Oh, I’m sorry, Apollo, was it you that hated bananas?
OH WHAT DO WE HAVE HERE, OH IT LOOKS LIKE ANOTHER PICTURE OF BANANAS. WHOOPSIE, HOW EVER DID THIS GET ON MY SITE? That is SO weird.
Alright, before everyone gets all awkward like they’re in the middle of Mom & Dad’s fight, I’m thinking Apollo’s the kinda guy who gets the joke. I just couldn’t resist. And I never realized how often I use bananas until the banana-haters creeped out of the woodwork.
One time, I made these banana cupcakes from Cupcake Project and they went over extremely well. Which frankly shouldn’t surprise anyone, as they are tender, perfect banana cupcakes with a cinnamon cream cheese & granola frosting.
The frosting was extremely sweet, bordering on cloying, but you couldn’t touch those banana cupcakes, man. And overall they photographed quite well.
Apparently it’s the week of works in progress.
This brilliant idea was cow-spot brownies, a blondie base with brownie spots. A cool idea, but I wasn’t happy with the blondie recipe I was using (it tasted like nothing but butter and sugar, and very much so), and because the brownie recipe was completely different, they baked differently and I ended up with something weirdly warped and that coupled with the fact that blondies aren’t very white resulted in something not looking very much like cow spots at all. I haven’t abandoned the idea altogether, but it’s been on hiatus for a good five months now.
Last Wednesday night (and then Thursday night too) I tried making a purportedly Lithuanian pastry that uses cottage cheese in addition to butter, but there’s something funky I can’t get quite right about the texture. Will report back once I’ve got it, though; despite its inability to cook all the way through, it’s a pastry, so it’s naturally delicious.
And hey: the new Recipe Round-Robin will be announced tomorrow!
Speaking with a gardening-enthusiast work colleague last week, I found out that radishes are one of the quickest things to grow—and usually the first edible plants of the season (along with rhubarb). Unsurprisingly, this bunch was plucked from Berberian’s Northborough fields in the first week of May.
Best Buddies.
I do most of my pictures with white backgrounds on white plates, mostly because I’m just plain not good at colour-matching. But I am actively trying to add to my plate repertoire, and what do you know, this 50-cent Goodwill find worked out perfectly to showcase this jalapeno cream cheese.
Entitled “Abstract Streetlight.”
Since last night’s post dealt with a single stalk of celery, as many recipes do, I thought I’d share my celery preservation technique, because even though you might not use that celery in the next two weeks, you’ll try to hold onto it just in case.
The best container I’ve found for keeping celery like this (and you know, it will last a solid two weeks this way too) is in either a pitcher or a vase. This is usually done to revive rubbery celery, but since I’m not likely to get to mine in the next few days anyway, I tend to go directly to the pitcher technique.
Make sure you have your celery toward the front of the fridge too. Some older model fridges (and some newer ones too) get extra-cold toward the back and will freeze your celery, and there ain’t no revivin that stuff back from that!
. . . that’s all I got.
AVOCADO:
it will never be in season around here. and yet it never goes out of style . . .
