Well, dear readers, it has certainly been a minute. If you haven’t noticed my absence, I’ll take that as a sign that you’re having a fabulously entertaining summer. If you have, please accept my apologies and know that I am fully rested and full steam ahead, and I plan to keep this space up to date.
I know I fell off the map a little bit again- and I’m sorry! I was really trying to make an excellent dessert, because I realized it’s been awhile since I posted something sweet. I created a few things that were GOOD but they were not GREAT, and then after a few attempts that left me eating two dozen mediocre cookies, I decided to give up and just go with the savory stuff.
I have an uncontrollable sweet tooth. It’s gotten to a humiliating point where, on my way home from work, no matter what time it is, I will often stop at the grocery store and buy one 3.5 oz. mini container of Haagen Dazs. Just one. I can’t buy a pint or, God help me, a half gallon, because there is literally nothing that will stop me from eating the entire thing in one sitting. So I continue to embarrass myself nightly, always hoping that the checkout person doesn’t recognize me and my weird and wasteful shopping habits. Not only is my craving for sugar uncontrollable (it is genetic, people!) but it also operates with remarkable specificity. Which is to say, eating a bowl of strawberries is not going to cut it. It needs ice cream, it needs cookies, it needs cake. That’s where this brilliant banana cake comes in.
About a month ago, life handed me a big ol’ pile of lemons, and instead of making lemonade I threw them in the trash and decided to just sulk instead. Unfortunately, my kitchen was temporarily rendered pretty much unusable, which for me has been kind of devastating. It’s meant a lot of takeout food and not a lot of inspiration for me to show up here and share with you. I’m happy to say that it looks like the cloud on my kitchen is lifting and I’ll be able to get back in my apron and in front of my stove in a few short days, kitchen gods willing. Thank you for being patient!
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