My three red hens are laying every day now--a sure sign of spring, even though snow is in the forecast tomorrow. Saturday, however, is supposed to be quite nice with a high in the sixties. I'm planning to prepare my raised beds for spring planting that day. I can't wait to get going in my garden!

Yesterday, I baked two kinds of banana bread: my standard old passed-down-to-me from my mother recipe, which calls for shortening, and a "jacked up" spicy version from the Smitten Kitchen that calls for butter. Both are good, but the old recipe is really best. It is moist, with a delicate texture, and a perfect banana flavor. The spices in the "jacked up" version mask, rather than enhance, the banana flavor (making it reminiscent of pumpkin bread), and the texture isn't as nice. Ah, shortening, why must you be evil and unhealthy when I love you so much? 

I've decided to unravel my Follow Your Arrow shawl (the mystery knit along by Ysolda Teague). This morning I finally came to terms with the fact that I don't really like it and will never wear it (although it was great fun to knit!). I am going to use the yarn (which I love) to make this instead.

Evil Banana Bread That Tastes Like Heaven

1 3/4 c all purpose flour
1 1/4 t baking powder
1/2 t baking soda
2/3 c sugar
1/3 c shortening
2 eggs
2 T milk
1 c mashed ripe banana
1/4 c chopped walnuts

Stir together flour, baking powder, and soda. Set aside. In a mixer bowl, beat sugar and shortening with electric mixer till light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and banana alternately to creamed mixture. Fold in nuts. Bake in a greased standard loaf pan at 350° for on hour or till a toothpick inserted in center of loaf comes out clean. Cool in pan for ten minutes, then remove to wire rack to finish cooling. Wrap in plastic wrap overnight. Serve the next day.