I made banana bread. Again.
But this time I used a Smitten Kitchen recipe, and I added a boatload of dark chocolate chips instead of millet.
Yeah, it was good.
I also got a little more technical and whipped up some scones for Sunday brunch.
An amalgamation of recipes from around the web, I’m calling these cinnamon streusel scones. They were wonderful, and I guess my friends are lucky.
I have been consoling myself with baking because the Phoenix Half is totally off for me. After what I thought was a very conservative nine days of rest, I suited up for a run this morning — it was unseasonably chilly for Phoenix and I had to put socks on my hands because my gloves are packed away under my bed in Brooklyn — but I made it less than half a mile before my IT band called it quits.
My foam roller is in the mail, so until it arrives I’m focusing on other ways to keep moving. (Spin! Yoga! Kickboxing! Crossfit…?!) And, you know, baking for people. It calms me.
I’m not watching the Golden Globes, and I still haven’t seen an episode of Girls. I feel behind the world, or at least outside of it. And that’s perfectly fine. I’m going to go curl up with Daniel Boulud’s Letters to a Young Chef and plan the next brunch.