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By Estela - Weekly Bite, August 30, 2010 8:17 am

So………………

Yesterday was my Birthday….

It was… really….

I could go on and on about how I’m getting old… blah blah blah….

But I won’t…

You see, Yesterday, I turned thirty-four years old…

there… I said it…

I could say that turning thirty-four means I’m one year away from turning thirty-five which is five years from turning forty…

But I’m not gonna go down that route.

Instead, I’m gonna focus on the positive… and how being 34 years old means how much cooler and wiser I will be.

For those twenty-somethings who are reading this… I promise the thirties are the best!

The twenties are such a strange time… We’re still figuring out who we are and what we’re all about.

The thirties are all about loving the woman we’ve grown to love.

Is this post getting too deep for you? Hope not…

I had a great day yesterday…

I made me some Jamaican Coconut Bread…

Why? Cause Its my birthday and I can do whatever I want….

I found this recipe in an old issue of Cottage Living (which is no longer in print )

I was intrigued with the idea of using a food processor to finely blend the coconut with water. Then you add an egg and some melted butter to form this creamy thick coconut puree.

Its such an easy recipe… all you do in mix the coconut puree with the dry ingredients.

These were delicious! The texture is similar to that of a scone. Very moist, yet dense. The coconut flavor wasn’t overwhelming and they were slightly sweet… which is good

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup raisins
• 1/2 light brown sugar
• 1 1/4 cup grated coconut
• 1 cup water
• 1 egg
• 4 oz butter, melted

Preheat oven to 350 degrees.

Combine the first five ingredients in a large bowl… set aside. In a food processor or blender, process coconut and water until finely blended. Add egg and melted butter. Process until well blended. Stir coconut mixture into flour mixture until moistened. Batter will be very thick.

Spray a 9×5″ loaf pan, spread batter in and bake for 40-45 minutes. Or… you can make them into muffins like I did. I used an ice cream scooper and scooped the batter into a lined muffin tin. Bake for 25 minutes until a toothpick comes out clean. Let cool on wire rack.

Enjoy!!!!

Question for you:

What are your thoughts on getting older? I’ve never been bothered by it because I’ve actually found that the older I get… the more I love my life