Banana Bread Quotes

Well, to be honest, I was planning to woo you with my banana nut bread, but that shit ain’t happening now. So all I have left is my delicious eggs.” … “It’s really good, but you’re not wooing me.” “Oh, I’m wooing … It’s all about the stealth. You don’t realize it yet.

There is no great difference between novels and banana bread. They are both just something to do.

Do we even discuss your beloved banana bread?" "It's worthy of felonious thievery, maybe, but not death.

And when adulthood fails you, you can still summon the memory of the black swan on the pond of your childhood, the rye bread with peanut butter and bananas your grandmother gave you while the rest of the family slept. There is the voice you can still summon at will, like your mother's, it will always whisper, you can't have it all, but there is this.

I hate banana bread. It's too suspicious-looking. I always thought the cooked banana looked like insect legs.

I will not make you a pastrami, banana bread, cottage cheese sandwich! That would severely ruin my reputation.

We got peanut butter and jelly, peanut butter and raisins, and a delicate peanut butter/peanut butter combination. These come crunchy or smooth, on Wonder Bread, hand-squished flat on the plate or not, as you prefer. The special today is our famous peanut butter and banana sandwich. It comes on Wonder Bread, cut diagonal on the plate, with crust or without. What can I start you with?

Enraged is the wrong word, but I felt like I wanted to kick you in the shins and then make you banana bread. I wanted to key your car and take you out for dim sum. It was admiration, passion and that voice of yours all mushing together and disarming me, making me want smash something and kiss someone.

One might say that modern Honduran history began in 1873, when Jules Verne introduced Americans to the banana in his novel Around the World in 80 Days, where he praised it as being “as healthy as bread and as succulent as cream.

Are oysters aphrodisiacs? For men, the smell of baked cinnamon buns had such a powerful impact on libido that it trumped the scents of a slew of various perfumes combined. Men were also strongly aroused by the scent of pumpkin pie, lavender, doughnuts, cheese pizza, buttered popcorn, vanilla and strawberries. The foods and smells that got women going more than anything else were licorice, banana nut bread, cucumbers, and candy.

As I bite into the banana bread, I realize if all around me is the evidence of what happens without my asking, doesn’t that mean that there’s possibility for more? A more trusting love where I could let myself ask for things, let myself be vulnerable and imperfect and even dispensable? A more magnanimous, forgiving kind of love where sometimes people give me what I ask for and sometimes they don’t and it’s okay? Where it’s okay to be disappointed and it’s okay to be disappointing—where we can love each other and ourselves regardless?

He was banana bread and holding hands. He was soft smiles and warm touches. He was whispered words and solemn declarations. He was love. He was home. He was forever.

Sister Maria Martinez whom I believe I've mentioned before has been giving me cooking classes. Today I learned how to bake mean banana bread. The secret apparently is half a cup of dark rum.

Mrs. Russell made us both sit down with a glass of milk. "And I have a special treat for you," she said. I'm not lying. She really said that. I held my breath because of the last special treat at the Daughertys', but it didn't help, because when Mrs. Russell came back, she came back with a loaf of banana bread. Banana bread! And James said, "How about we have some jam with that?" and Mrs. Russell said, "Jam? Then you wouldn't be able to taste the bananas," and James said, "Ma, I hate bananas," and she said, "But I'm sure that Doug enjoys them," and I said, "I think I'm still full from lunch, so the milk's fine," and then Mrs. Russell picked up the plate with the banana bread on it, and you might not believe this, but she started to laugh and laugh a d laugh, until Mr. Russell came out to the kitchen to see what was so funny and she showed him the banana bread and he said, "I hate bananas," and we all started to laugh until Mrs. Russell said, "I hate bananas too," and you can imagine us all laughing until we were crying and finally Mrs. Russell took the banana bread outside to break it up for the birds-"Let's hope they like bananas"-and then I showed Mr. Russell Aaron Copland's Autobiography: Manuscript Edition, and he stopped laughing.

She snaps the lid back on the Tupperware. “Then I’ll just take this bread to the break room. No point in it going to waste. See you in surgery!” Then she saunters out. She leaves my office and takes my damn banana bread with her.

Adding chocolate chips to almost anything aside from cookies—pancakes, banana bread, etc.—is just an apology for making an inferior product. “Oh, these are my chocolate-chip pancakes!” Well, then you don’t make good pancakes on their own. You can’t hide behind a thin veil of chocolate forever, home cooks of America.

Step One: Dress your kid up in pink frilly bullshit. Tell her repeatedly that she needs to be rescued from a life of solitude by a rapey prince who will one day come along, plant a kiss on her lips and ensure that she never needs to lift a finger, read a book or expand her knowledge in any way. Check. Step Two: Grow up. Earn a very moderate education. Just enough to convince yourself that you’re properly liberated from the shackles of the Patriarchy. Check. Step Three: Meet a man who’s not quite Satan, but thinks he’s God. Check. Step Four: Marry him, thereby cementing his legal claim to your body and soul. Check. Step Five: Pop out a kid. Check. Step Six: Make banana bread at least once a week until bananas become contraband, while sporting a highly flammable apron that says, “Kiss the Cook” in big stupid red letters. Check.

I still remember the time my older son, Morry, who was maybe ten at the time, called me just after I’d left for work to ask if he could have banana bread for breakfast. “Sure!” I said. But what I should have said was, “Heck yes! Have whatever you want! I’m not there. If I get home and find the dregs of a vodka smoothie in the blender, I’ll know you need more supervision. Otherwise, you know how to make breakfast, and you’re old enough to decide what to eat.

I am not no swine,” Archie said. He spread peanut butter on his bread, dotted it with cream cheese and jam, added a piece of ham, and finally topped it with a wedge of banana. “Because a swine is two or more pigs, and I’m only one pig.” He added an olive to his masterpiece by way of garnish, and bit off a good quarter of it.

Banana by Maisie Aletha Smikle Ripe banana green banana Boil banana bake banana Roast banana fried banana Shred banana mash banana Banana porridge Banana bread Banana cake Banana flake Banana pudding Banana dumpling Banana muffin Banana punch Banana at breakfast Banana at lunch Banana for snack Banana at supper Chocolate joined banana Peanut butter pineapple papaya Peach strawberry blueberry cherry Ice cream and whip cream too They got on a banana boat Manned by a bearded goat And made a banana float While sailing around the moat Banana got festive And turned into a balloon Then made a banana cartoon Where banana got whipped into a dip Banana fritter banana batter Banana is whipped And beaten into batter Banana split finding solitude with nuts on a sundae

Grandma, he had often wanted to say, Is this where the world began? For surely it had begun in no other than a place like this. The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Eyes shut to let his nose wander, he snuffed deeply. He moved in the hell-fire steams and sudden baking-powder flurries of snow in this miraculous climate where Grandma, with the look of the Indies in her eyes and the flesh of two warm hens in her bodice, Grandma of the thousand arms, shook, basted, whipped, beat, minced, diced, peeled, wrapped, salted, stirred. Blind, he touched his way to the pantry door. A squeal of laughter rang from the parlor, teacups tinkled. But he moved on into the cool underwater green and wild-persimmon country where the slung and hanging odor of creamy bananas ripened silently and bumped his head. Gnats fizzed angrily about vinegar cruets and his ears. He opened his eyes. He saw bread waiting to be cut into slices of warm summer cloud, doughnuts strewn like clown hoops from some edible game. The faucets turned on and off in his cheeks. Here on the plum-shadowed side of the house with maple leaves making a creek-water running in the hot wind at the window he read spice-cabinet names.

Epic. Primordial. Gritty. Incandescent. These are just a few of the adjectives the fat girl feeds you along with her Banana-Rama bread, her peanut butter and raspberry triangles, her rocky road. She says it’s like you have Leonard Cohen’s touch with lyrics coupled with Daniel Johnston’s sincerity coupled with a Rimbaudian aura of tragedy yet with Nick Cave teeth. She doesn’t tell you not to quit your day job, like Some People. Instead, she counsels never to give up, her gaze wet, dark, and adoring as a dog’s.

Anyone who hopes for bananas in wartime runs the risk of learning the following: that there are no bananas to be had; that there were never any bananas to begin with; that all bananas had ever been was a collective fantasy brought on by the deprivations of war; that your mother will fail to find any bananas; that you will have to compete with your sisters for the bananas; that your father will exchange the banana for the experience of watching him eat the banana, with or without cream and sugar; that your father will model substitutionary atonement and bear himself your hunger in his body, Christus Victor, paternal satisfaction, and eat the bananas in front of you. For such reasons and more a child might not ask for bread at all but instead say, I’m not hungry, I ate before I got here.

In 1976, a doctoral student at the University of Nottingham in England demonstrated that randomizing letters in the middle of words had no effect on the ability of readers to understand sentences. In tihs setncene, for emalxpe, ervey scarbelmd wrod rmenias bcilasaly leibgle. Why? Because we are deeply accustomed to seeing letters arranged in certain patterns. Because the eye is in a rush, and the brain, eager to locate meaning, makes assumptions. This is true of phrases, too. An author writes “crack of dawn” or “sidelong glance” or “crystal clear” and the reader’s eye continues on, at ease with combinations of words it has encountered innumerable times before. But does the reader, or the writer, actually expend the energy to see what is cracking at dawn or what is clear about a crystal? The mind craves ease; it encourages the senses to recognize symbols, to gloss. It makes maps of our kitchen drawers and neighborhood streets; it fashions a sort of algebra out of life. And this is useful, even essential—X is the route to work, Y is the heft and feel of a nickel between your fingers. Without habit, the beauty of the world would overwhelm us. We’d pass out every time we saw—actually saw—a flower. Imagine if we only got to see a cumulonimbus cloud or Cassiopeia or a snowfall once a century: there’d be pandemonium in the streets. People would lie by the thousands in the fields on their backs. We need habit to get through a day, to get to work, to feed our children. But habit is dangerous, too. The act of seeing can quickly become unconscious and automatic. The eye sees something—gray-brown bark, say, fissured into broad, vertical plates—and the brain spits out tree trunk and the eye moves on. But did I really take the time to see the tree? I glimpse hazel hair, high cheekbones, a field of freckles, and I think Shauna. But did I take the time to see my wife? “Habitualization,” a Russian army-commissar-turned-literary-critic named Viktor Shklovsky wrote in 1917, “devours works, clothes, furniture, one’s wife, and the fear of war.” What he argued is that, over time, we stop perceiving familiar things—words, friends, apartments—as they truly are. To eat a banana for the thousandth time is nothing like eating a banana for the first time. To have sex with somebody for the thousandth time is nothing like having sex with that person for the first time. The easier an experience, or the more entrenched, or the more familiar, the fainter our sensation of it becomes. This is true of chocolate and marriages and hometowns and narrative structures. Complexities wane, miracles become unremarkable, and if we’re not careful, pretty soon we’re gazing out at our lives as if through a burlap sack. In the Tom Andrews Studio I open my journal and stare out at the trunk of the umbrella pine and do my best to fight off the atrophy that comes from seeing things too frequently. I try to shape a few sentences around this tiny corner of Rome; I try to force my eye to slow down. A good journal entry—like a good song, or sketch, or photograph—ought to break up the habitual and lift away the film that forms over the eye, the finger, the tongue, the heart. A good journal entry ought be a love letter to the world. Leave home, leave the country, leave the familiar. Only then can routine experience—buying bread, eating vegetables, even saying hello—become new all over again.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

His feeling of having crashed did not consist of envy, exactly, or even entirely of having outlived himself. It was more like despair about the world's splinteredness. The nation was fighting ugly ground wars in two countries, the planet was heating up like a toaster oven, and here at the 9:30, all around him, were hundreds of kids in the mold of the banana-bread-baking Sarah, with their sweet, yearnings, their innocent entitlement - to what? To emotion. To unadulterated worship of a superspecial band. To being left to themselves to ritually repudiate, for an hour or two on a Saturday night, the cynicism and anger of their elders. They seemed, as Jessica had suggested at the meeting earlier, to bear malice toward nobody. Katz could see it in their clothing, which bespoke none of the rage and disaffection of the crowds he'd been a part of as a youngster. They gathered not in anger but in celebration of their having found, as a a generation, a gentler and more respectful way of being. A way, not incidentally, more in harmony with consuming. And so said to him: die.

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

Bailey,” I say, my voice carrying easily across the marble floor. “Wait.” She turns back and rolls her eyes, clearly annoyed to see me coming her way. She quickly wipes at her cheeks then holds up her hand to wave me off. “I’m off the clock. I don’t want to talk to you right now. If you want to chew me out for what happened back there, you’ll have to do it on Monday. I’m going home.” “How?” Her pretty brown eyes, full of tears, narrow up at me in confusion. “How what?” “How are you getting home? Did you park on the street or something?” Her brows relax as she realizes I’m not about to scold her. “Oh.” She turns to the window. “I’m going to catch the bus.” The bus? “The stop is just down the street a little bit.” “Don’t you have a car?” She steels her spine. “No. I don’t.” I’ll have to look into what we’re paying her—surely she should have no problem affording a car to get her to and from work. “Okay, well then what about an Uber or something?” Her tone doesn’t lighten as she replies, “I usually take the bus. It’s fine.” I look for an umbrella and frown when I see her hands are empty. “You’re going to get drenched and it’s freezing out there.” She laughs and starts to step back. “It’s not your concern. Don’t worry about me.” Yes, well unfortunately, I do worry about her. For the last three weeks, all I’ve done is worry about her. Cooper is to blame. He fuels my annoyance on a daily basis, updating me about their texts and bragging to me about how their relationship is developing. Relationship—I find that laughable. They haven’t gone on a date. They haven’t even spoken on the phone. If the metric for a “relationship” lies solely in the number of text messages exchanged then as of this week, I’m in a relationship with my tailor, my UberEats delivery guy, and my housekeeper. I’ve got my hands fucking full. “Well I’m not going to let you wait out at the bus stop in this weather. C’mon, I’ll drive you.” Her soft feminine laugh echoes around the lobby. “Thank you, but I’d rather walk.” What she really means is, Thank you, but I’d rather die. “It’s really not a request. You’re no good to me if you have to call in sick on Monday because you caught pneumonia.” Her gaze sheens with a new layer of hatred. “You of all people know you don’t catch pneumonia just from being cold and wet.” She tries to step around me, but I catch her backpack and tug it off her shoulder. I can’t put it on because she has the shoulder straps set to fit a toddler, so I hold it in my hand and start walking. She can either follow me or not. I tell myself I don’t care either way. “Dr. Russell—” she says behind me, her feet lightly tap-tap-tapping on the marble as she hurries to keep up. “You’re clocked out, aren’t you? Call me Matt.” “Doctor,” she says pointedly. “Please give me my backpack before I call security.” I laugh because really, she’s hilarious. No one has ever threatened to call security on me before. “It’s Matt, and if you’re going to call security, make sure you ask for Tommy. He’s younger and stands a decent chance of catching me before I hightail it out of here with your pink JanSport backpack. What do you have in here anyway?” It weighs nothing. “My lunchbox. A water bottle. Some empty Tupperware.” Tupperware. I glance behind me to check on her. She’s fast-walking as she trails behind me. Am I really that much taller than her? “Did you bring more banana bread?” She nods and nearly breaks out in a jog. “Patricia didn’t get any last time and I felt bad.” “I didn’t get any last time either,” I point out. She snorts. “Yeah well, I don’t feel bad about that.” I face forward again so she can’t see my smile.

Calypso Blues" Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way Sittin' by de ocean Me heart, she feel so sad, Sittin' by de ocean, Me heart, she feel so sad Don't got de money To take me back to Trinidad. Fine calypso woman, She cook me shrimp and rice, Fine calypso woman, She cook me shrimp and rice These Yankee hot dogs Don't treat me stomach very nice. In Trinidad, one dollar buy Papaya juice, banana pie, Six coconut, one female goat, An' plenty fish to fill de boat. One bushel bread, one barrel wine, An' all de town, she come to dine. But here is bad, one dollar buy Cup of coffee, ham on rye. Me throat she sick from necktie, Me feet hurt from shoes. Me pocket full of empty, I got Calypso blues. She need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! These Yankee girl give me big scare, Is black de root, is blond de hair. Her eyelash false, her face is paint, And pads are where de girl she ain't! She jitterbugs when she should waltz, I even think her name is false. But calypso girl is good a lot, Is what you see, is what she got. Sittin' by de ocean Me heart, she feel so sad, Don't got de money To take me back to Trinidad. Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way She need to, she need to, she need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way

Roll out one of the risen bread dough into a 10" x 14" rectangle.

My full immersion into the world of TBN and a Christianity that can seem like it’s from another planet entirely, rather than strengthening my confidence in the sufficiency of my own tradition, has actually weakened it. I see the holes. I hope this shift continues for me because it feels like for so very long the various sects and denominations within the church (including my own) have spent so much energy defending their theological, doctrinal, and liturgical purity that they have been unable to see what it is we actually offer one another. If Lutheranism is, let’s say, peanut butter —and we go on and on about how it’s both creamy and crunchy, it’s full of protein, it’s super yummy, it’s a food far superior to, say, evangelical chocolate —then we lose the way in which chocolate can actually make peanut butter yummier. That doesn’t mean that the two must always be paired, just that they can bring out each other’s strengths without diminishing their inherit uniqueness. By acknowledging the yumminess of chocolate (or bagels, or raisins, or bananas) and what it brings to peanut butter, we in no way diminish the yumminess of peanut butter. Be not afraid. We cannot live by bread alone, and I think that’s a good thing. (Though just for the record, I still think Paula White is a nut-job.)

Munching on a second slice of banana bread, I look around Concannon’s house. His career was over. He’d spent the better part of fifty years using public money to alleviate suffering. He’d controlled nearly a trillion dollars in government spending. Yet his home is modest. He drives a ten-year-old Volvo. He had gone from state to state, and each time he had been honored for his public service. The plaques were stacked up in his garage. He didn’t own enough wall space for them all.

Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris (that movie played a few weeks ago in the park). River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought some things for himself too: organic whole-fat milk, another crunchy baguette, glossy espresso beans (which were roasted by Gianni's family and sold all over town), bananas, Parmigiano-Reggiano, fat brown eggs, extra-virgin olive oil, and some bulk spices. I watched River as he shopped. Closely. I watched him breathe in deep the gorgeous roasted smell of the espresso beans before he ground them. I watched him open the egg carton and stroke the brown shells before closing it again. I watched him slip his slim fingers into the barrel of bright purple-and-white cranberry beans, unable to resist the urge, just like me. I always had to put my hands in the pretty, speckled beans. Always.

Masters are under no cosmic compulsion to limit their residence.” My companion glanced at me quizzically. “The Himalayas in India and Tibet have no monopoly on saints. What one does not trouble to find within will not be discovered by transporting the body hither and yon. As soon as the devotee is willing to go even to the ends of the earth for spiritual enlightenment, his guru appears nearby.” I silently agreed, recalling my prayer in the Benares hermitage, followed by the meeting with Sri Yukteswar in a crowded lane. “Are you able to have a little room where you can close the door and be alone?” “Yes.” I reflected that this saint descended from the general to the particular with disconcerting speed. “That is your cave.” The yogi bestowed on me a gaze of illumination which I have never forgotten. “That is your sacred mountain. That is where you will find the kingdom of God.” His simple words instantaneously banished my life-long obsession for the Himalayas. In a burning paddy field I awoke from the monticolous dreams of eternal snows. “Young sir, your divine thirst is laudable. I feel great love for you.” Ram Gopal took my hand and led me to a quaint hamlet. The adobe houses were covered with coconut leaves and adorned with rustic entrances. The saint seated me on the umbrageous bamboo platform of his small cottage. After giving me sweetened lime juice and a piece of rock candy, he entered his patio and assumed the lotus posture. In about four hours, I opened my meditative eyes and saw that the moonlit figure of the yogi was still motionless. As I was sternly reminding my stomach that man does not live by bread alone, Ram Gopal approached me. “I see you are famished; food will be ready soon.” A fire was kindled under a clay oven on the patio; rice and dal were quickly served on large banana leaves. My host courteously refused my aid in all cooking chores. ‘The guest is God,’ a Hindu proverb, has commanded devout observance from time immemorial. In my later world travels, I was charmed to see that a similar respect for visitors is manifested in rural sections of many countries. The city dweller finds the keen edge of hospitality blunted by superabundance of strange faces.

That’s torture,” I whine as we sit on the couch together, only a small throw pillow between us. “Coming in here, smelling up my house with banana bread and coffee and you, and I can’t have any of it.” I pout, getting a laugh out of her.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

Nine times out of ten, people pick the wrong food. No, it’s not the sugar (GI = 68), it’s not the candy bar (GI = 55), and it’s not the banana (GI = 54). It’s the whole-wheat bread at a whopping GI of 71, putting it on par with white bread (so

It's barely 8:00 a.m., but my train mates waste little time in breaking out the picnic material. But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy three more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

buttermilk fried chicken and corn bread dressing, shipwreck casserole, and twice-baked beans. For dessert, there was hummingbird cake and banana pudding, and a whoopie pie cake

Sitting around talking together without vacuums and fans or guards harassing us really changed our lives. We had been friends and brothers for years--since the very beginning. We had forged deep bonds fighting and resisting the camp admin and interrogators. But we had still experienced the worst of Guantánamo alone, in our cages or in interrogations. In these casual conversations, where we sat around drinking coffee, we processed what we had been through, and that somehow made us feel like we hadn't been alone. We remembered together our experiences: First being brought to Guantánamo, the first time we saw an iguana or banana rat. The fights we had. The bad guards--those who'd broken my ankle, those who'd taken Omar's prosthetic leg--and the good, like the one who'd given Khalid a slice of bread when he was on food punishment. The worst interrogators and the kind nurses who treated us humanely. We remembered the brothers we lost: Yassir, Mana'a, Ali, Waddah, al-Amri, Hajji Nassim (Inayatullah), and Awal Gul. And our remembering together made our losses and those solitary experiences real and a part of all our memories. It validated them and reminded us that, even though we were in solitary confinement or isolation or thousands of miles from the ones we loved, we had never been completely alone. It reminded us how we had grown older together and how we had become our own kind of family. A family with cats.

the surest motivation I know, the one I feel deepest within myself, and which, when all is said, done, stripped away - as it is at the moment - seems to be at the truth of the matter for a lot of people, to wit: it's something to do. [...] Why did you bake that banana bread? It was something to do. Why did you make a fort in your living room? Well, it's something to do. Why dress the dog as a cat? It's something to do, isn't it? Fills the time.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Then I grab the butter and flour and start on the banana bread, a recipe I've made so many times I know it by heart. I've made numerous variations over the years---sometimes adding chocolate chips and crystallized ginger, at others drizzling a lime-coconut glaze over the top---but no matter what tweaks I make, licking the streaks of golden batter left in the bowl is pretty much mandatory. Once I've poured the batter into the pan and stuck it in the oven, I finish cleaning up the kitchen, dusting the bits of flour off the counter and washing the bowls and spatulas. The caramel-laced scent of banana bread wafts across the kitchen, filling the room with its sweet perfume. If I had to draw up a list of the best baking smells in the world, banana bread would, without question, rank in the top five. Possibly the top two. I'm not sure why its smell is so intoxicating, but one whiff and I'm ready to attack that baking pan like a cheetah on a fresh kill.

Your role today must be as a trusted advisor for your clients vs just selling property or quoting interest rates. The point is to remain connected, keeping the emotional bond and value exchange alive so when they are considering buying or selling, you’re the obvious choice. Sending banana bread recipes isn’t going to get you there.

An hour and a half later, we are the proud parents of two massive sheets of Monster Cake, some impressive concoction called Unicorn Ice Cream Bread, three dozen Kitchen Sink Macaroons, peanut-butter-and-jelly cupcakes, a three-layer Paige creation dubbed Sex-Positve Brownies ("Slutty Brownies," Pepper explained, "but Paige took a course on feminism and sex work, so."), an ungodly amount of banana pudding, and a bunch of misshapen cake balls we rolled around in melted chocolate and stuck in the fridge.

I was saving your grandmother. And her magical flying banana bread.

I thought we were going to breakfast.” “Jeez, we are. You must be starving since you can’t stop asking me about it.” I followed him into his kitchen. “I’m not really that hungry. I’m just confused.” “Well, this is bread.” He held up a loaf of bread. “And I put it in this little appliance that cooks it nice and brown to create something called toast.” He dropped four slices into the toaster. “After that, the sky’s the limit, baby. We can put almost anything we want on top of it. Think of it as the perfect vehicle to anywhere. I personally like going to peanut butter town with banana slices, but you can do butter, jelly, avocado, hummus, marshmallow cream … really, the options are endless.

You’re not going to blow on it for me?” He wears a devilish smile, but mine is a whole lot naughtier.  “Oh, I’ll blow something for you. All you have to do is ask.” “Jesus,” he laughs. “Give me the freaking banana bread.

Former slaves and natives. Eskimos and Hiroshima people, Amazonian Indians and Chiapas Indians and Chilean Indians and American Indians and Indian Indians. Australian aborigines, Guatemalans and Colombians and Brazilians and Argentineans, Nigerians, Burmese, Angolans, Peruvians, Ecuadorians, Bolivians, Afghans, Cambodians, Rwan-dans, Filipinos, Indonesians, Liberians, Borneoans, Papua New Guineans, South Africans, Iraqis, Iranians, Turks, Armenians, Palestinians, French Guyanese, Dutch Guyanese, Surinamese, Sierra Leonese, Malagasys, Senegalese, Maldivians, Sri Lankans, Malaysians, Kenyans, Panamanians, Mexicans, Haitians, Dominicans, Costa Ricans, Congoans, Mauritanians, Marshall Islanders, Tahitians, Gabonese, Beninese, Malians, Jamaicans, Botswanans, Burundians, Sudanese, Eritreans, Uruguayans, Nicaraguans, Ugandans, Ivory Coastians, Zambians, Guinea-Bissauans, Cameroonians, Laotians, Zaireans coming at you screaming colonialism, screaming slavery, screaming mining companies screaming banana companies oil companies screaming CIA spy among the missionaries screaming it was Kissinger who killed their father and why don’t you forgive third-world debt; Lumumba, they shouted, and Allende; on the other side, Pinochet, they said, Mobutu; contaminated milk from Nestle, they said; Agent Orange; dirty dealings by Xerox. World Bank, UN, IMF, everything run by white people. Every day in the papers another thing! Nestle and Xerox were fine upstanding companies, the backbone of the economy, and Kissinger was at least a patriot. The United States was a young country built on the finest principles, and how could it possibly owe so many bills? Enough was enough. Business was business. Your bread might as well be left unbuttered were the butter to be spread so thin. The fittest one wins and gets the butter.

I wasn’t raised with the skills and emotional practice needed to “lean into discomfort,” so over time I basically became a take-the-edge-off-aholic. But they don’t have meetings for that. And after some brief experimenting, I learned that describing your addiction that way in a traditional twelve-step meeting doesn’t always go over very well with the purists. For me, it wasn’t just the dance halls, cold beer, and Marlboro Lights of my youth that got out of hand—it was banana bread, chips and queso, e-mail, work, staying busy, incessant worrying, planning, perfectionism, and anything else that could dull those agonizing and anxiety-fueled feelings of vulnerability.

MAPLE-OAT BANANA BREAD

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

You waved at Soren while I fought to look neutral because I was taken with you and slightly enraged for no reason. Enraged is the wrong word,but I felt like I wanted to kick you in the shins and then make you banana bread. I wanted to key your car and take you out for dim sum. It was admiration,passion and that voice of yours all mushing together and disarming me,making me want to smash something and kiss someone.

You give out free bites of your banana bread for a couple of days, you’ll be beating them back with a stick,” I told him. “Hey!” he yelled, his head snapping back to look at me. “Great idea!” Sunny turned to Shambles. “Why didn’t we think of that?” “Because half the time we’re stoned?” Shambles asked back.

Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily

Day 2 BREAKFAST 2 pieces of fruit 1 ounce almonds (about 1/ 4 cup) LUNCH Huge salad with assorted vegetables, sliced scallions, boxed or canned beans, and Easy Avocado Dressing* or bottled low-sodium/ no-oil dressing One slice 100 percent whole grain or sprouted grain bread (see Table 18) One fresh or frozen fruit. Try defrosted frozen peaches sometime; just take them out of the freezer and place in the fridge the night before. They’re great! DINNER Salad with assorted vegetables, with leftover Easy Avocado Dressing* or bottled low-sodium/ no-oil dressing Black Bean Quinoa Soup* or low-sodium purchased vegetable bean soup with added frozen veggies Banana with low-sodium, natural peanut butter or raw cashew butter

Day 6 BREAKFAST Eat Your Greens Fruit Smoothie* One slice 100 percent whole grain or sprouted grain bread (see Table 18) with raw cashew or almond butter LUNCH Huge salad with assorted vegetables, beans, avocado, sliced red onion, and Walnut Vinaigrette Dressing* or bottled low-sodium/ no-oil dressing One fresh or frozen fruit DINNER Salad with assorted vegetables and leftover Walnut Vinaigrette Dressing* or bottled low-sodium/ no-oil dressing Easy Vegetable Pizza* Blueberry Banana Cobbler* or frozen blueberries with Vanilla Cream Topping*

Joshua needed to eat something before embarking upon it, and hence stood in line behind an overtattooed prick who couldn’t decide between banana and pumpkin bread, while the barista in a Che Guevara hat (yet presumably fluent in Middle fucking English) looked on indifferently.

Studies of ileal digestibility show that we use cooked starch very efficiently. The percentage of cooked starch that has been digested by the time it reaches the end of the ileum is at least 95 percent in oats, wheat, potatoes, plantains, bananas, cornflakes, white bread, and the typical European or American diet (a mixture of starchy foods, dairy products, and meat). A few foods have lower digestibility: starch in home-cooked kidney beans and flaked barley has an ileal digestibility of only around 84 percent.

Neatly put away leftovers as soon as possible. Take the time to cut them into slices first (for sandwiches), those that cannot be further sliced are cut into chunks (for tetrazzini, stuffed breads, salads, etc.), and the rest into smaller pieces (for fried rice, omelets, etc.). Wrap these packages in the appropriate size so the whole package is used once thawed; this eliminates refreezing

Everyone loves banana bread! This banana bread recipe cooks up moist and delicious. It also makes a great bread for a nut butter sandwich. Ingredients 1/2 cup butter or unrefined coconut oil 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup honey 3/4 cup coconut flour 1 large or 2 small ripe bananas, mashed Directions Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer. Add the honey to the butter (or coconut oil) and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer. Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing the batter). Add mashed banana and mix to combine. Using butter or coconut oil, generously grease one large (9”X5”) loaf pan or two small (7.5”X3.75”) loaf pans. Pour the batter into the loaf pan(s). Bake in a 325 degrees F oven until a toothpick inserted in the middle comes out clean. This will take 50-60 minutes for two loaves. Remove from oven and cool. Delicious with a pat of butter and a big glass of raw milk or milk kefir!

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

Banana (Nana) Bread - the one that got me back in my groove. M&M Cookies - named after my favourite people. Mae's Tiramisu - for the woman I never got to meet but who raised two amazing men. I hope I follow in your steps by being a fantastic boy-mum.

Dr. Emily and her vet tech Kate show up to my house at seven p.m. and we decide to do the euthanasia outside on my back patio. I don’t want Petunia’s soul getting stuck in the house. I want it to float up and out into the sky. Dr. Emily walks me through exactly how it will go. First Petunia will get a medication that will make her sleep. Once she’s asleep she won’t feel anything. Then she will receive medication to slowly and peacefully stop her heart. The whole thing should take around twenty minutes. “Do you want a few minutes alone with her before we start?” Dr. Emily’s voice is soft. She places her hand on my back. Both she and Kate have known Petunia for years, and like everyone who knows Petunia, they love her. Petunia will die surrounded by love. I pick my beloved dog up into my arms and walk with her from room to room of our house, recounting all the things we did together in those sacred spaces. In the kitchen, I say “This is where you watched me bake banana bread and licked spilled flour dustings from the floor.” In the dining room: “This is where we ate dinner. Remember how beautiful it looked the first night I lit all the candles?” In the living room: “This is where we watched movies.” And in my office, my favorite room, the room where my new career and life have flourished, I say “This is where we pulled tarot cards every morning. This is where you helped me sew lampshades. This is where you kept me company while I edited all the photographs.

She smells good, like freshly baked banana bread.

They spoke in low, intense voices, as if their conversation involved international espionage, which was incongruous in this small suburban café on a pleasant summery Saturday morning, with freshly baked banana and pear bread scenting the air and soft rock drifting languidly from the stereo to the accompaniment of the espresso machine’s industrious hiss and grind.

A mad dog agency eats a banana honey bread.

With a clattering of chairs, upended shell cases, benches, and ottomans, Pirate’s mob gather at the shores of the great refectory table, a southern island well across a tropic or two from chill Corydon Throsp’s mediaeval fantasies, crowded now over the swirling dark grain of its walnut uplands with banana omelets, banana sandwiches, banana casseroles, mashed bananas molded into the shape of a British lion rampant, blended with eggs into batter for French toast, squeezed out a pastry nozzle across the quivering creamy reaches of a banana blancmange to spell out the words C’est magnifique, mais ce n’est pas la guerre (attributed to a French observer during the Charge of the Light Brigade) which Pirate has appropriated as his motto . . . tall cruets of pale banana syrup to pour oozing over banana waffles, a giant glazed crock where diced bananas have been fermenting since the summer with wild honey and muscat raisins, up out of which, this winter morning, one now dips foam mugsfull of banana mead . . . banana croissants and banana kreplach, and banana oatmeal and banana jam and banana bread, and bananas flamed in ancient brandy Pirate brought back last year from a cellar in the Pyrenees also containing a clandestine radio transmitter. . . .

There was no chance she'd be able to focus on anything else, and so she'd walked all the way from Hampstead, through Primrose Hill, across Regent's Park, to arrive at the museum in time for opening. It hadn't taken long for her to find herself in the tearoom, where she was now finishing off a pot of Darjeeling and a slice of banana bread.

Instead, I made myself do one of the relaxation exercises a long-ago yoga teacher had taught me. Name five things you can see. My mother. My father. The dining room table. The newspaper. The banana bread. Name four things you can touch. The skin of my arm. The fabric of the dining room chair cover. The wood of the kitchen table, the floor beneath my feet. The three things I could hear were the sound of cars on Riverside Drive, the scratch of my father’s pen on the page, and my own heartbeat, still thundering in my ears. I could smell banana bread and my own acrid, anxious sweat.

Do not re-create baked goods, “treats,” or junk foods with approved ingredients. No banana-egg pancakes, Paleo bread, or coconut milk ice cream. (See Let's Get Specific, below, for more details.) Your cravings and habits won’t change if you keep eating these foods, even if they are made with Whole30 ingredients.

Banana Nut Bread Recipe Ingredients 2 eggs 1-1/2 cups sugar ½ cup shortening 1 tsp. vanilla 3 cups flour 2 tsp. baking soda ½ tsp salt 2/3 cup sour milk 3 very ripe bananas ½ cup chopped pecans or walnuts (optional) *Preheat oven to 325 degrees 1. In large bowl, cream together sugar and shortening.  Add eggs and vanilla.  Mix well. 2. In separate bowl, mix flour, baking soda and salt 3. Add dry mixture to the creamed mixture of eggs, sugar and shortening, alternating between that and the sour milk and bananas until all are well mixed. 4. Add nuts, if desired. 5. Pour into two lightly greased bread pans. 6. Bake at 325 degrees for one hour or until toothpick, inserted in center of pan, comes out clean. 7. Cool for 15 minutes or drizzle with optional topping (recipe below) Orange Drizzle (optional) Bake bread as directed above. Let cool for 10 minutes Mix: 1 cup powdered sugar, 3 tbsp. fresh orange juice and 1 tsp grated orange rind. Drizzle evenly over warm bread.

Preheat oven to 350°. Butter either one large or two small loaf pans and dust with flour. Using a mixer with a paddle attachment, cream 1 1/3 cups room-temperature butter with 2 cups sugar until light and fluffy. In a separate bowl, whisk together 4 cups flour, 2 teaspoons baking soda, and 2 teaspoons salt. Beat 4 eggs into the butter mixture, one at a time, scraping the sides of the bowl after each addition. On low speed, blend in 6 mashed bananas and 3/4 cup fresh lemon juice. Still on low speed, add the flour mixture and mix until just blended. To avoid overmixing, I like to do the final blending by hand with a rubber spatula. Pour into the prepared pan and bake for about an hour. A knife inserted in the middle of the loaf should come out clean when the bread is done.

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

Cakes and pies lined the parsonage countertop and the church refrigerator was stacked with casseroles. They baked spicy apple harvest cakes and angel biscuits so light they seemed to hover above the pan. They brought him jars of homemade bread and butter pickles, plum preserves, and chow-chow. Every morning cars lined the sidewalk in front of the church, and ladies bearing gifts of honey buns and banana bread still warm from the oven filed into the church. After a particularly moving sermon on "Faith, Fishes, and Loaves," they whipped up enough salmon croquettes and tuna casseroles to feed the masses.

Mariko had given her notorious sweet tooth full rein. Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.

I’ve spent most of my life trying to outrun vulnerability and uncertainty. I wasn’t raised with the skills and emotional practice needed to “lean into discomfort,” so over time I basically became a take-the-edge-off-aholic. But they don’t have meetings for that. And after some brief experimenting, I learned that describing your addiction that way in a meeting doesn’t always go over very well with the purists. For me, it wasn’t just the dance halls, cold beer, and Marlboro Lights of my youth that got out of hand—it was banana bread, chips and queso, email, work, staying busy, incessant worrying, planning, perfectionism, and anything else that could dull those agonizing and anxiety-fueled feelings of vulnerability.

Healthy Choices are the Way of a Healthy Lifestyle!!! If you work 9-6, then you should be healthier but there is nothing you can do in our busy schedule and yeah sometimes 9-6 desk job pretty much limits you from doing a lot of stuff including Working Out and Eating a well-balanced diet. Healthy Lifestyle always associated with a good diet and proper exercise. Let’s start off with some general diet(healthy breakfasts, workout snacks, and meal plans) and exercise recommendations: The Perfect Morning Workout If You’re Not a Morning Person: 45-minute daily workout makes it easy to become (and stay) a morning exerciser. (a) Stretching Inchworm(Warm up your body with this gentle move before you really start to sweat): How to do it: Remain with feet hip-width separated, arms by your sides. Take a full breath in and stretch your arms overhead, squeezing palms together and lifting your chest as you admire the roof. Breathe out and gradually crease forward, opening your arms out to your sides and afterward to the floor (twist knees as much as expected to press hands level on the ground). Gradually walk your hands out away from your feet, moving load forward, bringing shoulders over hands and bringing down the middle into the full board position. Prop your abs in tight and hold for 1 check. Delicately discharge your hips to the floor and curve your lower back, lifting head and chest to the roof, taking a full breath in as you stretch. Breathe out, attract your abs tight and utilize your abs to lift your hips back up into full board position. Hold for 1 tally and afterward gradually walk your hands back to your feet and move up through your spine to come back to standing. Rehash the same number of times in succession as you can for 1 moment. (b) Pushups(pushup variation that works your chest, arms, abs, and legs.): How to do it: From a stooping position, press your hips up and back behind you with the goal that your body looks like a topsy turvy "V." Bend your knees and press your chest further back towards your thighs, extending shoulders. Move your weight forward, broaden your legs, and lower hips, bowing elbows into a full push up (attempt to tap your chest to the ground if conceivable). Press your hips back up and come back to "V" position, keeping knees bowed. Power to and fro between the push up and press back situation the same number of times as you can for 1 moment. (c) Squat to Side Crunch: (Sculpt your legs, butt, and hips while slimming your waist with this double-duty move.) How to do it: Stand tall with your feet somewhat more extensive than hip-width, toes and knees turned out around 45 degrees, hands behind your head. Curve your knees and lower into a sumo squat (dropping hips as low as you can without giving knees a chance to clasp forward or back). As you press back up to standing, raise your correct knee up toward your correct elbow and do a side mash with your middle to one side. Step your correct foot down and quickly rehash sumo squat and mash to one side. Rehash, substituting sides each time, for 1 moment. Starting your day with a Healthy Meal: Beginning your day with a solid supper can help recharge your glucose, which your body needs to control your muscles and mind. Breakfast: Your body becomes dehydrated after sleeping all night, re-energize yourself with a healthy breakfast. Eating a breakfast of essential nutrients can help you improve your overall health, well-being, and even help you do better in school or work. It’s worth it to get up a few minutes earlier and throw together a quick breakfast. You’ll be provided with the energy to start your day off right. List of Breakfast Foods That Help You to Boost Your Day: 1. Eggs 2. Wheat Germ 3. Bananas 4. Yogurt 5. Grapefruit 6. Coffee 7. Green Tea 8. Oatmeal 9. Nuts 10. Peanut Butter 11. Brown Bread By- Instagram- vandana_pradhan

Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding. This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.

Some people’s routines are so consistent, their shits are the same. Dammit, if you’ve been pooping the same smooth shits for a month, you’re doing it wrong. Try olives. Papaya. Strawberry cheesecake. Truffles. Banana bread. The Chinese takeout you never trusted. Fish tacos downtown. A day-long empty stomach after missing the exit. Grandma’s recipe you flopped in the kitchen with your one-night-stand on a what-day- is-it kind of morning. Falafels. Mangoes from a Mexican. Get out there. Run around! And fall too! Nothing like a good cut on your leg to remind you that you have a leg.

she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.