Indian Summer

It's suppose to be in the 80s this week. I love that summer is fighting to stick around a little bit longer. Thank you, dear friend!

I'm not good at keeping in touch. It doesn't mean I don't care.

Taking out the trash gets a "dislike" from yours truly.

What would you think if you saw someone at Costco with only two things in their shopping cart--toilet paper and Fiber 1 bars . . . ?

We all have things to work on. The Virtues are doing a little challenge. I'd be lying if I said it wasn't hard sometimes.

I love the view from my bedroom window--one one beyond the parking lot. The fall colors on the mountain make me happy.

A pallet of pumpkins arrived at the CCF today. Holy pumpkin', that's a lot of squash.

I'm making these for a special VT treat tomorrow--

Peanut Butter-Banana Bread from HERE
Adapted from this recipe for banana bread on Simply Recipes
(makes 1 large 4″x8″ loaf or 8 mini loaves)

3 ripe bananas, smashed
1/3 cup melted butter
3 tablespoons (+) softened peanut butter (nuke it in the microwave for 30 seconds)
1/2 cup white sugar
1/2 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt (Kosher, if you have it)
1 1/2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg

1. Preheat oven to 350 degrees F. In a large bowl, mix together the bananas, peanut butter, and melted butter by hand or with a hand mixer on low speed.

2. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda, salt, and spices over the mixture, then mix to combine.

3. Fold in the flour in 3 parts by hand. Do not over mix.

4. Pour mixture into a buttered loaf pan. If using a 4″x8″ loaf pan, bake for about 1 hour. If using a mini loaf pan, bake for 25-30 minutes. When a toothpick inserted comes out clean, it’s ready to go.

5. Allow to cool for a few minutes before removing and slicing. Serve with some butter and maybe your favorite jam too!