It seems as though spring will never get here.
We are longing to feel the warmth of sunlight in T-shirt weather.
It seems like a lifetime ago we were brunching at 4 Street Rose in its heyday. Such an artful way to spend an afternoon. Its renovated house with a sunny glassed-in alley dining room, terracotta tiles and California-inspired menu. Most nights, a lineup stretched down the block for food served on wicker platters and in mason jars.
We even managed to purchase two of their storied French blue director chairs when they had a garage sale in the ’90s.
Amid the Colorado omelette and Maxwell Benedict was a steamy chicken and cheese enchilada, topped with fresh tomato and green onions.
But mostly, we delighted in Rose’s rise and dine brunch; always served with fresh fruit, banana bread, croissants, cream cheese and strawberry jam.
We’re hankering for lighter fare. Some Perrier and juice, fruit plate and this lovely banana bread. It’s a random recipe, but it will do.
3/4 cup white sugar
3/4 cup vegetable oil
2 cups mashed bananas ( about 4 large)
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup raisins or chocolate chips (no!)
Combine sugar, oil, bananas and eggs. Beat to blend well. In a separate bowl combine all the dry ingredients. Stir wet ingredients into dry until just combined but do not beat. Stir in raisins or chocolate chips if using. Spoon into a greased bundt pan and bake at 350 for 45 to 50 minutes. Allow to cool in pan before removing.