That is, until they fall on my head as I’m trying to shove something else in there.
But after being assaulted by an almost year-old bag of frozen rhubarb, I decided it was time to take control of the situation. Theoretically, rhubarb should be back in season within a month, so it would be silly to hang on to the bag I froze last spring. Digging deeper, I discovered there were several bags of forgotten raspberries, as well. Let’s put this frozen fruit to work and make a loaf of quick bread.
I love quick breads. Who doesn’t? There’s easy. Forgiving. You don’t have to break out the stand mixer. Deliciously moist. Hold up well for a few days. I baked this loaf on Friday and I’m still, happily, eating it on Tuesday as I write this.
But, enough of my jibber-jabber. This is supposed to be quick bread. Let’s get it done.