That’s the day I got the garden planted this year. I have been waiting an eternity and the day finally arrived. Now I’d like to say a little prayer……. Thank you Lord Jesus for not bringing me to this Earth during a time when one had to grow all their own food…… ’cause my ass is tired.
After listening to my insufferable complaining Armando reasoned that maybe this is why no one was ever caught smiling in photos taken before say 1930—they were too exhausted! Plus they were probably thinking, Ain’t nobody got time for no photos. I gotta go kill a chicken for dinner.
My extreme fatigue might have something to do with the fact that instead of planting the corn patch in rows like a normal person I decided to make a million giant mounds and plant a few seeds in each mound. My method will either be brilliant or plant me firmly in the category of people who believe everything they read on the internet.
The long term reward for all my hard work, however, will be the satisfaction of cooking dinner out of my own backyard—in the interim I rewarded myself by making is this banana bread. It’s a healthy-ish sort of cake that I can feel good about eating with two scoops of ice cream—it does contain millet after all.
I love this recipe from Smitten Kitchen. I didn’t mess with it too much, I had to add chocolate chips because my daily intake of chocolate has hit a low point lately, but that was about it. I adore the way the millet pops between your teeth and this recipe requires….get this…..ONE bowl. That’s it. It is so simple to throw together. I whipped up the batter and had it scraped in the pan before the oven was warm. Even in my decrepit state.