Bena Mae’s Kitchen: From abracadabra to zucchini bread

It was August 1991, the month and year I started writing this column. I had no hope that it would last any more than two or three months, judging from my past record of sticking to a project. That was twenty years ago.  
It put me in the age category of folk artist Grandma Moses who started painting at the age of seventy. I was sixty-five years old and there the comparison ends. What I’m saying is that life doesn’t end when social security begins.
In my case it was a beginning. A slow one to be sure because I knew nothing about writing a newspaper column — I wince when I read some of my earlier articles. I had a niche to fill and I was in uncharted waters. But in time I hit upon what the readers wanted and began to get comfortable in this new role. And you responded in kind.
Over the years, your letters and e-mails have been a boost to my continuing this journey. When you wrote “Thank you for writing. My mother saved every one of your columns,” or “I look forward to your article each week,” I feel that every word, every comma or punctuation mark I wrote on a blank screen has been worth the effort. And when you said, “you hit a nerve when you wrote about the way you were raised. It awakened memories of my past that I had almost forgotten.” That was always my intention. I have often said that I do more praying in front of a blank computer screen than I do in church. “Lord, give me the right words.”
Twenty years is a long time but in looking back they seemed to have passed lightning fast. From A to Z, I have attempted to cover subjects I thought would be of interest to my readers. You have become like family to me. And I value that.  
Thank you for your loyalty and your patience.
And Don, I want an anniversary party.  Also, congratulations on your 25th.

“Really, really good and moist. Bread will freeze well, and keep in refrigerator for weeks.”

Mom’s Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 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 pans.
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.
24 servings.