Well, it’s not November any more, but that hasn’t kept me out of the kitchen! Several weeks ago (mid-October?) Design*Sponge ran a post about homemade chai. And for some (rather odd) reason, I got all excited about making chai tea. I’ve only had chai once, although I’ve had friends and classmates rave about it for years. A friend and I were studying at a coffee shop near campus and she convinced me to try it. I like to try new things, so I gave it a go. It was really good – warm and fragrant and perfect comfort for a long afternoon studying – but it never found it’s place among my boxes (and boxes and boxes) of herbal tea and my love of coffee.
This particular mid-October morning, I decided to give it a try. The recipe seemed pretty simple, and the results promised to be delicious and comforting. And disaster ensued. I didn’t have half the ingredients, I googled for other chai recipes, for substitutes for cardamom, for tips. In the end, my house smelled soapy and I could only get half the chai down. Now that I remember, I believe that was also the morning that our neighbor’s ceiling collapsed because our tub had been leaking into their kitchen and we spent the weekend showering at the model.
Things have calmed down considerably and I had a chance to purchase the missing ingredients, so I thought it was time I tried again. With much more success. I knew I was on the right track when cooking the chai did not result in a soapy smell. And, because I tend to do things like this in fits and starts, I made banana bread too! I made Smitten Kitchen’s Crackly Banana Bread as I’m trying to keep our snacks at least remotely healthy, based on the sheer amount of snacks we consume in a week.
Despite its healthy ingredients, it’s very good and makes both a great snack and a great breakfast. We keep it in the freezer pre-sliced so we can just grab a slice, pop it in the toaster, butter it up, and munch away.