COVID-19 Quarantine Day 19 And Counting

Friendship Is Like A Sheltering tree – Samuel Taylor Coleridge

Hello fellow COVID-19 isolationists!  I know that this “Stay at Home” order is important and I don’t want to diminish the seriousness of this virus.  But can I have a raise of hands from everyone that is sooooooooo over being stuck at home?!  The first week that Colorado turned into a Coronavirus apocalypse I was OK with it and really productive. 🙂  We had just returned home from moving our son to Washington state, so staying at home was easy.  I deep cleaned a number of rooms and reorganized my nest after the last chick flew the coop.  Week two however it was a different story.  I was so bored and cranky at being told to stay at home, wash your hands, sorry no TP, etc, etc.  I also had a number of friend’s businesses closed down by the governor.  My 25 year old child is 1300 miles away while the world is falling into chaos.  All of this was just too much and the stress bubbled over.  So I took a trip out to an “essential business” and purchased large bottles of Triple Sec, Tequila and Limeade.  I didn’t care if it was 5 o’clock anywhere.  It was time for a margarita!!!!!!

As I write this post we are on week 3.  So far so good.  I am back to mild level of productivity – no need to rush anymore.  The negativity has turned into figuring out a game plan for the next 30 days – or longer. 🙁  How are you all doing?  How are you handling having your families home 24/7?  My husband has worked from home for about 20 years so that hasn’t been a change in our home.  The only difference is that all of his meetings are online now instead of out of the house.  Fortunately the weather here in Colorado has been beautiful so we can get out for walks with our tribe.  The warm, sunny Spring days have been a godsend.  If you aren’t getting out and about I encourage you to do so.  Everyone can use a dose of vitamin D and its boost to the immune system along with some fabulous mental health benefits.

So, last week as I was being fussy at the world, I started baking!  This made my, and by extension my husband’s stomach much happier. 🙂  Comfort food is the next best thing to margaritas!  Since I can’t door-bell-ditch a warm loaf of pumpkin chocolate chip bread on each one of your porches I’m sharing a couple of simple recipes with you.  My hope is that when you bake a loaf of the banana bread you will know that I am thinking about all of you and sending you warm thoughts, virtual hugs and prayers.  I would love to hear from you about how you are doing and what you are doing during your quarantine.  Feel free to contact me via the comments below. 🙂  Stay healthy.  Stay Safe.

Print Recipe

Simple Gluten Free Banana Bread

Prep Time20 mins

Cook Time1 hr 5 mins

0 mins

Total Time1 hr 25 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana Bread, Gluten Free

Ingredients

• 2 Cups Gluten Free All Purpose Flour ** Regular flour can be used if you are not GF **
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tbl Pumpkin Pie Spice
• 1 Tsp Vanilla
• 1/2 Cup Butter
• 3/4 Cup Brown Sugar
• 2 Eggs
• 2 Cups Overripe Bananas Mashed ** 4 or 5 medium sized bananas **

Instructions

• Preheat oven to 350 degrees.
• Lightly grease a 9"X5" loaf pan.
• In a large bowl combine flour, baking soda, salt, pumpkin pie spice and vanilla.
• Blend together butter, brown sugar, eggs and bananas (mash bananas before adding).
• Combine dry ingredients with wet ingrediants. Pour mixture into greased loaf pan.
• Bake in preheated oven for 60 to 65 minutes or until toothpick inserted into the center of loaf comes out clean.
• Let bread cool in pan for about 10 minutes before removing.

Print Recipe

Gluten Free Pumpkin Chocolate Chip Bread

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Bread, Gluten Free, Pumpkin

Ingredients

• 3 1/3 Cups Gluten Free Flour ** Regular flour can be used if yiur not GF **
• 2 Cups Sugar
• 2 Tbl Pumpkin Pie Spice
• 1 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• Dash of Salt
• 4 Eggs
• 2 Cups Plain Canned Pumpkin ** Do not use canned pumpkin pie pumpkin **
• 1 Cup Butter melted
• 1 1/2 Cups Semi Sweet Chocolate Chips

Instructions

• Preheat oven to 350 degrees. Lightly grease a large loaf pan.
• In a large bowl mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
• Combine blended eggs, canned pumpkin, and butter in another bowl.
• Gently mix wet ingredients into dry ingrediants.
• Stir in chocolate chips.
• Pour batter into greased loaf pan. This recipe will make 1 loaf if you are using a large nonstick loaf pan. It will make 2 loaves if using the smaller glass loaf pans.
• Bake at 350 degrees for 55 to 60 minutes or until a tooth pick inserted into center of loaf comes out clean. This can be a bit difficult with the chocolate chips.
• Let cool for 10 minutes and then remove from pan to a wire rack.