I’ve learned that in this crazy lil’ thing called life, you need to expect the unexpected.
Expect that you’ll go out for drinks with a friend on a seemingly innocent Monday night and end up stumbling to your apartment door at 2:21am, only to arrive at work a short six hours later hungover and well…still drunk.
Expect that you’ll want to ralph all over your work computer for the 8 1/2 hours you’re in the office, remember you have tickets to an Atmosphere concert that night and spend four glorious hours listening to hip-hop before unfortunately leaving with an even bigger headache than what you came in with.
Expect that you’ll wake up the next morning at 8:10am and need to be at work by 8:30am.
Expect that when you do miraculously make it to work by 8:28am, you’ll spill coffee on your brand new sweater from June Ruby and buy lunch for the third day in a row because in your hungover, concert-raging state, you’ve completely neglected to grocery shop.
Expect that only getting 10 hours of sleep in two nights and planning on finishing a freelance project, social media project, blog project + blog post in one Wednesday night will require you to eat dinner at Starbucks (an artisan breakfast sandwich + a grande soy latte, if you must know).
And finally, expect that when you go to make a loaf of banana bread, you’ll only have two bananas on your banana stand, but remember there’s always money in the banana stand.
Or at least money in having an extra ripe pear around.
Like I said, expect the unexpected.
Walnut Pear Banana Bread
adapted from Walnut Chocolate Chip Banana Bread
1/2 stick (4 T) butter
1 cup sugar
2 very ripe bananas
2 1/4 cups flour
1 t salt
1 t baking soda
1/2 t baking powder
1 overripe pear, diced
1/2 cup walnuts, crushed
Preheat the oven to 400 degrees.
In a mixing bowl or stand mixer, cream together the butter and sugar. Add bananas and egg; mix well. Turn off the mixer, and add the dry ingredients into the bowl. Mix until it forms a batter. Fold in the diced pear and walnuts, then pour in a greased loaf pan.
Bake the bread for 40-45 minutes or until golden brown. Take out of the pan to cool, and enjoy!