- 4 over ripe bananas
- 2.5 cups wheat flour
- 1.5 sticks melted and cooled butter
- 1.5 tsp baking soda
- 1 tsp vanilla extract
- 1 cup packed brown sugar
- 0.5 cup nuts
- 2 eggs
Mash up two of the bananas in a separate bowl and put aside.
In a mixer beat the other two bananas and brown sugar. Beat em like you mean it for a good 3 minutes.
Add your butter, eggs and vanilla to the mixer and mix a little easier.
Stop the mixer and add your flour and baking soda. Then slowly start it. If you decide to start it fast please video tape it and post it in the comments for the rest of us to enjoy :)
With a rubber spatula fold in those lonely bananas you mashed and the nuts of your choice. I say rubber spatula here because we are saving dishes and we all know we'll need it later to scrape the bowl.
You can either butter your muffin tin or put in liners. I have a lot of liners left from a hodge podge of events so I choose to use those. Fill the cups up half way.
Bake at 375 for 18 minutes. Do the little toothpick check and let them cool down. I bet those banana chunks are hot as lava so you don't want to eat too early.
- 1 loaf of stale or getting staler by the minute french bread
- 4 cloves of garlic
- 3 long stems of fresh rosemary
- sea salt
- olive oil
Chop up the garlic and roughly chop the rosemary. Place them both into a tupperware and add 1/4 cup of olive oil. Place the lid on and put out in the sun for a couple hours. This step infuses the oil with all the flavors. That way if a poor soul doesn't get a bit of garlic on their crouton it will still have the wonderful flavor.
Cut up your bread into 1 inch cubes. Or however big you want them, If you are going for softer, chewier croutons then go bigger. If you want little crispy ones for your salad then go smaller. Its really up to you.
Toss the bread cubes (or cubelettes) in a bowl with your fancy infused olive oil. You don't need to sog the bread, just have it come in contact with olive oil on a couple sides.
Place on a tinfoil lined baking sheet. Put a little more olive oil on the top for good measure and sprinkle with sea salt.
Bake at 425 for 10 minutes, toss it around, add more olive oil and salt to the newly exposed tops and bake for 5 more minutes. Again, bake to your crispiness level.
I brought these out on the boat the other day and they were slurped down in record time. It's my new favorite drink!
- 10 limes
- 1.5 liters club soda
- 1.5 bunches of mint
- 1.5 cups of sugar
- 750 ml coconut rum
Pull all the mint leaves off the stems and place in a bowl. Put the sugar on top.
Cut the limes in half and squeeze all the juice out over the sugar & mint. By doing this you give the lime juice time to start dissolving the sugar so your drink isn't grainy.
Now take a pestle or any tool to crush and muddle these three ingredients together. You want to break those mint leaves by shushing them to release the flavor. More is always better in this case, giving it a good stir here and there.
Put the minty, sugary sludge into a pitcher, pour in your club soda and coconut rum. Stir for a few minutes so the club soda can dissolve any last sugar granules. Refrain from sipping until you add a little garnish like sliced lemons.
Slap a lid on the pitcher, grab some cups & ice and round up your friends to head to the nearest body of water.