Weather: 50 degrees, bright sunshine breaking through gray and white clouds
What I’m listening to: Many the Miles, Sara Bareilles
I’m often asked about the evolution of a recipe – how recipes begin, how they develop and grow, how they end up on the blog to be shared. This is a hard question to answer because there really is no rhyme or reason to it. Sometimes a recipe begins as a gust of wind blows outside and a yellow leaf flitters down and suddenly I have an urgency to make a pot of soul-warming soup. Sometimes I miss a person who lives far, far away and it makes me crave a dish that we enjoyed together, a food that brings fond memories back to life. Still other times, like today, it’s as simple as a bowl of fragrant bananas, distracting me from my other projects, summoning me to make something with them. Often I just inexplicably need to cook something, anything, and all will feel right in the world again.
So, there was this one day that I made a loaf of bread and she was a beauty. She is a variation of my beloved Chocolate Chip Banana Bread, but instead of chocolate chips, I used blueberries because they are wild and in season here in Alaska. Then I opted to top her with a buttery golden cinnamon layer, because cinnamon and blueberries are a delightful pairing. Where sometimes I conceptualize an entire recipe in a moment, this one developed gradually, steadily, step by step. A little here, a little there, until she was just right.