Allergy season approaches.

And to that end, old-fashioned handkerchiefs, aka hankies, may be making an appearance in my life. I’ve been thinking about them for a while now, given my love of reading historical romances. Everyone has a hankie in those stories, from the large, white squares of the gentlemen, to the dainty, embroidered bits of linen of the ladies.

With spring around the corner, and the advent of pollen, I predict an increased need for a moisture collector.

In my hunt through the sewing cupboard for buttons for my recently finished knitting project (huzzah!) I came across a box of handkerchiefs that had belonged to my mother-in-law. The box itself is a piece of history – shallow, with a hinged lid and a quilted cover. Something you’d leave on top of your dressing table so a fresh hankie would always be at hand.

Anyway, I pawed thru the collection of hankies and became lost in the patterns of the printed cloth, the delicate lace edging and fine embroidery. Some of the hankies would be suitable for only a tear. Literally one tear, with no nasal involvement at all. Others would hold up to a few good blows.

 So I’m thinking of giving a few of the hardier variety a launder and a press, and tucking a couple into my handbag.  So much classier than digging a wadded up and tattered paper tissue from my pocket, don’t you think?

When I'm not writing, I'm knitting.

I'm so close to the end of knitting my sweater, I can taste it.

Not really, I've yet to chew on the yarn. Bruno-the-cat quite often attempts to eat the strands as he plays along with me - it's evident that I'm having great fun playing with all that yarn. And there are two sticks to bat at, and catch, and chew the ends of. Of course he wants to play too! Mogget-the-cat doesn't get involved until I lay the work down, and then she promptly claims it as her bed.

The picture is of the two sleeves, worked at the same time, so I won't have to walk with a weird slouch to camouflage any row counting mistakes.

Not that I make mistakes. Nope.

I've four inches to knit on the sleeves, then I assemble the parts (back, two fronts [it's a cardigan], sleeves). At that point I'll pick up stitches along the neckline (oy!) and knit a shawl collar.

By the way, my favourite colour is purple.

Writing, and books on writing.

Whenever I get really stuck in my writing, the sort of stuck that can’t be fixed with a liberal application of chocolate, I turn to my writing craft books. I have several, from broad sweeping tomes like “Story” by Robert McKee, to shorter, more focused books like “Conflict and Suspense” by James Scott Bell. (I love his writing style. I also have his “Plot & Structure” and “Revision & Self-Editing.”) I find that reading the advice of these authors somehow un-sticks that bent synapse in my brain and I can get back to my WIP, often with fresh ideas and more energy.

If I need more in the planning/plotting department for a new story, I’ll dig out “Writing the Breakout Novel Workbook” by Donald Maass. Heavens above, this is a marvelous book. Worksheets to fill out, questions to answer, excellent examples, all combine to get the brain juices flowing. 

I’ve come across another writing craft book that has joined my list of necessary references. “Writing Active Setting, Book 1: Characterization and Sensory Detail” by Mary Buckham. I’d taken a few online classes by this author, and was excited to hear she’d put some of her vast knowledge into book form. The section on using sensory detail to enhance the setting was full of fabulous ideas, which I will be putting to use as I revise my current WIP.

Now I’m waiting for the release of the second in the series, “Book 2: Setting to Show Emotion, Add Conflict, and Show Back Story”.  *drums fingers* 

Winter doldrums

My body must be tired of winter. I have a craving for all things citrus. Yes, I know, here in North America, winter is the season when citrus fruits are at their most abundant. And cheapest. I suspect it has something to do with the growing season in the parts of the world where citrus fruits are grown. But I digress.

Thinking about oranges, lemons, etc. makes me think of summer. Might it have something to do with my summer drink of gin and tonic, with a wedge of lime? Perhaps. Regardless, right now, I can’t get enough of those citrus flavours. I’m drinking two or three large glasses of orange juice instead of my usual one small glass, used to wash down my multi-vitamin. I bought a jar of lemon curd, thinking I’d make a yummy sounding ginger cake with lemon frosting. That jar is now empty. Turns out lemon curd is delicious on toast.

I was in Target yesterday, and whilst standing in the check-out line, I was sorely tempted to buy a bag of gummy fruits, knowing full well I’d eat only the orange, green and yellow pieces. My mouth is watering right now thinking of the sweet/tart taste.

Yesterday afternoon, I gave in to my yearning. I also had a bunch of sad looking Clementine’s that needed using, so it was the perfect excuse. I went online, as you do, to search for a yummy recipe that involved oranges and cake, and found this. Oh my golly good heavens above, it is some good. I altered the recipe only in that I poked holes in the cake with a fork and drizzled the very hot glaze over the still warm cake while it was in the pan. Moist, orangey deliciousness.

I think a slice would make a great afternoon snack. So glad you agree with me.

I made brownies.

I know, not exactly a "stop the presses" moment. I've made brownies more times than I can remember. From scratch and by doctoring a mix.

But the brownies I made yesterday may just be the best brownies ever made, ever.

I wanted to make something for dessert for the evening meal and I was undecided. I flipped through a couple of cookbooks, including one that is a collection of 100 varieties of a basic cookie recipe (many of which I've made, and they are yummy). Nothing piqued my interest.

So I went online and headed to one of my favourite sites, Good Food. I did a search for cakes and chocolate, because if it isn't chocolate, well, then, pshaw! And I found Fudgy Coconut Brownies. Oh my, good heavens, holy moly. The recipe is written for those in the UK, and, fortunately, I have a food scale so didn't have to do any brain-hurting conversions.

These brownies are rich, chocolatey, and buttery. The coconut is not at all overpowering, but just gives it a little bit of something extra. I believe I've finally found my go-to brownie recipe.

Being a "foodie"

One of the best uses for the internet, in my opinion, is finding interesting cooking and baking recipes. I visit about a half dozen food blogs everyday to see what's cooking and to get ideas. I have a few butternut squash languishing in my cold room so it was fortuitous when I ran across this recipe:
Fettucine with Roasted Butternut Squash

I whipped this up last evening, and it looked EXACTLY like the picture (minus the pine nuts, because I didn't have any). It was also delicious. This was a meal that wouldn't have passed the taste test for Son2 (there's no meat, hehe) but for hubby and me it was perfect.

Something interesting in the comments section of the recipe caught my eye. Several people remarked that their hands got extremely dry after handling the squash. Now, I've cooked squash innumerable times and have never noticed this happening to me, but the idea lurked in my brain. I clasped a vegetable peeler in my right hand (I'm disgustingly right-handed), and held the squash in my left. After chopping the squash, I rinsed my hands. Continued with the prep, ate the meal (did I mention it was delicious?) and by the time I stacked the dishes in the washer the skin on my left hand was tight, dry and rough.

Back to the internet I went, and this is what I found.

Banana bread

Even better, chocolate-chip banana bread. Need I say more?

My boys love a nice thick slice with breakfast. And with lunch. And in that long gap between lunch and supper.

I got the original recipe for banana bread from my mom. Of course I've tweaked it a bit. The original instructions called for separating the eggs, then folding in the stiffly beaten whites before baking. I don't bother with the separating, but I do beat the dickens out of the butter/sugar/egg mixture, much like you do when making a cake. I think that incorporates enough air, and I stand by my decision.

My other tweak is adding a cup of mini chocolate chips. Regular size chocolate chips work too, but I find the mini chips distribute more evenly, and the bread is a tad easier to cut.

So without further ado...

Chocolate-chip Banana Bread

1/2 cup butter, room temperature
1 cup white sugar
2 eggs
3 very ripe bananas, mashed
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1 cup mini chocolate chips

Preheat oven to 350 F. Grease a 9x5 loaf pan.

In bowl of mixer, cream together butter and sugar. Add eggs one at a time, and beat at medium speed until pale and fluffy. Stir in mashed bananas.

In separate bowl, whisk together flour, salt, baking powder and baking soda. Stir into banana mixture, alternating with the milk. Stir in chocolate chips.

Pour batter into prepared loaf pan, batter will be thick. Bake for at least 1 hour. My oven needs 1 hour and 15 minutes. Cake tester or toothpick should come out clean. Cool in pan 10 minutes, then transfer to rack to cool completely.

I firmly believe this makes a perfect breakfast. You've got the fruit, the carbs and the protein (from the eggs). For added protein, spread a slice with peanut butter. Yum!