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Comments

ashby

I find that it always helps to have a couple jiggers of something 25-years-old lying about.

MOM

If you don't have time to use them right away, just throw them in the freezer -- as is, or unpeel and toss in a freezer bag.

Dave

I find that it always helps to have a couple jiggers of something 25-years-old lying about.

On the other hand, lying about the 25-year-olds you've been found jiggering doesn't always help.

ALEXISNUMBERONEFANFOREVER42

OMG!

What CAN'T you do, A-Rock? I love that you dish out rockin' advice on FOOD and EATING WELL! YOUR FANS ARE IMPRESSED, HOT LADY!

YOU KEEP UP THIS AMAZING WORK YOU DO! MOTHER ALEXIS

Reetsyburger

The freezer thing works. Mom is right about that.

We keep em in the freezer and use them for smoothies.

UnpopularChef

If you want less yawn and more élan you might want to opt for this savory, nutritious concoction from the Pitcairn Islands called “Pua Hua Marutea.”

1 cup dark rum
1 wheat dinner roll
4 tablespoons Vietnamese cinnamon
2 very ripe bananas
butter
4 ounces dried cranberries
4 tablespoons minced coconut
1/2 cup coconut milk
1/3 cup chopped Macadamia nuts
2 tablespoons honey
several pinches of chili powder

Directions: Place rum in a water glass. Cut the dinner roll in half, and soak each half in the rum for 3 minutes. When soggy, remove halves and place in a large wooden bowl (slightly bigger than a cereal bowl). Save rum. Sprinkle soggy bun halves liberally with cinnamon and refrigerate. Cut two very ripe bananas into 1/4-inch-thick disks. Using medium-high heat, melt a generous amount of butter in a cast-iron skillet. Add cranberries, bananas, minced coconut and coconut milk. Cook for 6 minutes, stirring frequently. Add Macadamia nuts and continue to cook for another 5 or six minutes, or until the sweet island aroma fills your entire house. Add rum and honey; stir. Add chili powder to taste; stir. Pour mixture over soggy buns and serve piping hot.

Alexis

Yum! Anything with coconut, bananas, and rum is good in my opinion. But I think I'll save the Pua Hua Marutea for the cooler months.

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