Ever since I discovered G's willingness to eat breakfast if breakfast comprises a banana, the B household has rarely been without very, very ripe bananas. Accordingly, I make banana-chocolate chip muffins every couple of weeks, mashing up the ugly, brown-spotted, sometimes completely-brown bananas.
Today, I decided to swap in whole-wheat flour for some of the all-purpose flour I've been using. Instead of the usual 1 3/4 cup of AP, I used 1 C of AP and 3/4 C of WW. In about 18 minutes, we'll see how my experiment has worked out.
In other food news, I've discovered the perfect low-sodium lunch meat (Boar's Head Deluxe Roast Beef, which according to the website contains a mere 80mg of sodium per serving, and still manages to taste good), and the perfect homemade tomato soup recipe (it's from Cooks Illustrated's, shocker - Ultimate Cream of Tomato Tomato Soup).
Earlier in the week, I used my mom's bulgogi marinade recipe to concoct bulgogi burgers. The resulting burgers were pretty good, but I think I'll cut back on the salty (soy sauce, fish sauce) and sweet (sugar, honey) a bit.
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