Tired of regular banana bread? Try this quick and easy marbled version for a new spin. Continue reading
Hi Chitlins! I’ve been gone all week, it was my birthday and we’ve been apartment hunting, and I know this isn’t an excuse but whatever I’m using it. I was hoping to have something super spectacular for you guys because this is my 100th post, and it being so close to my birthday I envisioned something beautiful and covered in sprinkles, but sadly it didn’t happen. Instead, I spent nearly 12 hours canvasing our neighborhood looking at 10 different apartments, and then threw myself an ice cream social birthday party, where I forgot my camera and took only two sad pictures on my iPhone. Blogging fail.
Oh boy Chitlins! Summer packed an early wollop on the city Monday and now it seems she’s going to slink back to her hidey-hole for another little bit. I will never understand the weather this year. I guess I should stop trying. So it’s another Tuesdays with Dorie week and this week we have an awesome lemon loaf, perfect for summer, whether or not she’s fully blossomed in your area.
Chitlins I can’t even tell you how excited I am to be joining Tuesday’s with Dorie (TWD). Here’s a quick rundown: a group of bloggers picked out one cookbook by Dorie Greenspan and then slowly cooked their way through the whole thing (kinda like that book-turned-movie Julie and Julia). Now it’s a huge thing and I’m so excited to be joining, mostly because I adore Dorie and the book this go around is Baking with Julia, and I wrote all sorts of really important (ha!) papers on her while in Grad school. Here’s the site if you want a little more history.
Ooh my goodness I’ve lost my marbles. I have no idea what happened or why I forgot to post on Monday. I’d like to blame it on the fact that I had to work on Saturday so I only had a one day weekend; or the fact that I had to make not 3 dozen but 6 dozen cookies on Sunday for the Food Blogger Cookie Swap because the first batch I accidentally burned; or that I’m really gearing up in my half-marathon (HM) training and accidentally ran almost six miles yesterday instead of my scheduled five; or that I was so stoked on getting a Christmas tree; but really, I’m just a lazy and terrible blogger. I had the perfect recipe to post too, so I’m posting it now, only a day late.
I think I may have mentioned once on this site that I adore banana bread. I think I also may have mentioned that I adore baking out of season. Well this recipe came about because I had yet another 50 pounds of frozen bananas in my freezer and I was tired of just plain old banana bread. I was headed on a trip to Vermont for the weekend with The BF and his roommate and thought I would at least attempt to make something that he would eat, and like.
Maybe I should mention this as well, since I don’t think I have. The BF hates sweets. Yeah, I know. Don’t worry, I already checked and he’s not actually an alien, and he had a really good childhood. In fact, his mother is an excellent baker. So this distaste for sweets is a biological thing. His tongue is broken. Or his brain is mis-wired, I don’t know. But that’s okay because I sure as hell eat enough sweets for the both of us.
My friend asked me if I wanted a frozen banana, I said, “No, but I want a regular banana later, so … yeah.”
- Mitch Hedberg
In college, my best friend Alex had a thing for bananas. He loved banana ice cream in a way that I thought was somewhat unholy. I mean really? Fake bananas? Nothing screams bubblegum gone bad like fake banana flavoring. But the local ice cream spot in the town where we went to college did a banging banana Freez (kind of like a McFlurry but about elebinty billion times better). I’m not saying that he changed my opinion of bananas right then and there, that would be ridiculous. But it made me realize that things made with real bananas (like that Freez) were actually pretty damn good. Not only that, but after studying abroad in India for a semester my junior year, I realized that proper fresh bananas, are actually fruity. I know, right? Who knew? Those sad bananas that ripen uncommonly fast in our grocery stores are a shadow of a real, fresh banana. But whatever, if you bake those suckers they still taste amazing. Everything is better when it’s baked. OR when you add sprinkles. I’m just sayin’.