I haven’t been on as much of a zucchini binge as I’m usually on this time of year. Most years, by the end of July, I’m verging on sick of the summer squashes, having eaten them in every form, from zucchini pancake to zucchini bread. But this year, I don’t know, I just haven’t been buying them and so I guess I haven’t set the zucchini-obsession train in motion properly. Up until this week, that is. They’ve been an integral part of two dinners in the last 5 days…the train is definitely in motion now and thank goodness, because I have a couple of months to make up for!
For me, banana bread and banana cake just do not get old. For starters, banana bread batter is, hands-down, the best batter to eat straight from a bowl. It’s just sweet and fragrant and usually tastes strongly of butter, even though there’s rarely much butter in it. The bananas give it a thick, sticky, smooth mouth feel that cannot be beat and ensure that the final product is always moist. Second, it’s just so easy! You can keep over-ripe bananas in your freezer and bust them out any time that you just feel like baking. Plus, fruit means it’s good for you, amIright?
My apartment has temperature-control issues. In the summer, it’s sweat lodge-hot. In the winter, it’s igloo-cold. Apparently, the seasons have officially changed, because this morning I woke up to a frigid apartment, far far colder than the ambient temperature outside. What better way to start off a chilly October Saturday morning, than with a wedge of baked oatmeal.
When I was in college and had a…we’ll just say a rough night, I would often have pasta with tomato sauce for breakfast. Much like home fries and ketchup, there was something healing about a big bowl of carbs coated in thick, salty, tangy, antioxidant-filled tomato sauce and salty, sharp cheese. Back then I always had a jar of tomato sauce in the fridge; today, not so much. But I do have sun dried tomatoes, almonds, garlic and olive oil.
It’s been one of those weeks, guys. One of those weeks that drains you of everything you have-all your energy, all your brainpower, all your emotions. This week I experienced my first corporate restructuring; my first set of lay offs. I’m fine, I was spared, but I waited, tense and anxious, along with everyone else through a week of ominous goings-ons that culminated in the loss of a lot of good people. People I loved and people I appreciated. I know that I’m one of the lucky ones and that I have no right to moan about how hard this week has been. But it was hard. And I am spent. Recently Geni at Sweet and Crumby said that when you cant right all the things that are wrong, you should turn to chocolate and peanut butter (I’m paraphrasing, obvi). I can’t agree more.
This. Salad. All I want to eat is this salad. About a year ago, I had a shredded kale salad at one of my favorite restaurants. I’d not had raw kale before; it always seemed too tough and fibrous for that. But for this salad they had sliced the kale into tiny ribbons, doused it in a lemony vinaigrette, and tossed it with toasted nuts and raisins and a generous, generous portion of salty, fluffy cheese. I was in heaven. Yes, it was hearty and fibrous and nodded back to our hunter-gatherer days before we had learned how to tame such tough greens with heat and olive oil. But it was also salty and sweet and crunchy and it hit every savory taste bud I had. Yes, I am one who loves my hearty veg a bit more than your average bear, but regardless, the flavors played off each other so well that even your most carnivorous hunter-gatherer would love this (pssst, it’s covered in cheese).
What’s you favorite Christmas cookie? According to an unofficial IM-based poll of my office, my coworkers love rainbow cookies, sugar cookies, spritzes, and gingerbread the most. These cookies are my favorite.