I got the following note & photo from Priscilla, a fellow Campion rinkrat (though she’s a figure skater, not a crazy hockey player like me):
“I visited my daughter in NYC over the holidays. Here I am in Times Square, feeling very stylish and snug.”
“With yet another snowstorm on the way, I’m so grateful to have your wonderful hat to keep me warm. I love the vine embroidery, which fits in everywhere from Times Square to the back roads of New Hampshire.
Freehand Leaf & Vine embroidery adorns Priscilla’s new felt hat.
It’s just a beautiful work of art, and hands down the best present I ever gave myself!
Hope you’re enjoying the snow! (-:
Thank you, Priscilla! I’m such a Country Mouse myself, its especially fun to see someone rocking one of my felt hats in an urban environment.
(Makes me wonder, though, just how many of my hats live in the city after all…?)
Do you remember my LNHC colleague, glass artist, Wendy Besett?
She recently posted this lovely photo to my Heirloom Handknit Hats Facebook page with the following note:
“More than a foot of white, powdery love today. Snowy and blowy, but my head didn’t mind it a bit! Thanks Carrie!”
Thank you, Wendy. You sure wear it well!
Anyone else out there braving the Winter of Endless Snow comfortably in a CCM knitted felt hat? I’d love to hear from you…
Never waste over-ripe bananas again. These are perfectly ready for baking.
Ripe bananas are easy to mash with a fork.
Last winter, a hockey pal gave me a loaf of banana bread as a thank you for being a welcoming presence around the rink and in our adult Learn to Play hockey class:
That’s Angie: Back row, 2nd from the right.
It was delicious! Angie kindly gave me her original recipe, which I tweaked to get in a little more whole wheat & fiber. Plus, I added nuts. Lots of nuts.
Pecans & Walnuts add welcome protein to this yummy quick bread.
Finely chopped pecans and/or walnuts lend a toothsome texture to banana bread.
Now, when I need a healthy, yummy snack to go with my post-skate chocolate milk, I reach for a slice of this banana nut bread and am grateful for rink-buddies & the chance to play the best game on Earth.
Loaves are fully cooked when golden brown & slightly cracked on top.
Angie's Best Banana Bread
- 3 eggs
- 1 C Canola oil
- 1 1/2 C sugar
- 1 Tbsp vanilla extract
- 1 C whole wheat pastry flour
- 1/3 C ground flaxseed meal
- 1 2/3 C all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 Tbsp ground cinnamon
- 5 ripe bananas, mashed (about 2 C)
- up to 2 C chopped nuts
1. Preheat oven to 325F degrees. Grease & flour 2 loaf pans.
2. In a large bowl, beat together eggs, sugar, oil & vanilla.
3. In a 2nd bowl, combine dry ingredients.
4. Add dry to wet ingredients & mix well. Fold in bananas & optional nuts.
5. Pour into prepared pans & bake 60-70 minutes.
6. Remove from oven when fully baked in the center. Cool 5 minutes then remove from pans & allow to cool fully on wire rack.
Fresh loaves of banana nut bread cooling on a rack.