When Hunger and Exhaustion Collide

So I had kind of a mini food crisis the other night. I was home alone with my sleeping children; my husband was out visiting some friends. Since I hadn’t been home much lately, the fridge had become very empty, and the pantry wasn’t faring much better. I’d been up since 5:30am that day doing all kinds of lifting and lugging out in the heat, and I was exhausted. However, I couldn’t go to sleep yet because I had time-sensitive tasks that had to be completed. But I was just so exhausted that I couldn’t even think of cooking. I’d left it too late to order delivery, unless I wanted pizza, which my gut just can’t handle. (My friends told me afterwards that there is a local place that makes vegan pizza, i.e. it’s dairy free, and I may try that next time. Or order chicken wings from a pizza place, which didn’t even occur to me.)

In the end, starving but too tired to cook much from scratch, I tried making a microwaved baked potato, but even then I was thwarted: upon cutting it open, I discovered that it was rotten inside. I only got to eat a potato on my second try. I was so tired and frustrated that I was brought to tears over this stupid potato.

And all that time, all I could think about was how good Two Bite Brownies would taste.

So! I finally am able to go to bed, tummy actually full, but when I woke up the next morning I was absolutely determined that the same kind of thing wouldn’t happen the following night. Hubby home and children awake, I popped out to the grocery store and purchased the ingredients for one of my favourite easily-baked items: banana nut bread (or muffins, in this case). They’re filling and more or less healthy and very difficult to mess up. No was was I going to be exhausted and hungry and frustrated to that degree if I could help it.

I did buy a bag of Two Bite Brownies as well, though.

Dill Pickle Bread

Last week on Facebook, Delish re-published their dill pickle bread recipe from May 2017. I wasn’t following their feed back then, so it was all new to me! Only days before, I had been having a conversation with a friend of mine about how she stretches the use of the dill pickles that I give her for Christmas by also using the brine. When this recipe popped up, I knew I had to make a loaf of dill pickle bread for her — and one for myself too, of course.

The only changes I made to this recipe were to use lactose-free cheddar and sour cream instead of the regular kind. I was worried that this would mess with the consistency a bit, but from what the instructional video shows it’s a very thick batter that doesn’t rise much anyway. If that’s what was intended, that’s what I got! The end result is a very heavy (heavier than whole-wheat banana bread), very savoury quick bread. I paired it for one breakfast with eggs over easy, but the pickle flavour completely overwhelmed the more delicate eggs. I would suggest eating it by itself, either plain or toasted with salted butter, or with more potent deli meats such as salami, pastrami, or Montreal smoked meat. If you love dill pickles, you’ll love this bread — but if you’re only a little on the fence, there’s a good chance you won’t like it at all. Don’t say I didn’t warn you.