How do you spell hot? N-Y-C. It’s 95 degrees out right now, at 10:00pm at night, and it’s expected to hit 98 degrees by Friday. Fun, eh? Even more fun – I am too poor to use my A/C this summer, as I am still waiting for City College to pay me. Hopefully I will see at least one paycheck trickle in before the session ends on July 28th… But I digress. Along with this heat wave, we’ve seen a smattering of thunderstorms (helpful in lifting the humidity for a minute or two). Have you ever tried to walk in the rain wearing flip flops? Quelle disaster! Fortunately I am a former Seattleite, and have a rain-safe wardrobe that includes these waterproof flats. They were a Target sale purchase from years ago, and have weathered many a storm.
More summer fun: the other day I went to Trader Joe’s and bought some seemingly fresh bananas. I packed one in my lunch today, and when I picked it up to peel it: squish! Ick. Yes, those perfectly yellow peels disguised mushy brown interiors. What to do? BANANA BREAD!!! Thankfully I am in posession of a super easy recipe:
Easy, Fail-Proof Banana Bread
5 tbs butter, softened
5-6 VERY ripe bananas, peeled
1&3/4 cup flour
1 tsp baking soda
1 tsp cinamin
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1. Preheat the oven to 350. Sift the dry ingredients together.
2. in a seperate bowl, combine the eggs, sugar, softened butter with a hand mixer until smoothe. Add the bananas and mix until well blended. There should still be some chunks of banana.
3. combine the wet and dry ingredients and mix with a spoon until all the flour is absorbed. Pour into a pan, and bake for about an hour (or until a toothpick inserted in the center comes out clean). Tent with foil after 45 mins, if the top is getting too brown. Let it cool.
This is even better a day or two later after sitting in the fridge.
Trader Joe’s, I fully forgive for selling me rotten fruit – this time.