You know, there’s a lot of truth to the old axiom, “you learn something new every day”.
That is, if you keep your mouth closed and your ears open……..just sayin’…….
In all seriousness, today I learned that I am a complete and total idiot. Well, actually I learned that last week, when I found out that because I didn’t take the time to read something in its entirety, I had to pay twice as much for my stupidity…..
No really, I did.
Long story……not worth repeating……..ah what the heck. We’re all friends, right? Numero uno ragazza pazzo (that means number one crazy girl, FYI) over here was busted last month for talking on her cell phone while driving. And unbeknownst to me, when you get a ticket in Nevada, YOU are responsible for contacting the court to find out what the fine is.
Unlike California (let’s not talk about those tickets, okay?), where they conveniently mail a bill to you.
So fast forward a month, when I received a nifty little blue postcard in the mail advising me that since I did not contact the proper peeps regarding the ticket, there was a bench warrant issued for my arrest….AND a uniformed officer “might” come to my house to bring me to the court. Because clearly, I am a major threat to society for talking on my phone while driving.
All this for a $50 non-moving violation. ** insert eye roll here **
So after 15 minutes on hold with the court this morning, during which they played some outstanding elevator music, I had to cough up $112 and solemnly promise to be on my best behavior from now on.
Okay, that last part isn’t true, but the $112 is absolutely true.
On a happier note, this bread is really special to me…. because not only did I get to use fresh-from-the-farm walnuts that were so generously shared with me (thanks to an extra special person!), I also got to use my new dark rum…..you know, one shot for me, one shot for the cake……
Black and White Banana Bread – adapted from Dorie Greenspan
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp freshly grated nutmeg
1 1/2 ripe medium bananas
1 tbs dark rum
3 oz bittersweet chocolate, finely chopped
10 tbs. unsalted butter, softened
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup whole milk
handful walnuts, coarsely chopped
Heat oven to 325°F. Spray an 8×4 x 21/2-in. loaf pan with nonstick spray and set aside. Whisk flour, baking powder and nutmeg in a small bowl until blended.
In another small bowl, mash bananas and stir in rum. Microwave chocolate and 2 tbs. butter, stirring every 10 seconds, until melted and blended. Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2 to 3 minutes until light and smooth. Add eggs 1 at a time, beating well after each. Beat in vanilla (batter will look curdled). Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture and walnuts.
Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it’s getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.