Tuesday, July 22, 2014

banana oatmeal nutella pancakes

Lately, I've been doing a lot of "in the larger scheme of things..." thinking.  Here at astronomy camp, we've been talking a lot about big things, like black holes, supernovae, and ominous things like "dark matter" and "dark energy."


Thinking "in the larger scheme of things" can make me feel small and insignificant.  I am smaller than a dustbunny of a dustbunny of a dustbunny in our solar system, which is one of many in the Milky Way Galaxy, which is one of billions of billions of galaxies in a universe that is constantly expanding.  We are living on the periphery of a very average galaxy, orbiting a very average star... puts my seething rage toward the dude who took my java chip frappuccino at Starbucks yesterday into perspective.

That's the thing...if I'm so incredibly small, do things really matter? 


The universe isn't going to care if I smiled at you on the Metro.  Space aliens will never find out if I replaced the toilet paper roll.  Mars wouldn't know if I wrote you a handwritten letter or a sloppy Facebook message.  The black hole at the center of our galaxy definitely doesn't give a damn whether I washed my hair this morning (thank god).

I guess this is one way of looking at things, "in the larger scheme." But the other geeky way of looking at our place in the universe is that every action has a reaction.  Every shake and rattle sets off another and another.  In this scenario, the little things do matter.

Although the former way of thinking about it is tempting (and gives me an excuse not to wash my hair so often), I'm pretty convinced that the latter is better. 






Think about flipping pancakes. The trick to making good pancakes is to wait until you see little bubbles form around the edges of the pancake. These super tiny bubbles signify that the pancake is "flippable."
These bubbles are smaller than my pinky fingernail.  In the "larger scheme of things" they are  practically invisible. However, that little bubble makes the difference between a big, shriveled, goopy mess of pancake batter and a glorious, fluffy stack of pancakes. The difference between a grouchy, hungry morning spent washing batter off my black yoga pants, or leisurely watching pools of butter melt atop fresh flapjacks while sipping a mug of coffee. 

With love, 
Erica


Ingredients
1 cup flour
1/2 cup quick oats
1/4 teaspoon salt
1 banana, mashed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg
1 cup milk
2 Tablespoons brown sugar
1/4 cup Greek yogurt
1 teaspoon vanilla extract
1/4 cup Nutella
Stir together all of the ingredients except for the Nutella in a large bowl until well combined.  Gently swirl in the Nutella.
Spoon the batter into a hot skillet over medium heat.  Cook each pancake until the batter starts to bubble at the edges, flip and cook until golden brown.  Continue cooking remaining pancakes. 
Enjoy with butter and maple syrup! (and perhaps some more Nutella!)

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Sunday, July 13, 2014

shake it like a polaroid picture




I've been at astronomy camp for the past week, out in the California desert where the sky gets pitch black at night and uncovers a blanket of stars -- unlike back home in D.C. where the only star I can see is the sun.

Today, instead of giving y'all the low down on all of the supernerdy things I'm doing out here, I'm going to tell you the three reasons why I have a newfound love for Polaroid photography.

1) Polaroids are small 

I used to carry my DSLR camera around my neck on all of my adventures, but then I realized that I was doing all of my adventuring through the lens of my camera instead of my own pupils.  Lugging around a DSLR was like putting a wall between myself and the world in more ways than one -- it instantly identified me as a tourist, it restricted the activities I could do, and caused heaps of anxiety.

"Crap, I can't go swimming, because a beach bum might steal my pricey DSLR/sand will scratch the lens/it will get stung by a jelly fish (?)."


"Shoot, I can't dance with you, street performer, because dancing with a DSLR around my neck is not only awkward, but there is an 80% chance I will smash your tooth out with it."

"Nooooo! Did I get guacamole on the lens?!"

Polaroids are small, hardy and can be tossed in a bag or bike basket or fanny pack with ease. They're also pretty resistant to guacamole.  


2) Polaroids are inefficient.

It's easy for me to get snap-happy with a memory card that holds 2000+ photos, or worse, my iPhone camera.  However, with my Polaroid, I can only take ten pictures per film pack.  It forces me to slow down and think "do I really need a picture holding a bell pepper that's shaped like a heart?" (yes) "do I really need an artsy picture of myself holding my morning coffee?" (no) "...but my nails look real nice today" (still no).  It weeds out the multitude of squirrel pictures, selfies and "artsy" cappuccino pictures that used to be mindlessly downloaded onto my computer never to be looked at again. Instead, I get 10 or so thoughtful pictures that sum up the day.

3) Polaroids don't always work

My camera's fussy- sometimes it decides it just doesn't want to print me a picture.  This happened yesterday when I went to a minor league baseball game in Sacramento - I had my camera poised to take the perfect shot of the fireworks at the end of the game... and then it decided not to print.  But then, I got to lie back and enjoy the fireworks fully without worrying about getting the perfect snapshot.  Even when the pictures do print they don't turn out crystal clear -- there are always strange little light squiggles over people faces, or little blurred halos in the center of the frame(check out my dismal food photography of a strawberry crepe).  How is this a plus?  It lets me relax and enjoy the moment, not for the picture-perfectness of it, but for the moment itself.

Polaroids are messy, fussy, and imperfect - much like the memories they capture.  Also much like the memories, they are unique and singular.  I can't print out a million copies of a Polaroid picture, but I can mail it off to a friend or tuck it away in a book for myself, giving that imperfect snapshot meaning and value that a digital picture can never have.  These pictures can't be photoshopped or airbrushed - but even when they've got red eye and light splotches, they can transport me back to the moment that I took them... and isn't that the whole point of a picture?

With love,
Erica

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Friday, June 20, 2014

protein pancakes






It has been almost two weeks since I've been on the Internet -- I'm going to tell you what I’ve been up to.

Not much. But then again, a whole lot.

I actually was somewhat busy -- just two Thursdays ago I took my Chinese final and went to prom (I'll save that story for another day).  Then, I just sort of dropped off the face of the Earth.  I worked part-time as a hostess at a cafe, did some reading (just finished Paper Towns by John Green), snapchatted, did some almond butter stress eating, and a whole lot of wandering.

Yesterday, I wandered down the street aimlessly, first into a CVS to buy a few pointless things like tanning oil and Icebreakers gum.  Then I talked to some of the volunteers collecting signatures outside the metro station for a good while about string quartets and the weather.  Then, I wandered downtown and had Mediterranean style tacos with my mom at 3pm.  Leisurely summer livin' at its finest.

A few nights ago, I got into bed at 10:10 p.m.  Turned off the lights.  My room was nice and warm because I never turn the AC on.  I stayed up until midnight just watching Breakfast at Tiffany's on my laptop and then drifted off to sleep. 

It's like time just slowed down twofold.  My brain cells were burnt and fizzled to a crisp.  The thought of sitting down and writing made my stomach turn.  I ate a lot of Popsicles.

And then I realized that I had not been blogging and felt totally ungrounded and lonely -- so I’m back!  I'm looking forward to going on wild summer adventures and telling you all about them.  I'm going to bake luscious cakes and eat them and tell you all about those too. I don't regret my disappearance; I think it was healthy to do a bit of wandering.  Now, I'm ready to get caught up in the world again like I'm known to do and attack whatever comes my way and report to you all about it.

Speaking of attack, this is total "attack food."  These protein pancakes have two ingredients, protein powder, egg whites, and pure power.  Eat these for breakfast and you will feel like a literal beast for the rest of the day.

With love,
Erica




Ingredients

1 scoop protein powder
3 egg whites

Beat the protein powder and egg whites together well in a bowl. Add a dash of cinnamon/vanilla/stevia to taste.  Heat a bit of coconut oil in a skillet and cook for about 3 minutes on each side over medium heat.

Feel free to jazz these up with chocolate chips, blueberries, bananas... whatever floats your boat.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Thursday, May 22, 2014

moka cake


We were talking about what our biggest fears were. 
His was spitting cobras.  
I racked my brain for mine.  

 
I'm scared of a lot of irrational things. 

Poking my eye out with an umbrella, eating a spider in my sleep, getting lost in the supermarket. 

But my biggest fear is forgetting things.


“Forget” is such an ugly word.   I think we all have this fear of forgetting.  My dad digs his nose into World War II history books, as to not forget his mother who fled across the German border.  The dishwasher, Jose at the restaurant I work at wears a wooden cross around his neck so he doesn’t forget about his children in Mexico.


I’ve become a compulsive note taker to cope with this fear.  My white bed sheets are strewn with legal pads and deep blue pen marks.   I often wake up with paper cuts on my shins and squiggly ballpoint scribbles on my thighs.  I have weeks and months and years of scraps saved by now. 


Last weekend, I had dance performance at school.  I wrote a note to myself backstage and tucked it into my leotard.  My heart sunk when I undressed and found the note as a soggy, sweat-stained piece of paper, the words lost in an indecipherable blue ink swirl on my ribcage.  I don't remember what it said. 



I write on my hands, I write on the insoles of my shoes.  I scrawled the word "Bunky” on the back of my Metro card.   There is an old man who wears wife beaters and takes drop-in advanced adult ballet with me.  He wears loafers instead of ballet shoes and, thus can't point his feet.  He has a faded tattoo that spells "Bunky" on one of his arms.  I don’t want to forget him because I want to learn how to feel the music like he does, and stay on my feet even when I can’t touch my toes.  



I keep some of these things because I think they might make a good story someday.  But most of them won’t.  I just like to collect them.  First date, they talked about alligator skins and she chewed on ice.  End of story.  It’s still worth remembering though.

Unfortunately, I never wrote down the recipe for this cake.  I'm going to do the best I can to remember what I did.  

With love, 
Erica


Ingredients

sponge cake: 
1 stick butter, softened
2 eggs
1/2 cup sugar
1/2 cup self-raising flour

custard:
2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs
1 teaspoon vanilla


coffee icing:
2 sticks (1 cup) salted butter, softened
4-4 1/2 cup confectioners sugar
1/4 cup milk
1 tsp instant coffee granules
1/2 tsp vinegar
First, prepare the sponge cake.  

Preheat the oven to 350 degrees F, and grease a 11x7 baking pan.  Beat the sugar and butter together in a stand mixer. Add the eggs one at a time.  Add the flour until the mixture is homogenous.  Spread into pan and bake for 25 minutes.  Once done, set aside. 

Next, prepare the vanilla custard.

Have eggs ready in a bowl, and set aside where it will be within reach.

Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.

Remove milk mixture from heat, preferably to a burner that's turned off.

Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.

Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)

Remove pan from heat and stir in vanilla.

Next make the coffee icing.
Place butter in a large mixing bowl and beat on high with an electric mixer until light and fluffy. Add the coffee granules, cocoa powder, milk and vinegar. With the mixer on low, gradually add icing sugar until combined, then increase speed and gradually add coffee mixture. Beat on high until fluffy and well-combined. You may need to add more sifted icing sugar if your icing is too runny. It should be easy to spread but stiff enough to hold its shape.


Assemble the cake. 


Spoon some warm espresso on the cake layers and allow it to sink into the sponge.  Stack the cake layers with the custard between each layer and frost with the coffee buttercream!



© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Friday, May 9, 2014

weekly inspiration: think pink


Last week's theme was blush, this week's theme is pink... looks like someone's got spring fever.

According to Scientific American, Spring Fever is a very real thing. There is a scientific reason for my lack of productivity, my new impractical collection of sundresses, and my lingering daydreams of sitting by the Potomac river and talking about nothing.  I'm a human, it's in my blood, it's biology. 

Molly Yeh's interview on Food 52  cracked me up -- " I used to think that the best part about being Jewish and Chinese was that I could breeze through math class like it ain't no thang." Love. her.

I felt super honored to be featured as one of Minou Girl's blogging friends in her real talk post about living a "double-life" through blogging. 

Yesterday, I learned that Audrey Hepburn made bran muffins.  I'm going to have to try these out.

So with prom season coming up, the "prama" naturally follows along.  This video puts things in perspective -- this guy took his great grandma to prom because she could never afford to go herself.  Made my heart melt <3.

I started dancing again, and remembered the exhilarating feeling it gives me. For all of you dancers out there, this article will send shivers up your spine.  I hope I meet someone who understands this someday.

Sometimes, I feel like I'm guilty of having my iPhone glued to my palm.  After watching this moving video, I became aware of all of the important moments I'm missing out on due to this nasty habit.

Peace out.

Erica

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

avocado chocolate chip pound cake

I'm currently studying for my U.S. History exam, and to be honest, it's a lot of mindless memorization.  The kind of memorization that makes my brain mushy and eyes dizzy.


The one thing that keeps the subject mildly interesting are the diary excerpts that sometimes show up in the DBQ section (document-based essay section).  I recently read an excerpt from a diary of a Lowell factory girl talking about how awful the other girls at the factory were, and how terrible the conditions were in the summer -- this humanized the dates and numbers behind the Industrial Revolution; suddenly, history got a lot more interesting.  It's literally reading someone else's diary, but in a socially acceptable way.


In this digital age, I'm not penning my thoughts with a quill on parchment, or even scribbling in a fancy-pants moleskine notebook.  But the thought of a diary fascinates me.


In a way, my diary is the Notes section on my iPhone. It's a lot less romantic than a diary, but just as raw.


I used to get super paranoid when my friends would look at pictures on my phone, for fear that they might stumble across my notes page.  I'm less paranoid now because A) my notes are hidden deep in the depths of my app folders where no one can find them and B) even if you read my notes you wouldn't be able to figure them out.


To get totally crazy here are the first five notes in my phone, and what (I think) they mean. 

"When I see your name" ~ when I see someone's name I feel a certain way.

"Plan:" (followed by no plan to do anything) ~ classic.

"Gm cherry get cash not target demographic" ~ this was probably written at a dark moment while studying for some test.  I wish I could tell you what this means, but I have no idea. Sounds interesting

"Bunky" ~ an old man who wears wife beaters and takes drop-in advanced adult ballet with me.  He wears loafers instead of ballet shoes and, thus can't point his feet.  He has a faded tattoo that spells "bunky" on one of his arms.

"Write about how good it feels to get your scalp massaged at Hair Cuttery" ~ self explanatory


These bits of jibberish are pretty important to me.  I am always paranoid about forgetting things -- so when some stroke of so-called brilliance hits me, I have to write it down or else I will forget it immediately.  Sometimes, I wake up in the middle of the night, and furiously tap out "boys look cute with visors" (true story).  Other times, I'll write down something a little more constructive like "avocados are the butter of the Earth."  Some of these snippets end up being stories I tell to you all, some of them end up being baked into pound cake, most of them remain in the gigabytes of my phone collecting cyber-dust.


Nonetheless, these shards and memories are the good stuff, like the artichoke hearts of life. When I'm rolled over in bed at 2 a.m. furiously typing a note to myself, you best believe it's important.


With love,
Erica

Ingredients 
1 avocado
1 stick of butter, softened
1 1/4 cup white sugar
4 eggs
2 cups all purpose flour
3/4 teaspoon baking soda
1 tablespoon vanilla extract
1 cup chocolate chips

Preheat the oven to 325 degrees F.  Line and grease a 9 inch loaf pan.
In a stand mixer, beat the butter, avocado and sugar together. Add the eggs one at a time and beat until smooth, add vanilla extract and beat once more.  In a separate bowl, stir together the flour and baking soda.  Stir into avocado mixture until just combined.  Fold in chocolate chips and spoon into loaf pan.  Bake 65 minutes or until golden brown.  Cool, slice, and enjoy!

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Thursday, May 1, 2014

nutella and biscoff pocky sticks


I really like my job as a hostess because I get to see so many people in one day. Every shift, I probably see over a thousand people, and talk to all of them.


Yes, my job is technically just to say "good morning/afternoon," and simply jot down their name and number so I can call them when a table's ready.  I am supposed to show them to their tables, tell them about the brunch specials, and move on to the next party.

However, I approach it a bit differently.  I like to think that I give a little piece of myself away to every person I meet.


I'm the girl who talked to you about how weird bratwurst is.  You helped me pick up my fallen menus when it got windy, I thanked you.  Your kid kicked me in the shins, and I laughed it off. You told me about how your husband divorced you, and now you're going to be a "bad bitch"-- I listened.  People tell me these things while they're waiting in line.


Over winter break, I visited Providence with my mom.  We were exhausted, and decided to have dinner around five in a big empty restaurant.  I will never forget our waitress.  After we placed our orders, she just started talking to us.  She told us how she wanted to go into nursing or criminal justice, she told us about how she and her ex-boyfriend had joint custody of her dog, she talked about her big Portuguese family and showed us her Instagram.  I think many people would have been really annoyed by this, but I will never forget her.


Of course, I'm not going to give my customers my whole life story (I'm not tryna get fired...), but I want to leave an impression on them, figure them out a little bit, scratch the surface. I like to think that one day, when that recent divorcee is old and sitting on a park bench watching her grandchildren play on a tire swing, she'll remember me, the hostess she talked to for half an hour about her new lifestyle choices.

I don't know what this has to do with Pocky sticks, I just wanted to talk about it. Enjoy this recipe for jazzed up Pocky sticks!

With love,
Erica


Cookie Sticks
  • 1/4 cup sweetened condensed milk
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 dash salt
  • 1/4 cup softened butter
  • 1 egg white
Nutella coating
  • 1 cup candy melts
  • 1/4 cup Nutella

To make the cookies, beat all of the cookie ingredients except for the egg white together in the bowl of an electric mixer. Beat until a dough forms around the paddle. If the dough is too stiff, add a tablespoon or two of water.

Transfer dough to a piece of plastic wrap, pat into a disk, and wrap tightly in plastic. Refrigerate for 30 minutes.

Preheat the oven to 300 F. Line a baking sheet with parchment paper

Divide the dough into 32 balls (divide into quarters three times).
Roll each ball into a thin stick, about 5-6 inches long.

Transfer each stick to the parchment-lined baking sheet and brush with egg white.

Bake for 15-20 minutes, until the sticks are golden brown. Cool completely.

To make the coating: Melt the candy melts either in the microwave or a double boiler. Once the candy melts are melted, stir in the Nutella (you can substitute Biscoff for a different flavor!). Pour this mixture into a tall glass.

Once the cookies are cool, dip each cookie stick into the candy melt/Nutella mixture and decorate with sprinkles. If the candy melt mixture is no longer smooth, add a drop of vegetable oil to the mixture until it is a good dipping consistency.

Repeat with the remaining cookie sticks. Refrigerate coated cookie sticks until just before serving. 
 
Enjoy!

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Thursday, April 24, 2014

weekly inspiration: blush


Check out my philosophical article on this brand new website called The Mindbite.

Do you guys read Thought Catalog? I'm an avid Buzzfeed fan, but Thought Catalog is equally addicting.  I am obsessed with Kara Nesvig's writing, it's so ambient and beautiful.  This piece almost made me cry it was so good.

It's prom season at my high school.  The most stressful part about prom season is finding a dress. I'm not super particular, my only requirement is that it had to have ruffles. I feel like there aren't many occasions to wear full out ruffles in life -- but prom is one of them.  I finally picked out my dress - it was $0 thanks to a store credit I had from last year.  #savvyshopping

As much as I love to pretend it doesn't exist, I have so much studying to do.  Subject tests are next weekend and APs are the following week, and then to top it all off I have finals.  I've realized that studying in my house is too distracting (the siren calls of the oven and overripe bananas are too loud). So I've been studying at Starbucks.  I drink buckets of Passion Iced Tea, and the other customers keep an eye on me so I stay focused.

Doge memes are TOO MUCH.  Maybe I'm late hopping on that bandwagon, but they are so funny.

It's finally nice in D.C., and I've been wearing sundresses every damn day.  My new obsession is using coconut oil as leg lotion.  It smells all tropical and keep my legs smooth all day.

Since I've been in an infinitely better mood now that the sun is out, I've been listening to tons of cheesy dance music. Everyone on Facebook is making fun of me because my Spotify is connected to my profile and I've listened to Navy Seals 100+ times.  Oops. Sorry not sorry.

With love,
Erica

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Wednesday, April 23, 2014

rainbow cake

So last week I gave you a little talk about real talk.  Basically, I don't want to be a confectioners-sugar-dusted-phoney.  That's why I've decided to get crazy with some real-life confessions on here.

Confessions. That's a scary word.

So here it goes, here's my first confession.

I like reading Craigslist Personal Ads.

Disclaimer: I would never ever ever in a million years even think about posting an ad on Craigslist (or answer one), but I like to read them.


Yes, some are creepy, some are weird (ex. "I enjoy theatrical-quality tomfoolery"...what), and some are downright fake.  But some are nice.  My favorites are in the "missed connections" forum.

This is where people leave messages hoping to find people they've crossed paths with.  There is something less sinister about this forum than the others, no creepy requests, no augmented biographies pleading for a date.  Instead, there's a sort-of-sad sad sincerity in these posts.


These people couldn't get a face/aura out of their mind all day, and are now beating themselves up for not saying anything. There is hope and regret intertwined in all of the posts ("I would have talked to you but I was too shy").  The regret of not seizing the moment, the hope that maybe this little "message in a bottle" (via Craigslist) will miraculously reach that special person.


The sweet, sad thing about this is that 99 times out of 100, these ads are never reciprocated.  That person who was reading Harry Potter 5 on the train is probably back at home, flipping through the pages and eating Lean Cuisine and will never see the post on Craigslist.  But the admirer posts it anyways.


Here's one I liked:
"I wish I went and sat next to you and said hello, but obviously I didn't and here I am posting this note you will probably never read. Wherever you were going, I hope you got there safe, and that despite the rain you are having a great day" 

I like think about all of the faces I see in a day, and all of the stories, fears, and adventures that lie behind all of those faces. I'm not advocating talking to strangers.  But I guess this should inspire us to seize the moment and not miss an opportunity to speak to someone.  Yolo?

Anyways, now that I've shared something weird about myself with you all, I am going to share this weird cake recipe! It's super easy, super funky, and will knock all of your friend's socks off when you serve it.  It looks like an unassuming vanilla cake... and then BAM! Rainbow madness on the inside. Check it out.

With love,
Erica

Ingredients 
 
White cake batter, divided (you can use box mix or homemade)
Food coloring
Your favorite buttercream frosting
Rainbow sprinkles!

Prepare the cake batter, and then divide into however many colors you would like.  
Use food dye to color the batter, use a lot so that the colors turn out really nice and saturated and brilliant. 
Drop the batter into a prepared cake pan(s) and bake as normal. 
Frost, decorate with sprinkles, and enjoy!

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Thursday, April 17, 2014

fried banana bread bites


At this time of year, bunnies are supposed to popping out of flower beds left and right, and baby chicks are supposed to be hatching from Easter eggs.


So far I've seen none of these things happening... I guess they just don't happen when you live in the city.


Nonetheless, bunnies and baby chicks are all symbols of rebirth and new beginnings. I've definitely had some of my own new beginnings this Spring.


For one thing, I can't sit still.  I feel this intangible energy pulsing through the air, and this fire in my throat that definitely wasn't there in December. It's hard to describe, but I feel like life right now is the opening scene of a movie, where there's just a bunch of dew and morning dust floating around and it's unclear what the movie is even about.


I am slowly getting the hang of my hostessing job.  No longer am I the girl who looks like a deer in headlights, awkwardly racking my brain for something to say as I guide people to their tables.  Some one even laughed at one of my corny jokes yesterday when they sat them at a table (I know... what?!).

I have come to terms with the mess in my room.  I now accept the fact that there will eternally be dresses and shoes and mismatched socks strewn about the floor, and I'm actually more comfortable that way than in a spick and span room.

I've learned how to properly apply self-tanner without looking like I have strange bruises everywhere (hello white shorts).

These are little changes, but I can say with confidence that I feel at peace.


Another new thing is that I have come to terms with deep-frying.  It doesn't freak me out as much as it used to.  However, I still wear Speedo swimming goggles while deep frying so oil doesn't spurt into my eyes (super dorky, yes. but would oil make me go blind? probably).  Thank goodness I conquered my fear so that I could bring you all these majestic fried banana bread bites.

With love,
Erica

Ingredients
1 loaf of banana bread
oil for deep frying
1 cup sugar
1 tablespoon cinnamon

Cut the banana bread into 1 inch cubes.

Preheat the oil in a heavy metal pot to 350 degrees fahrenheit.

While the oil is heating up, stir together the sugar and cinnamon.

Drop small batches of the banana bread cubes into the hot oil, fry for 3 minutes until golden brown.

Immediately roll the fried cubes in the sugar mixture, and place on a paper towel.

Repeat until you've fried all of the banana bread.

Enjoy!



© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.