When Mr. Prevention and I got married, he quickly learned that I hate cleaning and I quickly learned that that would be an issue. Some of our friends say that a cleaning service saved their marriage and I’d venture to say we’re not far off. Every other Friday when we return to a squeaky clean house, Mr. Prevention and I are both much happier, calmer individuals. Plus, I very rarely cook on Friday evenings, so my kitchen is nearly guaranteed to stay clean for a full 24 hours.
The duties that get us from one cleaning to the next are pretty much divvied up between outside and inside chores — Mr. Prevention covers the outside and I tackle the inside.
That is, of course, only applicable when Mr. Prevention is around. And seeing as he travels for work, I do get stuck with my fair share of outdoor chores…some of which simply can’t be pushed off until he returns. If we get a foot of snow…well, it’s got to be removed. Luckily, such masses of snow have never been an issue…until now. This horrible, horrible, no-good winter. Old news, I know.
Before leaving last week on business, Mr. Prevention gave me a full hands-on tutorial on how to use the snow blower.
No, I’d never blown snow before. I’ve also never mowed a lawn. I know, I know…
But I used the snow blower, albeit not very proficiently. I was able to get out and to work and that’s what really matters. But not after a few pile ups on the highway and black ice all 32 miles there. And back.
I’m so over this winter. It’s time to focus on the plus sides of this time of year….
I’ve come up with citrus. This weather requires some slightly indulgent baking with CITRUS! 😉
- 1⅔ cups all-purpose flour + 2 Tbsp; divided
- ½ Tbsp baking powder
- ½ tsp salt
- 1 cup plain 2% Greek yogurt
- 1 cup sugar
- 4 large eggs + 1 egg yolk
- 2 tsp grated lime zest (from about 3 limes)
- 1 tsp pure vanilla extract
- ½ cup coconut oil, at room temperature (liquified)
- ½ cup dark chocolate chunks
- Preheat oven to 350 F. Mist a loaf pan with nonstick cooking spray and/or line with parchment paper and set aside.
- In a medium bowl, whisk 1⅔ cups flour, baking powder, and salt to combine.
- In a small bowl toss together chocolate chunks and remaining flour; set aside.
- In a third (medium) bowl, whisk together the yogurt, sugar, eggs, egg yolk, lime zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the coconut oil into the batter, using a turn of the wrist to incorporate air as you incorporate the oil. Fold in the flour-coated chocolate chunks.
- Pour the batter into prepared pan and bake for 50-55 minutes, or until an inserted toothpick is cleanly removed.
- Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.
Weekly Menu: February 9th – 14th
- Sunday: dinner with my parents
- Monday: Chilaquiles
- Tuesday: Rainbow Chicken Salad with Almond Honey Mustard Dressing
- Wednesday: leftovers
- Thursday: Cheesy Taco Soup
- Friday: Valentine’s Day…I have no idea 😛
I’m anxiously awaiting our return to Cabo and so, chilaquiles on the menu this week 😀