Yarn is good old affordable (US grown, Canadian spun) Lily Sugar’n Cream in the color Tangerine.
Dish cloth? Wash cloth? Face cloth? Cotton scrubby? Trivet? Doily? These decorative, machine washable workhorses go by many names and serve a thousand various functions in my house.
I say “dishcloth of the day” in jest – although they are quick projects and the idea of knitting 365 cotton dishcloths in a year isn’t totally unrealistic for me, I won’t be posting a new hand knit dishcloth daily. Let’s shoot for weekly? we’ll see…
I woke up this morning 1. determined to finish this knitted denim top so I can wear it out tonight and 2. CRAVING granola for some mysterious reason.
I whipped up this quick batch of Easy 5 Ingredient Granola with what I had on hand and it turned out great, so I thought I’d share the recipe. Gluten-free and lower in sugar than most granola, if you think about those things. Substitutions to veganize are in parentheses. Consider this recipe a base and feel free to add nuts or dried fruit.
1/4 C Ghee (or coconut oil)
4 tbsp maple syrup, honey or a combo of both
2 tbsp nut butter, I used peanut
2 C rolled oats
a dash of cinnamon
Preheat oven to 325 and grease a large baking sheet with a small amount of ghee (or coconut oil) or line with parchment paper.
In a small sauce pot combine everything but the rolled oats and cinnamon and stir over low heat until melted.
Add melted ingredients to 2 cups of rolled oats in a medium sized bowl and stir until the oats are coated.
Spoon coated oats onto the baking sheet and spread into a relatively even layer.
sprinkle with cinnamon.
Bake at 325 for 15 minutes, then remove the baking sheet from the oven and carefully stir with a wooden spoon.
Return to the oven and bake for an additional 15 minutes.
Remove from oven and let cool. Transfer to a large jar or Tupperware.
I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky.
I have a tendency to buy a couple of bunches of underripe bananas with the intention of giving them a few days to ripen up at home. I think, “Man. I’m gonna eat so many bananas this week… I feel healthier and more vibrant already. Look out, world!”
Let me be extra dramatic and tell you that the only thing I hate more than an underripe banana is an overripe banana. I guess you could say I have a bit of a masochistic streak because without fail, I’ll forget about them for a week, panic because I really hate to waste food, then force myself to choke down as many overly ripe bananas as I can in 24 hours. A living hell!
This week I put an end to this torturous cycle and threw together a simple banana bread using a mishmash of the seemingly random ingredients I had on hand. And I’ll be damned, it was accidentally the best loaf I’ve banana bread I’ve ever made.
Sweet and full-flavored–this is not a healthy superfood but rather a pleasant fruit and nut cake with a few superfluous substitution to make me feel a little bit better about eating half a loaf in one sitting. Please please please feel free to take this recipe as a suggestion and use whatever you have on hand. Don’t stress, I promise I won’t be mad. Continue reading “Recipe: Banana Bread with Walnuts”→