top of page
  • Writer's pictureFeature Blogger

What's Happening This week @ Paige's Pantry

Hi Friends

This is the week my friend Peter has his art displayed at The Fall Festival!

Saturday, October 16, 2021 @ Alta Vista Botanical Gardens, Bengal Terrace Park 1270 Vale Terrace Drive Vista, CA 10am-3pm Please go and see Peter’s amazing work.

At school this week I rode Woody the horse, ate lunch at the park and went swimming. It is getting colder at night and I am excited to wear my Halloween jammies. Are you dressing up for Halloween?

Thank you to for the produce donation!

Thank you to More Than Apples for the donation!

Thank you to Wounded Warrior Homes for their amazing support!

, Paige

@paigespantryorg Instagram, Facebook and TikTok


Banana Bread by:


  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

  • 1/3 cup (76g) butter, unsalted or salted, melted

  • 1/2 teaspoon baking soda

  • 1 pinch salt

  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (205g) all-purpose flour


  1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

  4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..

  5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Perfect Potato Soup



6 slices thin bacon, cut into 1-inch pieces

1 whole medium onion, diced

3 whole carrots, scrubbed clean and diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

8 c. low sodium chicken or vegetable broth

3 tbsp. all-purpose flour

1 c. milk

1/2 c. heavy cream

1/2 tsp. salt, more to taste

Black pepper, to taste

1/2 tsp. Cajun spice mix

1 tsp. minced fresh parsley

1 c. grated cheese of your choice


  • Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

  • Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

  • Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

  • Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

  • Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

10 views0 comments

Recent Posts

See All


bottom of page