Hye Thyme Cafe: November 2018

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Sunday, November 11, 2018

Zucchini Bread ... and Saying Goodbye (Soon)

Zucchini Bread: Hye Thyme Cafe

I've been thinking about this for a while now. I was originally talked into starting this blog by some friends, and it was a lot of fun at first - sharing recipes, participating in challenges and cookie swaps, reviewing cookbooks, "meeting" other bloggers through various blog hops, etc. Over time, it seems like everyone has moved away, so while I once had lots of folks around to share my goodies with, that's no longer the case. That in itself took a lot of air out of my balloon. Then I was diagnosed with Type 2 Diabetes, which I manage just by limiting my carb intake, but that means not making many of the things I'd like to. I also have no desire to turn my kitchen into a TV studio or keep up with six bazillion social media platforms. Then there's Google (Blogger site host), which keeps changing, so one day, people can leave comments but the next they cant, or I'm told a required message about cookies has been added to my site, only it hasn't, and I need a four-year old to explain to me how to fix it. Then there's the frustration of finding my recipes and photos stolen and posted as someone else's. The list goes on - basically, I'm just over it. I had fun with it for quite a while, but it just doesn't give me the joy it once did, so I'll be working on extricating HTC from the various associated services and bowing out in the not so distant future. That said, I should probably at least end off with an Armenian recipe, since that's where we started. 

THANK YOU to all who have been following along. I've especially enjoyed communicating with and getting to know those of you who reached out through email. If you want to stay connected via my "people" page(s) once I shut down the blog, feel free to message me.  So, if there are any recipes you've been meaning to come back to, get em' while you can ... 

3 eggs
1 c vegetable (or canola) oil
1 T vanilla
2 c grated zucchini (about 2 small to med)
1 c sugar
1 c brown sugar
3 1/2 c flour
2 t cinnamon
1 t cardamom (optional but very tasty)
1 t salt
2 t baking soda
1 t baking powder
1 c pecan halves, chopped

  1. In a large bowl, whisk together the eggs, oil, and vanilla, then add the zucchini.
  2. In a second bowl, whisk together (or sort of mash with a fork) the sugar and brown sugar. I like to do this when using both white and brown sugar to prevent little brown sugar "pebbles" from forming when introducing it to the wet ingredients. Stir the sugar into the egg mixture.
  3. In the now-empty sugar bowl, whisk together the dry ingredients, then stir into the wet mixture, in two or three additions until just combined.
  4. Stir in the pecans last.
  5. Pour into two greased or sprayed loaf pans. (You will see from my pics that mine are different sizes. My sister got me using vintage aluminum ice cube trays, which accounts for the longer thinner one. Just shave a few minutes off the bake time - great size for when there are lots of different things being served and folks might want a smaller slice.)
  6. Bake at 350 for about 1' - time will vary based on size of pan, whether it's glass or metal, etc., so start checking at 40-45".
Zucchini Bread: Hye Thyme Cafe

Zucchini Bread: Hye Thyme Cafe

Zucchini Bread: Hye Thyme Cafe

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