Okay, so no horrendously awful failure with the pumpkin-banana bread. In fact, it turned out pretty darn good and super moist. This morning I lightly buttered it and let it hang out in a hot pan for a few minutes.
They served banana bread everywhere in Australia. It was always best buttered and toasted. Our roommate Garret morphed into a banana-bread-making pro by the end of our stay.
Some nuts and apple sauce on the side.
Then I interviewed Chef Robert Smith at Limestone Grille in Fayetteville. After a lengthy photo shoot of the food, I sat down with the photographer to share coconut sea scallops – sauteed in white wine, brandy, coconut milk and red curry and topped with tri-colored peppers and onions… all served on house rice. Seriously soooo good. The chef sanctioned off a separate room for the shoot and interview so it was nice to just chat with him in a quiet area while the photographer did his thing.
Then I arrived home to the smell of cookies! Liz whipped up no less than 100 of them for a class she’s taking. Luckily since I shared some banana bread, she shared some dough and cookies.
And look at this! What domestic roommates I have!
Anna created this fancy-shmancy sandwich for her dinner tonight. Even some banana peppers are lodged in the middle. Anna is also the world’s best popcorn-on-the-stove maker. I avoid it at all costs because I burn half of it while the other half refuses to pop.
And then while making dinner, I unfortunately happened upon a massive stink bug on our kitchen window:
Obviously Liz snapped a shot while I suited up for battle… just like the other night when I balanced on a kitchen chair on top of her bed to take care of a nasty-arse spider and she took a picture of me instead of holding the chair steady.
See that piece of wood connecting the cabinets above my head? Well my voluminous bun got stuck on it when I tried to jump off the sink. The lengths I go to to protect my children.
For dinner I made a salad with honey-mustard red beans, grilled onion, blue cheese, roasted cauliflower and butternut squash, and pineapple plus a drizzle of balsamic vinegar.
Almond milk and a cookie for dessert.