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in unhurrried
Reclaim The Art Of Slowing Down
Four zucchinis lounge on my kitchen counter awaiting their fate. Soon, they will be peeled, shredded, and folded into a batter of flour, sugar, oil, and eggs along with a sprinkle of cinnamon and a dash of vanilla.
Their sacrifice will be worth it: The aroma of freshly-baked zucchini bread will waft through my house carrying ...