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Shady Pines

I’m happy to report on the success of the Chipped Beef.  My toast was perfecto!  Steve apologized for showing his disappointment with breakfast.  It seems that he nicked his face with his fancy new electric razor and couldn’t find the styptic pencil.  Stevie Jr solved his dislike for his cords by coming home with a hole in one of the knees.  I might be able to patch it.  Daisy’s curls sprung from her head like an angelic halo, and I made a mental note to buy her some new barrettes and bows.

My plans for today include making a batch of Banana Bread for Junior to take with him on his scout troop trip to Shady Pines tomorrow after school.  The scouts are going to teach the residents how to tie knots and then demonstrate some bird calls.  The trip will count toward their wilderness badges.  The residents might not have much use for the knots or the calls, but at least they will get a treat for the effort.

I’ve been saving the ripest bananas each week in the freezer compartment so the bread will be moist and flavorful.  They felt perfectly mushy last week when they thawed slightly while I defrosted the freezer.   If some scout could invent a reliably defrosting freezer, I’d personally give him a badge!

 

 

Best Banana Bread

4 extra ripe bananas, smashed

5 tablespoons melted butter

1 cup sugar

1 beaten large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon table salt

1 1/2 cups all purpose flour

Preheat oven to 350 degrees.  Place smashed bananas into a large bowl.  With a large wooden spoon, mix melted butter into bananas.  Add sugar, egg, and vanilla.  Mix together.  Sift together: baking soda, salt, and flour.  Add to mixture and stir.  Butter a small loaf pan.  Pour banana mixture into prepared pan and bake for  60 minutes.

 

Allow pan to cool on its side for 5 minutes.  Gently tap out bread and cool completely (if you can!)