Ah, the day after all the holiday festivities have started to wind down. This year we get Monday off, too, so today was a day of much needed rest. Not sure I really stopped to smell the poinsettias during this holiday season, but the house was decorated within an inch of its life, everyone received gingersnap cookies (baked 4 batches) and orange crispies (baked 3 batches), all teachers were gifted with appreciation, family and friends received trinkets, and Reese’s Santa list was pretty much fulfilled. So today, was a day of rest – but first, I had to bake!
Time for banana bread! My favorite recipe is from the Back in the Day cookbook – Brown Sugar Banana Bread – see blog post from 4.17.21.
I made muffins, 2 mini loaves (for Mimi) and one large loaf.
Todd managed to eat all of the muffins throughout the day – I’ll have some of the large loaf for breakfast tomorrow. I was more in the mood for eggs today, but the bananas needed to be dealt with before they were past the point of no return.
Eggs and bacon – it’s what I wanted and if I’m doing most of the cooking, then I get what I want! For our New Year’s Eve dinner, I made NY Strip Steaks, with Creamed Spinach, Baked Potatoes, and Rosemary Olive Oil Boule. We had leftover bread, so it seemed like a great place to place a fried egg – I was not disappointed! Not pretty to look at but pretty tasty to eat!
After sitting on the couch and taking a nap, it was time for dinner. I needed something to do with the strip steak and creamed spinach from the NYE, this was a job for tacos! To up the ante on the creamed spinach, I added a can of green chiles then topped with crushed tortilla chips and fried hatch green chile strips. The added texture was a great addition to the spinach.
