Ms Chef in Seattle

I was gifted with a can of pumpkin to make pumpkin bread. First I soaked raisins overnight in fresh orange juice to nicely plump them. Then I tried to grate crystalized ginger but it made a gooey mess and clump so let’s hear it for the French knife and chop, chop. The recipe is typical of my quick breads, all based on my Aunt Dorothy’s Whole Wheat Banana Bread, but with brown sugar instead of granulated, oil instead of butter and orange juice instead of water. It’s delightful. No Mahjongg today, but Lisa said, “I like it, I like it.” It’s almost tea time.