Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
Last week, we scooped up some local strawberries at the Easton Farmers’ Market’s Strawberry Social and made a few tasty treats. We chatted up some of the farmers and were were a little surprised to find out that strawberry season is almost done.
Done, thanks to an early spring, before we even realized what to do with our berries.
So we cruised around the Internet and found some delicious recipes for those looking to use up their fruit.
On a steamy day there is nothing better than an icy frozen treat. It’s the type of situation when you plop down on the couch, pull off your socks and start noming on something cold.
When we were kids, Michelle’s favorite kind of frozen treats were Fudgsicles. Mine were rocket pops. Although, in my house we didn’t by the thick Popsicle brand Firecrackers — the ones they sold from the ice cream truck. Instead we bought the smaller and thinner All American Chili Pops … or something to that effect. I couldn’t find them online.
Rocket pops and Fudgsicles are great, but they are full of high fructose corn syrup and B.S. We’re going for more “real” ingredients and made our own frozen fruit bars. Complete with locally produced yogurt.
Good for you homemade frozen treats for any time of the year.
Filed under Desserts, Snacks
As promised we are continuing to show you the ways of the chicken rub.
When Michelle was in the mood for something spicy on the chicken, we got to sniffing.
We came up with a meal that is sweet and spicy. We also had an ingredient in there that surprised us both.
Spice-rubbed chicken, fresh fruit and a rice dish. What could go wrong?