Made this for dinner — risotto with brocolli, mushrooms, and red onions. Since I wasn’t sure how the roasted red peppers would taste mixed in, I topped it with a mess of them instead. Chris fondly referred to the blob of red peppers as “a crab” (and they were SUPER tasty). I’m not big on creamy risottos that flow all over the plate on their own, hence this one having enough cheese (parmesan & asiago mix) to let it keep a shape. Chris insisted that he wanted ROASTED POTATOES with the risotto, so, I did those too. I don’t think two starches belong on the same plate, but he figures that since they’re both things he likes, he might as well eat them together, I guess :]

And this was gooooood. I so love risotto. It’s total comfort food.

Last week, I bought bananas on special at the grocery store.  When we got home, Chris put them on top of the fridge, out of my line of sight (see what I mean about him putting stuff in stupid places?), and I didn’t realize this until two days ago.  I tried to eat one of them, but it was just mushy and gross, so I realized that these bananas were born to be made into bread.

So, in preparation for my Thanksgiving baking, I present to you — banana bread (I added dried cranberries and about half a teaspoon of cinnamon to that recipe):

I wanted to provide a pic of a slice, but since I fail at cutting in straight lines, I will spare myself the embarassment