We came back early last Sunday, crawling into bed in the wee hours of the morning, exhausted but still buzzing from the amazing weekend we’d had.
About three hours later, Mark went off to work like he always does, and about three hours after that, he called to ask me to come pick him up.
The company had been having a worse year than expected. We knew this, but we’d also been reassured, time and again, that we shouldn’t worry. Any changes that were made wouldn’t affect us. Until they did.
Mark was the last in and, true to the phrase, the first out. We didn’t see it coming at all.
Even on the good days I’m waiting for a shoe to drop.
I’m worried about the trip we’re set to go on in just over two weeks. I’m worried about the moment our money runs out. I’m worried about the long-term effect all of this could have on our lives… but most of all, I’m worried about the person I love more than anything else in this world.
I know that, in the end, we’ll be okay. I know that it might even work out for the better. But right now, beyond that, I know very little… and I have very few words.
But I do have zucchini bread with ice cream. And friends and family whose love means more than ever.
So for now, this little bit of comfort food will have to say what I can’t.
3 eggs
1 cup oil
1 cup brown sugar
1 cup granulated sugar
3 teaspoons vanilla
2 cups grated zucchini
3 cups flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup chopped walnuts
Preheat oven to 350 degrees.
Beat eggs. Add oil, sugar, and vanilla. Stir in zucchini.
Separately, combine flour, salt, baking soda, baking powder, nuts, and cinnamon.
Stir flour mixture into zucchini mixture. Divide batter evenly into two greased and floured (or lined) 5×9 loaf pans.
Bake for 50 minutes to an hour.
The post Mark’s nain’s zucchini bread appeared first on A Thousand Threads.