You can make hollandaise sauce in a blender. It’s easy, really hard to mess up, and quick to make. Perhaps its only flaw is that it can be a little thicker than a hollandaise done by hand. But where is the love?
Food for me is demonstrative. In my book, cooking from scratch means I love you. The more time you spend on a meal the more you care. Right?
Maybe. But I’m pretty sure that the breakfast I cooked from scratch for my husband on Saturday morning didn’t exactly scream love. I’m commuting between Charlotte and Charleston for work this summer and as a result, we aren’t seeing each other except on the weekends. So my idea was to wake up early on Saturday and surprise North with one of his favorites, eggs Benedict.
Which is why I’ve spent the last 5 years trying out every banana bread recipe that I’ve come across. You see several years ago I spent some time at home and copied down a bunch of my mother’s classic recipes for my own collection. The banana bread recipe was at the top of that list and I distinctly remember the first time I made it. I was breaking in the kitchen in the first apartment that I would live in by myself. I followed the recipe closely, although I ignored the instruction to put it in an 8″ by 8″ pan (my mother always baked hers in a loaf pan). I put the bread in the oven and started counting down the minutes until it would be done. 
