I truly hope you all had a relaxing summer! It was a hot one here along the East Coast, but we did manage to get to the beach and enjoy the ocean from time-to-time. My daughter Sydney vacationed in Southern Europe stopping in five different countries on her teen tour: Italy, France, Spain, Monaco, and Switzerland. I thought I’d share some photos of her summer adventure! Here favorite place to visit was Swizterland because the scenic beauty. 

Her second favorite spot was in Cinque Terre, Italy (Italian Riviera) where she roamed the cobble stone streets eating gelato and paddle boarded in the sea. The best food was in Spain. This is a picture of a famous market in Barcelona where they have nuts, and spices in abundance and available to purchase.

 

 

 

 

 

 

 

As summer comes to an end, you (or your neighbors!) probably have so many veggies in your garden perhaps too many to eat. If you have zucchinis, you are in luck because this recipe was created to use up that leftover zucchini from your garden, and to incorporate some corn another end of the summer veggie. This bread is savory with just the right hint of sweetness.

It is a Mexican-Middle Eastern fusion recipe. It has tons of spices along with fresh chopped cilantro which is popular in Middle Eastern and Mexican cuisine.  It is very delicious, springy and moist. Serve this bread with a spicy soup like my Corn and Chickpea Soup or enjoy with a hot cup of coffee for breakfast.  Either way, this bread is decadent and will vanish quickly so make two.  Here is the link to my Savory Zucchini Bread.

I hope you enjoy it!