Gone Bananas! – Proceed with Caution

Yesterday I got a whiff of ripe Bananas as I walked into the kitchen. I found the source: 5 very ripe ones that had to be dealt with at once. I considered the trusty Chocolate Chip-Banana-Muffin recipe, but it was too hot to turn on the oven. Then I had an idea: Banana + Chocolate + freezer!

I put the Bananas into the freezer for about 2 hours ( reminder: next time peel them first), took them out, peeled them ( tedious at this stage), cut them in half and stuck a popsicle stick into them. Then I coated them with melted milk chocolate and put them back in the freezer for about 15 minutes.

Unfortunately I did not have a chance to take a picture, because they were so yummy, that we ate them all right away. And do you know why I write about this now? Because I am sitting here wishing I still had some ripe Bananas left. Maybe I should ask my neighbour…

Uber Fresh

There is something intensely satisfying in digging these golden nuggets out of the soil and then serving them to your family. It does not get any fresher than that. They are so full of moisture that they are hard as rocks. After my success last year I have planted more potatoes than ever: Golden Yukon, Sieglinde and Bintje. Hmmm!

When I was in first Grade I lived on a farm. There was a root cellar which was a scary, dark place where they kept their potatoes. Some of them where as long as a man’s hand. One day the farmer’s wife treated me to a potato dinner with her grand-daughter who was just 1 year older than me. She gave us whole peeled potatoes which had been boiled with the skin on and a jar of salt. My friend took her potato, dipped it into the salt and took a bite. I copied her. It tasted wonderful.  Ever since I love my potatoes with a lot of salt.