Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
Our tomato plants are bursting with life and picking tomatoes has become a part-time job. Seriously, we’re picking, like, everyday.
Even between our tomato canning projects, like pasta sauce and salsa, we found ourselves with some leftovers. So when we came across a recipe for stuffed tomatoes, idea courtesy of Martha Stewart, we jumped on it. Sorry Martha, your recipe wasn’t online.
It turned out to be a deliciously eggy dish that made good use of juicy beefsteak tomatoes.
Good for in season tomatoes, but beware of hot days. They take a while in the oven.
I guess it was only a matter of time before our gardening led to canning.
With so much produce coming into season at once, we had to figure out a way to “put it up.”
Luckily, we were able to get some canning supplies for not too much money and set out to use the fruits and vegetables of the season.
First up was hot pepper jelly, a recipe for which can be found here. But what we were really excited about was homemade strawberry jam.
Peppery. Also, a great use of many jalapeno peppers.
I don’t really know what to call this. Technically, it’s a cross between Eggs Benedict and Eggs Florentine, but without any sauce, because that’s just too much of a hassle when you’re hungover. Also, Hollandaise sauce is a bacteria magnet. It’s a shame, because it’s delicious.
Instead, we will call this simply The Breakfast of Champions. The only downside to this recipe — you need two or three pans. Other than that, it’s easy as …. well, it’s easy.
Make it with farm-fresh brown eggs for added yumminess.
Thank heavens for warm weather.
We’ve finally put our sweaters, heavy coats and long underwear away. We’re ready to be outside with the grill and our dog, just soaking in the sun. This salad will be a perfect compliment to those warm evenings ahead.
While a salad might be considered a little light for your average weeknight supper, it made a wonderful Sunday afternoon lunch with a glass of (organic, homemade) iced coffee. We think you’ll love it either way, but you could easily add some tofu or grilled chicken to up the protein factor.
Oh pssst, and this features some local, in-season ingredients, so the Earth thanks you.
This salad ... is nuts!
Let’s just be up front with this: There is nothing healthy about this meal. It’s NOT fat-free and it’s NOT low calorie.
But comfort food-wise, this is the best way to start your morning.
Oh, also: It’s NOT the breakfast of champions. But who cares, you gotta try this.
It IS the breakfast of couch potatoes.
Every week we buy bananas at the store. They are cheap, like REALLY cheap for fresh fruit, and I usually eat one every morning.
So we are usually in a constant state of having bananas around.
About this time of the year it starts to get pretty warm in our house. We don’t have central air and in fact, we haven’t lived anywhere with central air in like five years. This makes the bananas turn really fast.
There’s only a couple of options when bananas start to turn brown. You can toss them. =( Or make banana bread! =)
It's simply banana bread.