Hey Gardening, Cooking & Reading Friends!

Here it is almost August and there’s so much going on! I know you signed up for the garden goodies, tasty tidbits, farm frolics, and inspiration, so I do have a special treat for y’all. The #1 thing I’m always asked to share is my tasty, never-fail, tried and true zucchini bread. And what better time to share than right now while your zucs are in overdrive.

But first, a word about my debut novel, Tortue du Soleil. If you follow me on Instagram & Facebook, you probably already know what’s happening, since I post up-to-date info there. Of course, you can always go to the Events page on my website to check out my next venue. And even if you already purchased Tortue du Soleil, you can always just come hang out, since it’s always some awesome place that has wine, food, and fun! 🍷🍔🌭🎶

And for everyone who has purchased or showed up to purchase, or just come by to say “hi” and catch up—thank you so much for your support!! 🥰🥰🥰

And, as I’m sure you already know, Tortue du Soleil is available for purchase on Amazon and is getting stellar reviews, as well as on Goodreads. However—wonderful, sweet, and kind reading friends—it could use lots more to keep the momentum going. Every review on Amazon gets more books held in stock and that means more exposure, and that means more sales!

If you have indeed read Tortue du Soleil, I would gratefully appreciate an honest, and hopefully kind, review. The reviews I have had the pleasure to receive are truly heartwarming and spurs me on toward publishing the next book in the series, Marama Summer. In fact, to make it easy for you, here are the links for both Amazon and Goodreads. If you are not sure what to say, check out some of the other reviews just for inspiration. 

They’re all great!! ⭐️⭐️⭐️⭐️⭐️Thank you again!! 🥰🥰🥰

And now for the pièce de ré·sis·tance (notice the French lingo in keeping with Tortue du Soleil). 😂😂😂 This is the recipe I make & take to most functions. My mom, the Saint, always led by example, never leaving home without something in hand to share—sort of like a hostess gift. This is the same basic recipe I use year-round with whatever fruit I have available. In the fall, it’s pumpkin, persimmon, or apple. I like to add nuts in the fall, and jazz it up with pumpkin spice. The variations are endless! Of course, you can play around with the ingredients/amounts, but I cannot guarantee edibility. Drop me a message to let me know how yours turns out. 👍

ZUCCHINI BREAD (the best ever, hands-down!) 

Wet Ingredients:

2 cups grated zucchini

2 cups sugar

4 eggs

1 cup oil 

2 teaspoons vanilla

1/4 cup milk

Dry Ingredients:

3 1/4 cups flour

1  teaspoon salt

1  teaspoon baking soda

1 teaspoons baking powder

1/4 teaspoon nutmeg

Mix wet ingredients well. Whisk together dry ingredients, add to wet ingredients and mix just until blended. Do not over-mix—will make it tough. Pour into 2 sprayed loaf pans. Bake 55 minutes in preheated 350° oven. Cool for 15-20 minutes before removing from pans. Try to save some for friends who may drop in. 😋😋😋

Hope you have a great August! 😎😎😎

S.E. Filomeo