Summer Lovin'.

Ah, summer. BLTs and baseball. It's also time for the Farmer's Market, and the inevitable overbuying, and the scramble to come up with ways to use everything before they go bad. This week's oopsie was cucumbers. After salad, salad, and more salad, I sat staring at my last green veggie. It stared back at me. And suddenly, inspiration struck!
I was first introduced to cucumber water a few years ago by my sister, and it immediately became my go-to refresher on a hot day. But now... (wait for it) cucumber vodka water! Now I'm working on infusing my bottle of vodka with the cucumber for some pre-flavored goodness.

2 slices cucumber
1 1/2 shots vodka
let them steep 2 or 3 minutes, then fill rest of cup with ice and water. i used a pint glass, but that's how i roll.

In other news, I got frisky today and started making banana bread only to realize I was about a banana short. My hunt for a sub of some sort turned up pear baby food, so I used it. Don't judge me. From there, everything just came to me. Behold: double delicious banana bread.

2 mashed ripe bananas
1 tub pear baby food (or a mushed-up real pear, or a 1/3 cup applesauce if you must.)
1/3 cup melted, browned butter (it only takes a minute extra, and it's worth it.)
1 TB wildflower honey
1 tsp baking soda
1 tsp vanilla
1 tsp balsamic vinegar
pinch o' salt
handful of grated sharp cheddar cheese
small handful of nuts (use your favorite variety, i used an assortment.)
1 1/2 cups flour
mix in order, pour into a greased 8" round cake pan, bake 45 minutes at 350.

Cheers!