You guys, I’m in love.

His name is Kenmore. He’s 36 inches wide, has 6 burners and could easily roast 2 turkeys side by side.

We signed contracts on the house we’re going to be buying (and pretty much gut renovating) last week and within 24 hours I started the convincing process…the one where I use as many analogies of garages/cars/toolboxes to ovens as I can possibly think of to justify why a $6,200 range is necessary to my husband.

48 hours after that, I’m in a Sears outlet store in Connecticut standing in front of a brand new Kenmore Pro 36” dual fuel range that has no scratches or dents like everything else in the warehouse and is over 40% off retail.

I’m considering it my “statement piece”.

Every room on HGTV that ever gets a makeover has a statement piece, this is mine.

I use the stove at least 5 times a day, we’re completely gutting the kitchen so we can easily fit the cabinets around it and it’s almost half off! Budgets are made to be broken, right?

Or maybe that’s rules. Whatever.

So next time this cranberry banana tea bread gets made, it’ll be in Kenny in all his convection glory.

Ps- I’ve decided it’s officially cranberry time. I’m done with pumpkin galore and onto little red balls instead. I actually like them and their tartness more than the whole pumpkin thing any way. So consider yourself warned, here they come!

And when I’m not baking this cranberry banana bread or it’s sister recipe; cranberry orange bread, I’ll be making gingerbread banana bread instead. ‘Tis the season!