When the weatherman describes today’s weather as being “soupy,” there’s no way I want to cook over a hot stove or turn on the oven. Unfortunately, “soupy” was a very appropriate description for what was going on outside today, in addition to intermittent, pouring rain.
Welcome to a Jersey Summer. Lovely. Needless to say, my plans for hitting the Farmer’s Market this morning were a tad thwarted. To keep things cool in the kitchen, tonight we had a very simple supper with my Chinese Chicken Salad, Shrimp Cocktail and Ambrosia – perfect.
Friday night, The Neighbor handed me four almost-ready-for-the-garbage bananas, which, of course, I turned into Banana Bread. This time, I used a new recipe from Paula Deen’s The Lady & Sons, Too! cookbook. Next to Nigella’s recipe, this is definitely a top contender and one I will be using again and again.
Without further ago, your Weekend Dog Blogging roundup is below. Until tomorrow…
A year ago today… 92 degrees – yikes!
Ziggy from Soul Fusion Kitchen in California sure does have the life, sunning poolside indeed!
The pup from Tartelette in South Carolina sits for a spell:
A happy and very poised Simba from Up a Creek Without a PatL:
Birthday Girl Lola with the very patient Bart from Alice Q. Foodie:
Little Willie from Eating for One checks in from Kansas:
And now, a short departure from our regularly scheduled events … hard not to include this wee one from Farmgirl Fare:
The trio from Dispensing Happiness:
Recipe courtesy of Paula Deen
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed
Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.