One of the great things about my job is that I can just be me. I get to take the work seriously without taking myself too seriously. Which is why, in the middle of testing banana pudding dip or nudging a banana just so into the frame of a photo, I will always grab one from the counter, hold it up like a phone, cover the “receiver” and let the nearest co-worker know they have a call. This fruit humor gets a chuckle every time.
Then I get back to it—and lately, it often involves bananas anyway. They’re everywhere! Mashed into breads and muffins, bruleed until deeply caramelized, layered into no-bake desserts, folded into ice cream and cookies, and even stirred in espresso drinks.
If you're bananas for bananas, I've got a shopping tip: Think about timing. Go green if you’re planning ahead, buy bright yellow for snacking and deeply speckled for baking—that’s when they’re at their sweetest.
And if there’s a full bunch ripening on your counter? You know what’s coming next.
—Sarah
P.S. If you have a favorite banana recipe, I’m all ears!
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