Spring semester has started out pretty beautifully. I was incredibly blessed in my grades for winter semester (honestly, I don’t know how some of them turned out as well as they did), and I feel so much more relaxed in my schedule. Although I’m working 30 hours a week, I have so much more time to do my homework, cook, and relax (like working on my blog!).
One of my favorite parts this week has been going to Special Collections when I was source-checking a paper for my internship this last week. Special Collections is on the bottom floor of the library and it’s got some seriously cool books. I’ve been there before to look at old editions of the Book of Mormon, and beautifully engraved Bibles. Their materials are so valuable, you have to complete an application and get interviewed by a curator before you can see their materials. Intense.
I looked at original letters between John Smith (one of the first patriarchs of the Church) and his brother, Joseph F. Smith. The letters were so beautiful as they filled in each other on their lives, writing about their church callings or how their kids were doing. My favorite part is where John Smith described his youngest daughter, a little baby, as “she is fat as a pig and as handsome as a picture.” It made me laugh out loud, to the dismay of the older stodgy scholars sitting near me. I’m not hurting your precious documents by laughing, am I? It made me appreciate the humanity of our Church leaders as they wrote letters, sitting on bamboo mats in Hawaii or teaching in Denmark. It’s a new side to see of them!
I love bread. I could eat it all day, every day! My latest cooking venture has been trying to find a replacement for my mom’s banana bread recipe, as I discovered that I’m allergic to bananas. I decided to make my mom’s recipe for Zucchini Bread! (Sensing a theme about where all of my favorite recipes come from?) Although Aaron won’t go near it (he claims that bread can’t be sweet just because it’s got green things in it), it’s always been one of my favorites.
It’s so crunchy on the outside and soft on the inside, and has lots of cinnamon flavor. And it has zucchini in it, so that means it’s healthyish, right?
Yield: 2 loaves
1 c. vegetable oil
2 c. sugar
3 tsp. vanilla
2 c. grated zucchini
3 c. flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 tsp. cinnamon
1 c. chopped nuts (optional)
- Beat eggs. Add oil, sugar, and vanilla. Mix well.
- Add zucchini, flour, baking soda, salt, baking powder, cinnamon, and nuts (if you’d like).
- Pour into 2 greased loaf pans. You’re going to want to grease them pretty well because the bottom of the loaf has a tendency of sticking to the pan. Bake at 325˚F for 55–60 minutes.
Source: A favorite family recipe