This episode was quite a journey. For this week’s recipe⁠, we baked the New York Times' honey miso banana bread. Steph chats about how the recipe got the better of her, somehow, whereas Liz had an easier go of it, but was a little disappointed overall. A good recipe, but it under-delivered in the miso department, even with the help of a little cheating.

We did have some audio issues, for which we profusely apologize. We did our best to recover, and we will keep learning and pushing our skill level so we can give you the best listening experience possible in the future. Thanks for bearing with us.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.