The haze is back! and the humidity is terrible. After spending a day out, I was totally burnt out.
So far, the week is going on smoothly. I still repeat like a parrot as far as son is concerned. The good news is that he didn't shout back.
The past two nights, my girl has been sleeping with me. I still hear her grinds her teeth so the chiropractic treatment is not really working as yet. Then again, to be fair, we only went for three treatments. We shall see how it goes as it sure didn’t come cheap.
The first session (1 hour) was S$90 and the subsequent treatment was S$55.00 (approx ½ hour) but when I went for our 3rd treatment, it only lasted for 20mins! I need to keep in mind to ask whether there is a time frame.
Tomorrow will be my last three lessons with this parenting course. I am sure I will miss my classmates for they are such a fun group to hang out with.
So I baked something and share with these ladies. Oh by the way, I think sour cream is out of stock. I checked into two supermarkets and don't seems to see it on the shelf.
Luckily I still have one tub in the fridge and went ahead to make our favourite Banana Cake. This time round, I used grounded almond as I already used up my grounded hazelnut.
Let's hope the ladies will enjoy this.
What you need:
200g bananas, mashed or puree
150g unsalted butter
230g castor sugar
50g ground hazelnuts or almond
2 eggs, lightly beaten
175g plain flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
133g sour cream
Greased and lined a 18X7X8 cm deep loaf tin.
Preheat oven to 170 degree c.
Cream butter and sugar till light and fluffy.
Add in ground hazelnuts and followed by eggs.
Sift in the flour, salt, baking soda and baking powder and mix well together.
Mix in the sour cream and finally add in the bananas.
Pour into pan and bake for 20 mins.