It’s been absolutely gorgeous out lately, even in the evening where we were presented with a fabulous full moon a few nights ago. It’s times like these that I wish I had a telescope or a telephoto lens. I had to make do with a 105mm and a creative crop. It reminds me of when I was a young kid and I used to lay out on the lawn with my best friend Courtnee, and watch the night sky. We’d tell each other all the constellations we knew and sing lame show tunes from Les Miserables and The Phantom of the Opera. Those care free summers of my youth…

But these days I only have a few minutes, if any to gaze at the night sky. The short gap between getting kids to bed, taking care of my own personal hygiene and then trying to squeeze in some intellectual type reading stuff before my eyelids glue themselves shut. If only there were more hours in the day, or an eight day week. But seeing as my new business is in it’s infancy, I’ve been practicing religiously in different lighting situations, from capturing a bright moon in complete darkness to photographing my daughter in the height of the afternoon sun.

I’m having a blast cementing all the knowledge I have of my camera and the best ways to use it. I can say that I’ve come a million miles since using the auto function to going completely manual. Just take a look at some of my early posts and you’ll probably agree with me.

I’m having a blast getting my new business off the ground, but now realize what a crazy thing it is to do to go into business for one’s self. It’s not easy and there are plenty of ways to fail, but all I can do right now is push as hard as I can and I know I will come out on top. Believing in yourself is the first step to success right?

On a completely random note, I’ve driven past this boat on this dock about three dozen times in the past month and each time it called my name, I had to take a photo of it. Sadly, the day that everything was in place for me to be able to pull over and actually have a few seconds to snap away, the owners had flipped it over. It had been flipped on it’s other side and the oars were sticking out each side dramatically, but I think this shot still works.

I am going to try my best not to muddle up Guilty Kitchen too much with Garnett Wren Photography, but I probably won’t be able to help myself. Having two blogs, two Facebook pages, two Twitter accounts, two websites, and two rambunctious kids to keep me preoccupied are most likely going to lead to many a crossover. Sorry in advance.

This banana bread is similar to my other banana bread recipe, but differs in that it uses buttermilk instead of yogurt and has the addition of blueberries and lemon. I think the changes are amazing and make for a more refreshing and cake like consistency. In fact, being that it filled my 8 x 4 loaf pan pretty much right to the top, I might suggest using a cake pan to bake it. I will try that next time.

One Year Ago: Perfect Every Time Roasted Chicken and Root Vegetables

Lemon and Blueberry Roasted Banana Bread

Yield: One loaf
Prep Time: 20 minutes
Cooking Time: 60 minutes

3 medium ripe to overripe bananas
zest and juice of one meyer lemon
1/2 cup butter
3/4 brown sugar, packed
1/2 cup buttermilk
1 cup frozen or fresh blueberries*
1 tsp vanilla extract
1/2 cup pastry flour
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon

1. Preheat oven to 400°F. Lay bananas (skin still intact) on a baking sheet and throw them in there for about 15 minutes. When done, remove the bananas from oven and allow to cool. Turn the oven down to 350°F.
2. While the bananas are roasting, grease an 8 x 4 loaf pan very well.
3. Now we are going to brown the butter for maximum flavour enhancement. In a small pot, melt the butter over medium heat and continue to heat until it begins to foam up. Don’t stir it, instead swirling it as it foams. Once the foam dies down and begins to take on a rich brown colour, remove it from the heat. Set aside.
4. Peel the bananas by cutting a slit in them and gently squeezing them into a bowl, they should come right out without a fight. Mash them up with the lemon juice and zest.
5. Stir in the browned butter, sugar, vanilla and buttermilk. Gently fold in the blueberries.
6. In a separate bowl, stir together the flours, baking soda, baking powder, salt and cinnamon. Add to wet and combine, but do not overmix!
7. Immediately pour the batter into the greased pan and pop it into the oven for about 60 minutes. When done (toothpick comes out clean), remove from oven and set on a cooling rack for about 20 minutes before turning it out to cool completely.
8. Perfect as is, with butter, with cream cheese or with coffee in the morning!

* I used frozen (being that they are not in season in February in my neck of the woods). If using frozen, do NOT defrost. If you do your bread will be blue. If you are using fresh blueberries, I highly recommend freezing them for about 10 minutes before you put them in the batter to prevent the dreaded blue bread. Or toss them in a bit of flour.

Similarly delicious recipe from other fabulous food blogs:

Lemon-Blueberry Yogurt Loaf on Smitten Kitchen
Best Blueberry Scones with Lemon Glaze on Steamy Kitchen
Marbled Lemon-Blueberry Butter Cake on Technicolor Kitchen
Blueberry Lemon Coffeecake on The Repressed Pastry Chef
Lemon Blueberry Cheesecake Squares with Shortbread Crust on Willow Bird Baking