Immigration?

The question is: did they immigrate from Louisiana to China or from China to Louisiana? --or does it even matter because we ate them in Germany?--the crayfish that is...they tasted delicious in our sushi. They were called Louisiana crayfish but apparently came from China... :)

 On another note, we got our official visas! (Finally! It took long enough...oi.) But as some of you have heard we also finally opened a bank account (because no visa, no bank account...) and we got to present our freshly printed IDs. What a relief!

Back to the title--we didn't really immigrate here--we just got 2 year visas. It was more the crayfish that did any long-term immigrating ..into our intestinal tracts :D  Slowly but surely things are coming together.

As mentioned, we made sushi but I had also made some pumpkin-banana bread in the morning. I based the bread on a recipe from http://www.onceuponachef.com/2010/10/pumpkin-pecan-crunch-muffins.html, but I couldn't resist tweaking it to try and make it healthier (as my mom does too :) ) and it turned out great! It was mildly sweet with some crunch from the crumble on the top. Yum! (and I was going to include photos..but I got too hungry and ate it all up :) )

But here is a photo of the lovely fall leaves and a birthday card I made for a friend in our congregation--he's a firefighter :)

 Pumpkin-Banana-Bread (I halved the recipe from the website)

Topping:

1 1/2 Tablespoons flour

3 T oats

1 T melted butter

2 T pumpkin water (I cooked down our jack-o-lantern and strained out and saved most of the water; this is what I used)

Shy 1/8 cup sugar

1/8 c chopped almonds

1/4 teaspoon cinnamon

Bread: (the original poster's suggestion was that, if you skip the topping, increase the sugar)

Mix and set aside:

1 c flour (I did half white, half whole wheat)

1/4 t salt (although I would do 1/2t next time)

1/4 t baking powder

1/2 t baking soda

1/2 t cloves

1/2 t cinnamon

1/2 t nutmeg

In another bowl, combine these ingredients well and then stir (but don't over-stir!) into the dry ingredients until just barely mixed.

1/2 c sugar

1/2 banana, smooshed

1 T oil

1/4 c pumpkin water

1 egg

1 c pumpkin puree

Pour into greased bread pan or muffin tins. The original recipe says sprinkle the topping, but because of my adjustments it was more an attempt at evenly plopping topping on. :) Bake at about 350/375 for 30-40 minutes and enjoy!