Living with a lot less

After I broke my foot, I have been living my life in our living hall with just one small carry on bag so I could avoid the stairway. 

The experience reminded me of an  article I had read about living with a lot less which was very interesting. I think it is worth sharing.  

I mentioned to my husband many times that I wanted to live with a lot less since we were getting old. However, the experience with my broken foot, has really made me fully realize that we could.  Like the author of this article, I really do not want to be cluttered with excess belongings! I want to give away and sell all my possessions (except my Quay Lo). LOL!

Jokes aside, I knew I would be much happier to live more simply with less. I did not want to be a slave to things! I know this sounds very Buddhist, or at least minimalist, but it appeals to me deeply.

Then, something struck my mind; how could I really become completely free of possessions if I still wanted to bake and cook? I satisfied my concern by remembering that I could bake this healthy loaf of bread in a counter top microwave cum convection oven, and it turned out so beautiful! Who needs a big four burner oven? Not me. So I can still become the Zen chef after all. As long as I am sure not to toss out the mixer, or that large spoon, or that big porcelain bowl I use for resting dough, or the canisters with the ingredients all line up so trimly on my kitchen countertop, and I must have that......

Zucchini Bread

Ingredients:

1 1/2 cups all-purpose flour

1/2 tsp sea salt

1/2 tsp baking soda

 1/2 tsp baking powder

 1/2 tsp ground cinnamon

 1/4 tsp nutmeg

1 jumbo egg

1/2 cup vegetable oil

 1 cup granulated sugar

 1 1/2 vanilla extract

 1 cup grated zucchini

1/2 cup chopped hazel nut

Method:

Grease and flour one 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pan. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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