Mom is Just a Nickname

*Link back to the person who tagged you.
*List three things that you believe are necessary to make writing good and powerful.
*Tag five others and comment at their blog informing them that they’ve been tagged with this award

So, three things that make writing good and powerful…..

1. Honesty. Know your words to be true…at the very least, to you. If you’re writing something that isn’t faithful to your beliefs, it is hard to be convincing.

2. Simplicity. Use the least amount of words possible to convey your idea. It requires concise writing, with strong verbs and descriptive nouns. I’m constantly working on this, because, let’s face it…I like to babble.

3. Use good grammar and punctuation! It’s so much easier to read and understand ideas when they are communicated well.

I tag:

Stacie at Learning As We Go

Annie at writers, witches and words…oh my!

Laskigal at From The Cheap Seats

Lanie at Lanie Painie’s Zany Brain

Heather at For the First Time

Sorry, Lanie, no bra-hooks today! [see comments on A is for Applesauce if that makes you say 'huh?]

One of my all-time favorite ways to ingest bananas is in bread form. I like bananas well enough, but banana bread combines a favorite fruit with my all time favorite food: baked goods. It’s perfect!

When my sibs and I were kids, we always left the last banana or two behind to ripen up really good. That way our mom would make banana bread with it. I don’t think any of us did it on purpose. It was just an unspoken agreement. I think my family has started doing it lately too.

Actually, last week I bought overly ripe bananas just so I could make banana bread. They are cheaper than green bananas anyhow! Actually, I had one leftover banana at home and thought I’d get two more to go with it to make a good bread. But when I went to make the bread, the one I had here was a little too far gone to be used. Oh well! At least I had the other two to use!

I have two different recipes I use. One is absolutely bad for me, except for the fact that it has bananas in it. The other is a low fat, low cholesterol version and it’s actually pretty good. I’ll even share it with you!

This is from the Better Homes and Gardens New Dieter’s Cookbook:
Banana Bread
Prep time: 20 minutes Bake time: 45 minutes Cooling time: 1 hour
128 calories per serving
[I make it even healthier by substituting APPLESAUCE for the oil!]

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
`/8 teaspoon salt
2 slightly beaten egg whites
1 cup mashed banana
3/4 cup sugar
1/4 cup cooking oil
nonstick spray coating

1. In a medium mixing bowl stir togther the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

2. In a large mixing bowl stir together the egg whites, banana, sugar and oil. Add dry mixture to banana mixture, stirring just until moistened.

3. Spray an 8×4x2 inch loaf pan with nonstick coating. Spread batter in prepared pan. Bake in a 350 degreee F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool bread in the pan on wire rack for 10 minutes. Remove from pan; cool completely on rack. Wrap bread in foil or plastic wrap; store overnight. Makes 1 loaf (16 servings).

*******

I like when the edges get a little crunchy. yum. And it’s awesome with melted chocolate chips on top! Oh….wait, those would kind of defeat the purpose of making the dieter’s recipe, wouldn’t they? Darn!

So, we’ve had A for Applesauce, B for Banana Bread….C is next. Any requests?