This is the first of a series we’ve planned that feature one versatile, inexpensive ingredient and provide short, quick and simple recipes (with stories, always stories around it) featuring it as the main ingredient, that we think will hopefully help you get more creative in the kitchen and help you beat the lockdown blues. Scroll down if you wish to skip straight to the recipes!
I remember clearly how much I hated bananas. If I took one to school I’d remind the banana how much I hated it after every bite. Friends found it amusing but it was a very serious affair. The issue was on my end so I had to let the fruit in question know respectfully that it tasted like ass.
Perhaps it was the sickly sweet smell that wafted through the air if they were kept on the table, not strong enough to demand immediate attention but there to distract you if you were just close enough. Or it could have been the colour, yellow wasn’t among my favourites, and this yellow went through far too many changes in intensity for me to be enamoured. It was an imposter, this fruit. So many other nicer fruits were always a dull or bright version of their outsides but this one was white, even as it pretended to be otherwise. Could a kid really be expected to trust a banana?
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