There's been a lot of laughter at my expense lately about my inability to cook. Yes, I can bake. But not so much cook.
What's the difference? Baking is an exact science - I follow the directions. If it the recipe says 1/2 a cup, then I put 1/2 a cup. If It says bake at 350F for 30 mins then I bake for 30 mins at 350F.
Cooking is more a dash of this, a splash of that, chop enough for two, cook on medium until almost set. It never works out!
It's not that I can't cook. It's just that I don't do it very well. I did make chicken lasagna last week, and it seems to have been a hit.
But keeping with what I know, I also baked banana bread because there were some really really ripe bananas hanging out in the kitchen. I used a recipe from Barb's cookbook, Stir Well and Season to Taste. Black Banana Bread, which Barb got from The Beaver Club at the Queen Elizabeth Hotel in Montreal.
At the top of the recipe it says "There are NO typos in this recipe!". Even so I had to double check with Barb about baking for 2 1/2 hours. After an hour it was looking particularly dark and almost burnt. But, no, 2 1/2 hours is correct. It is called Black Banana Bread after all.
It is very delicious. Very moist. Very rich. Very good after a 4km run up a very big hill.