So my husband is taking his bar course and is gone all the time and even when he's home he's studying (hey! It's like being in law school again!) so why am I the one sitting here at my computer totally exhausted? *slump*
Oh, and with an ear infection. Again. My right ear hates me. But I have amoxicillin, so I'm a happy girl.:D
Actually, we've been having a lot of things break on us this last six weeks. And with the exception of the ear, they have all had to be replaced. The car, my husband's glasses, the washer, the sprinkler system that the new dog dug up. Yeah. This has left me with an amazing car that I love to pieces, new glasses that Kenny is kind of meh about but getting used to, a bottle of amoxicillin that made me contemplate how great it would have been to have that stuff during the Black Plague, and a dryer that sounds like a very quiet airplane taking off (and we *think* that's the way it's supposed to sound . . . we'll see.) Oh, and an appointment with the landscape guy. Also, some massive spending shock. Makes me glad we pay our taxes as we get checks instead of the other way around. (All you writers! Pay your taxes as you get your checks!!!:D)
I got word that my editor and co-editor enjoyed the third Wings book (yay!) and will be sending me my ed letter soon (*scared*). Actually, I'm really excited because my editor is brilliant and always asks just the right questions. (You know, the ones that make you go, Duh! Why didn't I think of that?)
And then, last week, I Twittered a pic of my banana bread and a bunch of people asked for the recipe. I rather had a good time making it fit into a tweet, but for those who can't decipher my many abbreviations, here is my really easy, really good banana bread!
Pre-heat over to 350 Degrees (I always forget this part.:D)
1 Stick Butter
3-4 mushy bananas
3/4 cup brown sugar (or . . .yanno, a whole cup:))
2 Cups flour (wheat or white)
1 tsp Baking Soda
Pour into whatever size of loaf pans you prefer (I make one big loaf.) And bake for 60-70 minutes. (The low temp, long cook time is what keeps it really moist!) If you use smaller loaf pans, reduce your cooking time.
If you want to be fancy (and heck, I always do) then you can sprinkle brown sugar across the top of the batter and it will caramelize and be really yummy.:)
I made a double batch last time: