For work, we have random drug testings every now and then. You never know until you finish a trip and step off of the plane, where there’s someone waiting for you with a clipboard. It’s kind of like jury duty. You never know when the summons is coming and it might even take a couple of years, but you know it’s eventually coming. One day, you’ll just see it in the mail when you least expect it.
The funny thing about today is that my coworker and I were just talking about random drug tests while waiting for the passengers to deplane. Neither of us had had one yet, and since our flight got in so early, we mentioned how much it would stink if we had to stay behind and get drug tested instead of being able to go home right away. Literally five seconds later, our phone on the plane rang saying that there was a clipboard waiting for one of us. What are the chances?
I found out that I was the one the clipboard was waiting for. The pilot told me that I better drink a lot of water for the drug test since they’ll be needing a urine sample. I’m really bad at drinking water and even suffered from dehydration once– maybe it’s because I have the bladder the size of a peanut. I hate drinking water because it makes me go to the bathroom every fifteen minutes. That’s not even an exaggeration.
I chugged two water bottles and went off to get drug tested. I had to wait twenty minutes before they took me in, and by that time, my little bladder was about ready to burst (Sorry if it’s TMI). The nurse asks me if I’ve done this test before and I answer, “Yes, I had to do it prior to starting my job,” as she pulls out a black box filled with a portable electronic machine.
She goes on briefly mentioning how I’ll have to blow into the mouthpiece for five seconds as I stand there utterly confused. Wait, I’ve never done this test before. What am I doing? I quickly tell the nurse that I misunderstood and thought that I was doing a urine test. I also let her know that in order to prepare for the test, I downed two bottles of water. Turns out I drank all that water to do a breathalyzer test… meaning I drank all that water for nothing.
We laugh it off, she does the breathalyzer test, and then quickly shows me the way to the restroom. Luckily, the nurse was such a sweetheart so I wasn’t too embarrassed. Oh well, that’s my life.
Are you tired of using those brown bananas for plain ol’ banana bread? Spruce it up with a salted caramel glaze! This cake is to die for. The caramel takes some time and patience, but I promise that it’s worth it. The streusel topping just puts it over the top. Use your leftover bananas to make this. Heck, buy new bananas just to make this. Recipe from Portuguese Girl Cooks.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas (about 4-5)
- 1 cup plain yogurt or sour cream
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup (1/2 stick or 2oz) softened unsalted butter, cut up into small cubes
- 1 cup (225g) granulated sugar
- 1 cup heavy cream
- 1/4 teaspoon coarse salt, preferably fleur-de-sel
- 2 teaspoons pure vanilla extract
Directions
- Mix together the flour, sugar, salt, and cinnamon. Add the softened butter until crumbs form.
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
- Cream together the butter and sugar. Mix in the eggs, vanilla, yogurt, and mashed bananas.
- Slowly add in both flours, baking powder, baking soda, salt, and cinnamon until just combined.
- Pour the cake batter evenly in the prepared pan. Evenly sprinkle the streusel topping on top. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
- While the cake is baking in the oven, make the salted caramel (directions below).
- Once the cake is done baking, poke holes in it with a fork. Drizzle the salted caramel on top, using as much as you'd like.
- Using a medium saucepan, spread the sugar in an even layer over the bottom and heat over medium low heat.
- Once the sugar begins to bubble and liquify, use a heatproof spatula and continue to stir until it is completely melted. When the mixture turns into a deep amber color, remove the pot from heat.
- Slowly pour in half of the heavy cream while continually whisking (the mixture will bubble vigorously and extremely hot, so be careful!). Once that is evenly mixed, stir in the remaining cream. Whisk in the vanilla extract and the salt.
- If the sauce hardens, just give the mixture a stir over low heat.
- The caramel can be stored in an airtight container in the refrigerator if needed. It can also be reheated in the microwave or over the stovetop.
