You know that feeling when you are looking through cookbooks and you find a recipe that stands out and you must try it? It's that feeling of excitement and an eagerness to go to the kitchen, ASAP!

Well, that's happened with this recipe. The brown rice tart shell sounded so healthy and seemed like a novel idea to me. I also had an abundance of tomatoes. But the idea of the tomatoes, garlic, basil and feta, baked together for the flavors to mingle and exchange sounded so very wonderful. I kept imagining the aroma of it when I would first pull it out of the oven. Ahhhhh.

Too bad it sorta sucked.

I'm being too nice, it just plain sucked. My hubby was kind enough to eat one slice. But, it sucked enough that when it was wrapped up and put in the fridge for leftovers, neither him or I touched it. That is the true measure of success of recipes in my home. It sat there, haunting me every time I opened the fridge until I finally tossed it. I tried one time to reheat it for lunch, thinking I'll just salt the heck out of it, add some hot sauce and it won't taste bad but ultimately, even the idea of wasting food didn't get me to eat it. Too bad. Blech.

But it looked pretty.

I'm saving you by not posting the recipe. Wouldn't want it out there in the massive abyss of the internet for someone else to try and complain that it sucked too.

You know that Tv show on the food network, Dumpsters, Dives and Drive-Ins? errrr, wait, that's not right. Drives, Diners and Dives? Uh, nope. I always have to look it up. Give me a second here.

I was working on these photos when my kids came by and said "Oh, that was the stinky place." Funny. I was thinking how moments are locked away into our memories and how certain things come to be recalled to us.

I have been slowly working through our harvest. Unfortunately, my basement isn't cold enough to keep my vegies fresh long enough, so I gave away lots of produce.

Holy Batman!

Has anyone else been a bit busy? I figured once my kids are back in school, things would be a bit quieter but it's quite the opposite. I'm currently staring at a mountain of coins that need rolling before they get deposited. I swear, almost every child in my kidlet's school paid their hot lunch fees with dimes and nickels. I HATE rolling dimes. It's worse than trying to get that pantry item that is just out of reach from the cupboard. You know what I'm talking about, you are reaching, jumping, stretching for that item, getting all red and annoyed until you finally lose it and just go grab a chair. Well, there is no easier way rolling those damn dimes into that little paper. Grrrr...

Suffice to say, with the busy-ness, I haven't been cooking. At all. We had sandwiches yesterday. Nothing wrong with sandwiches but it's been more than once a week we have been eating them for dinner. And we have been eating out more too.

I have lived in Edmonton for over 30 years and I have never been to a Burger Baron. The I actually didn't even know it existed most of my life and only in my recent years have I noticed the building and their drive-thru. (The buildings are not much too look at but neither is the highly popular Peters' Drive In in Calgary). But did you know it was the first Western Canadian drive-through chain and is now mostly concentrated around Edmonton and they use 100% Alberta high-grade beef? All that stuff blew my mind when I read about it. I had no clue.

Have you ever been caught eating peanut butter out of the jar? I have.

I try to be sneaky. Quietly opening the pantry door so there is no squeak to alert others in the house. I grab the big, heavy tub of peanut butter and slowly unscrew the top. I smell the heavenly sweet peanut aroma and with my spoon in hand, I dive in.

This is where it gets tricky. I hear someone approaching, so with the peanut butter-filled spoon jammed into my mouth, I quickly put the lid back onto the jar and into the pantry. The thing is, one must savor the smooth peanut goodness, slowly lapping it off the spoon as one would with ice cream, and not jamming the whole amount in one's mouth. I quickly rid the spoon into the sink and try to act normal with this big scoop of peanut butter attached to the roof of my mouth.

"Mom, do you know where my dump truck is?" my little guy asks.

"Nnnn, nnnn." I hum back, with a smile on my face.

"Can you help me find it? Is it upstairs?" he replies.

I shrug and mime that he be on his way and go on upstairs to look for his truck, as he looks at me curiously.

"Mom, what are you eating?"

"Nuffin", I reply with contorted, dry mouth, urgently needing a drink to liquefy the big, dry lump stuck to the roof of my mouth.

"I smell peanut butter." he says.

I'm quite the chocoholic and lately I have been craving it. I pounced on my hubby when he brought home a chocolate bar, pulled out some frozen chocolate chip cookies and ate them before giving them a chance to thaw and let's not forget, the handfuls of chocolate chips from the pantry the many times I pass through the kitchen.

I think the season changing has a bit to do with it because I've noticed I've been eating more too. Feel like a squirrel loading up for the winter. I wonder, do people in hot climates, where it doesn't snow, carb-load for the long winter? I really have to wonder because I don't usually have a strong appetite when it's blistering hot out. Maybe I should hurry up and become a snowbird.

Until then, I shall nosh on every fattening, carba-licious crumb I can find. That includes these chocolate banana muffins. Moist, people, it is moist on the inside, full of good chocolatey goodness and a good hit of banana. It's a nice way to start a morning. Or enjoy it with coffee as a snack. Or with lunch. Or dessert. Well, you get my point.

Enjoy your chocolate muffins because come spring, we'll be eating the way of rabbits, leafy greens and carrot sticks.

Actually, forget being a snowbird, I'll take my chocolate instead.

...

Chocolate Banana Muffins
makes 16 muffins

1-1/2 cups flour
2/3 cup dutch process cocoa powder
1 tsp baking soda
1/2 tsp salt

3 medium very ripe bananas, mashed
1/2 cup sour cream

3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
3 large eggs, room temperature

Mix together the flour, cocoa powder, baking soda and salt. Set aside.

Mix together bananas and sour cream. Set aside.

Cream the butter with the white and brown sugars for a couple of minutes, ensuring to scrape the sides a couple of times. Beat eggs in one at a time.

Beat in half the flour mixture from above. Beat in the banana mixture until all absorbed. Beat in remaining flour mixture and mix until just incorporated.

Bake the muffins, at 350F for 30 minutes, in prepared muffins tins (oiled or paper-lined). Remove from oven and cool on a rack.

Recipe adapted from: Cocoa Banana Muffins, The Modern Baker.

I had only heard great things about Duchess Bake Shop and was eager to visit the place. With my children in school and an invite for a coffee date from a friend, I finally found an opportunity to make it happen.

Pros and cons about having coffee date on a late Sunday night in Edmonton

Pros: