Saturday, September 3, 2016

Squid ink spaghetti with heirloom tomatoes AND Blackberry zucchini bread

Hello, everybody! It's been a crazy week at Casa Munoz and I'm shocked that after all the cooking we've done, I don't have much to show for it. Why do I not take pictures?? We had a delicious grilled tuna a few days ago, then roasted stuffed peppers, then a layered tomato salad. But do I have photos? NO. Well, I have a few. 
I'm in love with our garden right now! SO much deliciousness happening out there. Our peaches are all gone and I only managed to can about six or seven quarts of vanilla peaches (sliced peaches with a bit of vanilla bean). Of course, we've also eaten half of those quarts already but I hid one in the back of the pantry for January when we're all sick to death of store bought food.
These bright little peppers make me so happy! I don't eat them plain, like my husband does, but I like them in pico de gallo and stirred into home made Italian sauce. Gives everything just a little kick.
And here is tonight's dinner, squid ink spaghetti. How cool is that? I think someone already posted about black pasta, though. I can't remember who it was but I remember thinking, "Oooo, new and shiny! The kids might love it!" So, here's out take on it. I didn't notice much difference, but that may be because I put a lot of basil in my sauce. (And this is my husband's dish. I don't do peppers.)
 So, a few weeks ago I mentioned blackberry zucchini bread. Here it is! Easy peasy. We got this shredded zucchini from a neighbor, so it doesn't have the skin. (We usually leave the skin on. But the skinless looks prettier in this loaf anyway so...)
 Blackberries from along the river. There weren't many this year. SO SAD.
Now, the recipe is something written down on a stained notecard so I'm not exactly sure where it's from. It looks like my friend Eleanor's handwriting so I'm assuming it's a family recipe. She didn't really work from cookbooks. 
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
3 eggs
1 cup vegetable oil
2 tsp vanilla
2 cups white sugar
1 1/2 cups shredded zucchini
1 cup blackberries
 Mmmmmmm. Fresh from the oven.
I love the moistness that the zucchini gives the bread. Of course, that might be the 3 eggs and cup of oil, too. :D But anyway, it was a delicious combination and now on our rotation of baking favorites! I'm curious if it would be as good in banana bread, but I'll have to wait until next year because our blackberries are gone. 

Until next time! Be sure to stop by my author pages at Mary Jane Hathaway or Virginia Carmichael, or my blog at The Things That Last. 


  1. I will miss your blackberries, but I have triple berry blend in my freezer, and I think I'll try this using the blend! How much fun would that be??? I love the frozen blend for stirring into recipes and for using with vanilla ice cream for pure decadence... but mostly for making crepes.

    BUT I MUST TRY THIS THIS WEEKEND, MARY JANE!!!! The family would love it and they're all gathering here for an end of summer barbecue on Sunday evening... and then Wednesday the kids return to school and life as we know it goes back to normal cray-cray... and the beauty of fall harvest.

    I love the black spaghetti! SO FUN!!!! And I love your imagination, it's downright inspirational.

    Great stuff!!!

  2. Ohhhh, the magical triple berry blend! That sounds delicious. And funny, I made this zucchini bread a few weeks ago (more?) and then posting this tonight, I realized that I MUST MAKE MORE.

    Such is the power of suggestion, eh? I resolve to only look at delicious vegetables and tall glasses of nourishing water from now on!!

    Oh, summer barbecue sounds perfect. We were going to have one yesterday but it started to rain in the afternoon so we postponed. It's not even close to fall here even though the pumpkins are ripening so I'll just cross my fingers and hope we get another chance at that BBQ.

  3. That bread looks amazing! I love zucchini bread!

    1. It was! I just finished another batch but I used huckleberries. We'll see how this one turns out...

  4. Mmm...blackberries and zucchini!

    Alas, no garden, so I'll have to put the ingredients on my grocery list. But this looks SO GOOD that I have to try it!

    So glad your garden is doing well. Between the climate and your whole family pitching in, you are blessed. :)

    1. Too bad we don't live closer! It's that time of year when our garden is renamed "tomato and tomatillo farm". We have SO MANY. And they're delicious. They really are. But my goodness...

      The first house we owned had no gardening space and those first two years were awkward. I don't know how else to explain it. We were constantly at the store, it seemed. All our friends had gardens and they loved to share, but it was so strange to now have a garden or fruit trees for the first time.

      That's why we try to share as much as possible. Not everyone has the space or the time for a produce garden, or the ability to can peaches, make jam, or bake pies, but everybody enjoys the benefits. :)

  5. I did a science class at the aquarium once where we wrote in squid ink. I don't think I'll be using the pasta. :)

    But the heirloom tomatoes are fabulous. Our farmer's market has been selling them for $4 a pound, but they're oh so delicious.