Necessity and ripe bananas

We are moving. I've been packing for a month. Last week I decided I could pack all but the basic pots and pans, ones I use regularly I kept out. After a week I was patting myself on the back for choosing well, plus again, I realized how little I really need in the kitchen. That was until today.
The price of fruit and fresh vegetables being what they are, I didn't want to throw away 3 ripe bananas. I decided to make banana bread after going through my mind what I would need. I started to get my recipe out- uh oh, I Packed that a couple of weeks ago. No problem I will get One off the Internet. I use my phone for everything and had the following one up in a jiffy. Oh no! I packed my loaf pan. It is lucky to see the daylight once a year. I did keep out a stainless steel pot, that has a stainless handle as well. I decided to use that and we have round banana bread instead of a loaf. Here's the recipe:
Thank you Elise and Mrs. Hockmeyer. The only thing I changed was added 1/2 cup sourcream and 1/4 cup more flour- I've used sour cream in my banana bread for years.

Banana Bread
Posted by Elise on Jun 15, 2006
Filed under All Seasons, Bakery

The best recipes come tried and true from friends who begged them from other friends and so on and so on. That's the wonderful thing about sharing recipes - the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend's mother - Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs. Hockmeyer passed away years ago, but her simple but perfect banana bread lives on for all of us to enjoy.


Banana Bread Recipe
Prep time: 5 minutesCook time: 1 hour
Add to shopping list
INGREDIENTS
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
METHOD
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Multi-tasking

The act of doing more than one thing at a time.  I've always pretty much done that. I've worked the majority of my adult years in office settings and for a short time I owned my own needlework shop. Now that I'm a caregiver for my mother, staying at home, multi-tasking has taken on a whole new face.

Running the dishwasher, laundry and vacuum at the same time (sure is noisy!) but gets three things done at once. As does holding my cat, who wants to be everywhere I am, while I look through the Wednesday sale paper to make sure I don't miss any bargains or coupons at the grocery.

Other days I spend wondering how I could have ignored all the dust accumulating with the two cats and bird.  It was easier to just not "see" it when I had already put in 9 hours somewhere else.  I ordered refills for my swiffer duster - a really BIG box!

Off to start the chicken gizzards boiling for my moms lunch (yes she loves them) and the roast in the crock pot for dinner, while I send the dryer into another round to "touch up" the load I left in there last evening.  Ahhhh the "busy-ness" of ordinary days :)
Annie

Finally figured out how to Post again!

I made awesome potato pancakes out of about 2 cups of leftover garlic mashed potatoes. I just added a half cup flour and one egg, beat it together and put a couple spoonfuls at a time, sort of flattening them out, in a small bit of EVOO, in my nonstick skillet. They were truly yummy!
Mother and I spent today running errands and visiting her new Doctor. A really nice woman who likes to be called Dr. M. We are both exhausted and ready for rest! Now that I know how to post- I'll be on here more!
God Bless and keep you till then;)