Wednesday, July 30, 2008

Summatime.

Greetings, friends.

Another lovely summer evening here in Madtown. I have had quite the time since my last post. Paul left for Romania on Saturday morning, and I have been attempting to adjust since...eek. The weekend helped, a lovely time in the beloved Twin Cities, where we "showered" BR and I ran a marathon training run with my sister (no, I'm not training for a marathon and yes, I was a machine). Pictoral evidence below.



Otherwise it has been back to the grind. It has been a week of bodily fluids at work, and I'll leave it to that. Let your imaginations run wild and you will probably come close to some of the experiences I have witnessed and been a part of. It comes with the territory, although yesterday I did declare that I was resigning from poop for at least two weeks. We'll see how that goes.

There is much anticipation for my girl's weekend in Iowa with Jen this next weekend (Iowa was picked because it is between Wisconsin and Nebraska, do not judge). Until then, I plan to spend my evenings cleaning like mad and making some serious banana bread because our freezer is overflowing with frozen bananas at the moment.

Inspired by my sister's (Raw Rach, not Runner B) recent series on bundt cakes, I am going to share my beloved banana bread recipe with you this evening. I acquired this dear old friend back during freshman year of college during one of those "special" days down at University Dining Services. Yes, you heard me correctly. My banana bread recipe is from UDS. And it's the best damn (and healthiest) banana bread you've ever tasted. If you don't believe me you'll just have to try it for yourself:

Applesauce Banana Bread

- 3 large bananas (enough to mash one cup)
- 1 cup sugar
- 2 egg whites
- 4 tbsp. applesauce
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt

Beat mashed bananas and sugar with a mixer; add egg and applesauce and beat again. Add dry ingredients with a spoon - do not overstir! Pour batter into a nonstick or sprayed loaf pan. Bake at 325 degrees for about 55 minutes.

Happy baking!

2 comments:

Scott said...

If your travels in Iowa should bring you near Ames, this weekend or ever, don't forget to check in!

Anonymous said...

UDS. Hahahaahahahaahaha! Just the mention made me laugh out loud.