Quinn is against hats. (He doesn't much care for shoes either, but that's a different post.) So I knit a pilot-style cap thinking that a tie at the chin would be enough. Wrong. Enter necessity, the mother of invention.
(It's hard to take a photo of an unsteady, newly-walking toddler.)
I'm calling this an Astronaut Hat and so far his objections have been limited. Here's a link to the pattern if you're so inclined. I've written it in two sizes 'cause that's just the kinda gal I am.
On to Project Quick-Bread.
There are two schools of thought when it comes to quick breads. There is oil or shortening as a 'wet' base or a dairy (i.e. buttermilk or yogurt) ingredient. After years of trying different recipes I've concluded that for my money, sour cream is the way to go in a banana bread. You can't beat the moistness and it adds just the right kick. As loathe as I am to admit it, Martha Stewart's recipe has become my go-to. And without further ado I give you my favorite banana bread recipe:
1/4 pound unsalted butter at room temperature
1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana (about three bananas)
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (I leave these out)
Cream butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with butter mixture. Add the bananas, sour cream and vanilla. Stir in nuts if using. Pour batter into prepared loaf pan. Bake until a toothpick inserted into center comes out clean (about one hour). Turn out loaf onto cooling rack.
Tomorrow: Fruited Pumpkin BreadRead More