Mike and I drove back from Maine alone, he drove most of the way back and when I got home I sort of kept driving - to the store, to work to see if I could get my paycheck, and to a new yarn store (not very impressed, actually).
But there were a couple things about maine I haven't mentioned yet. There's a used book store there and I do like going there for hopes a knitting magazine or book I like will show up for cheap. And, this time, it did!
I bought five of them, because they were only a dollar each! I got the original issue with Icarus in it, and a couple sweaters I do like. I'm thinking a contest for the other few should be in order, but I don't want to do it until I have time to think about it and not forget to mail it.
I realized the day before we left maine that I only have a few more weeks of summer left, and I'm very excited to go back to school. I'm not living in a dorm this year, just commuting to school and I haven't even bought my books yet offline!
Lastly, Mike and I made banana muffins the day before we left! We got the recipe from the King Arthur Flour Magazine, I already typed it up, so I'll put it under the picture. Mike liked them because he loves bananas, but does not like the nuts that normally go in banana-y things!
1/2 cup yogurt
1 large egg
1/4 cup veg oil
1.5 cups 12 to thirteen ounces 2 to 3 large bananas
3/4 cups suger
1 cup oat bran
1.5 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/4 cup old fashion rolled oats
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon butter, softened
Heat oven to 375, grease muffin tin.
Combine yogurt, egg, oil, mashed bananas, sugar and oat bran in a bowl. Whish together and set aside for ten minutes.
Whisk together flour, baking powder, salt, baking soda, and nutmeg. In a separate bowl work the topping ingredients together until the mixture is crumbly.
Whisk the banana mixture into the flour mixture. Scoop into prepared muffin tin, filling til almost full (they don't rise much) and then sprinkle with topping.
Bake about 20-24 min, until set and browned. Let rest in pan for five minutes before removing.