The only possible way to deal with moving is bourbon.
We FINALLY are moving in this weekend, and I'm okay with the nebulous idea of packing and even unpacking... until the details follow.
I may be able to bake half-way decently and I draw a mean unicorn, but any sort of manual labour actually causes me to have a panic attack. (Hence the chosen path of academia...)
I stayed awake until 3am the other night because I was so stressed about (re-) assembling my Ikea bed.
I just can't.
I used half a roll of packaging tape to close one box. How? Unclear. I just have issues.
And, well, Friday afternoon my sister and I are spending the entire day (thankfully with movers <3) loading and unloading all of our belongs, and then making a Friday night trip to Ikea (parrrrrttyyyyy!).
To make this all possible, I bought bourbon. Don't judge.
Another random fact: I don't like bananas. I LOVE banana bread, and even bananas blended up in smoothies... But the only time I have ever eaten a banana straight has been while traveling in Africa. When there was no other food. In that scenario, one can really learn to love bananas. (Plus, I think they taste better in Africa... they have so many different varieties!)
I always go to this organic store by Pigalle (cheapest cashews in Paris!) and they make this 10 euro bag full of fruits and vegetables that lasts my sister and I for about 3 dinners. Normally I can use everything up so easily, but the bananas I just can't get involved with.
Luckily I bought bourbon. Cause now I can make bourbon banana bread!
Bourbon banana bread - What you need:
(Inspired by Post Punk Kitchen)
- 1/2 cup packed brown sugar
- 1/2 cup maple syrup
- 1/2 cup vegetable oil (I used olive oil)
- 3 ripe bananas, mashed
- 1/4 cup bourbon
- 1 teaspoon vinegar or lemon juice
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (pecans would also be awesome!!)
PS: if you're not into bourbon (I'll forgive you...), you can replace this with almond milk or another liquid-y ingredient.
Bourbon banana bread - What you do:
Preheat the oven to 180 degrees celsius (350F).
Grease a loaf pan (margarine, coconut oil, butter, etc.) and lightly coat it with flour.
In a large bowl beat together the brown sugar, maple syrup, vegetable oil, bananas, bourbon, and vinegar. (= wet ingredients.)
In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. (= dry ingredients.)
Add the dry ingredients to the wet ingredients and stir until combined.
Stir in the walnuts.
Bake for 50 minutes, or until an inserted toothpick comes out clean.
Allow the banana bread to cool slightly in the pan before removing.
And try to let it cool for another 20 to 30 minutes before slicing it all up!
OKAY! Now back to packing. My hands smell like cinnamon, so at least I have that going for me today!(?)
And... haters gonna hate, but I'm pretty impressed...
Baking soundtrack - Tunes to inspire your inner baker: