It's the Nannerpuss!

Taking a little break from making hats (since I'm up to my eyeballs in them right now) and working on some selfish projects and our SnB's traveling scarf project. I need to find a crochet stitch that matches the one scarf's K2P2 pattern... have some thoughts, but am still playing with it. Kinda frustrating, really.

While I was at Inside the Cherry Cupboard on Tuesday, I started working on Doris Chan's Fan and Petal Neck Lace using Aunt Lydia's bamboo crochet thread. I think it's going to be my Tuesday/Thursday project until it's finished. Not sure what, exactly, I'll wear it with when it's done, but I really love the way it's turning out.

Today I worked on perfecting my banana bread recipe, among other things. Try it out and tell me what you think!

Banana-Chip Bread

Ingredients
1/2 cup butter, softened
1 cup organic cane sugar
2 eggs from my friend Bea's chickens
3 overly ripe bananas, mashed
1 tsp. vanilla extract
1 1/2 cups organic wheat flour
1 tsp baking soda
1/2 cup Seven Stars organic whole milk yogurt
1/2 cup mini chocolate chips
1/4 cup small cacao nibs
1/2 cup oats

Directions
1) Preheat oven to 350 degrees F. Lightly grease four small loaf tins with canola oil spray.

2) In a large bowl, cream together butter, sugar, and eggs. Stir in bananas and vanilla. Sift in flour and baking soda; mix well. Blend in yogurt, chocolate chips, cacao nibs, and oats. Pour batter into prepared tins.

3) Bake in preheated oven for 30-40 minutes or until a toothpick inserted into center of loaves comes out clean. Cool on wire rack before removing from pans. Enjoy!