It might be a while

before you get to read a real post... I have several posts in the works, but I've been preoccupied.  The other night, I spent nearly 4 hours in the kitchen making three different kinds of banana breads and zucchini chocolate cake- yummy!  We had our five year anniversary, but this next week is Korean Thanksgiving so we're planning on really celebrating in JEJU (the Asian Hawaii) although, we've heard that its not as great as Koreans make it out to be.  Although to be honest, Hawaii wasn't as great as I thought Americans make it out to be.  Also, I'm quite concerned about Texas and the fires.  Please stay safe my Texas friends.  I've heard that almost all of Bastrop National Park as been ravaged by the fires. So to sum up, We're keeping Texas in our prayers, and I'm sorry for the lack of posts.  Hopefully when I return, I will be able to catch up and you will be barraged with interesting and intriguing posts.

In case you want the recipe for the zucchini cake-

Ingredients

• 1/2 cup butter or margarine, softened
• 1 1/2 cups sugar
• 3 eggs
• 1/2 cup vegetable oil
• 3 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 2 cups shredded zucchini
• 1 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
2. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.