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Last night, I made Chocolate Chip Banana Bread. I added 3/4 cup bittersweet chocolate chips to my grandmother's banana recipe. It was a perfect amount of chips. One cup would have been too many. It's delicious, but I froze all the slices except the taste-test one.
This morning, I made Banana muffins for breakfast.
My husband had purchased one bunch of completely green bananas, one bunch of partially green and one bunch yellow. He thought they'd ripen at different times and prevent a grocery trip. But the green ones all ripened at the same time. So I'm left with a lot of ripe bananas to use up. Unfortunately, I have more ripened bananas than recipes. I'm thinking Banana Pancakes and sausage for dinner. I'll try to use several of the bananas to make banana syrup for the pancakes. I've never heard of banana syrup, so that may be a flop.
For lunch, I'm going to make Rise e Bisi, an Italian rice and pea "soup." It's too thick to be called soup; it's eaten with a fork. It's a first course, but I'm eating it as the whole meal -- after all, it's for lunch. I made this once before with regular peas and didn't like it. Today, I'm going to use Le Sueur peas. They're the only peas I like, so maybe they'll improve the flavor of this meal. If not, it's back to Forget forever. I'll put Romano cheese on top of each serving.
That's quite a fun and exciting story about the wild cranberry plant, BakerAunt. I'm happy you and your husband had this experience. I hope each future crop produces more and more cranberries.
I'm gong to make Pasta Fagiole today. Typing that made me do a mental inventory of my pastina supply. It's precariously low, but I think I have enough for today. Pastina is sold at only one store here, and that's not the store my husband went to yesterday. Maybe I'll break up angel hair pasta and use that instead of dipping into my dwindling pastina supply.
My husband did a big grocery trip yesterday. Because of Omnicron, we decided he should double mask and go to one store only. He says there were a lot of empty shelves. On the stocked shelves, the products were only 2-deep, not completely stocked from front to back. I read an article yesterday that said grocers are doing that to prevent hoarding. So it's impossible to know if our store is doing it for that reason or if they just don't have the product to put out.
He was unable to buy everything in the brand I want, but he was able to buy alternate brands. There wasn't any Jiffy cornbread mix. That disappointed me, because I'm hungry for bean soup, and I only like it with cornbread. The only time I want cornbread is with bean soup, so I don't stock cornmeal. Also, there weren't any grapes or kiwi. A friend who lives in another part of the community has been saying for weeks that there aren't any grapes at her store.
He was pleasantly surprised to find that fellow shoppers were wearing masks. He reported that they all had filled-to-the-top carts, like he did, so we're not the only ones trying to limit grocery trips.
Mike, you may have already thought of this and rejected the idea, but:
When I want soup from the freezer, sometimes I put the container on the counter for half an hour to loosen the sides of the frozen soup from the container. Then I dump the frozen blob of soup into a pan. I turn the heat on low, put on a lid, and let the soup slowly thaw and heat. This is not an instantaneous way to acquire soup, but for us, it usually beats waiting until the next day via the refrigerator.
I made cinnamon pancakes today. 1/4 cup cinnamon chips with 1 teaspoon cinnamon to 1-1/4 cups flour. We're almost out of milk and not eager to risk Omicron for a grocery run this weekend. Recipe calls for 1 cup milk, so I used 1-1/4 cup buttermilk. Batter was still too thick. I didn't add more buttermilk; I was afraid I'd throw off the formula for the 1 tablespoon baking powder. Yes, I used baking powder even though I shouldn't. I wanted to make pancakes for dinner, then store batter in refrigerator overnight to cook off in the morning for the freezer. I was afraid the baking soda/cream of tartar wouldn't fare well in the batter overnight.
Joan, I'm glad you feel well enough to cook and post. I hope your tiredness goes away soon.
Thanks, Len, for the Martha Stewart oatmeal cookie recipe. I am trying to reduce butter. Martha's recipe won't work; I can't eat whole wheat flour for medical reasons. I appreciate you sending the recipe to us, however. Maybe someone else can use it.
The cake sounds delicious, chocomouse.
Cass, my husband had your mother's bread with olive oil & pepper today. He says he liked it. I've never liked black pepper, so I didn't try it. Thanks for sending along your mother's recipe.
I made a batch of raisin oatmeal cookies, an internet recipe. I used half butter and half light olive oil. They were soft but had too much sugar. In the future, I'll stick with the Quaker Vanishing Oatmeal Raisin Cookies. Less sugar; better flavor.
If I could resist the temptation to eat both the pie with a fork and the frosting with a spoon, I would freeze them for a special treat.
I checked out the baking bowl, BakerAunt. I didn't even know they sell that. It bakes a 1-1/2 pound loaf. I didn't weigh the finished Portuguese bread, but I think it weighed closer to 2 pounds. Nevertheless, I'm thinking I may buy the bowl for a couple semolina boules that require an 8" round pan. First, I have to figure out where I'll store it. Thanks for thinking of it and posting!
Yes, "excellent baking adventures!" Happy and safe 2022 to everyone.
Thanks for the ideas, BakerAunt. I don't own a ceramic baking bowl or covered baker. I'll ponder the Dutch oven. My first reaction is that both my Dutch ovens are too large for the amount of dough. But, my 2022 Wish List is a smaller Dutch oven.
Thanks for telling us about Fat Daddio, Mike. I didn't find anything deep at Williams-Sonoma, but I read an interesting review at KABC. They have a recipe for a sweet Portuguese Bread. It calls for a 9" round pan. One reviewer mentioned using a springform pan. Offhand, I don't know whether I have a 9" or 10" springform pan, but I'm going to use it the next time I make today's Portuguese Bread. It's certainly deep enough.
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