One Red Couch

Author - oneredcouch

Banana Bread

I keep thinking it would be fun to go through my mom’s old recipes and make all the classics, take a photos and scan the original recipe card. As with most projects like this I start out with lots of enthusiasm, then run out of steam when I realize that people who actually keep an up to date blog work really hard. 

However, there are a few that are particularly classic, starting with my mom’s banana bread. It is made with shortening and not butter which normally is a turn off for me, but I am trying to stay true to the recipe. It was made over an over in my house growing up and is pretty darn tasty. It rises really well and is tender without being overly moist or greasy. 


Banana Bread
  1. 3 1/2 Cups Flour
  2. 4 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 1/2 teaspoons salt
  5. 2/3 cup shortening, butter, canola oil, or coconut oil, or lard
  6. 1 1/3 cups sugar
  7. 4 eggs
  8. 5 Bananas
  9. 1 tablespoon vanilla
  1. Sift all dry ingredients.
  2. Cream the shortening and sugar. Add eggs one at a time. Add bananas and vanilla. Ad flour in 4 portions.
  3. Pour into 2 greased loaf pans and bake for 50 minutes at 350 degrees.
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A day in the life…

This is just a collation of photos from my phone that are just everyday life in all it’s glory.
This dude likes beans.

Take your kids to work day…


Levi and grandma enjoy some ice cream by the firepit at the hotel in Pheonix

Stopping by the Dinosaurs at Cabazon after Spring Training in Peoria

Jake makes fun of mean because I like to make the PJs for these guys match. I figure I only have so long while they’ll let me keep doing it 🙂
The chicken whisperer

A couple of grainy selfies. Is it sad that most of my photos are now from an iPhone? 



Levi handled the 11 hour delay for a 2 hour flight pretty well. The iPad, white blankie and cheep certainly helped. We almost didn’t bring them to conserve on space and I’m sure glad we did.

Levi explains to Grandma the qualities of a perfected latte at Stumptown Coffee, in Portland.


Jameson and I waiting for lunch at the Laughing Planet.


Waiting for a table at Sky High Brewing where I had the most delicious Hazelnut Brown Ale.




Below is a list of my favorite movies. I really enjoy getting to share these with fiends who have never seen them. 

Stealing Beauty

  • Stealing Beauty – My all time favorite! I remember watching this one with my friends while visiting L’s grandparents.
  • The Way
  • The Secret of Roan Inish
  • Le Papillon (The Butterfly)
  • Amelie
  • Happy
  • The Spanish Apartment

    The Spanish Apartment

  • Monsoon Wedding
  • The Hundred Foot Journey
  • Away We Go
  • Before Sunrise/Before Sunset
  • Chocolate
  • Hachi
  • Good Bye Lenin
  • The Pursuit of Happiness
  • Happy
  • The Spitfire Grill


  • The Blindside
  • Good Will Hunting
  • Becoming Mr Banks
  • Julie & Julia


  • Parenthood
  • Heartland
  • Chef’s Table – Season 4, Episode 2


Chocolate Torte

Chocolate Torte
  1. 3/4 lb butter
  2. 3/4 lb semisweet chocolate
  3. 3/4 cup sugar
  4. 6 eggs
  1. Butter 8 inch cheescake pan
  2. In a saucepan, over low heat, mix together chocolate, butter, and sugar until chocolate is melted and mixture is smooth.
  3. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheescake pan.
  4. Bake at 350 until center barely jiggles when pan is gently shaken,about 40 mins. Let cool on a rack for 30 mins.
Adapted from Sunset Magazine
Adapted from Sunset Magazine
One Red Couch

Rosemary Almonds

Roasted Almonds with Rosemary
  1. Nonstick vegetable oil spray
  2. 1 large egg white
  3. 1 tablespoon sugar
  4. 1 1/2 tablespoons dried rosemary, crushed
  5. 1 1/2 teaspoons sea salt
  6. 1/4 teaspoon cayenne pepper
  7. 2 cups raw almonds
  1. Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 20 minutes (Check every 5 minutes after 10 min). Cool completely on sheet.
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Karla’s Kobbler

Karla's Kobbler
Fruit Base
  1. 6 lrg sliced peaches (or any fruit mix that makes up the same mass of sliced goodness)
  2. 1/4 cup sugar
  3. 1 tbl lemon juice
  4. 1 teaspoon cornstarch
  5. Toss the fruit base in the oven for 10 minutes. While that is baking prepare the topping.
Crumb together the following
  1. 1 cup flour or Bob's Red Mill All Pourpose Flour
  2. 1/2 cup Sugar
  3. 1 teaspoon Baking powder
  4. 1/2 teaspoon Salt
  5. 3/4 stick Butter or Margarine (6 tbl) firm but not hard and not melted
  1. Set oven to 425° before you do anything.
  2. This first part is the fruit base. Mix together the ingredients in your oven proof dish. I use a 10 inch pyrex that is 2-3 inches deep.
  3. Mix as little as necessary to combine the water and crumb.
  4. Crumbing is when you use your hands to squish the butter through the dry ingredients until the topping looks like fine crumbs (3-5 mins). I like to use a pastry cutter.
Once the topping is crumbed, pour in
  1. 1/4 cup boiling water.
  2. When the oventimer goes off, pull the fruit base out of the oven and spoon the topping over the fruit. Then put in all back in the oven for 25 minutes or until the top looks golden brown.
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