When it comes to certain happenings (solstices & equinoxes), I get totally immersed in them. I also have really fallen in love with most of the Sabbat books that you can find corresponding to the Sabbats. I say “most” because the one widely available for Winter Solstice: Yule: A Celebration of Light and Warmth, is really disappointing. Sorry.
Anyhow, here’s my obsession. I really want the one for Summer Solstice, titled Midsummer: Magical Celebrations of the Summer Solstice. Its received excellent reviews….but…although I’ve been eye-balling it for a while, apparently its out of print and the used price was always hovering around $40. I cannot pay that for a book. Can I? Well, I checked on it again…the obsession creeping up on me and since the solstice is looming near the price has crept up to $60.00.
I checked Barnes and Noble hoping for a better price…they have 1 copy available at $190.00! Oh my. I need to just stop thinking about this book. Perhaps if/when it gets back down to $40 I will need to just jump on it. However, I see a good book writing opportunity here for someone who knows the sabbat well and likes to write and research. Hmmmmm?
Lisa (Hi Lisa: *waving*) asked for the zucchini bread recipe, which I made yesterday b/c I had an over-ripe zucchini that I needed to use. Here it is and its relatively healthy, makes 1 loaf:
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 large egg
1/2 cup vegetable oil
1 cup sucanat (you can use regular sugar instead or brown sugar…to your liking)
1 1/2 teaspoons vanilla extract
1 cups chopped zucchini w/ skin on
1/2 cup chopped walnuts
Grease (with butter, mayo or Crisco) and flour a 8 x 4 inch pan. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat egg, oil, vanilla, and sucanat or sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!