Experimental Banana Bread

Three loaves of banana bread baking in the oven... I'm nervous and excited. I think it might be really amazing. Or sort-of-okay or just plain gross. Sometimes I crave a dense, chewy loaf, but this morning I want something light and sweet. We had TONS of organic bananas that went from green-to-spotty in 2 days and buttermilk to use up from scones last Sunday. I based this batch on the Better Homes and Garden recipe, but made a few substitutions. I'm still trying to wrap my head around which substitutions really work and which change the flavor and texture too much. Here's what I did:
- unbleached multigrain flour instead of all-purpose white
-1 c oat bran for 1 of 4 cups of flour
-1 c splenda + 1 c sugar instead of 2 c sugar
-1/2 buttermilk + 1/2 oil instead of 1 cup oil

And here's the doubled recipe (which made 3 loaves):
3 c flour
1 c oat bran
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

12!! bananas (we had so many!)/ 3 cups when smashed
4 eggs
1 c Splenda
1 c sugar
1/2 c canola oil
1/2 c buttermilk

Photos and samples for everyone if it's delicious!

Mother's Day

I had the privilege of hosting mother's day brunch last weekend for my mom and dad, mother and father-in-law, Dylan's brother and sister-in-law, and a good friend, Jen. It is incredible to have such a gracious, loving family (thanks to amazing moms). It makes being together and entertaining such a joy. Not many people can say the perfect Sunday morning is spent with parents and in-laws.

Sunday morning was a blur of cleaning, cooking, and baking. Dylan and Jen were the best side-kicks and prepped and cleaned as I made a mess. I'd never cooked bacon before, and my mom stepped in to save the day sure it crisped <3

Here's the menu (thanks, Martha Stewart) and recipes for things that are worth making again:

• salad with salmon, goat cheese, heirloom tomatoes, & champagne vinaigrette
• asparagus and leek/spinach and feta quiche (substituted a 1/2 cup 1% milk to lighten the quiche a little. I could not tell a difference.)
  
• fresh raspberries, strawberries, blackberries, and blueberries
• brown sugar-glazed apple-smoked bacon
• raspberry scones (added a tsp of lemon zest and a lemon glaze)
• white sangria, iced tea, OJ, coffee

Overall, it was a wonderful morning. Just before my parents headed back to Cincinnati, we walked along the Walhalla ravine, which is a beautiful, wooded oasis in the middle of Clintonville. It's Matilda's favorite walk with lots of squirrels, a creek, and gorgeous houses. Fingers crossed my parents might someday make Columbus home-base :)

Ice Day 2

Okay. Another day off school because of ice and buildings without power. Yesterday I got the shelves dusted, books and other stuff thinned and reorganized. Today I took pictures. I still don't feel like it's as balanced or beautiful as I want, but an improvement. Any ideas? (JessPress??)

Ice Day!

First "snow" day of the year! So far: I slept in 'til 8, had two cups of coffee, browsed facebook updates, and played fetch out back with Matilda. Still to do?
Organize these messy bookshelves:

























Right now they're holding books, camera stuff, board games, office supplies, a manatee I made in 6th grade, diabetes stuff and more... 5 more minutes of browsing apartment therapy for inspiration then I'm getting to work.

Also to do: grade quizzes, photos of icy branches at the park, sweep, ironing, maybe clean a closet or two!

I'll post a photo this afternoon of newly, more beautifully organized bookshelves!

Quick Update

A dozen blog drafts never completed-- documenting Thanksgiving, Christmas, redecorating, and more. I'm still working through rarely finishing what I begin; a habit that's plagued me since second grade. Working on that.

So, a quick update. The biggest news? Dylan and I have been house hunting for a few months. It's been quite the journey figuring out what we need and want right now. We thought this was our dream house, made an offer in October, but it wasn't accepted. And it's a blessing. After exploring huge farmhouses near Marysville, 2 bedroom cape cods in Clintonville, and cheap fix-me-ups in shadier parts, we fell in love with a house on Garden Road in Beechwold a few weeks ago. Our offer was accepted by the seller, but it's short sale which basically means the bank is taking a loss to avoid foreclosure, so not only does the seller have to accept our offer, but the bank and any other parties who might be entitled to money ALSO have to accept it. It could be months before we know anything. In the mean time we're dreaming about a fenced 0.29 acre yard, two car attached garage, 1.5 bathrooms, and wood-burning fireplace. Also having too much fun playing with Ikea's Kitchen Planner website and daydreaming an Ikea kitchen remodel:



More to come!

White Bean and Garlic with Greens

Last year my big sister Jess gave me a copy of the book Love Soup for Christmas. It's a vegetarian soup and story book and I absolutely LOVE IT. I tried 5-6 so recipes last year. This year I want to document and share my favorites, which will probably be everything we try--Dylan and I adore soup. The first recipe I've made this year is the White Bean and Garlic with Greens. A good friend Adam gave us some some broccoli rabe, (among other organic goodies from the Wayward Seed farm) so I shredded that and used it as my green. Both Dylan and I were starving, but we were content after a bowl. It was delicious, flavorful, and smooth. I'm taking leftovers for lunch tomorrow :).
Here's my lazy (but DELICIOUS) interpretation of Anna Thomas's recipe.

White Bean and Garlic with Greens Soup

1 medium sweet onion, chopped
5 cloves of garlic, pressed
2-3 TB olive oil
2 cans drained, rinsed white beans (I used white kidney or Cannellini)
2 tsp sage
fresh ground pepper
4 cups water + 2-3 tsp veggie bouillon OR 4 cups of vegetable broth.
2 cups(ish) of a shredded green, like kale, spinach, broccoli rabe, etc.
1 tsp lemon juice
olive oil
parmesan

Over medium heat, soften the onions and garlic in olive oil for 10-15 minutes. Add the beans, sage, and pepper and stir. Add a bit of the water or broth then blend using an immersion blender or regular blender. Add the additional water and 2-3 tsp of vegetable bouillon or remaining broth and stir to desired consistency. Add greens and simmer until tender, 5-10 more minutes. Remove from heat, add lemon juice, additional salt/pepper if needed, and serve with freshly grated parmesan and olive oil.

1 Can of Pumpkin...

two really delicious things. The first was for a staff meeting. I don't know what to call it... Pumpkin Cream Dip? I don't like the way that sounds. Inspired by this and this. Dylan said it's the best thing he's ever eaten. Here's the recipe:

8 oz cream cheese, softened and beaten
2 c powdered sugar, added slowly to the cream cheese
1 tsp vanilla
1/8 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup pumpkin puree

Combine everything above with an electric mixer, then fold into 8 oz freshly whipped cream.

Eat with Trader Joe's Triple Ginger Snaps, TJ's Old Fashioned Cinnamon Grahams, Granny Smith apples, and everything else for a week, because it makes a LOT.

The second thing I made with that can of pumpkin was a loaf of pumpkin banana bread. Inspired by my mom's easiest-ever Pumpkin Cake recipe.

1 cup pumpkin (I had a scant cup left, and compensated with a banana)
1 cup sugar
2 eggs
1/4 c oil
1 cup whole wheat flour
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Mix, pour into loaf pan, bake 55-65 minutes at 350 F. Delicious with leftover pumpkin cream dip.