I go to the farmers’ market armed with a single bag theory thinking I will surely be limited to a reasonable number of purchases, yet fail every time. I’ve become pretty good at packing that bag which seems manageable while I’m filling it. A few […]
It’s official. My husband and I are two months into our decision to change the way we eat and guess what? It works! Works, as in, we feel pretty darn good and have lost weight. His loss of 18 lbs. has been steady and sure […]
I like bananas when they’ve just yellow but tinged with the faintest color of green on the ridges that run their length. No spots, firm, and crisp sounding when I pop the top and pull that first piece of peeling away from the fruit. If bananas could stay like this for days, I’d enjoy one every day all by itself.
But they don’t.
I don’t like the cloying sweetness that begins to take over once the ripening process gets going, and the softer texture leaves much to be desired. I wish I was better at pulling out the blender because I wouldn’t have trouble making a smoothie and putting a too ripe banana out of its misery with some yogurt and orange juice, but I’m not.
Recently, we’ve had quite the ripe banana back up so I spent more time than I normally would looking for something different to make with them — something other than banana bread or muffins. I love frozen bananas dipped in chocolate and nuts, but they’re not something to be made with brown bananas. Pastry Chef Sherry Yard has some delicious ideas involving frying and dipping, so that’s on my list, but I wasn’t in the mood to get too involved.
If not frozen banana pops, then why not banana ice cream — or frozen yogurt since I had Greek yogurt and kefir cheese in the fridge. Then I could make banana frozen yogurt pops.
When you live in San Diego near the coast, it’s easy to have a hankering for a visit to a small, old-fashioned town at this time of year — one you might find on a drive through the mountains and tucked up against the peaks […]