Oh grassy fields. The past few weeks it has been in the 60’s, and wonderfully sunny in Flagstaff. I have loved it, the weather is really perfect. I love it when you have the option of wearing both a tank top and a cardigan without it being too warm or too cold. This weather is perfect for knitting outside, so the other weekend I got together with two of my ceramic buddies and we went out to a grassy field and knit. This is something I actually do fairly often when the weather is nice, and I have time. My favorite field is a 10 minute walk from ceramics (about a 30 min walk from my home) and so it’s perfect for laying in, spacing out, and knitting. Last semester I did most of my sociology reading in this field, as the springtime is beautiful and warm here. While there are grassy fields (well, grassy areas) in Juneau, most of the time they are wet from the rain, or it is raining, or it’s flipping cold so you don’t even want to venture outside, let alone sit around in the middle of a grassy field where you might die from exposure (okay, it’s not that bad, but seriously. It’s cold.).
The other week I made apple banana muffins, which were a fabulous hit around the studio. I have some overripe bananas (they are starting to look beyond disgusting, really) and a ton of green apples, so I decided to make a loaf this time. We are firing the anagama right now, and I want to bring some to my friends later tonight to munch on. I was not sure about it when it came out of the oven, but I had Gil try it and he says it is great, so I will believe him. I have a really big problem eating what I bake usually, and don’t tend to liek what I bake unless it is certain types of cookies, and rum cake. But baking for others is fun, so I’ll probably keep going at it!
Here is the recipe I used:
3 lg. ripe bananas
1 c. sugar
4 tbsp. butter, melted and cooled
1 1/2 c. all purpose flour
1 tsp. each, salt and baking soda
2 apples, peeled and chopped into small pieces
1/2 c. chopped walnuts
Preheat oven to 325 degrees. Lightly grease a 9 x 5 inch loaf pan; set aside.
In a bowl mash bananas; you should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together flour, salt and baking soda; add to banana mixture and stir just until all flour is moistened. Add apples and nuts; stir just until well mixed. Pour batter into prepared pan. Sprinkle cinnamon topping evenly over batter.
Bake for 55 to 60 minutes.
I altered this recipe and added a tsp of cinnamon, a 1/4 tsp of nutmeg, and a splash of vanilla. Also, instead of walnuts I put in a small handful of craisins. The original recipe also has a sugar topping, but I decided to forgo putting on the topping.