baking zucchini/ bread and drying persimmons/ call if you need me, :) :) :)

This past weekend, Safeway had a "Breakfast's on us!" offer with a string of coupons from purchasing Halloween's Cheetos that indicated if I spent $50 at Safeway, I would be eligible to redeem the following items for "free":

• Lucerne eggs, 12 count
• 16 oz Safeway brand bacon
• 6 count Safeway breakfast bread
• 1 gallon Safeway orange juice

So I toodled over Saturday morning to pick up my "free" items. I must admit I cheated a little bit on the $50 issue, since I can hardly be expected to buy and consume $50 of food before it all goes bad. As such, I just bought a $50 Safeway gift card and was done with that.

But now I have a carton of a dozen eggs that I need to consume before they go bad. Except for the fact that one should not have too many eggs in a day for fear of cholesterol overload, and I don't normally make eggs for breakfast anyway (too lazy to wake up early enough to cook and consume them before work, ~___~;;)

As such, I picked up some zucchs from Y Market and headed home after work today to make some zucchini bread. Also picked up some plain yogurt to substitute for some of the oil in the recipe (http://allrecipes.com/Recipe/Zucchini-Bread-IV/Detail.aspx?prop31=2) since there is WAY too much oil in that recipe, haha (although it certainly does make the bread very moist if you have a lot of oil). The zbread turned out okay, although less sweet, as I cut down on the sugar, and less moist, as I had cut down on the oil. Originally planned to bring it to work tomorrow to share with the coworkers, but just remembered that tomorrow is Tuesdays. And Tuesdays mean bagels! ....or donuts, >___<

Anyway, while the zbread was baking, I tried to decide what to do with my persimmons and spent about an hour peeling away the thin skin. All I can say is that thank goodness our paring knives were sharp! Peeling persimmons is an exercise in patience and an example of tedium!

So I tried oven-drying, which resulted in

• several hours of waiting on persimmons,
• one ditched, blackened batch
• stickiness
• dried persimmon chips that taste like....sweet potato?

I've also tried freezing, but I wonder if that will blet them into mushiness and ruin them? After all, I love Fuyus for being crispy-crunchy, with that odd little pop in the middle where the softer portion resides...

Well, I've stuck a gallon-capacity Ziploc in the freezer and am hoping for the best. X >__<>