I’m still at home – trying to recover from whatever I have that’s making me feel so lightheaded and dizzy all the time. I’ve been having to extend my sick call, and I also filed for FMLA. This is the Family Medical Leave Act which allows me to stay home as long as needed without penalty. I’m depleting my sick bank with every call and every time scheduling gets to my number. I’ve been on Facebook watching my friends get good trips over Christmas. My classmate, Courtney, spent Christmas in New York City – one of my favorite layovers! She went ice-skating in Rockefeller Plaza and sang at a Korean karaoke bar! I’ve seen others post getting HNL (Honolulu, Hawaii) as we have that destination out of CLT for December. Trips can change every month and/or at any time, so keep an eye out on our destinations out of CLT!
In the meantime, I spend a lot of time cooking at home. Tonight, I used up some ripe bananas and baked a loaf of Banana Bread. I got this recipe out of my Huntsville Entertains cookbook, but apparently I added 2 other ingredients. After it cooled, I sliced it into pieces and stored them in a container. One thing I love is toasting it in the mornings, spreading some butter on top, sprinkling it with cinnamon sugar, and just savoring the flavor! Of course you can wrap it in foil, pop it in any oven for several minutes, then top it. Bon appetit at 35,000 feet! 😉
Ingredients:
2 tsp milk
3/4 cup granulated sugar
1/4 cup shortening
2 eggs
3-4 ripe bananas
2 cups sifted all purpose flour
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
Preheat oven to 350. Mix all ingredients, pour into a 9 x 5 x 3 greased loaf pan. Bake for 60-70 minutes & let cool on rack. Enjoy!
Crew Chew 