Some Photos

April 18–April 25. Banana Bread. Bruce. Bouquet. Bread Pudding. Chicken Maquechoux. Weeping White Cherry Tree. Baked Cod with Braised Red Cabbage and Apple. Cod Cake. Freddy. Vodka & Tonic. Red Onion, Mushroom, Chicken, Green Olive Pizza. Mushroom, Red Onion, Salami Pizza. Susan and Freddy. Second Vaccine.

Dry January

The final days of January 2021 are upon us.

The final days of Dry January 2021 are upon us.

Pictured here a “Virgin Bloody Mary.” It tastes pretty much like a Bloody Mary, less the vodka, of course.

I bought the Bloody Mary mix (Agalima Organic, The Authentic Bloody Mary Mix) back in October thinking we might have one or two on Thanksgiving and on Christmas. In years past, family traditions included a large pitcher of Bloody Mary mix next to a bottle of vodka on a counter.

Because of Covid there were no family get-togethers and no Bloody Mary mix on a counter next to bottle of vodka.

We never did have a Bloody Mary or two but come Dry January, I enjoyed a Virgin Bloody Mary or two.

The month, Dry January, is really about wellness and it feels fine and healthy to enjoy the month without wine at dinner—or a Bloody Mary! I think we will keep it up. Within reason.

Of course, Dry January is all about living an alcohol free month—not dessert-free.

And we have enjoyed a few spectacular desserts.

Susan made this delicious Berry Cake!

Susan also made Fika, a Swedish chocolate treat!

I made a Banana, Blueberry, Chocolate, Coconut, Walnut Bread which was so good!

And a few days ago, Susan made an outstanding Orange and Chocolate cake!

I haven’t lost much weight but once it warms up outside (It was 2 degrees this morning with a wind-chill of -12!) and I start walking again I am sure the weight will start to disappear and I will get back to my college wrestling weight class.

Cheers!

Banana Mango Bread

What do you do when you have over-rite bananas and mangoes? You make Banana Mango Bread!

This is so easy to make, too!!!

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 12 teaspoon salt
  • 34-1 cup sugar
  • 12 cup vegetable oil
  • 14 cup butter, melted
  • 14 cup nuts, chopped
  • 1 teaspoon vanilla
  • 2 cups ripe mangoes, chopped coarsely
  • 2 overripe bananas, chopped
  • 3 eggs, beaten
  • 12 cup raisins
  • 12 cup shredded coconut

Directions

  1. Combine dry ingredients in a large bowl. Make a well in the middle and add other ingredients. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the “skewer test” comes out clean or with just a few crumbs.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

The Best Banana Peanut Butter Bread

So easy to make. And so delicious!

Ingredients

1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup crunchy peanut butter
3 tablespoons seedless red raspberry jam
3 small bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
  2. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts and jam. Pour into prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

 

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Mark Bittman’s Banana Bread

“This banana bread from Mark Bittman’s “How to Cook Everything” is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.”

Banana Bread

Ingredients

  • 8 tablespoons (1 stick) butter, plus some for greasing the pan
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ¾ cup sugar
  • 2 eggs
  • 3 very ripe bananas, mashed with a fork until smooth
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans
  • ½ cup grated dried unsweetened coconut

Preparation

  1. Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
  2. Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it’s okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
  3. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

~Mark Bittman