I am now onto knitting PD2, trying with all of my might to avoid SDS (Second Dress Syndrome). At least all the math is done, and I can simply follow my notes from PD1 to knit PD the second. Should be a cinch, right? Yeah, we'll see. There is always room for user error. I feel compelled to mention that this is the most plain stockinette I've knit in a while. Yes, that's right, a little dress' worth of stitches is the most plain stockinette I've knit in a while. People, I told you I have issues with this, and I wasn't kidding! Luckily, these things are small.So, to break up the PD monotony, I escaped into a brief baking interlude. There were a couple motivating factors for this, in addition to the wanting to take a break from knitting part: 1) 3 bananas in the fruit bowl on the verge of over-ripening, and 2) The Knitting Cook, which I started listening to recently, which has really gotten me back into the cooking/baking mood. I have two people to thank for this: Julia, for turning me onto this podcast by way of mentioning it here and there over the past however many months, and Faith, for producing such a wonderful podcast. Now that I've figured out how to listen to podcasts easily at work, I've been catching up with a quite a few of them. I am hooked- it definitely adds some fun to the tediousness of the workday. But, I digress. Back to The Knitting Cook- Faith has a lovely personality and does a great job of merging two of my favorite topics - fiber and food - into one charming podcasty package. If you are like-minded, I highly recommend that you check it out, if you haven't already!
So anyway, I decided to rescue the on-the-verge bananas and (not so) magically morph them into a loaf of banana bread. Mmm.
I love baking quick breads, and banana bread is one of my favorites (zucchini bread is another). I have to say, though, that I prefer homemade banana bread often to that which you might find in, say, a coffee shop chain, because I am control the level of sugar. A lot of the time I find, especially with banana bread or muffins, that they are way too sweet for my taste. But, I digress again!I used my go-to banana bread recipe, which is based on the one in my trusty Better Homes and Gardens New Cookbook. (This is also my go-to source for pan gravy instructions at Thanksgiving, but who asked about that.) I modify the recipe a little by using whole wheat flour instead of regular all-purpose flour, and substitute a little more banana for a little less sugar (it's still plenty sweet that way, and if anything, a little more banana-y). And of course, I would never leave out chopped walnuts- I am my mother's daughter, after all. I'm happy to say that it turned out really well, and it's been supplying me and B with breakfast all week.
Okay now- back to PD knitting...









































