Episode 06 - The last hurrah

Welcome back!  If you have any questions, feel free to leave them in the comments. Thanks for visiting with me today!

 WIPs
A modified umbilical cord hat

Needles: U.S. 2
Yarn: Knitpicks Felici

Colorway: "Teaparty" maybe?
Started: October 17, 2018
Finished: October 19, 2018

 

Finished objects
Pumpking dishcloth pattern
Needles: U.S. 5 - 3.75 mm

Book chat
Have not touched "A Tree Grows in Brooklyn," by Betty Smith.
Ender in Exile by Orson Scott Card has not been listened to.

From the coop
I found a secret nest!

From the hutch
Getting the bunnies all set up for winter.

In the kitchen
Carmel apples
Lamb roast in the Instant Pot
Banana bread

Banana bread recipe
1 - 1/4 cups sugar
1/2 cup stick margerine or butter, softened
2 eggs
1 - 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 - 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 regular loaf pans.

2. Mix sugar and margarine (or butter) in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stire in the nuts. Pour batter into pans.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1/14 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nature notes
The last of the nice weather.


From the homestead
Outdoor clean up has started

Coffee talk
No episode next week.
Halloween
Faster internet
More about the weather

My happiness this week
Music - Music is an important part of my life.

Songs I mentioned:

The song that I couldn't remember the singer