Thursday, September 24, 2009
This year for Reach the Beach, we atypically undershopped for food to have in the van during the race. Nevertheless, there were some bananas left over. I think they were left over pretty much because they somehow became packed in between bottles of water and everybody's luggage. They ended up being great for banana-chocolate chip bread, though. I tried a new recipe from 250 Treasured Country Desserts: Mouthwatering, Time-honored, Handed-down, Soul-satisfying Sweet Comforts by Andrea Chesman and Fran Raboff.