Today after running errands I came home to change my clothes to go for a walk. I got my foot stuck in the leg of my jeans, lost my balance and fell over the exercise bike. I ended up stuck between the bike and the wall.
Did I mention that in the midst of falling I sustained a rather large and deep scratch to my backside that started bleeding rather briskly?
I should also confess that while I was using a mirror to get a visual on the wound to bandage it, I slipped off the edge of the bath tub.
I have since recovered, nearly, from the indignity of the afternoon.
Although I do have to type standing up.
In addition to sharing with you my mortification I had two other things in mind to share with you.
First of all this.....
And then I really wanted you to see these....
I found these aprons at the Bellingham Farmer's Market. They are the handiwork of Twigg and Bek, very talented, sassy, and funky textile artists. The aprons are made with quilting fabrics and they are really special. The colors are vibrant and you just can't help but feel creative and happy while wearing one. Now, here's where the fun comes in. I have one of the aprons, the second one from the left to be precise, to give away to one of you lucky readers.
So, here's what you need to do. Leave a comment about one of your most awkward or embarrassing moments. On Friday July 20 I'll choose a winner. Make sure to leave your email address so I can contact you.
Can't wait to hear your stories!
Buckwheat and Banana Bread
adapted from Martha Stewart
1/2 cup butter at room temperature
1 cup granulated sugar
3/4 cup white whole wheat flour, or whole wheat pastry flour
3/4 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, ripe banana
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons coarse sugar, such as Sugar in the Raw
Preheat oven to 350 degrees. Grease a 9 inch loaf pan and set aside.
Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and beat well until incorporated.
In a mixing bowl whisk together the flour, baking soda, and salt. Add this to the butter mixture and blend until just combined. Add the banana, sour cream, and vanilla and then stir well.
Pour batter into prepared pan, sprinkle with the coarse sugar, and bake until tester inserted into the middle of the loaf comes out clean, approximately 1hour-1hour 10 minutes.
Let rest in the pan for 15-20 minutes, then remove from pan and cool completely on a baking rack.