Admit it: in the midst of all the holiday hullabaloo, you completely forgot about that bunch of bananas in your kitchen. They’ve turned brown, are probably too mushy to throw in your bag for a quick pre-breakfast snack on the way to work, and you could have sworn you saw a fruit fly hovering around. Well, it’s baking season, so fear not. Turn those super sweet, mushy bananas into an even better breakfast: brown butter banana bread.
The first time we drove to Indiana, it was the day before Thanksgiving, and we spent 12 exhausting hours pushing ourselves past state lines. When we arrived at Ray’s parents’ house, late at night, his mom had a feast waiting for us: delicious, hearty lasagna, and sweet, spiced, perfect pumpkin roll — two of Ray’s favorites. After the hugs and the smiles and the warmth of the house, it was the perfect end to a very, very long day. It’s been four years since that pumpkin roll came into my life, and many, many unanswered requests later, I’ve reached past the fear of rolling a cake and I’ve finally done it. I’ve made pumpkin roll — with maple cream cheese filling.
When a marathon door closes, another one — vast and wide and inviting — opens. So many times, we feel empty in the days or weeks after we cross the finish line, so used to the schedule and the goals that without them an aimless restlessness takes hold. Me? Not this year. I am thrilled to have my mornings, my evenings, my weekends back. A week after finishing the 2015 TCS New York City Marathon, I felt a spark of inspiration. I felt clarity after months of cloudiness. I was back in the kitchen. After whipping up some old favorites (apple cider donuts, oatmeal muffins), I wandered the aisles of my local green grocer, cozied up in a sweater in the brisk weather I wished we had had for those 26.2 warm, humid miles the week before, dreaming of comfort, of fall flavors. And thus was born this creamy, sophisticated Pumpkin Butternut Squash Mac and Cheese.