Our basil is booming. In anticipation of lots of pizza feasts in our future, we have 2 patches of basil plants this year. This patch was planted from seed. Well, actually, there were probably about 5 times this many plants that sprouted, but Monte has been thinning them down to a managable number.
The bluebonnets in the way back have all gone to seed. On my walk back there tonight I saw a couple of newcomers — indian blankets. There are 4 plants that I can see there, and this is a picture of their first bloom.
I’m very excited to see what pops up next Spring. As I post this, Monte is out back spreading more wildflower seed that he’s collected.
I’ve been staring at a couple of brown bananas on the counter today. Instead of tossing them into the compost bin, I decided to bake some banana bread. Mmmm, smells great!
I used an easy recipe from our so-very-well-used-that-it’s-falling-out-of-its-binding Joy of Cooking.
1 1/3 c flour
3/4 t salt
1/2 t baking soda
1/4 t baking powder
5 1/3 T unsalted butter
2/3 c sugar
2 eggs, lightly beaten
1 c mashed very ripe bananas (~2)
1/2 c coarsely chopped walnuts or pecans
Whisk together first 4 dry ingredients. In separate large bowl beat butter and sugar on high speed until lightened in color and texture, 2-3 minutes. Add dry ingredient mixture to butter/sugar and beat until blended. Gradually beat in eggs. Fold in bananas & nuts until just combined. Spread evenly in greased 8 1/2″ x 4 1/2″ loaf pan. Bake at 350 degrees for 50-60 mins, until a toothpick inserted in the center comes out clean. Cool in pan 5-10 minutes then turn out onto rack.
We went to a special event at the Alamo Drafthouse tonight — a wine / dinner pairing and the movie Bottle Shock. The movie is based on the real story of the Chateau Montelena vineyard whose Chardonnay won 1st place in a Paris blind tasting in 1976, putting put Napa Valley wines on the map forever.
It was weird to eat food that you couldn’t really see in the dark. But the food, wines and movie were all great. Love the Alamo!