Last Saturday found us aimlessly driving around Seattle, coffees in hand with Oliver napping in the backseat. As do so many babies (or so I hear), Oliver loves a good car nap, and so we're pretty happy letting him take a good, looooong car nap. Saturday being something of a family day, we often end up driving somewhere deliberately or ... just driving, and as we found last weekend, it turns out that when you're just driving with nowhere in particular to go, sometimes you end up eating bad donuts while the car's still running in the Krispy Kreme parking lot before heading across the street to spend an inordinate amount of time looking at antiques you can't afford. You may also come across a fruit stand that's having a rager of a banana sale (4 pounds, all organic, for $1!) that you really can't pass up (but that you can afford). When we got home from our Great Adventure later in the afternoon, we really weren’t sure what to do with our haul. We gave a bunch to Sam's sister Christa, Sam kept another for himself, and then I posted a picture on Instagram asking you all about your favorite banana recipes. Within minutes, the comments and emails started pouring in, leaving us with a new quandary: where to begin? When I find myself confronted with this question in the kitchen (and in life in general), the answer, more often than not, is ice cream.
I picked up the most recent issue of Time Magazine to find Jonathan Franzen on the cover. I'm a big fan of Franzen and think what he does in depicting ordinary folks living ordinary lives is nothing short of genius. If you're looking for intricate plots and ax murderers, you won't find them with Franzen. But you will find average couples sitting around the breakfast table all out of milk, listening to lawnmowers in the distance and wondering why it is they got married in the first place. The good stuff. The real stuff. So while the article made me interested to read his new book Freedom, I was most struck by the way in which Franzen works--his process, his routine, his desk.
I've been eating a lot of bananas lately. And not just for an afternoon snack, or with my cereal in the morning. No, I wake up at 5:30 a.m. on Saturday mornings, try and gag down a banana, and go back to bed for an hour. This sounds odd to most, but for someone who overdosed on the starchy fruit as a little girl, it's particularly strange and unpleasant. When I turn out my bedside light on Friday night, I can't help but dread the looming alarm and banana that await me. So what's the deal? I'm training for the Nike Women's Marathon and our coach has given us strict instructions to get some food into our bodies well before our our training runs in the morning. I'm not an early breakfast person as it is, especially not before 7:00, so this has been a challenge for me. The one thing I can seem to get down is half a banana. Thus: lots of bananas hanging around the house. And with our unusually hot weather over the past week, that means lots of overripe bananas. So every cook or baker knows: time to make banana bread. I recently finished Molly Wizenberg's beautiful memoir, A Homemade Life. In it, Wizenburg chronicles her move to Seattle, meeting her future husband through her blog Orangette, and the death of her father. It's truly a food memoir for my generation--I can't so much relate to getting a divorce and up and moving to Italy. But I can relate to small apartment kitchens, what it feels like to move to a new city without knowing anyone, and stark uncertainty about what the future holds. In addition to prose that will make you want to read very slowly with hopes the book will never end, Molly includes numerous personal and family recipes she's come to cherish over the years. Her Banana Bread with Chocolate Chips and Ginger caught my eye.