We planned the trip on a quick whim to see about getting my vertigo fixed. I am sure some of you are wondering what happened with that, so here goes...
I still have vertigo.
Yep. After a week at home and seeing four different docs, I still have it.
But it's ok. Really. I have come to terms with it. We have an agreement, this vertigo and I.
I'm letting it take up residence in my body for now, as long as it is out and gone by May. That's the terms we have come to. A signed contract and all. Ill start charging rent if it isn't gone by then. So it better be.
The good news is that all the docs have come to the conclusion that it has something to do with the inner ear and nothing to do with the brain. Phew, I can rest easy knowing that! And really, I do think it is starting to get better, just not fully gone. I can handle this.
I have also made good friends with things called sea bands. They have become my new fashion statement, and I think everyone in the world should join me in this fashion revolution.
I wore them on the plane ride home, and again yesterday when I took the ferry to see Matt at work, and I think they worked well for those. But I am wearing them right now and my vertigo is in full swing. So I don't know, maybe its just meant for when you are moving, not staring at a computer screen. But either way, I'm up for wearing them. Especially because they make me look good. ;)
Thank you to everyone for your thoughts, prayers and support. All of the docs say that it will just make it's way out, and for me, I just hope it is sooner rather than later, but as long as it has nothing to do with the brain, I am content with it. :)
You can watch the short cooking clips from BlogHer on my page and learn some other fun tricks in the kitchen! I just finished watching Weelicious preparing some beets on BlogHer TV, and I'm thinking I need to go out and get some beets to do that myself :) Let me know which kitchen tips and tricks you like and learn from them!
Although I did some baking while I was in Reno, I didn't do anything for the blog, so being back home, and getting back to work on the blog has felt really great!
I saw some ripened bananas on the counter yesterday and I knew exactly what to do with them!
A few weeks back I had a banana cookie recipe fail. The bad thing about banana recipe fails is that you cant really just go back out, grab more bananas and get back to it. Typically the bananas need to be pretty ripe, and this doesn't happen over night. Unfortunately.
So when I came back to the browning bananas, I couldn't have been more excited, and this time, my mind was racing with how to make my recipe fail better. And I did it! These cookies, they are just perfect! And my bananas were actually not overly ripened. They were still edible as is, so they gave the cookies good sized chunks of banana, which I really liked! You don't have to use overly ripe bananas for these guys.
They are soft, fluffy, moist, and practically breakfast food! So you don't have to feel guilty about eating it for breakfast. They have bananas in them for goodness sakes! Therefore... breakfast.
You're welcome for the excuse ;)
Then I went and added biscoff spread in it, and even drizzled it on top for another punch of flavor. And they are perfect, melt in your mouth, banana and biscoff explosion!
I also played around with the recipe a lot yesterday, so I ended up with about 4 dozen cookies! Feel free to divide the recipe in half and use 3 bananas rather than the 5 I ended up using.
makes about 4 dozen cookies
- 5 ripened bananas, peels removed and mashed
- 1/2 cup biscoff spread (plus 1/3 cup for drizzling on top of cookies)
- 2 eggs
- 1/2 cup sunflower or canola oil
- 2 tsp vanilla
- 1/2 cup sugar
- 1 3/4 cup old fashioned oats
- 2 cups flour
- 1/2 tsp baking soda
- Preheat oven to 350F/180C and line cookie sheets with parchment paper.
- In a medium sized bowl, combine oats, flour and baking soda. Set aside.
- In a medium bowl, combine the mashed bananas, sugar, oil, 1/2 cup biscoff spread, eggs and vanilla. Stir to combine, but don't over mix. It is also ok if your bananas aren't OVERLY ripe. Chunks of banana is great for these!
- Combine the wet ingredients into the dry ingredients and mix to combine, but don't over mix.
- Scoop 1/2"-1" balls of dough onto cookie sheets and bake 12-15 minutes, until golden brown on the sides.
- Allow to cool completely on a cooling rack set over a cookie sheet.
- Once cooled, take remaining biscoff spread and place in microwave safe dish and microwave for 20-30 seconds, until thin enough to drizzle, and drizzle sporadically over the cookies. Let cool and enjoy.
- Store in an airtight container and consume within a couple days.