Summer is in full swing and that means lots of fruit and veggies at every meal, as well as lots of scraps in the compost bucket.
You know how some buckets are just a great mix of color and texture? This is not one of them. In fact, I put it on the deck, left it overnight and then photographed it this morning after the ants and slugs began to make a meal of it. Not pretty, but authentic I guess.
What you can see (clockwise top to bottom):
- ants on watermelon chunks, these were very pale and not very tasty
- lots of banana skins, six to be exact
- squishy grapes and grape stems
- the curly stem on the watermelon rind, it was very cute and piggish
- eggshells (for banana bread)
- past-its-prime peach, turned inedible overnight
- past-its prime apricot, turned inedible overnight
- more eggshells (for waffles)
- spent William Shakespeare rose
In addition to cheese waffles for breakfast and “leftovers” salad for lunch (arugula, chicken breast, garden tomatoes) I baked up two kinds of banana bread. Yes, two kinds. It was rainy, plus I had time AND inclination. Here are the pans waiting for the oven to heat.
I was thinking that the Double Chocolate Banana Bread (on the right obviously) would be my favorite, but surprisingly, Jacked Up Banana Bread with walnuts and bourbon was my top choice. This might be because I increased the butter and doubled the bourbon, but it could also just be that my initial intentions were for banana goodness as opposed to chocolate goodness. That said, the chocolate bread is nearly gone. I’m not the only one in the house nibbling …