Best Banana Bread- ever
whatwehadfordinner: For some reason, me and Beth’s apartment is a banana-ripening vortex. The bananas we bought last night were somewhere between jade and lime in color. This morning, they’re yellow with brown spots. Since Beth and I both hate overripe bananas, our solution is to put the offending bananas in the freezer. When we have 3 or 4 saved up, it’s banana bread time. However, this...
somewhere, something incredible is waiting to be known.– carl sagan (billions and billions of stars…) (via raeraerae) (via loscheiner)
Your English is very good– Shopkeeper in Madaba, Jordan complimented me on this yesterday. I’m originally from Minnesota. He thought I was from Singapore. People in Singapore speak English. Go figure.
Never go on trips with anyone you do not love.– Ernest Hemingway Via drinkyourjuice:rulesformyunbornson (via travelhighlights) This is incredibly true. If you’re not sure you love them, you’ll find out soon enough.
Right now, more of them are like me — anxiously looking at my mileage account...– That is me. Or rather, was. I hit the first level of frequent flying a few months ago. Even then, nothing amazing except the ability to visit the lounge on layovers…but not even all layovers. I am in desperate need of business class flying.
Pickles are the new cupcakes →
(via somethingchanged) YES! Heck yes.
One must have… the ability to hold two opposed ideas in the mind at the same...– F. Scott Fitzgerald, via so much to tell you (via somethingchanged)
I always order Carnitas, maybe this is why? →
Balsamic Braised Brussels Sprouts, and...
whatwehadfordinner: Brussels sprouts do not have to suck. 10-20 brussels sprouts, rinsed and sliced in half long-ways oil for sauteing (I used 1/2 canola, 1/2 olive) 3 cloves garlic, minced several shakes of balsamic vinegar (probably about 1-2 Tbs) salt, pepper Heat oil in the bottom on a saute pan or a wok. Add sprouts and stir to coat in oil. The heat doesn’t need to be too high; the...