Back in the Saddle - with a new recipe to share!

Well, I've given up.

I've given up on my China Journal. I've decided that I never actually intended to finish writing and posting about our adventures in China - so if you're curious about the last half of our trip, just ask! Otherwise, I think it's time that we all move on.

I may be alone in this, but I have been seriously missing my usual creative outlets that I share with you on this Blog. I haven't really been trying many new recipes, and I haven't pulled out the ole' sewing machine since we left for China! That changes today!

I know I'm way behind on my CSA posts (on account of being out of town, laziness, etc), but I thought I'd pick right back up with week 8 followed by a recipe using some of those tasty ingredients.

Here is what we got in the bag this past week:

A delish assortment of nectarines, squash, onions, tomatoes, blueberries, homemade bread, and eggplants {check out the teeny-tiny heirloom varieties! What do you do with those guys?}

I love the food this time of year! Yummy fresh produce + cooking on the grill = one happy lady! One of our go to sides at this time of year is a Caprese salad. Sooo tasty with fresh mozzarella and ripe heirloom tomatoes. All you need is a high-quality olive oil and some salt and freshly ground black pepper. Perfection.

Remember that recipe I promised you? The one that uses fresh local produce? Well here it is!
This is courtesy of Jill Forrester @ Whitton Farms (where we get our CSA).

Blueberry Zucchini Bread

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

This past weekend we made the trip back to Alabama to vist my folks and for Mr. Maestro to do this:

Yes, they are standing in the street.

In the meantime, I'm working on a new project! YAY! I'm not saying what it is, but here is a little tease: