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Monthly Archives: August 2016

Next time you’re in Finland…

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This is the national drink of Finland, or so I am told…

It is called a “long drink” and it is very refreshing. It’s a mix of gin and grapefruit soda (which didn’t sound very good at first) and one sip convinced me that we need to import this to the U.S.A. pronto! Or as the Finns would say “nopeasti”…

Back to the long drink and where it got it’s origin (according to wikipedia):

long drink or tall drink is an alcoholic mixed drink with a relatively large volume (> 12 cl, frequently 16–40 cl or between 5–9 fluid ounces).[1]

A long drink will have a tall glass full of mixer, in contrast to a short drink which has less mixer. Short drinks are generally stronger since both types tend to contain the same amount of alcohol. Long drinks are therefore generally more dilute than short drinks.

In Finland, long drink refers either to a mixed drink made from gin and, most commonly, grapefruit soda, or to a fermented drink that comes close to the taste of gin and grapefruit juice.

for more on this drink in Finland please click here.

Ok, back to the drink. I was lucky enough to have friends who brought a duffel bag back of this stuff from Finland and they were generous enough to share it with me.

It’s great over ice with lime. According to wikipedia, this same fast can be concocted with a 1 to 5 part mix of gin and grapefruit soda. If I get around to trying this with Squirt and some cheap gin, I’ll let you know if it’s worth a try.

But if you ever find yourself in Finland, order a Hartwall Long Drink and bring an extra duffel bag to bring back a stash!

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Zucchini Bread 101

Yes, it’s that time of year when you lock your car so that no one can drop off their daily harvest of the dreaded green tubes on your passenger seat…If all vegetables were as prolific as the under appreciated zucchini, we could feed the world from home gardens alone!

So what to do with these squash that have gotten too big to eat in their native state? Shred it of course!
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Shred on a box grater and freeze in 2+ cup portions in zip top quart size freezer bags. This way you can make zucchini bread all winter. Right now everyone is making it and you’re as sick of the bread as you are of the squash, but come winter, you’ll thank me!

Here’s my favorite recipe courtesy of all recipes.com

Of course I tweaked it by elimating the walnuts(ew!) and replaced 1/4 cup of oil with applesauce. You’ll really like it as the original, or with the tweaks (I promise)…

This recipe freezes well, too.

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Mom’s Zucchini Bread

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 large eggs

1 cup vegetable oil (or 3/4 cup vegetable oil plus 1/4 cup applesauce)

2 1/4 cup white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (if you must)

DIRECTIONS:

  1. Grease and flour (or use baking spray) two 8×4 loaf pans. Or one 8×4 and 2 mini pans. Preheat the oven to 325 degrees F, or 165 degrees C (for our metric readers)
  2. Sift flour, salt,baking powder,baking soda and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted mix and beat until well combined. Stir in zucchini and nuts.
  4. Pour into the pans
  5. Bake for 40 min and check with a toothpick, then bake for 10 minutes more and check again, if it’s not finished yet, bake for 5 more minutes and repeat until done. (The reason you can’t get exact time for baking is because the moisture level of the zucchini is unpredictable.)
  6. Let cool 5 minutes and slide a butter knife around between the pan and loaf to loosen. Remove loafs from pans onto cooling racks.

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Check with the trusty toothpick/skewer…

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Oh yeah! Tastes great warm, too!