Banana Peach Bread

I DON’T WANT to write anything today.  I’m too gutted by the news and by all the hatred to parse through feelings to get to full, coherent sentences.  Instead, I’ll leave you with the words of two people I adore and respect, Sean and Rozina.

I am haunted by Sean’s phrase:

We are never in conversation with others; we are always speaking to others’ fear.

And I am terrified by Rozi’s question:

Are we trying to decide whether or not they are “worthy” victims?

The implication — as another friend of mine brought up — that the attacks could be justified if the victims were different is appalling.  That there could be an argument for any justification, period, guts me.  And so I won’t write, because I have nothing to contribute to this conversation except for disbelief and anger; and Rozina and Sean say it so many, many times better than I could hope to.

Banana Peach Bread (or Comfort in a Plate)

  • 2 ripe bananas, peeled and smashed
  • 1 ripe peach, peeled and smashed
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup sugar
  • 3 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 egg, beaten
  • 3 Tbsp vegetable oil
  • 3/4 cup milk
  • 1/2 tsp vanilla
  • 1 cup chopped pecans or walnuts (optional)

Preheat oven to 350F.  Grease a loaf pan and lightly flour it.

Mix all of the ingredients together, though it may be useful to mash the bananas and peach separately first.

Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.

Let it cool, but try to eat it while it is still warm.  For an additional treat, slather a slice with butter or peanut butter, or perhaps your favorite fruit preserve.  It isn’t a terribly sweet bread, but more of a tea-time treat, a pamper-yourself type of bread.

Enjoy, and be soothed.



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