Salad Days
Although I haven’t been blogging, I have been eating, though as the weather hots up, my appetite dampens down. Sean doesn’t understand the heat as appetite suppressant but then again Sean wouldn’t understand death as an appetite killer either!
The heat not only affects my appetite, it affects the food as well, hence I keep finding all the bananas have turned black and gone soft. Junior won’t eat a banana with a blemish so I’ve been incorporating them in to recipes like banana pancakes and banana cookies but they don’t use enough of them unfortunately. My problem was solved by a banana bread recipe that dispensed with 4 of the mushy, brown things and tasted really rather good. Yet again, I decided to eat it before I’d taken a picture so here’s a slice of it.
I know it looks quite anaemic but its main ingredient is banana so what do you expect?
The only thing I really feel like eating is salad but not your lettuce, tomato, cucumber stuff but pasta, bean and lentil salads so that’s exactly what I made yesterday (and finished eating today
)

Very blurry photo, I must have had the hunger shakes when I took it!
Junior’s defaulted to type by pulling her face at any food I put in front of her and crying when she sees what I’ve made. How demoralising is that for a mother to see? I can truly say my food reduces people to tears! I’ve become less understanding now though, if that was possible, and just sit and watch until she’s cleared her plate. She might pull her face and complain but she still eats most of it up. Attention seeking do you think? As if she doesn’t have my undivided attention anyway.








Just catching up on your blog having recently returned from Skopelos.
We use up our black bananas by making banana and honey cake; a light, moist, sponge. You may have to adapt the recipe to meet your dietary standards but if you’d like to try it, here it is. This quantity fits a nine inch square tin.
6 ozs margarine or butter
4 and a half ozs sugar
3 eggs
6 ozs wholemeal flour
4 teaspoons baking powder
3 mashed bananas
4 and a half desert spoons honey
4 and a half ozs rasins
4 ozs diced dark chocolate (try not to eat too much whilst chopping!)
Cream the margarine or butter with the sugar and honey.
Beat in the eggs adding a spoonful of flour with the last egg.
Mix the baking powder into the remaining flour.
Gently fold in the remaining flour along with the mashed bananas, raisins and most of the chocolate.
Gently transfer to the baking tin.
Finish the top with the remaining chocolate and a few chopped nuts if desired.
Bake for 40 minutes at 180 degrees C.
Enjoy!