Le weekend

Actually, it’s now Monday (approaching Tuesday)…but the weekend was excellent.

A little CFA studying ensued after the breakfast of cheese and bread and jellybeans, but the sun outside refused to be ignored.  Took a walk down Prospect, where we encountered beautifully blooming flowers along the way.  I loved the tulips of all colors that dotted many a yard.  After a “detour” (aka walking in a circle), we wandered through the grassy trails at the bottom of East Rock.

Then down a few blocks on Orange, and then back to New Haven via State Street.

But not without a pastry stop.  Finding nothing too interesting at Chestnut Fine Foods, we stopped at Marjolaine Pastry.  Indecision, indecision.  J chose the fruit tart – atop a pastry base sat glazed strawberry, blackberry, blueberry, pineapple, honeydew, and kiwi.

Nicely refreshing treat – and piqued my excitement for Paris!

Then back home, well, after a quick stop at Rite-aid.  Easter candy on sale!  Robin’s eggs and HUGE M&Ms (“to save me the hassle of picking out the peanut”).

Dinner was another J creation – another delicious J creation!  The vegetable?  Shepherd’s purse.  I’d never heard of it, but apparently it’s a Shanghai thing.  Along Fuzhou fish balls (which we thought were regular fish balls at first).  I love my greens!

The urge to bake struck, so we made banana bread.  I discovered that I like frozen bananas.  As well as frozen bananas smeared with brown sugar and butter.  Thankfully after my snacking, we still had enough bananas to bake with.

The ingredients:

  • 4 bananas
  • 1 cup of flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • Splash of vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder


  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking soda and salt.
  3. Cream together butter and brown sugar in another bowl.  Stir in mashed bananas.
  4. Pour banana mixture into the dry mixture and mix.
  5. Bake for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Notice the lack of eggs?  Well, I didn’t have any.  But the banana bread turned out wonderful.  So good, in fact, that we finished it the next morning.  But I rationalized it as eating bananas.  Note for next time: using such ripe bananas renders the brown sugar unnecessary.


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