Good afternoon, friends! I hope you all had a wonderful Fourth. We actually spent most of it moving back into our real bedroom upstairs, into our own bed and our fabulous new closet. The bathroom is still awaiting a few key orders, but we can start living in the rest of the space now.

We took a small break to relax on the bed after we had moved it and the major furniture back up there. I fell asleep IMMEDIATELY. I guess I really missed our bed!

Then, last night, I think I slept better than I have in a month. Our new bedroom is so beautiful and restful. Before, the space had a lot of dark brown everywhere. We changed most of that dark brown to be light blue, with white trim. Kind of like heaven, as one of my friends pointed out. And it is. I can tell by the change in my quality of sleep.

And that closet? Don’t get me started. Yet. I’ll post pictures later, but let’s just say that ALL of the laundry is clean save for about a half load, and we still have plenty of space. Guess I should go shopping! (just kidding, honey!)

Yesterday before we got started with the move, I thought we could use a big breakfast to fuel us for the day (and we needed it!). Probably because of the presence of stone fruits and tons of berries, we’ve been slow to eat our bananas lately. There are more of them at the “ready to bake” stage than there usually are. What a terrible burden to have!

Here’s what you need:

1 3/4 cup AP flour
1/2 cup whole wheat flour
1/4 cup sugar
1 t. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 cup cold unsalted butter, cut into cubes
1/2 c. milk
1 large overripe banana, mashed
Chocolate chips (about a cup)

Preheat the oven to 350 degrees.

Mix together the flours, sugar, baking powder, baking soda and salt into a mixing bowl. Cut the butter into the flour with a fork or a pastry cutter until the mixture is mealy.

Whisk together the milk and mashed banana, and then stir gently into the flour mixture. You may wish to use your hands. Add in the chocolate chips last.

Roll or use your hands to form the dough into a 10-inch disc, and use a pizza cutter to make into 6 slices. Bake for about 20 minutes, until golden brown.