We love this stuff! Mrs J has been using an old church recipe she’s had for years and years. She thinks she may have bought the book when a co-worker brought a few in to sell as a fundraiser, but the more she thinks on it the more she thinks it may have been a wedding present. The date inside the cover is 1975.I won’t bother to transcribe the recipe when a photo of the recipe page will do:Mrs J substituted butter for the shortening, went 1/3 cup Splenda and 1/3 cup sugar, added about 1/2 cup of frozen blueberries, and made it in one 9″x 5″ loaf pan. There are no directions given but she mixes the dry ingredients in one bowl, the wet in a second, and then folds the wet into the dry. Scrape the batter into a greased loaf pan and bake for 15 minutes, rotate and bake an additional 15 then check with a toothpick, Mrs J reports she gave hers an additional 10 minutes – 40 minutes total at 350 degrees.
We’re just getting around to potting our patio garden. Bitsy will wait for more foliage to appear so as to have better bedding. In the meantime she makes do with the plain boards of the plant bench.More photo fun, playing with the Nik software plugins for Photoshop. This is a wild plum tree.Sammich prOn! Mrs J really likes the crinkle cut fries so I bought a giant sized bag of them the other day. They do crisp up nicely.More absurdly vibrant colors! The saturation slider goes to 11! Am I having too much photo fun? This is the view one has when turning into our driveway from the Township road. The small rise effectively shields us from casual view, our house is behind the pine trees visible at the vanishing point.More banana blueberry bread. This stuff is so good we buy bananas just to let them get over-ripe. I’ll close this out with another calico kitteh:
We were all set to make blueberry banana bread and had printed the recipe out but found no blueberries in the freezer. Not a problem! We did have raspberries. The raspberry glaze was Mrs J’s idea and is a worthy addition, it’s just a basic powdered sugar/milk icing with some smashed raspberries for color. We also added a handful of sugared pecans to the batter, I like them much better than raw pecans. The sugared ones are crispy and add a nice crunch.
It’s never a bad idea to lead off a post like this with kittehs! These came available to adopt today, three boys and a girl. The girl has been spoken for already. I have no idea which of them is the sister kitty.The dirty dishes from this dinner are still on the table as I type this. I can’t take much credit for anything here, the tater tots and the breaded shrimp came frozen in plastic bags. I can say that I mixed the batter for the broccoli, adapted from a Betty Crocker recipe. I used a lemon-lime soda instead of the beer and made it a bit thinner so that you could see it was broccoli you were eating rather than an anonymous fried lump. Oh! I almost forgot – the cocktail sauce was made with my homemade ketchup! Mine on the left in the emptied Heinz bottle, the new bottle of the Heinz product for comparison:I saw someone on one of my TV cooking shows make chipotle flavored ketchup that looked good so I stopped and started the DVR while scribbling down the ingredients. No real info on the quantities so this is a best guess as to ratios, I used: 4-15oz cans of tomato puree, 1 small can of tomato paste, 1 big onion, 1 small can of chipotles in adobo sauce, 1/2 cup brown sugar, 1/2 cup cider vinegar, garlic powder, onion powder, Worcestershire sauce, ground allspice, ground cloves, nutmeg, cayenne, salt, and pepper. Chop the onion and sweat it down in oil, then add everything else. You are going to have to wing it, too! Let’s just say, add those additional spices “to taste”. I used a stick blender to break down the onions and the chipotles and simmered the sauce for a half hour or so. Great Success!We made some banana bread and added some frozen blueberries. Worked fine but nothing to shout about. The cinnamon crunch topping was pretty good. Cut 2 tablespoons of cold butter into 1/4 cup each of flour and sugar with 1/4 teaspoon of cinnamon and sprinkle over the batter. I made the first batch and used way too many blueberries, Mrs J made the bread pictured above using 1/2 cup of berries. Mine tasted good but wasn’t, ah, photogenic.We had waffles, sausage and eggs for supper the other day. Great any hour of the day.Mmm… pastrami for lunch today. We made everything here but the bread and the thousand island dressing. That’s the last of the pastrami, I hope they have another sale on beef roasts, I’ll snag a big one and and get the brine going.Time for another kitteh! This is Maisy, she’s five months old and was adopted Tuesday. Yay!I’m going to call this a quesadilla – it has roast pork, some leftover beans and corn, a ton of cheese, a dab a the last batch of chili, a few chopped peppers, and a nice squeeze of my sweet habanero sauce.
Mrs J and I had shopping to do today and as we stirred about in preparation to leave I noticed two over ripe bananas. I’ve never used our bread machine for banana bread but thought it would be nice to return to a great smelling house. I found a recipe geared towards our machine but it should adapt easily to other models. We subbed pecans for the walnuts in the recipe and added raisins and chocolate chips. Worked great!