It’s time. I found these Forsythia lying dead on the side of the road. They were just buds. People just hack away at them and ditch them so I picked up as much as I could carry, dropped them in water and a day later…..beautiful, eh? And the pansies and petunias – they go in the long flower box. My mother always tended the pansies and spoke to them so I have a bit of her ashes in the box and I’m bringing in her “friends” today. She’ll have some company!
Now, I ask you. What the heck is with the Weather Channel? Check out this advertising….I tell you, this media stuff is frying our brains. They get their marketing across to us in the weirdest ways. Too, too much sensory overload. Just pansies as an identification would have been fine for me.
On to the edible part. Yesterday another longtime friend came to visit so I made some banana muffins. After trolling around the kitchen I found some fun stuff to use to make them different. Love the Russian safflower/sunflower oil. I bought that in Ft. Lauderdale at a great, struggling, Russian Smoked Meats market. They had all sorts of cool stuff in there; nice family, fun interesting customers. I wasn’t too keen on the smoked duck I bought….a tad gamey. The cheeses, dairy and pastries were interesting though. Think about it….huge, tough Russian men making pastries…you got it.
Banana Walnut Muffins: Makes 15
2 Cups unbleached flour
1 C. whole wheat flour w/bran
1.5 C. sugar
3 tsp. baking soda
½ tsp. salt
Mix up well in large bowl.
In another bowl, smaller, mix well:
½ C. oil
1 Stick butter
8 Tbs. milk of some sort
2 Tbs. boiled cider or cider vinegar or similar, maple syrup would be nice with a touch of vinegar
Make a well in the center of the dry, add the wet.
Add 2 Cups walnuts and three bananas.
I use walnut halves crushed with my hands. The same with the bananas, I squish them with my hands and drop them in.
I do use an ice cream scoop to drop them in the greased muffin tins.
Bake till done, about a half hour. I used my convection oven on 350.
Yummy. FYI, my daughter in law, Kelly, let me know my recipe for Chocolate Chip Cookies on Epicurious has just won a Blue Ribbon meaning something spectacular. I forget now but it’s kinda neat. I think a new generation of people no longer look in books for recipes; they go on-line and google it up so it gets looked at quite a bit! It’s under my name in Epicurious. As I recall when Gourmet came to do the Interview we had a bit of a tiff as they changed the assembling of my stuff so I hope the recipe is really the one that was given them. Chocolate Chip Cookies are chocolate chip cookies; just don’t use too much sugar. And, if your Marj, just eat it all raw, forget baking them!