Do Vultures Really Eat Only Dead Prey?

Know the stereotype about a flock of vultures circling overhead, waiting for potential prey to die? They then approach the dead prey, feasting as they pick it apart. Can it be true that they don't kill a prey, but wait until it dies?

Nature shows have televised birds of prey, such as eagles and owls, targeting live prey and grabbing them with their talons. View an eagle swooping and snagging a fish. View a great gray owl "sniping" a vole, detecting and snatching it from under snow.

Well, I wasn't sure about vultures/buzzards being patient enough to wait for prey to die before they eat them. However, poking around google yields some interesting contrast between vultures and buzzards. From Is There a Difference Between a Vulture and a Buzzard?:

Buteos are true birds of prey. Unlike vultures, they have feathered heads and they hunt for and kill live prey, although they can and will eat carrion if it's available. … if you want to use the proper terminology, use the word "vulture" when talking about a scavenging bird with a sharp beak and a (usually) bald head, and "buzzard" when you're talking about a bird from the Buteo genus, such as the Common Buzzard.

From Difference Between Buzzards & Vultures:

New World vultures have very weak feet, which is fine for them since they don’t use them to grasp prey. They have a keen sense of smell. ... buzzard hawks and Old World vultures have strong feet to grasp prey and a weak sense of smell.

Vultures everywhere are known for eating carrion, otherwise known as dead animals. ... Buzzard hawks are birds of prey, eating small animals, insects and carrion.

I decided to look up "carrion". The definition sounds more specific than just dead meat—"dead and putrefying flesh". Ew! Putrefy means "to render putrid; cause to rot or decay with an offensive odor". Hooboy! Big difference between carnivore (essentially, flesh eater) and carrion eater!

Lots of cartoon images are available where one vulture says to its branch buddy, Patience my ass! I'm going to kill something!". I noted that most of the images use the more casual "gonna" in place of "going to". (I created my own vulture-pair image by using the YouTube video "Simple Art Style - How to draw a Vulture" as my guide.)

The pictures are from https://portraitsofwildflowers.wordpress.com/2012/10/27/black-vulture/ and https://portraitsofwildflowers.wordpress.com/2012/03/20/a-dark-encounter/, respectively. Thanks to Steven Schwartaman for permission to use them. Please visit and subscribe to his Portraits of Wildflowers blog for daily nature pictures and great commentary—way more than just wildflowers!

My takeaway from the vultures/buzzard research is that vultures dine on already dead meat, and buzzards hunt. Hmm, a wordplay term that contributes to muddying the contrast—vulture capitalist, a derogatory term for venture capitalist. In poking around at definitions for vulture capitalist, the similarity in characteristics seem to be that the prey is dying, and the vultures are waiting.

Update: March 30, 2015
Recently have received and found further info about vultures killing and eating prey, rather than waiting for prey to die.

• From Wikipedia—"Vultures rarely attack healthy animals, but may kill the wounded or sick."
• National Graphic's YouTube link to "Vultures Steal Hyena's Lunch"
• YouTube hits for "vultures eating animal alive" (link omitted)
• An article from 2007: "Livestock owners take aim at black-headed vultures"

Grateful for Autofills By Google and IMDB

How's your spelling for unusual names? Do you use autofill features to help spell words or names correctly? My Word Trips article from mid-May 2013 discusses words and meanings that cause me to slow down and do lookups. This time, I have some even more difficult-to-spell (imho) names—some sky objects, a couple of celebrity-star surnames, and additional spellcheck-stopper names. Use Google and IMDB for GREAT spelling helpers.

One starry starry night object that sends me to Google EVERY TIME is Pleiades. Hard to believe three different, consecutive vowels. The "i" before "E" except after "C" rule doesn't work here, and the "A" doesn't help. For readers who don't know anything about Pleiades, it's a great-looking star cluster in the northern hemisphere in the winter. The cluster looks like a smudge if viewing with the naked eye; it looks awesome with binoculars, and spectacular through a telescope.

More sky objects that have recently given me trouble with spelling are anything that starts with "Al", which makes me think of Al Borland from Home Improvement. Anyway, Google to the autofill rescue! Aldebaran and Albireo are both stars that give me problems.

Can anyone easily name the comet that Rosetta orbited around and that Philae landed on? Remember that Philae, unfortunately, wound up in a shady area of the comet? (I did Google search for Rosetta Philae comet. The two proper nouns, fortunately, don't tax my speller power much.) Bingo! One search result yields the eye-boggling comet name—67P/Churyumov–Gerasimenko. ¡Ay, caramba!

Coming down to earth, Kyle MacLachlan is an actor I've seen in several movies and shows over MANY years. And I actually need to look him up on IMDB before I can remember his surname. For that matter, if he's not in recent roles, I forget if he's Lyle or Kyle. So, I need to find him via Dune or Desperate Housewives. Recently, he's also been on Big Bang Theory and Portlandia.

Now for some guilty-pleasure gossip! I'd read a few weeks ago that Miley Cyrus has been dating Patrick Schwarzenegger (son of Ahnold) and can't spell his surname. C'mon! She should show the guy some respect by learning it, even if they're both dating each other because of famous names for currency.

In sports, I recently encountered the names for the European figure skating women champions—Elizaveta Tuktamysheva, Elena Radionova, and Anna Pogorilaya. Take a deep breath before attempting to pronounce or spell!

In younger years of grade school spelling tests, my scores were nearly all 100%. Of course, I think proper nouns tended to be omitted from word lists. I'd have problem with some of these names I provided. What names give you heartburn?

EZ Buttery Confetti Cake Mix Cookies

This recipe features Betty Crocker Party Rainbow Chip cake mix. Over the years, seems that companies have used labels like "party", "birthday party", "funfetti", and "confetti" for including the colorful, sugar mini-rod decorations. Hmmm, BC's webpage shows a Rainbow Chip cake mix, but omits "Party" from the product title and URL.

I'd been curious for a long while about using butter instead of cooking oil in my cake mix cooky recipes. (Try "cookies" in the search field at the upper left.) Rather than use a single-flavor cake mix, I decided on the confetti-ish mix. Interesting contrast between using butter and oil. The process is slightly different with softening the butter first. The buttery cookies came out softer and fluffier than cookies that I used oil instead.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients
3. Softened and slightly stirred butter
4. The butter and two eggs
5. Blended butter and eggs
6. Blended butter, eggs, and cake mix
7. Raw dough in pan
8. Baked cookies in pan
9. Cookies on a cooling rack (some flipped back to right side up)

Implements

• Cooky pan(s)
• Pastry blender
• Mixing bowl
• Measuring cup (optional for cracking eggs individually before pouring them into bowl)
• Tablespoon for measuring out cooky dough
• Spatula for scraping dough onto pan
• Cooky spatula to lift and transfer baked cookies
• Cooling rack for baked cookies

Ingredients

• 2 eggs
• 1/3 cup soft butter (2/3 stick)
• 1 box Betty Crocker Rainbow Chip cake mix

Instructions

1. Preheat the oven to 350°.
2. Soften the butter in the microwave oven as necessary.
3. Combine the butter and eggs.
4. Use the pastry blender to stir the cake mix powder into the butter and eggs mixture.
5. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
6. Drop the spoon's dough onto the cooky sheet, using the rubber spatula to ease out each lump.
7. Bake for about 9 to 10 minutes until the edges are lightly browned.
8. Use the cooky spatula for lifting and transferring the done cookies onto cooling rack.

The batch made 39 cookies, ~57 calories each. I did spot some other cake mix recipes using the Betty Crocker Party Rainbow Chip cake mix, but several added frosting atop the cookies. Adding the frosting seems to be gilding the lily, adding more calories and sweetness, in addition to using more time and effort. Assuming a hypothetical distribution of an entire 16-oz can of Betty Crocker Rich and Creamy Vanilla frosting, each cooky would have an additional ~47 calories—13 servings x 140 calories/serving ÷ 39 cookies = 46.7 calories/cooky.

Post-Recipe Thoughts
Another time, I'll try making cookies that emulate my "Krusteaz Choco Caramel Squares" from my previous article. However, I'll try making individual round cookies instead of a single slab that I cut up later. Haven't decided whether to use tablespoon/spatula method or use my cooky shooter to dispense the dough.

Krusteaz Choco Caramel Squares

These sweet-tooth munchies have a fudge-brownie cooky base, topped with non-nut nougat and chopped nuts. Nougat etymology includes nuts; the sweet confection on the cooky is not nutty—only the final topper. For expediency in this article, "nougat" refers to that middle layer, a combination of melted chocolate chips and squeeze-packet caramel.

About a year ago, I bought a box of Krusteaz Molten Deep Dish Chocolate Cookie with Caramel Center. I periodically would read the instructions, wondering if I really wanted to use up all the ingredients for 12 cookies that had "molten" centers. The yield seems pretty paltry, especially considering extra hassle beyond other munchies I make.

I looked at suggested recipe alternatives on the box. I wasn't warm to requirements for additional ingredients.

• Seattle Bars: graham cracker crumbs, pudding (prepared!), toasted coconut, and nuts
• Creamy Salted Caramel Centros: whipping cream—all of 2 tablespoons!

So, I took inspiration from the Seattle Bars and tried something else, skipping all the additional ingredients except for nuts, and adding melted chocolate chips. Was the process less hassle? No. But the results won rave reviews, and gave me ideas for a future similar but different munchie.

This recipe differs somewhat from other recipes I've posted because I needed to improvise as I went along. I've added several parenthetical thoughts during the process. My pixstrip shows the following image areas:

1. Ingredients and utensils (Pics do not include additional implements I needed to use later.)
1. Utensils and ingredients. The dashed line indicates the mix kit is part of two preparation stages. (The left side shows the dough ingredients, the right side shows the topping ingredients.)
2. Oblong pan and spray oil
2. Doh!
1. Bowl of the cooky dough—mixed eggs, soft butter, and Krusteaz powder
2. Pan with the raw, pressed cooky dough, spread out to edges
3. Pan with the baked cooky slab (Note: During the baking, I needed to press some of the dough down to flatten for height consistency.)
3. Squares!
1. Cooky squares in larger, wax paper-lined pan (Note: First, I flipped the cooky slab onto a cooling rack, cut it into 24 squares, then placed the squares right side up onto the larger, wax-lined pan.)
2. Cooky squares, topped with with choco-caramel and nuts.
3. Finished squares in cupcake liners and tote tin

Implements

• 9" x 13" pan
• Pastry blender
• Mixing bowl for blending to-be-baked ingredients together
• Mixing bowl for melting chocolate chips, then blending in the envelope of Krusteaz caramel "sauce"
• Spoon(s) for later distributing the choco-caramel topping onto the baked cooky squares
• Additional helpful items during process
  • latex or vinyl glove(s) for spreading out the cooky dough, then later for pressing down inconsistent-height dough during baking
  • Cooling rack
  • Wax paper
  • Additional pan or cooky sheet
  • Plastic knife for separating the baked cooky slab from the pan
  • Knife fur cutting squares
  • Plate for nuts
  • Cupcake papers

Ingredients

• For the cooky slab
• 1 egg
• 1 stick (1/2 cup) butter
• The bag of the Krusteaz mix powder
• For the topping
• 4 oz chocolate chips
• The 4-oz package of the Krusteaz caramel topping
• 1/2 cup of chopped nuts (Suggestion: Place on a plate or other flat area.)

Instructions (for the cooky slab)

1. Preheat the oven to 350 degrees.
2. Combine the oil and egg.
3. Stir the Krusteaz powder into the wet ingredients.
4. Spray the oil generously onto the pan. (Spray REALLY generously at the edges and corners!)
5. Distribute the cooky dough evenly onto the pan. (Gloves help for less-mess pressing.)
6. Bake for about 13 minutes, and check progress. (The dough rose unevenly, so I pressed the high part to flatten it even with the rest of the slab.)
7. Finish baking for about another 3 minutes, verifying doneness with toothpick or lightly pressing the cooky slab for springiness.
8. Remove the pan from the oven and let it rest for a couple of minutes or so.
9. Use a plastic knife to carefully separate the cooky slab edges and corners from the pan, then flip the pan upside down onto a cooling rack.
10. Cut the cooky slab into 24 squares, placing them right side up. (I initially subdivided the slab into 4 quarters, placed them right side up onto a larger, wax-lined pan, and finished cutting them into squares.)

Instructions (for the topping and completion)

1. Melt the chocolate chips.
2. Snip the envelope of caramel and squeeze it into the bowl.
3. Alternately stir and heat the chocolate and caramel together.
4. Use spoons or similar implements to distribute the nougatty mixture onto the cooky squares. (Using two spoons, I made use of the thick mixture's inertia for transports and gravity for the drops.)
5. For each square, turn it upside down and lightly flatten it onto the plate of nuts, then place it right side up elsewhere. (The nougat acts as a glue.)

The batch made 24 squares, ~142 calories (gasp!) each. The box recipe itself would have made 12 molten-filling cookies at 220 calories each. Adding nuts and chocolate chips increased calories, but dividing the batch into 24 portions reduced the per-unit calories.

Post-recipe thoughts
If making similar squares and using cake mix, for the "molten" caramel, I'd try a spoonable caramel ice cream topping like they use for sundaes. "Smucker's" prominently comes up in Google for ice cream toppings, even without using Smucker's for a search term. These Smucker images are making my mouth water!

Minty Choco Chip Cake Mix Cookies

My previous recipe (Choco Cranberry Sauce Cake Mix Cupcakes) used cake mix powder that I sifted white and chocolate flavors together, using half of the mixture. This recipe uses the other half of the powder. My cooky recipes are almost all about using cake mixes because of convenience. Using cake mix in cooky making is more complex than using refrigerated cooky dough, but easier than blending soft butter into cooky powder mix. Furthermore, cake mixes come in more varieties and provide more options for the imagination.

Winter time seems to bring out inclinations for something minty. Do something different than chocolate chip cookies—make the chips mint! One year, I found mint-green chips, which I haven't seen lately. This year, I ran across Andes Creme de Menthe baking chips, which have chocolate and mint-green stripes. Did not know until now that Tootsie owns Andes.

Note: Both Tootsie and Amazon offer up Andes Creme de Menthe baking chips, but their prices are WAY more expensive than the local supermarket price.

Besides using chips with varying mint strengths, have the dough flavors meet in the middle—half vanilla-ey and half chocolatey. If you'd rather not commit to buying one box each of white and chocolate mixes, buy a marble cake mix and mix the powders together. My recipe for Diff Kinda Choco-chip Cake Mix Cookies includes marble cake mix, chocolate chips, and coconut.

Onto the recipe details!

My pixstrip shows the following image areas:

1. Implements
2. Ingredients
3. Combo pic:
   1. Mixed eggs and oil
   2. Mixture of eggs, oil, and cake mix
   3. Dough, with chips stirred in
4. Raw dough in pan
5. Baked cookies in pan
6. Flipped cookies on a cooling rack
7. Cooled cookies on a plate

Implements

• Cooky pan(s)
• Pastry blender
• Mixing bowl
• Measuring cup
• Spoon for measuring out cooky dough
• Spatula for scraping dough onto pan
• Cooky spatula to lift and transfer baked cookies (not shown—forgot for preprep pic)
• Cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 cup oil
• 1 box chocolatey cake mix (I used half fudgy chocolate and half white.)
• 5 oz mint chips (I used Andes Creme de Menthe baking chips.)
• 5 oz chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the oil and eggs.
3. Use the pastry blender to stir the cake mix powder into the wet ingredients.
4. Stir the chips into the dough. (I might have saved a little energy if I had combined both kinds of chip together first.)
5. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
6. Drop the spoon's dough onto the cooky sheet. (For slightly flatter cookies, slightly flatten the shaped dough rounds with the measuring cup.)
7. Bake for about 9 to 10 minutes until the edges are lightly browned.
8. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

The yield was 57 cookies, amounting to ~65 calories each. YMMV

Recipe Deviation Suggestions
If trying out this recipe, advanced deviations include the following modifications:

• If you want to buy only one box of cake mix instead of two for making up half chocolatey and half white dough. buy marble cake mix and sift the powders together.
• For more mintiness, use all mint chips instead of half mint and half chocolate chips. If you want to be really gutsy, you can add some mint extract into the wet ingredients before mixing the powders in.

Choco Cranberry Sauce Cake Mix Cupcakes

This simple recipe has three ingredients besides spray oil—a 14-oz can of jellied cranberry sauce, a box of chocolaty cake mix, and eggs. (Chocolate seems to go well with just about any red fruit.) For my cake mix, I sifted a boxful of white and chocolate flavors each, using half for these cupcakes and saving the other half for a different recipe. (Batter up for the next recipe article!)

I'd Googled high and low for cake and cooky recipes that use jellied cranberry sauce. All of them seemed to call for the lumpy-cranberry type sauce. I finally took a breath and decided to forge ahead with the can of sauce that greeted me every time for many …, uh, long time when I opened the cupboard. I revisited info about possible cake ingredients for substitutions, such as applesauce. The amount of applesauce and water volume called for was similar to the cranberry.

The jellied cranberry sauce was an unknown—jelly at room temperature. I decided to spoon it out into a small mixing bowl, break it up with a spoon, and microwave it in 30-second sessions, stirring between sessions. The warm sauce did not break up well until I pureed it with the mixer.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients and spray oil
3. Combo pic:
   1. Cranberry sauce out of the can and into small bowl, then pureed
   2. Mixed eggs in medium bowl
   3. Mixture of eggs and pureed cranberry sauce in the medium bowl
   4. Cake mix powder in largest bowl
   5. Mixture of the ingredients in the largest bowl
4. Batter in the cupcake pans
5. Baked cupcakes in the pans
6. Cooled cupcakes on a cooling rack

Implements

• Mixing bowls
• Cup for eggs
• Measuring cup(s) for dispensing batter
• Spatula for scraping batter
• Spoon for initial breaking up cranberry sauce (not shown—forgot for preprep pic)
• Electric mixer
• Cupcake pans
• Cooling rack

Ingredients

• 3 eggs
• 1 box chocolatey cake mix (I used half fudgy chocolate and half white.)
• 1 14-oz can jellied cranberry sauce

Instructions

1. Preheat the oven to 350°.
2. Spray oil into the pan wells.
3. Beat the eggs and set aside.
4. Break up and microwave the cranberry sauce in 30-second sessions, the puree with mixer.
5. Pour the mixed eggs into the warm, pureed cranberry sauce and mix well.
6. Pour the egg-and-sauce mixture into the largest bowl that has the cake mix powder.
7. At low speed, mix all the ingredients for two minutes, scraping the batter down with the spatula. Mixture will become thick, like scratch-cake batter.
8. Scoop batter into the pan wells, each about 3/4 full.
9. Bake for about 17-20 minutes. Test for doneness with a toothpick.
10. Remove the baked cupcakes onto the cooling rack.
11. Frost if desired.

Post-Recipe Thoughts
As mentioned, the batter becomes very thick during mixing. In dispensing it, I was apprehensive about distributing the batter into the typical 24 cupcake wells. Well, the batter did not run over the sides during baking. Tasty and moist! (Hmm, color and bready texture made me think of sweetish pumpernickel). Calories amounted to about 105 each cupcake. If you frost as ready-to-spread frostings recommend, you'll add an extra 130 calories for each.

White Castle Stuffing?

OK, once in a great while I post a negative article about food. That would be the one that I wrote advising against a tortilla recipe I tried. It was an experiment contrasting tortilla and biscuit ingredients and processes, using an electric waffle-cone maker. Chewwwy!

The White Castle burger stuffing recipe caught my eye—more for the inspirational value for an article than inclination to make a batch. (Happy Thanksgiving day and weekend, everyone!)

Naw, I'd more make fun of the stuffing than make it or eat it. Before I launch into why the recipe tickles my fancy, a more positive thought about the product is that the name reminds me of "Harold and Kumar go to White Castle", a very funny and entertaining movie. It was released in 2004 (!!), starring John Cho (Star Trek Sulu) and Kal Penn (House). Neil Patrick Harris, post-Doogie Howser and pre-How I Met Your Mother, portrays himself. It's been awhile since I saw the movie, but his gestures and verbalizing in one scene seems to be pre-Barney Stinson-ish in delivery.

I've never eaten a White Castle burger. In the distant past, I would have considered it, but I didn't live near any WC fooderies. By the time I saw any WC burgers in the frozen food sections, I lost interest in burgers, and any other kind of meat that's been processed to the point of nonrecognition. This type of meat includes sausage, pepperoni, salami, and hot dogs/baloney. I'm starting to approach the same feeling about round slices of deli meat. Not a vegetarian, Still very much a carnivore, and somewhat picky omnivore.

OK, let's get to the WC stuffing recipe! First of all—TEN burgers—no pickles. I gotta believe the people who came up with the recipe tried including the pickles and decided the result was a bust. I have a gut feeling the sodium is out of this world even without the pickles. In addition, the recipe calls for additional sodium in the form of chicken broth. The paper recipe calls for 1/4 cup of broth. (What, not enough flavor?) Oddly enough, the online recipe also calls for 1/4 cup, but it also includes text in the procedure itself to "add an additional 3/4 cup of chicken broth". Yow!

Alrighty then, the main reason the recipe attracted my attention for amusement. The ingredients made me think of prison food I'd read about awhile back—Nutraloaf, except unmolded. "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists" describes putting ingredients together, baking it, and feeding it to inmates who present disciplinary problems.

So the WC stuffing is not exactly a Nutraloaf—less sodium for one thing. It's supposed to be a pretty flavorless (tasteless?) loaf. I can visualize the WC stuffing baked in a brick form. I am mercifully omitting links to Nutraloaf recipes.

Carrots and Tops and Bugs Oh My

Seventy-nine cents a pound for carrots is my usual paying price. But I couldn't find any on 10/26 or 11/1. Coincidence that those days were near Halloween? For a few weeks, I noticed the smallish carrots with tops. Eh, what's up with those? $1.99? Why do people buy those, except for decorations?

Normal price for bulk carrots w/o tops: 79¢/#
Carrots w/tops, always small and skinny, 5 bunches bundled together: $1.99/#

How about some more carrot price comparisons?

• 1-pound bag, smallish whole, topless (woohoo): 78¢/#
• minis, "baby" carrots: $1.28/#
• matchsticks, like the ones you see in pre-made salads: $1.77/#
• chips, crinkle-cut round slices: $1.38/#

Your prices might vary. Looking at price per pound, whole ones (topless) are way less expensive than consumer-convenient ones. However, these whole, unprocessed ones require trimming, peeling, and washing. Then you can cut them up into processed shapes.

"Baby" Carrots
Digging deeper into carrot topic, spreading the search for carrots and related, I ran across "Carrot Sticks vs Baby Carrots". The article has simple explanation, how-to instructions for processing regular, less expensive carrots, and an embedded link to YouTube video that shows the machinery processing of converting big carrots to small. Interesting to see that commenters for both article and video talk about baby carrots being soaked in a bleach solution. For those who buy "baby" carrots, at least RINSE those puppies before you consume them!

Carrot Tops as Edibles
Some links that provide carrot top information and recipes:

• "Yes, You can Eat Carrot Tops. No, They're not Poisonous!"
• "Not Just Rabbit Food: 5 Tasty Ways to Eat Carrot Tops
• "Eat Your Carrot Green Tops (the leaves) - Yes You Can!!"
  (This website, despite its proponent title, includes cautions about consuming tops and leaves.)

Iconic Carrot Consumer(s)—What's up, Doc?
The best-known icon is Bugs (natch) Bunny. Visit the YouTube video that shows Bugs seasoning his carrots on his rotating spit.

One very helpful website about Bugs is "7 Things You Didn't Know About Bugs Bunny". One fascinating factoid, for which the article's author included an embedded YouTube link is about the inspiration for Bugs Bunny chewing on his topped carrot.

Bugs' carrot-habit actually started as a parody of Clark Gable. In Clark Gable's movie It Happened One Night, there's a scene where Gable is leaning against a fence, talking quickly, and eating a carrot. ...Over time, the original movie has faded, while Bugs' carrot chewing has lived on.

The video is entertaining for more than just the carrot connection.

Segueing into Homophones
As language is one of my interests, I also include carrot homophones in this article.

caret
• http://dictionary.reference.com/browse/caret?s=t

a mark (^) made in written or printed matter to show the place where something is to be inserted.

• https://groups.google.com/forum/#!topic/microsoft.public.excel.misc/jS1OLNyFocs

Caret: "^" means "to the power of"
It means "raise to the power of"

carat
http://dictionary.reference.com/browse/carat

1. a unit of weight in gemstones, 200 milligrams (about 3 grains of troy or avoirdupois weight). Abbreviation: c., ct.
2. karat.

karat
http://dictionary.reference.com/browse/karat

a unit for measuring the fineness of gold, pure gold being 24 karats fine.
Abbreviation: k., kt.

5 Years of Continuous Blogging, Part 4

This article is the fourth (and final) one in my series about having blogged continuously for five years. I discuss the process of collecting my blogging data and reporting them in tables and graphs, but this time, the process differs from the quartile methodology that I cover in Part 2. That article emphasizes spread of word counts, and this article emphasizes high/low word counts and distribution over 10 word-count intervals.

The top pixstrip shows a table with the basic information that I put in Excel for creating the column graph. In the table, the first column lists the word count divisions, and the second column lists the number of articles for each word count category. In the graph, the word count divisions are in the x axis, and the numbers of articles are in the y axis, represented by the blue 3D columns.

The distribution and percentages of articles show that the largest group of my articles ranged from 400 to 499 words—27, a smidge more than 20%. Combined with the other three largest groups (range from 400 to 799 words), my articles totaled 82, 63.1% of the 130 articles over five years time, from September 2009 through August 2014.

In the three previous articles that I wrote about blogging for five years, I listed various steps for collecting information and generating visual results. For bloggers and other interested parties who might want to create your own similar info, the basic steps are as follows (also noted in Part 3 of my series):

1. In Excel, log the article titles.
2. Open each article, and copy/paste verbiage into MS Word, noting the word count at Word's lower left corner.
3. In Excel, copy the word count number into the cell adjacent the appropriate article title.

You might want to insert empty rows to separate significant time periods. You might even copy the set to another spot before putting in separators.

The following pixstrip shows the Excel window for sorting, and the partial image of the Period A sorted table. The Excel window opens after clicking Data tab > Sort and clicking Add Level for obtaining a second sort criterion. At the table, I added reddish outlines at the highest and lowest word counts.

The following image shows high and low word counts for periods A through E, with red outlines at the absolute lowest and highest word count numbers.

It might seem odd that I place the graphing process pixstrip before the other images. Usually, my images are sequential. For this article, the results image is more eye-catching at the very top. FYI, my tools in my series have been Excel, MS Word, Windows 7 Snipping Tool, and my ancient PaintShopPro 7.04.

---

Links to the series

1. 5 Years of Continuous Blogging, Part 1
   Focus on single- and five-year views for total articles, articles with images, and recipe articles.
2. 5 Years of Continuous Blogging, Part 2
   Focus on numbers of words in articles and graphical representations.
3. 5 Years of Continuous Blogging, Part 3
   More details on collecting the data.
4. 5 Years of Continuous Blogging, Part 4
   Emphasis on data sorting and distribution of word count groupings.

5 Years of Continuous Blogging, Part 3

This article is the third one in my series about having blogged continuously for five years. It describes how I collected the basic data for my five years of continuous blogging, used some elementary Excel calculations, and graphed some results.

The pixstrip shows a truncated Excel tally sheet and a partial Word-paste window. The Excel portion has a red rectangle around the recipe article that I did the word count on. The partial Word paste shows truncation of the recipe text. The lower left of the Word window displays the word count without needing to open menu options or use shortcut keys. How convenient!

Creating a spreadsheet with initial data
I tiled the Word file of my catalog next to a browser view of my blog site to create the following columns in Excel:

1. Article titles ("Article Title")
2. Word count ("# Words")—more on that farther down the article
3. Image, y/n ("Image, 0 or 1")
4. Recipe, y/n ("recipe, 0 or 1")

I differentiated the time periods (September to August over five years) by changing font colors. If you choose to try assessing your own blog over years or other time periods, you can try differentiating by text color, bolding, italics, border looks, etc. (For recipes, I flood-filling rows for quick visual cues.)

In retrospect, the catalog was helpful for quickly confirming recipe status, but not crucial. The most important compilation tool was the index in the blog. It grouped by years and months, and linked to all the articles.

Although I created a column for word count early on, I collected the word counts after creating the rest of the spreadsheet. It seemed more sensible to do word count as a separate process than going through each cell of each row. The word count process follows.

EZ Word Counting
For multiple article word tallying, it was helpful using a wide-screen monitor for tiling my blogsite on one side, the Excel tally sheet on opposite side, and MS Word somewhere else. I performed the following steps:

1. Opened the blog article webpage.
2. Selected the content—excluding title, superfluous info, images, keywords, and reader comments, and pasted it into the clipboard (Ctrl+C).
3. Opened Word, pasted the clipboard contents onto the page (Ctrl+V).
4. Noted the word count at the bottom left of Word window, and typed it into the appropriate Excel cell for word count.

I repeated the process of opening a blog article, copying, pasting into Word, and entering the word count into Excel. However, when bringing Word back to the foreground, I selected the existing text and pasted the new text in its place. I continued with this copy/paste process till finished.

Using Some Very Basic Excel Commands
Using formulas is not necessary in the info gathering, but interesting to calculate totals, averages, highest and lowest word counts (endpoints), and medians (midpoints). Creating graphs require two main layouts of info in Excel—1) calculated values in cells in grid form and 2) and "physical" cell distribution.

The only formula that is necessary for creating the graphs for contrasting numbers of articles over n years is summing. In the Excel window, select the cells, and select the summing icon—
Formula tab > Autosum icon.

Expanding the icon displays options for Sum, Average, Count Numbers, Max, Min, and More Functions. Besides using the summation formula for obtaining the data for creating the graphs in Part 1 of my article series, I also used the percentage formula for creating the table.

Note: I copied some of the data and placed them in another clear area so I could select adjacent cells and use graphing features Insert tab > Chart > 3-D Clustered Column and Chart > Line, respectively. Right-clicking in various areas provided additional options, such as displaying data labels, and modifying titles and other labels.

In case you are a blogger and have not yet tried collecting info on your own articles but might want to try—well, the tools are in the three parts I've written. Click "1" and "2" for the first two articles. For "5 Years Continuous Blogging, Part 4", I will share article links and stats that resulted from my trip down memory lane, my memory lane that I created for myself.

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October 31, 2014: Links to the series

1. 5 Years of Continuous Blogging, Part 1
   Focus on single- and five-year views for total articles, articles with images, and recipe articles.
2. 5 Years of Continuous Blogging, Part 2
   Focus on numbers of words in articles and graphical representations.
3. 5 Years of Continuous Blogging, Part 3
   More details on collecting the data.
4. 5 Years of Continuous Blogging, Part 4
   Emphasis on data sorting and distribution of word count groupings.

5 Years of Continuous Blogging, Part 2

In my article about blogging 5 years (part 1), I emphasize quantities of articles over the last five years. This time, I emphasize numbers of words for articles. The images indicate distribution in scatter plots, a line chart, and a box-and-whiskers chart.

The scatter plot for the third year indicates a narrower stream of word counts than the other years. However, it's also the year with the fewest articles. The spread between high and low for word count is as follows:

Sep 2009 to Aug 2010	1323
Sep 2010 to Aug 2011	895
Sep 2011 to Aug 2012	613
Sep 2012 to Aug 2013	1277
Sep 2013 to Aug 2014	852

The line chart shows data points for high, average (mean), median, and low word counts. The box-and-whiskers chart displays the bunching of data. The "whiskers" in the box-and-whiskers graph display the end points to the "box". For each unit:

• The box represents the middle 50% of the word-count range.
• The whiskers each depict the other 50%—25% at each end.
• The line inside the box depicts the median of the word count (spreadsheet-sort of word counts by article and establishing the midpoint).

For each year's period, the line chart numbers for most words, fewest words, and medians coincide with end points and medians in the box-and-whiskers chart. Note that the fifth year "box" (smallest of the five year periods) shows that half the articles fall between approximately 400 and 600 words, with the median around 450.

Some handy resources on graphing, with the first two being the most helpful for me:

• Scatter Plots in Excel
• How to Create a Box and Whisker Plot in Excel 2010
• Box and whiskers plot
• Standard Deviation Calculator
• Handy Dummies website for visual reinforcement: Box-and-Whisker Charts for Excel

Excerpt from Box plot that summarizes "whiskers":

lines extending vertically from the boxes (whiskers) indicating variability outside the upper and lower quartiles

For "5 Years Continuous Blogging, Part 3", I will go into more detail about the road I traveled in obtaining and processing my data.

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October 31, 2014: Links to the series

1. 5 Years of Continuous Blogging, Part 1
   Focus on single- and five-year views for total articles, articles with images, and recipe articles.
2. 5 Years of Continuous Blogging, Part 2
   Focus on numbers of words in articles and graphical representations.
3. 5 Years of Continuous Blogging, Part 3
   More details on collecting the data.
4. 5 Years of Continuous Blogging, Part 4
   Emphasis on data sorting and distribution of word count groupings.

5 Years of Continuous Blogging, Part 1

I initially started blogging to create writing samples in addition to samples I have for my technical writing portfolio. Every month for the past 5 years, starting in September 2009, I have published something. My monthly count has been as few as one and as many as five. I know the quantity does not come anywhere close to many prolific bloggers, but I know of many bloggers who were sporadic or stopped.

For me, a motivator for publishing was imposing a schedule for myself. Initially,I posted three times a month. During one contract writing/editing job, I cut the posting to once a month throughout 2011. Since then, except for a 16-episode of weekly century plant posts in 2013, I have posted twice a month.

Not sure I'd return to more often if and when I again exit the working world. In any case, when I publish, the motions remind me of the clock reset (countdown timer) in the Lost TV show.

My graphs reflect the stats for the 5 periods for September through August (2009 through 2014). Wanting to generate stats, formulas, and graphs sent me scurrying to some Excel how-to Google searches. (I hardly ever use Excel.) Was I rusty! Couldn't remember how to assign repeating rows, create a formula, or generate a graph! Conveniently, during my research over my 130 articles, I ran across my SurveyMonkey article, which I had foresight to list some Excel formulas.

A couple of handy Excel-info webpages:

• How to Add Header Row in Excel
• How to Create a Graph in Excel

The images show 5 years for total posts, posts with images, and recipe posts. Although the 3D graph is cute for the depth looks, I feel the line graph actually shows better contrasts among year-to-year and also type-to-type trends.

I had a bit of fun playing with Excel in creating the tables and graphs, then playing with them in my ancient PaintShopPro 7.04. In Excel, I became reacquainted with inserting some basic formulas and creating graphs. I rediscovered graphing options for type (bar, line), inserting numbers and titles, and moving numbers. In PSP, I further played with moving pieces, cropping areas, and combining the charts.

Related posts, besides the one about SurveyMonkey and using Excel:

• My Blog Article Methodology Inception2finish
• Pixstrips in Blog Articles

For "5 Years Continuous Blogging, Part 2", I will focus on word counts and number spreads.

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October 31, 2014: Links to the series

1. 5 Years of Continuous Blogging, Part 1
   Focus on single- and five-year views for total articles, articles with images, and recipe articles.
2. 5 Years of Continuous Blogging, Part 2
   Focus on numbers of words in articles and graphical representations.
3. 5 Years of Continuous Blogging, Part 3
   More details on collecting the data.
4. 5 Years of Continuous Blogging, Part 4
   Emphasis on data sorting and distribution of word count groupings.

Crustless Quiche Mini-Loaves

This recipe is flourless, thus, gluten-free. The filling ingredients are—besides evaporated milk and eggs—coarse-cut ham pieces, cut-up sliced Swiss cheese, and thawed and drained, previously frozen zucchini. Because has so much sodium, I decided Swiss cheese would contribute less additional sodium than cheddar or other saltier cheese.

I had spotted an intriguing recipe for crustless mini-quiche that used cupcake cups. I started poking around for additional crustless quiches, which I list some links at the bottom of this article.

My inclination to modify kicked in. Why not make the quiche totally gluten-free? With my crusted quiches, I was always adding one or two tablespoons of flour. How about, instead of using cupcake pans, I finally use my mini-loaf pan that I've had for years and not yet used? The one ingredient that nudged me to make the recipe items all come together? Zucchini! More zucchini from the co-worker who had already given me lots of!

My pixstrip shows eight image areas:

1. Implements
2. separate bowls of zucchini, cheese, ham
3. zucchini, cheese, ham combined in a larger glass bowl
4. eggs, evaporated milk, spray oil
5. mini-loaf pan, prepped with the spray oil
6. Combo pic:
   1. mini-loaf pan with the filling mixture parceled out into the pan wells
   2. evaporated milk and eggs whisked together in the measuring cup pitcher
   3. closer-in pic of pitcher showing the total amount of fluid
7. baked mini-loaf quiches
8. baked mini-loaf quiches, one dished onto a plate (yum!)

Implements

• mini-loaf pan
• wide-mouth mixing bowl
• measuring cup pitcher or similar
• wire whisk
• measuring cups
• measuring spoons

Ingredients

• Solid fillings, listed in the order that the 2nd pic shows
• thin-sliced zucchini, previously frozen, then thawed and drained to weigh 10 oz. (YMMV if you use fresh zucchini.)
• 8 oz shredded Swiss cheese (I used thin-sliced Swiss cheese that I cut into smaller pieces.)
• 8 oz cubed ham or similar (I cut ham pieces into small-cube size.)
• Wet
• 4 eggs
• 12 oz evaporated milk

Instructions

1. Preheat the oven to 350°.
2. Spray oil into the pan wells. You can do this step any time before you add the solid fillings or fluids into the pan.
3. Prepare the bowls of zucchini, Swiss cheese, and ham. Stir together in a bigger bowl.
4. Divvy up the fillings into the mini-loaf pan wells.
5. Beat eggs and evaporated milk together in a separate bowl. (I used a large, plastic measuring cup.) If desired, beat the eggs first, then blend in the milk.
6. Pour the egg-and-milk mixture into the pan wells, being careful not to overfill.
7. Bake for about 40 to 45 minutes. Test for doneness with a toothpick.
8. Use a cooky spatula or similar to press a mini-quiche's sides away from pan walls, then lift it onto a plate.
9. Repeat extraction for each quiche. You can store the rest of them by wrapping each individually in food wrap and freezing them.

Post-Recipe Thoughts
When I tried extracting a mini-loaf quiche (gingerly using a cooky spatula and plastic knife), I noticed some fluid at the bottom of the pan well. It's a good thing I had drained the zucchini before I mixed and baked.

Each wrapped mini-quiche weighed about 4 ounces. Hmmm, snack size!

On occasion, I've thawed one a few hours or overnight in the fridge, then microwave it for about a minute, using a nearly ancient, low-power, 700-watt oven). I'd still get fluid, which I concluded came from the ham. (I've reheated ham slices from the same ham and wound up with fluid.)

One friend, more patient than I, reheated one mini-loaf quiche that I gave her. She placed hers inside a dish and lid set, and heated it in a regular oven. Hers came out fine, without extra fluid.

What did I do with the fluid? Sipped it like it was a broth. Tasty!

My recipe is versatile enough for using different ingredients, different baking shapes. You could even try pouring the ingredients into a pie shell for a regular quiche. For that matter, try the cupcake-sized wells as several recipes say to use.

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The following webpages attracted my attention while I searched for ideas for crustless, mini, and quiche:

Crustless Veggie Mini Quiches
This recipe uses Egg Beaters pourable eggs. Yields cupcake-sized quiches. Some good advice about ingredients:

Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.

Mini Loaf Pan Quiche Lorraine
This recipe calls for loads of ingredients, including flour. (This recipe makes crusted mini-loaves in individual pans.)

Crustless Quiche Lorraine
In contrast to the previous recipe I listed, this one makes a full-size quiche that calls for a pound of bacon, a whole onion, and six eggs. The author does mention using a 12" ceramic quiche pan. She suggests cutting the ingredients by about a third if using a pie pan.

Crustless Quiche for One
This crustless mini-quiche is flour-free and free of cow dairy products, using soy milk and soy creamer. Even though using vegan and soy cheese, the author suggests alternatives of mozzarella or cheddar.

Mini Crustless Quiches
The recipe looks heavy on the eggs (5) and light on the milk (1/4 cup). The yield is six muffin-size mini-quiches, but I can't tell the muffin well size. The author makes a statement about about types of veggies to use (similar to another sentiment):

you can add whatever veggies you like {or tolerate} or happen to have on hand in your home

Mini Quiche Recipe
This recipe is light on both the eggs (1) and milk (1/2 cup). She uses a mini-muffin pan for 15 crusted quiches.

Update, as of 9/10/2014

• Original zucchini amount: 2 cups prviously frozen zucchini, thawed to measure 2 cups
• Original baking time: about 30 minutes, then test for doneness

Varying Zucchini Mini-Muffin Methods

I previously posted recipes for round and square mini-muffins, using zucchini that a co-worker provided from his summer bounty. I coarse-shredded it with my trusty Salad Shooter. I varied for pans—one type being round aluminum, and the other type being square-well silcone. As the batches were at least a week or so apart, it wasn't easy to contrast taste and texture results between them.

Since then, I baked another two batches, using both kinds of pans at the same time. One batch (upper part of pixstrip) had zucchini that I shredded, which another co-worker provided. (I have such sharing co-workers!) The most recent batch (lower part of pixstrip) had zucchini that I previously shredded, froze, and thawed.

Contrasting Round (Aluminum Pan) and Square (Silicone Pan)
For starters, neither recent batch of silicon-pan mini-muffins tasted of siliconey weirdness. As for different baking times, I encountered that issue in the most recent batch, when I positioned the baking pans differently from the batch before. More on that later.

The round mini-muffins look to have perfect crowns. The square ones, although also having crowns, seem to favor one edge over another. The slight lopsidedness might result from my not having sprayed the shots of oil as evenly into the squares as into the circles.

Contrasting Pan-Type Positioning in the Oven
The pixstrip shows the two different pan positionings in the oven. For the most recent batch, I placed the round-well aluminum pan on the bottom rack, closest to the oven element. The mini-muffins wound up browner and drier than the square ones, which were on the upper rack. (I had baked both batches at 350 for 15 minutes each, with pre-heating.)

Contrasting Fresh-Shred and Previously Frozen Zucchini
The thawed zucchini was very watery and less bulky than fresh-shredded. I poured and mixed in the entire thawed 8 ounces without draining the fluid. The batter was slightly easier to stir than when using fresh-shred. The results seemed the same as using fresh-shred. As noted, however, the pan positioning and timing seemed to affect the results.

Conclusion

• No significant difference between using fresh-shredded zucchini and frozen/thawed zucchini. Frozen means convenience for using the zucchini whenever, and without fear of having too much or too little fluid.
• If using metal pans, bake for a minute or so less than if using silicone. Or put the metal pan on a high rack.
• My silicone pans have more wells for area than the aluminum pans, making them more compact for quantity.
• It seems the silicone pans yield a slightly more moist result, but not by much.
• The slight downside of silicone is that it requires structural support (a metal pan) in the oven because of its floppiness.

Update—Another batch
Yesterday (Th September 4), I baked a batch of 12 round and 24 square mini-muffins—using one aluminum and one silicone pan. The frozen zucchini that I took down from the freezer the previous night had ice crystals in it. Thus, when thawed, was very watery. Although I didn't think to weigh the bagful, it didn't feel any fuller than the bagful that I used in a previous baking session.

The results, after 16 minutes of baking, were 12 round mini-muffins that were nicely browned at the edges and tan on the surfaces and 24 square mini-muffins that were pale and had a texture as though I steam-cooked them. Delish as expected!

Fresh-Shred Zucchini Mini-Muffins (Square)

My previous article was a recipe for round mini-muffins, which I initially thought came out a little crier and chewier than I expected. I wondered if maybe vertical-side wells might make a difference. For this batch of 36 mini-muffins (same volume as 12 regulars), everything's the same except for using square silicone pans.

My pixstrip shows ten image areas:

1. Dry ingredients (flour, salt, baking powder, baking soda, nutmeg, cinnamon, sugar)
2. Wet ingredients (eggs, oil, vanilla)
3. The wet ingredients, plus grated zucchini
4. Implements
5. Partial view of the implements, plus spray oil
6. Bowl of stirred dry ingredients, bowl of stirred oil, eggs, and vanilla, and jar with shredded (or grated) zucchini (Yes, you do need to pre-process some zucchini for this recipe.)
7. Bowl of stirred dry ingredients, bowl of stirred oil, eggs, vanilla, and the grated zucchini
8. Bowl of the ingredients (now batter), stirred together
9. Batter in square silicone pans (using only 1 and a half pans), which I sprayed oil on before filling with batter
10. Baked square mini-muffins

Implements

• square silicone mini-cupcake-volume pans
• large mixing bowl
• medium small mixing bowl
• pastry blender or wire whip
• measuring cup
• measuring spoons
• cooling rack for done muffins

Ingredients

• Dry, listed in the order that the 2nd pic shows
• 1 1/2 C all-purpose flour
• 1/2 t salt
• 1/4 t baking powder
• 1 t baking soda
• 1/2 t nutmeg
• 1/2 t ground cinnamon
• 3/4 C sugar
• Wet (and also zucchini), listed in the order that the 3rd pic shows
• 2 eggs
• 1/3 C oil
• 1 t vanilla
• 1 1/2 C fresh, shredded or grated zucchini

Instructions

1. Preheat the oven to 350°.
2. Measure and pour the dry ingredients into the larger mixing bowl, blending them together with a pastry blender or wire whip.
3. In the smaller bowl, mix the wet ingredients, then stir in the zucchini.
4. Pour the mixed wet ingredients with zucchini into the larger bowl and stir the ingredients until they're moistened.
5. Spray oil into the pan wells.
6. Scoop about a rounded tablespoon spoonful of batter into each well.
7. Bake for about 13 to 17 minutes or until the muffins are lightly browned. (Use toothpick test for doneness if desired.)

Post-Recipe Thoughts
Gee, they came out sooo cute! And they popped out of the flexible pans so easily. I turned each pan upside down, flexed it, and gently pressed from the back. I did pulled some from the topside, but the effort seemed a lot easier and faster than extracting the morsels from aluminum pans.

Another upside about silicone pans, besides easy fall out (grin), is each pan compactly having 24 wells, while my aluminum pans have only 12 wells. Mini-muffin pans with 24 wells are available, but I myself am not inclined to replace pans I already have. A downside to the silicone pans, because of its floppy nature, is needing a rigid pan underneath for physical support. On the other other hand, one of those rigid pans was convenient for flipping the freshly baked square mini-muffins into.

Were these square mini-muffins more moist and less doughy than the round ones? I thought so. My co-worker who brought me the zucchini wasn't sure, but then, he had liked the round mini-muffins fine. Another friend whom I gave some square mini-muffins to was very enthusiastic about them. Well, gotta do a followup experiment where I use both pans!

That batch will be a 3/4 recipe (3 eggs and appropriate proportions that are based on the Betty Crocker and Paula Dean amount of ingredients for zucchini bread). I'll put batter in both types of pans. The only other difference will be using shredded zucchini that I have stored in the freezer. I'll try not to crush or squeeze the thawed squash.

Will also see if the material (silicone) could itself could affect the outcome. One site has commenters talking about time required. Another site talks about odors.

8/21/2014—Published today! I contrast zucchini mini-muffins for round (aluminum pan) and square (silicone pan), pan positioning in the oven, and using previously frozen vs. fresh-shred zucchini. This article is the followup to July 2014 zucchini mini-muffin recipes, complete with pixstrip.

Fresh-Shred Zucchini Mini-Muffins (Round)

Make use of the abundance of zucchini! These round mini-muffins are 1/3 the volume of regular cupcakes. They're good for snacking when you don't want to commit to eating a larger unit. For potluck events, the small size helps spread the goodies around, particularly if lots of other desserts are available.

I wanted to find a zucchini bread recipe that fulfilled the following conditions:

• Easy to make
• Reasonable number of ingredients that are easily btainable
• Easily convertible to mini-muffin portions
• Recipe yield that could be easily downsized if appropriate

The Betty Crocker recipe fulfilled the conditions, and more.

• Bread pan sizes, with baking times
• Cupcake pan usage, with baking times and instructions
• Recipe deviations, including substituting canned pumpkin
• Nutritional stats
• Easy-to-follow numbered steps

In poking around the web for zucchini bread recipes, I noticed most yield two loaves. Because the Betty Crocker recipe conveniently noted the cupcake quantity yield, I decided to hunt for recipes that easily divided by half. BC filled the divisibility condition with the call for four eggs. Numerous other recipes called for three—not so easily divided.

I wasn't totally sold on using only the BC recipe. I didn't want to add nuts, cloves, raisons. I also wanted to find recipes that called for nutmeg, which is something I use seldom and have a lot of. Paula Deen's recipe calls for nutmeg and four eggs. Convenient! She does also call for water, lemon juice, and nuts (option), which I skipped in my recipe.

The two recipes varied from each other for quantity of main ingredients—zucchini, oil, flour, sugar, salt. My version of the recipe is for mini-muffins (36). Based on the Betty Crocker recipe, however, you can consider that the yield equals one loaf or 12 cupcake-size muffins. (Refer to the BC recipe for those baking times.)

My pixstrip shows ten image areas:

1. Dry ingredients (flour, salt, baking powder, baking soda, nutmeg, cinnamon, sugar)
2. Wet ingredients (eggs, oil, vanilla)
3. The wet ingredients, plus grated zucchini
4. Implements
5. Partial view of the implements, plus spray oil
6. Bowl of stirred dry ingredients, bowl of stirred oil, eggs, and vanilla, and jar with shredded (or grated) zucchini (Yes, you do need to pre-process some zucchini for this recipe.)
7. Bowl of stirred dry ingredients, bowl of stirred oil, eggs, vanilla, and the grated zucchini
8. Bowl of the ingredients (now batter), stirred together
9. Batter in mini-muffin pans, which I sprayed oil on before filling with batter
10. Baked round mini-muffins

Implements

• mini-cupcake pans
• large mixing bowl
• medium small mixing bowl
• pastry blender or wire whip
• measuring cup
• measuring spoons
• cooling rack for done muffins

Ingredients

• Dry, listed in the order that the 2nd pic shows
• 1 1/2 C all-purpose flour
• 1/2 t salt
• 1/4 t baking powder
• 1 t baking soda
• 1/2 t nutmeg
• 1/2 t ground cinnamon
• 3/4 C sugar
• Wet (and also zucchini), listed in the order that the 3rd pic shows
• 2 eggs
• 1/3 C oil
• 1 t vanilla
• 1 1/2 C fresh, shredded or grated zucchini

Instructions

1. Preheat the oven to 350°.
2. Measure and pour the dry ingredients into the larger mixing bowl, blending them together with a pastry blender or wire whip.
3. In the smaller bowl, mix the wet ingredients, then stir in the zucchini.
4. Pour the mixed wet ingredients with zucchini into the larger bowl and stir the ingredients until they're moistened.
5. Spray oil into the pan wells.
6. Scoop about a rounded tablespoon spoonful of batter into each well.
7. Bake for about 13 to 17 minutes or until the muffins are lightly browned. (Use toothpick test for doneness if desired.)

Post-Recipe Thoughts
I thought the mini-muffins seemed a little chewy (doughy?) and drier than I expected. I brought some in to share with the co-worker who gave me the zucchini. He thought they came out great! I speculated pan well shape might affect the texture and moistness outcome. My next recipe article describes using square mini-muffin-capacity silicone pans instead of the round aluminum pans.

I recall Paula Deen's recipe calls for 1/3 cup (5 1/3 T) of water in her double recipe, which would be 2 2/3 T for a half recipe like mine. I might try adding some water in a future batch.

8/21/2014—Published today! I contrast zucchini mini-muffins for round (aluminum pan) and square (silicone pan), pan positioning in the oven, and using previously frozen vs. fresh-shred zucchini. This article is the followup to July 2014 zucchini mini-muffin recipes, complete with pixstrip.

Also look into the square mini-muffin version—same ingredients, but using square-well silicone pans.

Zucchini Overflow?

Good harvest of zucchini lately? Gotten a bunch from people who have been harvesting them? An explanation for the overflow might be from wiseGEEK's "What is zucchini?" site. "Many markets carry this squash in the summer, and it is also a snap to grow at home, although some caution is advised, as the plants can produce way more fruit than one would think is physically possible."

A few times this month, a co-worker brought some gargantuan ones, and I've gleefully partaken of them, and passed on buying any in the store for awhile. I've grated or sliced these homegrown ones for recipes, or bagging and freezing after shredding and slicing, As of a week ago, I've baked two half batches of zucchini mini-muffins, varied by well shapes, and one batch of crustless ham-swiss-zucchini quiche.

For the next few articles, I'll publish three recipes for zucchini mini-muffins and one for the quiche.
The two half-batches of mini-muffins I baked last week had the same ingredients and baking time. The pans differed—aluminum round vs. silicone square—because I wanted to test my theory that one type of pan would yield moister results than the other pan.

My third batch of mini-muffins will again use the same ingredients, but the amount will be a 3/4-recipe batch, using both types of pans. I'll be using zucchini that I grated, froze, bagged, then let thaw. I'll not squeeze, as thawed zucchini is watery when squeezed.

I consider mini-muffin sizes to be a bit more appealing than regular cupcake size—more units that are available for distributing in a social environment. The amount of batter for making one cupcake-sized goodie is the same amount as for three mini-muffins. (At a potluck event, people can more easily pick up a small, self-contained morsel than commit to a larger item or something that requires slicing, particularly a pie.)

The Betty Crocker recipe has lots of details, including baking times for various pans. The Paula Deen recipe includes nutmeg, a spice I'd like to use in more recipes than I do. The most appealing reason I like these two 2-loaf recipes, besides relative ease of the process, is the even number of eggs. Making half-recipes is a lot easier when dividing four eggs than three eggs.

Some additional zucchini links:

• Zucchini History
• Vegetable Dictionary - Zucchini
• Zucchini nutrition facts
• My veggie pasta recipe, which calls for zucchini as one of the four veggies. (Other veggies are celery, carrots, and yellow squash--all 1/2-pounds each, and Salad-Shooter sliced.)

Minty Choco Chip Pudding

Look ma, no cooking! Just combine, whisk, stir, and pour ingredients into cups. Ready to eat within minutes. Reasonably lo-cal at a smidge over 200 calories each container.

The idea for the flavor came from a recipe for mint soft-serve ice cream that's in page 20 of the Cuisinart Instruction Booklet (for soft-serve ice cream maker). Having tried the recipe and stirring in grated Wilton Dark Cocoa Mint Candy Melts, I figured the flavors can transfer to a pudding recipe. The ingredients for the ice cream are as follows:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring

The boxed instant vanilla pudding, which I had on hand, listed the following ingredients for the normal recipe:

1 package instant pudding powder
2 cups of milk [Whisk into pudding powder for 2 minutes.]

In assessing suitable amounts of additions, I considered the following factors:

• The pudding fluids amounted to 2/3 of the ice cream ingredients.
• The ice cream contains lots of air, thus, spreading out mint flavoring by volume.
• The pudding powder already contains sugar.

My pixstrip shows the implements I used (YMMV), the ingredients, and the cups of pudding.
Ingredients

• 1 package instant pudding powder
• 2 cups of nonfat milk
• 1/2 teaspoon spearmint extract
• 4 drops green food coloring
• 2 ounces grated Wilton Dark Cocoa Mint Candy Melts, replaceable with chocolate chips, minty or otherwise

Instructions

1. Whisk the powder and milk for two minutes.
2. Add the extract.
3. Add the food coloring, one drop at a time. More on that later.
4. Stir in the grated candy. Otherwise, you can add Hershey's or Nestle mint chocolate chips, which you might find either at your supermarket.
5. Pour into 4 containers. Sprinkle some candies or chips on top if you like. Eat now or store in fridge for consumption later.

Post-Recipe Thoughts
Good that I guessed right to not put in a whole teaspoon of the extract. As for the food coloring, I wish I had thought earlier to try the blue food coloring, a drap at a time, as the pudding started out vanilla yellowy. Y'know, blue and yellow make green. Oh, well, next time.

I stirred in candy melts, which I had grated and stored in the fridge awhile back. I did experiment with a few regular-sized chocolate chips for bouyancy. I spooned a very small sample of the mixed pudding into a paper cup and stirred in the chips. The pudding had thickened up enough during whisking so that the chips did not sink to the bottom. (Yay!)

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A similar but different pudding recipe: "Really Quick Mixed-flavor Pudding"