Last night I went for a family walk (1.6 mi.) for the first time in over two weeks! It felt great to stretch my legs and it was a beautiful evening. Later today I think I’m going to take Chewie for a longer walk and enjoy this amazing weather. I am feeling so much better and there is only the slightest gurgle in my lungs when I take a really deep breath. Much less coughing too.
After making my “real” breakfast and kale salad yesterday, I was really bitten by the bug to be back in the kitchen. We had some sorry looking bananas hanging around, so I ended up making banana muffins using this recipe. However, I substituted whole wheat flour for half of the all-purpose flour. I also added 1/3 cup of peanut flour, because peanut butter and bananas are an awesome combination. I ended up adding about a teaspoon of canola oil because I thought the peanut flour could use it to help reconstitute. Then, at the end, the batter still seemed too dry, so I added about two tablespoons of almond milk just to thin it out a bit.
That one scary-looking banana is super brown because it had been in the refrigerator. Usually when our bananas start to turn I stick them in the fridge. It makes the skin turn very brown quickly, but does slow down the ripening of the banana itself. It can be surprising how fresh the banana seems inside that brown skin.
I decided to make six jumbo muffins instead of 10 regular muffins as the recipe called for. For some reason making 10 muffins in my 12 muffin pan just seemed wrong. I don’t know why. Maybe it’s all the medication I am currently taking. I also decided to use liners instead of greasing the pan. To be honest, that was because I didn’t want to wash the pan. I hadn’t used this pan in a very long time and it was a bit dusty. Laziness won out.
The muffins came out sort of biscuit-looking on top, but that’s okay. I think a peanut butter banana biscuit sounds like a good thing.
They pretty much just taste like banana bread, though. Next time, more peanut flour! The boys enjoyed them for snack.
As soon as they gobbled down their snack we hurried to get to the barber shop. They were definitely due for a trim.
Cal still wanted his hair to be long, but Mack went for a drastic change (he is tired of having to wet and brush his hair in the mornings).
They have strange expressions on their face because the sun was in their eyes.
All afternoon, including while we were gone, I was making bean soup in the crock pot. I used a prepared package of mixed beans and seasoning. I used four cups of chicken stock + 6 cups of water instead of just 10 cups of water because I figured it would increase the flavor. Also, I added our CSA collard greens, because the little dried flecks that the bean package calls “vegetables” are pretty sad.
This is the second time I have made this same soup mix and it is a winner. I highly recommend Ragin’ Cajun Ten Bean Soup. I served it over brown rice and the boys gobbled it up (as did Chad and I). And the three of them are going to have it again for dinner tonight with some crusty bread. I have some other fun plans for tonight 🙂