Fooled

I realize that I am not the only one fooled by the week's enticingly warm spring days. Some of us emerged from winter's grip a bit hastily, either naively assuming the weather would hold or too overcome by the joyful prospect to care. On a college campus like ours, it only takes one day of springlike weather for shorts and flip flops to emerge. Don't get me wrong, I am more than glad to see the Ugg boots and flannel pants packed up, and I myself was eager to set aside my heaviest, wool sweaters and dig out a bit of color to brighten a winter wardrobe that relies heavily on black and grey.

Still, I couldn't help but scold the two flies that appeared inside the house, drowsily buzzing at the window enough to draw the attention of the cat and delight Freddy in the catch. The chipmunks appeared beneath the bird feeder, thinner and compelled to take their chances for a large hawk circled round the neighborhood. The deer grazed, unsatisfied I am sure, as the grass appeared in patches amongst the melting piles of snow. And, right there on the snow lined sidewalk as I walked, I spotted a woolly bear caterpillar sunning himself and inching along. Where had he come from? Where could he be going?

I know we have all been fooled as the weather is sure to jump about erratically for the coming months. Yet, I was glad to feel young and naively foolish once again. A taste of spring brings hope to the soul and foreshadows what is to come. Such optimism can be contagious and push us to stretch ourselves, to try new things, to change course.

The sentiment also spilled into the kitchen as I tried several new recipes during the week. One faired very well. The other was a complete disappointment. I thought it would top an old standby, but it failed to deliver. Instead, I have expanded an old recipe to highlight its flexibility and depth. Bread or muffins with carrots, cranberries, pumpkin or zucchini and chocolate chips, coconut, or nuts, this recipe allows you to use what you have on hand. With whole grains and olive oil, it is a treat that keeps your health in mind. Try this on a day when the nip returns to the air in the coming weeks to awaken your senses and satisfy completely.

Produce Quick Breads

3 eggs

¾ cup olive oil
1 cup granulated sugar
½ cup brown sugar
2 teaspoons vanilla extract

2 cups grated zucchini or 
   2 cups grated carrot or 
   2 cups coarsely chopped cranberries or 
   1 ½ cups pumpkin puree

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
¼ cup flaxseed meal or oat bran or wheat bran
2 teaspoons ground cinnamon or homemade pumpkin spice mix (see below)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1 cup chocolate chips or coarsely chopped pecans or walnuts or unsweetened coconut, optional

1. Grease and flour two 8×4 inch loaf pans or line muffins pans with baking cups for 24 regular size muffins or 48 mini muffins
2. In a large bowl, beat eggs. Beat in oil, sugars, and vanilla until light and fluffy. 
3. Mix in produce of choice. Set aside.
4. In a separate bowl, combine flours, flaxseed meal or bran, cinnamon or pumpkin pie mix, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just combined. 
5. Fold in chocolate chips or nuts, if desired.
6. Divide batter into prepared pans.
7. For bread: bake at 350°F for 60 minutes or until a tester inserted into the center comes out clean. For regular muffins: bake at 350°F for 30 minutes or until a tester inserted into the center comes out clean. For mini muffins: bake at 350°F for 20 minutes or until a tester inserted into the center comes out clean.
8. Cool completely. Store in an airtight container.

Yield: 2 loaves or 24 regular-size muffins or 48 mini muffins

Homemade Pumpkin Pie Spice

4 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon allspice
1 tablespoon ground cloves
1 tablespoon mace
2 teaspoons ground cardamom
1 teaspoon ground nutmeg

Whisk together and store in an air-tight container like a small jelly or spice jar.