Here’s a prompt I’ve chosen to use for this blog entry: Do you prefer to talk or text?
I love communication in all forms—in person, over the phone, email, IM, text, writing letters, blogging, etc. What sort of communication I use is contingent on necessity. For instance, is it late at night and I need to correspond with somebody regarding playing at their wedding? I will email. An emergency cancellation of a student’s lesson one hour beforehand (maybe I’ve gotten a flat tire, maybe I’m throwing up) would require the phone…or a text, but only if I know the parent or student uses texts. I rarely send the first text. I let somebody else break the texting ice. Even in this modern age, some people do not have texting plans, and I really hate to presume. However, for short snippets of conversation texting is GREAT. Texting is also good if you know somebody is busy and won’t be able to answer the phone (perhaps they are in rehearsal or teaching or at some other kind of work) but they would pick up their phone to check it every 20 to 30 minutes.
I guess in a nutshell then, I prefer to text. But I’m happy to talk as well!
Part 2: Peanut Butter Banana Bread
I am currently making a new recipe that I’ve had hanging around for awhile. I got the recipe from Cooking Light, and have been waiting to use it. I need to try three new recipes this month (per my goals) so this will be number one. I am going to presume it is delicious (the batter is very good) and I will let you know if that is NOT the case. Otherwise, I may not follow up. *am planning to skip the glaze as it doesn’t seem necessary*
edited to say: I had two pieces, it’s very good but subtle. Chris loved it.
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.