I feel very strange right now………uneasy, unsure, a bit uncertain and most definitely unsettled.
The cause of my inner turmoil? No, not the salad I had for lunch – although it was very good….. it’s due to the fact that I am 320 miles away from home, without my bodyguards aka the posse aka my children. We truly are a little gang – it’s very rare for me to go anywhere or be anywhere without one or both of them.
At least once a year, though, I have what I affectionately refer to as “my weekend” – a tradition that I started exactly three years ago – in which I go check into a hotel by all by myself. And basically hibernate. It takes me about 14 hours before I realize that I am, in fact, alone, and don’t need to check their whereabouts every 10 minutes.
I tell them it’s imperative for my mental health and physical well-being that I be allowed to eat/drink/be left alone for just 48 hours.
I come back refreshed, recharged and ready to take on our hectic/wonderful/chaotic life once again. Because as I always tell them, if I make all this look easy, it isn’t.
Right now, though, I have 24 hours to myself and I’m going to relish every.single.minute 🙂
Banana Bread – adapted from an old Cooking Light recipe
2 cups all purpose flour
¾ cup firmly packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ cup chopped pecans
1 ¾ cups mashed ripe bananas
¼ cup honey
¼ cup vegetable oil
Preheat the oven to 350 degrees. Spray the inside of either a 6 cup Bundt pan or an 8” loaf pan with non stick spray and set aside.
Combine the flour, brown sugar, baking powder, baking soda and pecans in a large bowl. Stir well. In another large bowl, combine the banana, honey and vegetable oil – blend well. Stir the banana mixture into the flour mixture and fold together just until combined – do not beat. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester comes clean from the center. Remove from the oven and allow to cool before removing from the pan.