Large windows border our kitchen, allowing the natural light to pour in; brightening our turquoise kettle and highlighting our rouge crumbs. The light bounces off the wine bottles that acquire dust on top of our fridge as we never seem to drink them. We have mail from 5 months ago stuffed in our catch-all basket that’s currently holding highlighters, old pictures, cough drops, and bobby pins.
The white cabinets and the ashy gray counters offer a natural and clean atmosphere, and our mock-wood floors are constantly being swept to try and keep up with our kitchen successes and failures.
Under the sink, there are vases with stained water rings, showcasing the moments we’ve let our flowers linger and wilt in them for too long. The number of vases we’ve collected is always forgotten, but when we take out the trash that shadows our collection, we’re always reminded that we should pick up some fresh flowers on our next outing.
Our spices are scattered above the oven or are stuffed in the corner in our rotating spice rack that was a Christmas gift 2 years ago. Our oven can get very hot, sharing its heat with the kitchen space and the living room. This is wonderful for the winter months, but isn’t as comforting during the summer months when are bodies are sweating just from our short walk up the stairs.
Our fruit bowl must always have bananas, and holds avocados that end up squishy, something we’re always unaware of until we crave them on a sandwich.
Our fridge has very slowly gained some accessories: magnets from some of our sister adventures in Zion and in San Diego, the ultrasound picture of our soon-to-be nephew, yoga and LA Fitness workout class schedules, and a few favorite pictures of us.
Our pantry is organized from top to bottom: pasta, noodles, and cereals; the baking necessities; foil, parchment paper, cupcake tins, rainbow sprinkles, holiday-themed napkins, and coffee filters; and the forgotten/broken kitchen gadgets. Unlike our pantry, our Tupperware cupboard is a never organized, but we still seem to find the sizes and lids we need, regardless.
With no funds and honestly, no desire to get a dining table, we spotted two wooden bar-height chairs at the Habitat for Humanity Resale Store and talked down the price with the gentleman working as one of the chairs has some broken spokes that haven’t seemed to bother us. The chairs are a bit high for the counter, but we’re perfectly pleased with them.
Our kitchen is a place of comfort and a place of discovery. It’s a space in which Ashley has found solitude throughout her time in college, and it’s a place that Allison has continued her love for egg sandwiches and has truly expanded her cooking skills. We’ve been quite spoiled with our counter space as we have plenty, and it has been perfect for the way we cook which is not always the “clean as you go” method like our mom has tried to instill in us.
Our respect and love for a homey kitchen, truly comes from our momma. Her kitchen is a place where she can express love. Cooking, and the occasional baking, is our mom’s way of giving you a warm and friendly kiss on the cheek. There are recipes and smells that will always transport us back into our kitchen at home where we can see our mom’s freckled and beautiful hands whisk up some eggs or ball up Allison’s favorite meatballs.
Mom didn’t bake that often, but whenever our bananas were browning, she’d bake up a tasty and moist loaf of banana bread. We’ve grown up enjoying banana bread as a midnight snack, warmed and topped with cream cheese for breakfast, or as a treat sprinkled with cinnamon and honey. There’s a huge soft spot in our hearts for banana bread, and to share our kitchen with you, we wanted to share a bread with you that makes us always feel at home.
This is not our momma’s banana bread recipe, but is one we’ve grown to love and is one that still brings the scents of home into this kitchen of ours. We can picture our mom in her zebra print apron mashing up the bananas as we lay on the couch watching The Price is Right.
[adopted from: Life Made Simple]
1/2 cup honey
1/3 cup vegetable oil
3 large ripe bananas mashed (about 1 1/2 cup)
1 1/2 tsp vanilla extract
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup Chobani plain Greek yogurt
1. Preheat oven to 350 degrees and spray your bread pan with non-stick cooking spray.
2. Mash up the bananas in a bowl with a fork and measure to make sure you have about 1 1/2 cups. Set aside.
3. In a large bowl mix together the honey and oil. Add in the banana and the vanilla and mix well. Add in one egg at a time, mixing well after each.
4. In a small bowl, mix the dry ingredients together.
5. Add in the dry ingredients to the wet ingredients in increments. Alternate adding the dry ingredients with the Greek Yogurt. We added about 1/2 cup of dry, then mixed, then added a spoonful of the yogurt, then mixed, and repeated that process till the dry ingredients and the yogurt were completely added to the wet.
6. Pour the batter into the pan and put in the oven for about 35-45 minutes. Rotate the bread halfway through the baking time.
7. When the bread is ready, allow it to cool for about 10 minutes and then transfer to a wire rack to cool.
8. Enjoy! Store at room temperature in an airtight container.