Plantains take up space as they ripen, so giving them space is a form of delayed gratification. Giving space to ripening plantains is one example of delayed gratification.
When offered a tasty dip, I may not refrain from digging in for the sake of my constant weight loss effort. This is why it is so helpful for me to never bring into the house that which is fattening and unhealthy, but which provides instant gratification by way of its good taste.
Garden at end of 6th week
Baby radishes
I am still observing my garden, and wondering whether or not increasing day lengths in a couple of months are going to improve its performance. Some of the seedlings are taller than a week ago. Watering seems to help a little. Fertilizer may have helped a little. Some seedlings are a bit greener and taller than a week ago. I am planning to gradually improve the soil by adding potting mix, topsoil and mulch as a long term project. In the short term I am just watching.
The sorrel, not available in stores, is nowhere, and I think that will not succeed. Chives and onions from seeds are doing very poorly. I am not sure about oregano and marjoram because some herbs grew very slowly last year. Everything else is not doing what I had expected.
This attempt of mine shows that putting seeds in the lead free ground is not enough to grow a kitchen garden. I had expected it to grow better.
This recipes makes two 5″ X 9″ loaves, or 4 small aluminum loaf pans about 3 1/2″ X 7 1/2″ . It is very goo heated up in a toaster or even a microwave oven with butter. Adapted from Shelley Albehuhn’s Banana Banana Bread on allrecipes.com.
Ingredients:
Procedure:
Prepare the pans you want to use by spraying with butter flavored PAM, and coating with flour. Preheat the oven to 325 degrees.
Mix the dry ingredients in a large bowl. Set aside.
In a larger bowl, mix the melted butter and brown sugar. Stir in the eggs well. Stir in the mashed plantains. Stir in the dry ingredients mixture. Stir in the chopped nuts. Distribute into two 9″ X 5″ pans or four of the smaller pans.
Bake the larger loaves for 1 hour and 20 minutes, or until a toothpick comes out cleanly. Bake the smaller loaves for one hour and 5 minutes. Rest for 10 minutes in the pan on a wire rack after removing from the oven. Run a knife around the edge of each loaf. Turn out onto a wire rack before the loaves cool completely. Serve warm.
After cooling completely, put any extra loaves away wrapping in parchment paper secured with a rubber band, and slipped into a 1 gallon ZipLoc for placement into the refrigerator or freezer.