It is still summer here in Dayton – hot and dry – despite the occasional fall smell to the air and the small
John and I aren’t observant… we don’t observe Easter (or any other religious holiday), but we do celebrate it. If a holiday has delicious food associated with it, then we will celebrate it. It is all about the delicious food.
We are having roast turkey for dinner. Not just because roast turkey with my Grandma’s stuffing and roaster vegetables is a delicious meal, but also because we are out of stock. We intend to render down the carcass at the end of the day and replenish our supply. Let me tell you… home-made turkey stock is way richer and more flavorful than the best chicken stock.
Anyway, we have a 20 pound turkey. For the two of us. This is the biggest that we have ever had. It turns out that if it is not Thanksgiving or Christmas, there isn’t much of a selection available in the turkey bin at the grocery store, and this bird was the smallest that they had available. It barely fits into our roaster. We will be eating off of this bird for days – turkey pot pie, turkey quesadillas, curried turkey, turkey noodle soup… Yum.
Dessert will be coconut bread.
There are no eggs (dyed, hard-boiled, or otherwise) or Easter candy (other than one fancy bar of Vosges salted bacon and milk chocolate). We just weren’t feeling the eggs or excessive sweetness today.
Coconut Bread Recipe
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.