The empty, unfinished room in the house has been upgraded to an unfinished floor, temporary sink and 3/4 finished cabinetry. It’s getting old. We want our kitchen back. This has certainly been an exercise in patience.
What else? Ted hurt his back. Shane hurt his shoulder. Zoey and I are fine. I’ve been reading running blogs, reading marathon recaps, and researching potential future marathons of interest. All in an attempt to get motivated for upcoming marathon training.
As for running, it’s been a month off training to allow the hip to heal. I went to a chiropractor for three adjustments. I applied heat before I ran and iced afterwards. The most important factor was reduced running distance. Now I’m ready to ramp back up again and get back into a training program beginning next week or at least sometime before the end of June. I’m REALLY enjoying the reduced distance and easy running.
Last weekend I surprised myself by running an easy 12 miles, felt pretty good and wondered why I stopped at 12. I was going to do 14 this weekend but I might just do a 5 mile race instead. The weather doesn’t look good for anything outside but maybe there will be a break and time for a run without rain.
As for food, no one has lost any weight so we’re doing something right. We aren’t eating out every night but managing to be creative with our toaster oven, microwave and grill… even in the rain.
Banana Bread Pudding
I love to bake so being without an oven is really killing me. I decided to come up with something that might…just might turn out ok using the microwave.
- 7 – 8 slices bread, cut into cubes (use raisin bread for added flavor)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 over ripe bananas
- 1 1/2 to 2 cups of 1 % milk
- 1/4 to 1/2 cup unsalted butter (This depends on you. I like less fat but you might want more for a smoother finish to this dessert)
- 2 large eggs, beaten
- cinnamon for topping
Sprinkle the cubed bread over a 10” microwavable baking dish that you have coated with a light spraying of non – stick spray.
Top the bread with the sugar and salt and then cut the bananas into slices and scatter on top of the bread.
Microwave the milk and butter on high for 3 minutes.
Whisk the beaten eggs into the milk-butter mixture and pour over bread. Allow to sit for 20 to 30 minutes.
Microwave for 10 – 12 minutes until a knife inserted in the middle comes out clean. *Remember microwaves vary in power so your pudding might need more or less time.
Not too sweet, just enough to keep those cravings at bay. Texture good, firm not mushy and not dry. Enough flavor to eat without whipped cream but if you feel deserving, go for it.