Having surgery means that you're under "Home Care" for a period of time. A Physical Therapist comes to go through your exercise paces three times a week.
An RN comes to draw blood, take vitals and change dressings twice a week.
Since this is my second knee they were not strangers when they returned this time for home health.
And now, once again, just barely two weeks after surgery, I am released. What to do to say goodbye? A small gift from the kitchen, of course.
In mid September, zucchini is prolific and there is nothing better than zucchini bread. A loaf for each of my health care providers, tied with a seasonal ribbon.
Zucchini bread at Linderhof is pretty straight forward -- zucchini and nuts (here on the prairie pecans are the most used). I've made hundreds of loaves over the years and I especially like this recipe because it makes two loaves. A loaf of zucchini bread in the freezer is a good thing!
LINDERHOF ZUCCHINI BREAD
3 cups shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs beaten
1 cup vegetable oil
1 T. vanilla
3 cups flour
2 t. pumpkin pie spice
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 cup chopped pecans
Preheat oen to 350. In a large bowl, combine the first seven ingredients. In a smaller bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt until well blended and add to egg mixture. Fold in pecans. Pour into two greased 8 x 4 x 2 inch loaf pans. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, remove to a wire rack to cool completely.
It's Friday, which means that it's time for Foodie Friday. Please join Michael at Designs by Gollum to see everything that's cooking this Friday.