Siren Sounds

Last night I was a photographer for the Siren Sounds benefit concert to raise money and awareness for Interval House, a shelter for abused women. The lineup featured Fefe Dobson and Melissa O'Neil along with a few local acts, but my favourite performance of the evening was by Goodbye Glory, who were so energetic and totally rockin' it with their awesome songs (although I don't know what songs they actually sang, boo). Not only was it great to be doing this for a good cause, but It was a pretty cool experience to get to shoot people doing makeup, performing sound checks, doing media interviews, and of course shooting the concert itself. It was a pretty long day for me though as I had biked out to the Beaches earlier in the afternoon, then to the Opera House where I was there from 4:30pm to 1am... my arm was so tired from holding up my camera that whole time! Thanks to Steve for hooking me up, and for making all those super awesome Viet spring rolls :P Here's a pic of Fefe Dobson- more to come!

A few days ago I tried making my first loaf of banana bread. It turned out pretty nice, but not as moist as I would have liked. Maybe it needed a bit more banana? Not too sure. But it was yummy enough that it disappeared in less than 2 days.

Continue reading for the recipe:

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Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts (optional)

1. Grease bottom and 1/2 inch up the sides of one 9 x 5 x 3-inch or two 7 1/2 x 3 1/2 x 2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired). Spoon batter into prepared pan.

3. Bake in a 350 degree oven for 55 to 60 minutes for 9 x 5 x 3-inch pan, or 40 to 45 minutes for 7 1/2 x 3 1/2 x 2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Makes: 1 loaf (16 servings)