I spent the first seven years of my post-collegiate time in a job I really didn’t enjoy. And I knew it within days of starting. The fact that it took me almost a decade to pluck up the courage to leave probably tells you a lot about my personality. I do not like to make waves and I will suffer silently for long periods of time.
Cecilia is knee-deep in learning fractions and we’ve had the usual ups and downs. I’m trying to get her to understand the importance of asking questions. Sitting silently and suffering if you don’t know something is a huge waste of time. If you’re not asking questions, you’re probably not challenging yourself. Or, if you have all the answers, you are likely quite satisfied with yourself in your comfort zone. Neither is good.
Asking questions is a key part of learning a new skill and moving forward. I do not want them to be like me, too scared, shy or proud to ask for help and then suddenly look back at a huge swath of seven years of wasted time.
Our family seems to go on runs of eating bananas. We’ll go through ten in three days and buy more but then only eat a few the rest of the week as the brown speckles continue to accumulate.
My go-to for using up brown bananas is a quick bread but I’ve yet to really hit on a home run recipe that isn’t overly loaded with sugar but still tastes good. Adapted from Triathlete magazine this one has a bunch of ingredients but is packed with potassium, healthy fats and protein. It’s moist, airy, fluffy, delicious, sort of nutritious and very satisfying.
UPDATE: Thanks to a reader suggestion, I tried these again with coconut flour (as the recipe calls for) rather than spelt. Much better result.
Alas, last week’s banana bread didn’t quite use up all the dark, dark bananas haunting my fruit basket. In a quest to clear the counter and avoid an impending fruit fly convention, I tried the banana coconut cookie recipe from the Run Fast. Cook Fast. Eat Slow. to use up the remaining fruit.
I’ve made many recipes at this point from both Run Fast cookbooks and while they all haven’t come out perfectly they all were pretty tasty and worth making again. This one, however, was the first dud for me, even with chocolate chips thrown in. I’m going to have to make it again if only to see if it’s really the recipe or if it’s me.
I recently taught Cecilia how to make soft scrambled eggs using low heat and a lot of attention. It’s definitely worth the effort to get the creamy, almost curdless, scramble, but it takes a good amount of time to do them properly. Not ideal for a quick weekday morning breakfast or lunch. But if you have time to boil water, then you have time for a well-cooked egg to add some protein to any meal.
This is a true back pocket recipe. The sum total of the recipe is in the title. If you want a perfect boiled egg to top your salad, noodles, oatmeal or messy breakfast sandwich, you only need about seven minutes.
I’ll start with a confession. We are regulars at the East Side diner. (As regulars, we reserve the right to call it by its original name!) All breakfast joints will be measured against it. The girls love the pancakes and love the fact the waitress knows their order. We all love the quick service, frequent coffee top-offs and dependable breakfast staples.
You likely won’t have a transcendent meal (though the homemade griddled muffins are great) there (c’mon it’s a diner) you will always get a solid one, never disappointing, for a fair price and as much coffee as you can handle. And likely some gossip. That seems like a fair measuring stick for a breakfast place.
I had a plan. What I thought was a pretty good plan. As I worked my way through my marathon plan for Chicago in the fall, I’d also work my way through Shalane Flanagan and Elyse Kopecky’s Run Fast. Eat Slow. cookbook for athletes. I would see how their philosophy and recipes held up for the everyday marathoner, not just the elites.
I went to Whole Foods. Stocked up. Made the first recipe. And promptly got injured. I don’t blame the cook book.