Talk about déjà vu. Last year’s trip to the Indiana State Fair combined checking out Colleen’s 4-H geology project along with attending a ceremony marking my great grandparents’ farm as a Hoosier Homestead, 100 years in continuous operation by the same family.
Yesterday we did the same thing, only it was Ben’s 4-H project and my Gerber great-grandparents’ farm that were in the spotlight.
Grandma Annie-Bananie had a plaque in her room from last year’s ceremony honoring the Joe R. Isch farm Great Grandpa was born on in 1913. All spring Dad had been telling her she‘d soon be getting another one commemorating the 1880 farm she was born on in 1912. She died eight days before the ceremony, and as it turned out she was too sick to have made the trip to Indy anyway. But her 99-year-old brother Sylvan went, along with other family members including his son Jerry, who now owns the farm.
It occurred to me as we walked out of church last Friday accompanying Annie-Bananie’s casket across the road to the cemetery that she was being buried literally within sight of the house in which she’d grown up. I think she spent a lot of time there in her mind these last 15 years, since her first stroke right before Grandpa died.
Ben and I had to hustle back yesterday afternoon so he could make cross country practice. I‘ve been running so much lately I just went for a fun ride on Cassie’s cruiser in lieu of a full-blown workout. Since the girls stayed in Indy to visit their cousins, we had a simple supper of leftovers and zucchini bread — made with extra zucchini to replace ½ cup of the cooking oil I was low on.
It‘s funny, I was looking all through the pantry for applesauce to sub for the missing oil when I finally realized that blenderized zucchini could basically serve the same purpose. Anyway, it was tasty, and here’s the recipe the way it finally worked out:
1 ¾ cup sugar
½ cup vegetable oil
3 teaspoons vanilla
2 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups peeled, grated (or blenderized) zucchini
Mix the wet stuff in one bowl and the dry stuff in another bowl, then combine. Pour into greased 9 by 5 by 3 loaf pan and bake at 350 degrees for half an hour or until knife inserted in middle comes out clean.
Makes 1 loaf.