Jun 08 2013
I was served my divorce papers earlier this week, so in a months’ time, I’ll be able to go back to LDH rather than LDM. Thats all done and over, so now I can talk about what’s really important. Recipes.
I used to really enjoy baking, and I had a box of cards and recipes all neatly printed at one point, and unfortunately, that box of cards was lost somewhere in the last-minute shuffle between there and here, and now I had to start from scratch, twelve years of perfected recipes down the drain. Not that I’m complaining; half the fun of baking is tweaking and changing to try to find the best combination of everything. It’s a delicious science experiment, and unlike when I was 14 and began baking, I have a vague idea of what works and what doesn’t. I’m not starting at the beginning.
The first trial-and-error I’m going with is one that needed to be tweaked anyway. I’ve always made banana bread the way my mum did, the same sticky-sweet mess with the thick, dark crust that was crunchy on the outside and a bit gooey in the middle. I’ve made probably 30 loaves over the years, slowly adapting her recipe here and there, and last week, I tried again. As I was taking a slice, I thought, you know, maybe its time for a new starting point. I mean, this doesn’t even have nuts in it!
I searched online and found one that calls for cream cheese instead of sour cream (my old way had neither) as well as pecans and cinnamon and enough butter to assassinate a world leader. This morning, I woke up at 8, made some coffee, and started up the oven. It’s a good day for it, overcast and cool, perfect for propping the front door and letting a breeze keep the house from boiling. I changed from pecans to walnuts and adjusted the amount of sugar down a bit, and put it in the oven.
I’m impressed with it. The crust is so much less thick, and it smells absolutely amazing. It cooked more thoroughly, and it tastes awesome. Basically, even if you hate bananas, you should try it.
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