I'm all, "What to write about?" And... I'm drawing a blank. It's just a Significant Time in my life, now; I'm working on important things, Significant Things, and that's not what this blog is about.
(What is this blog about, by the way? I haven't quite figured it out.)
But, I need to write, and I thought, and I thought, and all I can come up with? Bananas.
Bananas! There's this banana commercial I saw the other day, about a happy banana taking a boat ride to the US of A where happy consumers can revel in its freshness, and besides the gall of SPOTLIGHTING the egregious carbon footprint of a single produce - the banana doesn't even look that good. They make it a bright, smooth yellow, capped with a touch of green right at the top.
Green, on a banana. Just seeing it makes me a little nauseated.
Green bananas are a little hard, not that sweet, and hard to digest. Green bananas are not tasty, and yet they're considered the holy grail of bananadom, while brown bananas are the pariahs, despite being mellow and pure cream in fruit form. Why, I ask, why are priorities so misplaced?!
(If you haven't guessed, the whole carbon footprint dilemma doesn't bother me too, too much. You're not about to find local bananas if you're in the Tri-State Area. I deal.)
Frankly, if I could, I'd buy all of my bananas right when they're perfectly yellow - I don't want bruises, but I want them brown within the week so that I can peel them, wrap them in plastic, and freeze them; or slice them to top cereal on the occasions that I forget just how dangerous the flaky stuff can be; or just mash them up as is and mix them with yogurt and maple syrup, and it's like eating pudding, or sorbet, and not nauseating even a little bit.
And then it got dangerous, because I was at Reading Terminal Market in Philadelphia the other day, and ran into a Japanese friend who was shopping to make curry. He was grabbing ingredients, musing about what to add to this batch, and I lightly pointed out some pineapples. He got thoughtful. "I... was kidding," I explained. "No, no," he responded, "people make curry with fruit sometimes... pineapple, apples, bananas..."
My brain exploded.
See, pineapples and apples are a little bit tart, and firm enough to hold their shape, so I have no doubt they would add a fabulous complexity to the spicy, savory curry. Bananas, though? I'd never have considered. Bananas, in their spotted apotheosis, are - see above - creamy, mellow, and sweet. I love bananas, and I love curry, but for the life of me, I cannot imagine them together.
Yet, others have.
So if I can't imagine it? I have to taste it.
(What is this blog about, by the way? I haven't quite figured it out.)
But, I need to write, and I thought, and I thought, and all I can come up with? Bananas.
Bananas! There's this banana commercial I saw the other day, about a happy banana taking a boat ride to the US of A where happy consumers can revel in its freshness, and besides the gall of SPOTLIGHTING the egregious carbon footprint of a single produce - the banana doesn't even look that good. They make it a bright, smooth yellow, capped with a touch of green right at the top.
Green, on a banana. Just seeing it makes me a little nauseated.
Green bananas are a little hard, not that sweet, and hard to digest. Green bananas are not tasty, and yet they're considered the holy grail of bananadom, while brown bananas are the pariahs, despite being mellow and pure cream in fruit form. Why, I ask, why are priorities so misplaced?!
(If you haven't guessed, the whole carbon footprint dilemma doesn't bother me too, too much. You're not about to find local bananas if you're in the Tri-State Area. I deal.)
Frankly, if I could, I'd buy all of my bananas right when they're perfectly yellow - I don't want bruises, but I want them brown within the week so that I can peel them, wrap them in plastic, and freeze them; or slice them to top cereal on the occasions that I forget just how dangerous the flaky stuff can be; or just mash them up as is and mix them with yogurt and maple syrup, and it's like eating pudding, or sorbet, and not nauseating even a little bit.
And then it got dangerous, because I was at Reading Terminal Market in Philadelphia the other day, and ran into a Japanese friend who was shopping to make curry. He was grabbing ingredients, musing about what to add to this batch, and I lightly pointed out some pineapples. He got thoughtful. "I... was kidding," I explained. "No, no," he responded, "people make curry with fruit sometimes... pineapple, apples, bananas..."
My brain exploded.
See, pineapples and apples are a little bit tart, and firm enough to hold their shape, so I have no doubt they would add a fabulous complexity to the spicy, savory curry. Bananas, though? I'd never have considered. Bananas, in their spotted apotheosis, are - see above - creamy, mellow, and sweet. I love bananas, and I love curry, but for the life of me, I cannot imagine them together.
Yet, others have.
So if I can't imagine it? I have to taste it.
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