no one is dead here…

I think things are going well.  Really well.

I’m no longer upset with myself over my gratuitous use of the number 7 and the random shaking and shivering seems to have passed.

Also, I made banana nut bread.  Not just any ol banana nut bread though, whole wheat banana almond bread sweetened with honey instead of sugar.

That’s right people… I baked bread.  From scratch.  In the oven.

With no help at all.

(so it wasn’t one of those fancy breads with yeast… a girl has to start somewhere)

Those of you that know me know that I’m not much of a baker.  I make food…  dinner, breakfast, lunch anything.  Food that you would serve as a meal… I can make it.  But pastries and breads, cakes and cookies?  Not my thing.  Normally I call my mom 27 times to make sure I am using the right mixer attachment, temperature, pan etc.

(note my non self loathing use of the number 7 up there… yeah, I still got it baby)

But not this time.  This time I did the entire thing by myself.  I didn’t even call her and inform her of my plan to bake banana bread until it had already been in the oven for 10 minutes.

Baking that bread?  It put a huge smile on my face and a spring in my step.  Then when it came out of the oven all golden and beautiful in it’s healthy wheaty goodness…  I beamed.

I was afraid to eat it.  Terrified it might be gross… but you know what?  It was delicious…  and so begins my willing adaptation to this new dietary bump in the road of my life…

I think I’m going to bake something on Friday too.

9 thoughts on “no one is dead here…

  1. mielikki says:

    See I love to bake, and get the yummy goodness from the oven. I even can use yeast.
    So proud that your figuring this whole thing out, and how to get around it. Now, go find some of the different honeys. We have some organic orange blossom honey right now, mmmm.

  2. NanaKaos says:

    congrats baby girl. I’m proud of you, it isn’t hard, just getting past the idea of baking from scratch is the hard part. The yeast part isn’t hard, you just have to make sure you don’t scald those poor little yeasties with too hot water. 110*, remember that, and a warm, not hot place to let it rise. Inside your turned off oven is a good place, no draft and it’s warmer there.

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