I love bananas. I always try to keep a few on hand for my breakfast favorite, kale smoothies. If I wait a bit too long and they get overripe, I just use them for banana bread… Or freeze them for future banana bread! 😉 Here’s another recipe with a difficulty level similar to the NY Times’ Monday crossword – simple enough to finish with limited brainpower, while still giving a satisfying feeling of accomplishment.
This Saturday I had the morning off, instead of my normal teaching duties, so I decided to make an early trip to the Durham Farmers’ Market to procure some breakfast…
My mom has always maintained that she’s not a great homemaker, she’s just a lazy one. So she’s perfected her own blend of simple, tasty, and efficient meals, as well as little tricks she consistently does around the home to reduce her housework load. My mom always “tut-tuts” at me and my inefficient messes, but some of her desire for simplicity has definitely rubbed off on me — sometimes I think this blog should be renamed “easy things Lin dreams up because she’s a lazy/tired/busy/poor grad student.” And fortunately for us, laziness does not mean un-deliciousness! (Let the internets learn that I’m definitely not an English grad student…)
Simple, delicious, and most importantly — easy.
Easy, very filling, and naturally sweet, this recipe gives a new spin on hot breakfast grains.
An easy, non-dairy riff on the ol’ yogurt parfait. Except, in my opinion, even better! It is so simple that I debated not posting — but honestly, it’s so good it needs to be shared.
The past few weekends I’ve had my Sunday brunch at Geer street, and I wanted to share some of the tastiness with y’all 🙂