 50 lbs ....maybe trying to steal one or two free ounces :)

The only complete disaster we've had is the huge, hard shell (the only hard shell), olive green (my favorite) suitcase that had a combination lock.  It was unlocked when we bought it and we thought it would stay that way, but somehow...it has locked.  What is the 3-number code?  Or...will this suitcase go back to ARC...untouched?!

Anyway, the packing continues.  How exciting!

Worth Trying!

These are WORTH TRYING!

I've also tried a recipe with squash and applesauce, but I can't find the recipe.  

Enjoy as the weather gets warmer and zucchini gets plentiful!

Chocolate Zucchini Brownies

• 3 cups shredded zucchini
• 1/2 tsp. kosher salt
• 1 cup unbleached all-purpose flour
• 3/4 cup white whole wheat flour
• 1/3 cup unsweetened cocoa
• 1/2 tsp. baking soda
• 1 large egg
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1/2 cup canola oil
• 1/2 cup plain non-fat yogurt
• 1/2 cup dark chocolate chips (such as Nestle Chocolatier 62% cacao chips)
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. Place zucchini in a colander. Sprinkle with salt and allow to drain 20 to 30 minutes. Wrap in a paper towel to wring out as much water as possible. Set aside.

Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugars, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan.