MangiaMore: BANANA stuff

RER 8.22.17

The age-old question arose again: What to do with those brown bananas?

RER 8.22.17

RER 8.22.17

RER 8.22.17

This time, the struggle was real. TBH I did not really want to bake because it has been like a million degrees outside so it has been a million^nth inside, and turning the oven on in my no air conditioner apartment would only make things worse. But with several bags of frozen brown bananas in the freezer and three on our counter, something had to be done. It was definitely a sweaty adventure.

RER 8.22.17

RER 8.22.17

RER 8.22.17 

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

I adapted and doubled this banana bread donuts with brown butter glaze recipe for my brown bananas. Don’t have a doughnut pan, so that was out. Also, the only muffin tin that I have is for six and that would have taken ages and, hot. So I made nine muffins and a short loaf. In an effort to get out of the kitchen and save a few calories, I didn’t make the glaze, as sexy as it sounds. Also switched out sour cream for Greek yogurt and used a tad less brown sugar (mostly cause I didn’t have it) than called for.

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

Haven’t made too many muffins in my lifetime. Why? I know not, because muffins are perfectly portioned (yass, portion control) and they are like a cupcake’s more wholesome twin. These turned out lovely, not too sweet except for the chunks of overripe bananas (my b, should have smushed them a tiny more). They are moist and light, but a nice dollop of plain yogurt on top will make them an ideal breakfast treat. Yup, counting down until breakfast tomorrow...

RER

8.22.17

RER 8.22.17

photo op: reliving baking memories

RER 3.14.17

There was a time when love was blind

And the world was a song

And the song was exciting

There was a time

Then it all went wrong…

No, I know. I’m being dramatic. And a Les Miz fan. Nothing has gone wrong. But…

RER 3.14.17

RER 3.14.17

 There was a time when I used to bake

And the kitchen smelled like cookies

And there was butter and sugar all over the place

There was a time

Then came adulting…

RER 3.14.17

RER 3.14.17

RER 3.14.17

RER 3.14.17

A lot has happened over the last few months: Life has just intensified in the most amazing ways from my job, to a status change, to looking forward to and toward the future. There has been little time for baking, but still plenty of time for eating well (pics or it didn’t happen).

RER 3.14.17

RER 3.14.17

RER 3.14.17

The last time I baked, it was chocolates chip cookies and a foggy memory. Coconut, too. Something about a snow day— a rare occurrence when I was in school, the very same school where I am starting my third year as a teacher (!!).  When I was young, the school would stay open and the less-than-attractive floors would be slippery and squeak with the melted snow from boots and shoes. Classes would be diminished, but we would learn things that you can’t find in books. The snow would be like a silencer for the outside world, but inside school there would be palpable excitement and an ineffable feeling of security and comfort.

RER 3.14.17

RER 3.14.17

RER 3.14.17 

RER 3.14.17

Making those cookies back in March made me feel that sense of coziness, and thinking about the last time I truly baked, makes me feel the same on this humid August day. And maybe, I also feel a little inspired…..

RER

8.18.17

RER 3.14.17