But I also have to admit that the idea is intriguing, isn’t it? I mean, I could SO get into billing people for their rude behavior, couldn’t you?
*To the guy who sneaks up the turn lane then cuts over in heavy traffic: check your mail.
*To the doctor who’s an hour late for our appointment, then barely takes the time to hear me out: you’ve been served.
*To the lady in the 10 items or less check-out land at the grocery store with 487 items: you can pay this cashier after you’ve paid that cashier.
*While we’re on the subject of the grocery store, to the lady at the deli counter who doesn’t take a number and just jumps right in: I see you! Get out your wallet.
*To whoever bought that last bottle of Citronge I’d gone all the way to the only liquor store around that carries it to purchase. Grrrrr. Check your mail. And guard your liquor cabinet.
*To anyone who tries to tell me that I can’t serve Carrot and Pear bread as a fruit and vegetable with dinner: I reject your 2 cents worth, but I’ll take your 2 cents.
Carrot and Pear Bread
*To everyone within a 2 mile radius of my house who does not cover your garbage can on the windiest of days, pay up.
*To the pharmacy that insists on taking all of my personal information, including all of my phone numbers, then waits until I’ve driven up there and am standing at the counter to tell me that my prescription won’t be ready until tomorrow: I’ve got a bill for you. And I don’t take insurance.
*To the weather people on every local television station who convinced me, convinced us all, that there was a 100% chance of a substantial snow fall: you owe me. Not just money, but an afternoon of my life back.
*To the newspaper delivery person who, every time it pours, can’t get our paper past the very end of our driveway: check your mail.
*To the people who live on the other side of the woods behind our house who leave their dog outside to bark all day long throughout the entire summer: check your backpack. Or check your briefcase. Oh, and watch your back.
Ok, so I may never be able to implement my plan. But let me tell you that although I may not be any richer, but I sure do feel better.
Carrot and Pear Bread©www.BakingInATornado.com
1/2 cup pecans
2 tsp white vinegar
A little less than 3/4 cup milk
¾ # carrots (I used ¾ of a 1 # package of baby carrots)
1 stick butter, softened
1 cup brown sugar
2 large eggs, room temperature
¼ cup maple syrup, room temperature
2 1/4 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
¼ tsp cinnamon
*Toast your pecans in a 350 degree oven for approximately 5 – 6 minutes. When you remove the pecans, leave the oven on.
*Put the vinegar into a ¾ cup measuring cup. Fill the cup the rest of the way with milk. Set aside.
*Peel the carrots if not already peeled. Add to a food processor and grate.
*Core and peel the pear.
*Cream the butter and brown sugar. Beat in the eggs, milk mixture and maple syrup. Mix in the carrots.
*Add the pear and pecans to the food processor and pulse until coarsely chopped. Mix into the butter mixture.
*In a small bowl, whisk the flour, baking powder, baking soda, brown sugar, salt, pumpkin spice and cinnamon.
*Mix the wet ingredients into the dry ingredients just until incorporated. Don’t over mix.
*Spray a loaf pan with non-stick spray. Pour the dough into the prepared pan. Bake for 60 – 70 minutes or until the center springs back to the touch.
*Cool for 10 minutes. Run knife around the edge and gently use it to lift bread from the bottom to loosen the bread. Remove from pan and allow to cool completely.