m is for muffins

banana muffins

the overly ripe bananas were taunting me from the fruit bowl. it was time i sent them to muffin heaven. i decided to brave modifying a recipe on the fly. surprisingly, they turned out pretty good. the original recipe is from good ‘ol better homes & gardens cookbook (you know, that red and white checkered cookbook that your grandma used to have with all the food stains all over it.) i added a dash of cinnamon, a pinch of nutmeg, and half of a fresh banana cut into small chunks. prior to putting the muffins in the oven, i sprinkled them with a little granola and sugar for a crispy finish.
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i made another hat


here it is…hat number two. i just finished it last night. i love this one. i’m really pleased with the way it turned out. i would tell you the yarn i used, but i hastily threw away the tag that was on the skein, sorry. if you are in sacramento, it’s from rumplestiltskin. i’m not sure the photos show the true colors. it’s a varigated yarn with brown, burgendy, and shades of green. i think i might even have enough left to make a scarf! stay tuned.

p.s. hey ang, this one’s for reese!

sausage, peppers, and onions


this is another staple in my recipe books. i love this and it can me modified so easily by adding different veggies, serving over pasta or rice, or you can even put it on a hoagie roll and have a yummy italian sandwich! thank you again, giada!


1/4 cup extra-virgin olive oil
1 package sweet italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup marsala wine (you can also substitute with chicken broth)
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh italian sandwich rolls, optional


heat the oil in a heavy large skillet over medium heat. add the sausages and cook until brown on both sides, about 7 to 10 minutes. remove from the pan and drain.

keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. add the oregano, basil, and garlic and cook 2 more minutes.

add the tomato paste and stir. add the Marsala wine (or broth), tomatoes, and chili flakes, if using. stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. bring to a simmer.

cut the sausages into 4 to 6 pieces each, about 1-inch cubes. add the sausage back to the pan and stir to combine. cook until the sauce has thickened, about 20 minutes.

serve in bowls. or, if serving as a sandwich, split the rolls in half lengthwise. hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. fill the bottom half of the roll with sausage mixture. top and serve sandwiches immediately.