I had a puncture on my way to the studio today - I called Cycle Surgery and Mario said to bring it straight in, and he would fix it. Great Store. On the way back to the studio I went to Fresh and Wild and picked up lunch for James & I. What a pity they have stopped doing the "lunch special".. That was a great deal! Might have to shop elsewhere for lunch now. Planet Organic perhaps?. I passed a Modernist Masterpiece on the way back to the studio:



Also some geese and a swan





I found a nice feature in Logic - when I "Export all tracks as audio", the track names come over (I don't think this used to be the case). This means I can bounce all tracks very quickly and then free up all my computer DSP for lovely mixing plugins. We have worked very hard all week and James and I both are recovering from (his!) cold, so we had a shorter day and stopped work at 19:00.

View from Studio:



Sunday is a day off.

zucchini bread recipe

Somebody asked for the recipe - I asked Vince's wife and she sent me this:


Flaxseed zucchini bread
2 cups shredded unpeeled zucchini
3 cups flour(I use 1/2 wheat flour)
6 tbsp milled flaxseeds (If using whole flaxseeds, soak in warm water for ten minutes before adding or grind them in a coffee bean grinder)
1-3/4 cups sugar (I use brown sugar)
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1 cup chopped walnuts or almonds
1 cup raisins
1/3 cup applesauce
3 eggs( I substitute with egg whites)
1/3 cup olive oil
4 tbsp water

In large bowl stir together flour, milled flaxseed, sugar, cinnamon, salt, baking powder, baking soda, nuts and raisins. Make a well in center of mixture.

In another bowl beat eggs, oil and water, stir in zucchini and applesauce. Pour over flour mixture and stir until dry ingredients are moistened. Divide the batter evenly between two greased 1 lb. loaf pans.

Bake at 350 degrees for 1 hour and 15 minutes or until pick inserted in middle of loaf comes out clean. Cool in pan for 10 minutes, remove and cool completely. Try it with a dab of peanut butter or cream cheese. Yummy!

Makes 2 loaves, 24 servings.