I’ve had a very quiet week. I have idled away the time on my own. I have tootled around the blogosphere thinking how much more erudite and focused other people’s blogs are than mine, and generally wondered why I bother. But as you can see I am back anyway!
I have vacuumed the house. I have swept the floors. I have picked raspberries, blackberries, runner beans, purple French beans and courgettes at the allotment. I have bottled apricots.
And I have baked a banana and walnut loaf using a combination of recipes to produce a very pleasing result that Eldest has been taking to school in her lunchbox, and Husband and I have indulged with a cup of tea. (Youngest has been eating the wedding cake we brought home from that occasion which is much more to her taste.) So I thought I'd share it:
Banana and walnut loaf
4 ounces softened butter
8 ounces plain flour
6 ounces soft brown sugar
½ teaspoon bicarbonate of soda
6 ounces toasted walnuts
2 mashed ripe bananas
Mix together all the ingredients except the banana and nuts which should be folded in once you have a smooth mixture. Turn into a 2lb loaf tin (I line mine with Lakeland loaf tin liner) and bake in the oven at 180°C until risen and a skewer inserted comes out clean. Allow to cool and eat slices spread with butter.
I'm afraid recipes still come naturally in ounces...
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