Simple and Delicious Banana Bread

My motto is never waste a banana. I usually buy more bananas than I know we can eat. When my bananas get black I peel them, put them in a ziplock bag and freeze them until I am ready to make some banana bread. I then thaw them and they are perfect. Here is one of my favorite recipe. It makes enough to eat and share. Not many people will turn down a fresh, home-baked loaf of banana bread. 

5 cups of white flour
2 cups of sugar
7 teaspoons of baking powder
2 teaspoons of salt
6 tablespoons of vegetable oil
2 cups of 2 percent milk
1/2 cup sour cream
2 eggs
2 cups of mashed bananas
1/2 chopped maraschino cherries 

optional: 2 cups of walnuts chopped roughly

Heat the oven to 350. Grease and flour two loaf pans (I like stone).

Place all the ingredients except for the bananas, cherries, and nuts into a large bowl and beat with an electric mixer until well blended. Make sure to stop every so often to scrape the sides and bottom of the bowl. Mash the bananas with a fork until they break down a bit. Add the bananas to the batter and blend. Fold in the cherries and the nuts.

Divide the batter between the two pans and place them in the center of the oven. Bake for 50-60 minutes. Use a toothpick or knife to check if it is done. If it comes out clean, it is done. Place the pans on a rack to cool. Loosen the edges with a knife, flip the pans over and tap the bottom, I use a knife. Lift the pan off slowly in case the bread is sticking to the bottom of the pan.

If you want to take it up a notch, add 1 cup of chopped dates in place of the maraschino cherries. Another good substitution is 1 cup of mini chocolate chips again in place of the cherries. You can also melt 1/2 cup of chocolate chips and drizzle the loaf.

This recipe will make about 8 good size muffins if you prefer to have a small portable portion.

Serve the loaf sliced and spread with butter or eat plain. This is a good moist bread that keeps for several days in the fridge. It also freezes well and stays delicious for months if you pack it carefully. Since it makes two loaves you will have to decide whether you prefer to share or have some for next week or next month.

Restaurant review: Tony's Cedar Key, Florida

What can I say about Tony's except that they are the most popular place in Cedar Key to dine, ask any local, this is the place they recommend. We decided to have lunch here on a Friday in April. We got there at about 11:45 a.m. and we were not the first ones. 

You can't have lunch here without trying the clam chowder. It is New England style and I can't even believe as a New Englander that I am saying this, it is the best clam chowder I have ever taste. I'm not the only one that thinks that it is award-winning chowder. We liked it so much, we bought a quart to take home for later. They have even canned it. 

While the chowder is

certainly a winner, the rest of the food isn't lacking in any way. 

Tony's offers a wide variety of steamed and fried seafood. This is the combo platter and it was a platter full of deliciousness. 

We were lucky enough to find a parking spot literally in front of the restaurant, otherwise, parking can be a bit tricky but take the time to find a spot, you won't be disappointed. 

Old Hickory Steakhouse Opryland Resort Nashville

Gaylord Opryland Resort in Nashville offers numerous dining options. If you are craving steak then Old Hickory is the place to satisfy you. Located in an antebellum-style mansion built to mimic the General Beauregard House from New Orleans you will find the cuisine can satisfy even the most discriminating palate. The location is in the Delta Section and if you are sitting on the upper terrace you will have a front row seat to the water show that takes place at regular intervals.

The appetizer choices are sophisticated. Escargot with parsley butter, artisan cheeses, a jumbo shrimp cocktail and crab cakes made with 95 percent lump crab meat held together with breadcrumbs, they come served with aioli and a spicy Asian slaw that adds the bite of vinegar. They offer lobster bisque that is divine and the onion soup is a very close second. Salad choices run from the expected Caesar to a delicious wedge. The Old Hickory garden salad however with the heirloom tomatoes is one of the best I have ever eaten. Imagine eating tomatoes in January that taste garden fresh, it seems impossible but they even smelled like garden tomatoes and the ranch dressing is outstanding.

The most difficult part of dining here is deciding what to have for your entre. The carnivores are well provided for with the 22 oz cowboy ribeye, porterhouse steak, strip steak and two filets. All of their beef except for the 10 oz grass fed filet is from a cattle ranch in Grand Island Nebraska. It isn't all beef, however, there is a rack of lamb, organic chicken, and salmon steak. The meals are ala carte so you will need to choose your sides which will be served family style in servings that will feed 3 to 4 people excessively. No matter what your preferences, smashed red bliss potatoes, creamed spinach¸ asparagus with hollandaise sauce or Mac and cheese, they offer it.

Try to save room for dessert. I know it will be hard, but it would be a terrible shame to deny yourself the opportunity. There is the most amazing crème Brulee made with vanilla from Madagascar and served so that all the elements melt in your mouth. The bread pudding is dense and redolent with raisins and cinnamon, and what I think was a rum or brandy sauce. The most amazing dessert of all h, however,s the popcorn ice cream, I know popcorn ice cream? But yes served in a waffle cone with caramel sauce it will knock your socks off, close your eyes and let the salty taste of popcorn send your senses reeling.

If you didn't choose the artisan cheeses as one of your appetizers don't leave without having some. They make an excellent savory after dinner presentation. The choices will vary but will be outstanding. They will span the European continent as well as the U.S. and offer goat, cow, sheep and combination cheeses from small farms where the art of cheese making is a cherished tradition. You may get to taste the most luscious triple cream Fromager D'Affinois from France a brie type cheese with an amazing creamy texture or a Primmadonna from Holland with a sweet slightly nutty taste and a complexity that is sure to please. You can choose a tasting plate of three or six varieties and it may just be the highlight of your meal. All the cheeses will be explained to you so that you can make an informed choice but rest assured the quality will be outstanding.

Service at every level within the restaurant is friendly and efficient. The staff is knowledgeable and will make you feel like a cherished member of the family. Your glass will never sit empty nor will empty plates linger on your table. From the moment you are welcomed in to the restaurant you will feel just that, welcomed.

The Old Hickory can only be classified as fine dining in a comfortable and business casual atmosphere. It is sure to be the highlight of your stay at the Gaylord Opryland Resort or your visit in Nashville if you are not a resort guest.

A Warm Welcome at Chez Nous Bistro Lee, MA.

Located at 150 Main Street in Lee, MA. Chez Nous Bistro (with us or as I would translate it at our place) offers a warm and welcoming place to break your fast. We were staying across the street at the Chambery Inn and I always love to be able to walk out to dinner, this bistro was perfect, close and a very appealing menu.

I did make reservations for six o'clock just to be on the safe side but it was a Wednesday evening and it was quiet when we arrived. By the time we left, the restaurant was much fuller.

We were given some crusty rolls and butter with olives to hold us over while we chose drinks and our meals. Al had a Jameson's and ginger age and I just had water. Al left the choices to me so I opted for a shared appetizer, the cheese plate. You choose three cheese, we had a gruyere, a  gouda and the Fourme D'Ambert which was a soft blue cheese. It was served with nuts, dried fruit conserve and toast. A true delight and Al surprised me by loving the blue cheese.

I decided that the salad sounded too good to pass up, endive, orange, radish pickle, walnuts honey and orange vinaigrette, I also saw and tasted grape tomatoes and radicchio. It was delicious. For my meal, I chose the full rack of lamb and Al chose the full bistro steak. You have the option of getting a smaller half order.

My lamb was cooked perfectly medium well and was well seasoned and tender. I asked for and received mint jelly. It was served with crispy chickpea Panisse frites, fennel confit and olive jus. I loved the lamb, liked the confit but was unimpressed with the frites, I could have opted for potatoes of some sort and actually wished I had but I enjoyed my meal enormously.

I was too full for dessert but Al opted for the chocolate torte. It was awesome, intensely chocolate and everything he could have wanted. I had a cappuccino which was the perfect ending for my meal.

Coming in from the cold, we certainly felt warmly welcomed both figuratively and physically. I high recommend Chez Nous Bistro if you happen to be in the Lee/Lennox area.

Return visit: Lunch at Haven Cafe Lennox, MA

We arrived in Lennox at about 12:30 and we were peckish. We planned to visit Ventford but we really need some food first. We located Ventford and then went driving into downtown Lennox to find someplace to eat. It isn't as easy as you might think. But finally, I told Al to turn into this one little street. I realized after we turned in that we had eaten breakfast at Haven Cafe when we visited the Mount. I remembered the food being good so we found a parking spot and headed in. 

After you go in the door, there is a table where the daily special, soup etc are listed on a small blackboard and the menus are there so you can make a decision before you get in line to place your order. While you wait, the bakery items are looking at you and calling your name. At least they always call mine. I bought a couple of cookies to take away with us. 

I decided to have a Reuben and Al had a steak quesadilla which was a special. I had hot apple cider and Al had water. We went to find a table and we had a number that they use to identify you and they will deliver the food to your table. 

I got quite a shock when I saw my Reuben, it was open-faced, not at all what I expected but it was delicious. Al really enjoyed his steak quesadilla as well.

I really like this restaurant, I wish they took orders at the tables instead of placing your order at the counter but the quality, quantity, and taste of the food have been excellent both times we dined here. 

The Lobster Pot Dublin Ireland

We have stayed in Ballsbridge four times on visits to Dublin but this is the first time we have really walked into the commercial area where the Lobster Pot is located. What a delightful surprise the whole area is. Makes me wonder why we have never walked this way before. We saw the restaurant on our first foray into the area and put it on the list of things we might want to revisit. How could seafood loving Americans resist? We couldn't.


When we arrived for dinner without a reservation, we had no idea what a bad idea that was. We were lucky enough to secure a table but only I suspect because we arrived rather earlier than most Dubliners dine. It was packed by the time we left.



The building gives no idea what a lovely restaurant this is. It is on what we call the second floor and the Irish call the first floor. Its decor is formal with white table clothes and well-dressed waiters. The food is priced accordingly. We were a little shocked, it was our own fault, we hadn't checked the prices but let me say upfront that it was worth every penny. From 6-7:30 p.m. they offer an early bird set menu. We did go with the two courses but changed to the three courses when the dessert trolley was rolled out.





The menu is French inspired seafood. I ordered the cod with Mornay sauce. The vegetables and potatoes are served family style. I started with the seafood chowder and wonderful bread and butter. The cod was yummy and I loved the veggies. Irene had the salmon. I am not sure what Pete had and Janet got the onion soup. All the food was beautifully presented and delicious. Our waiters were very attentive and we never wanted for anything.







We hadn't planned to have dessert but one look at the dessert trolly and we were goners. They had a Pavlova which I am quite addicted to and I had to have it. It was every bit as good as it looked.

We left with a smile on our faces and stuffed tummies. We enjoyed the walk back to the hotel to help us digest all the goodness we had just eaten. If you stay at my favorite hotel in Dublin Pembroke Townhouse it is an easy walk to the Lobster Pot, and trust me, you will want to walk down and give them a try. You even get to walk by the American Embassy on your way.

And just in case you are curious, they do serve fresh lobster.

My First Attempt at Chocolate Crinkles

Chocolate Crinkles are a relatively simple chocolate cookie that is dipped in confectionary sugar before it is baked. I volunteered to bake for our cookie walk and I asked my friend Kathy to make the Snickerdoodles that I have made in previous years since I know she likes to make them. I needed to find another cookie that was easy to make but also would likely be at least semi-popular. 

Of course, I decided I wanted to make them with cocoa powder and butter which meant I had quite the time finding a recipe to match my ingredients. I ended up using one that is similar to one I found on the Internet. 

I wanted to make a large batch so I doubled the recipe. 

2 sticks of softened salted butter
5 medium eggs
3 1/3 cup white flour
1 cup cocoa powder
1/4 teaspoon of salt
3 tsp baking powder
2 1/2 cups of sugar
1 tsp vanilla extract

Cream the butter. eggs, sugar, and vanilla. I mixed the dry ingredients and after the wet ingredients are creamed I started adding the flour mixture slowly.  

Since I was not ready to bake the cookies, I scraped the dough, which is quite stiff, into a large ziplock bag and placed it in the fridge. 

Bake at 350 degrees for 10-12 minutes. I found that with my oven, I had to leave the cookies in for between 15-17 minutes. I use parchment paper on my stone cookie sheets. They are very chocolatey so if you are looking for a chocolate fix, Chocolate Crinkles are the perfect cookie to satisfy it.