Friday, October 10, 2008

1. I am the biggest baby on the earth. I have a head cold - A HEAD COLD!! - and I have been laying about whining non-stop for two full days.

2. My banana bread did a television appearance this morning.

Eric did a news segment on Channel 9. He's done a couple of these over the past year - they get a gang of financial experts together and have them field questions from a phone bank and a studio audience, and do a short interview with the anchors as well.

Eric brings along some baked goods to the TV station, to show appreciation for the crew. Okay, yes, and suck up - in a tasteful way, of course! - so that he'll get asked back. It has not appeared to have any effect at all on the frequency of bookings. He does a really good job - truly, he is in his element answering questions on the hoof.

BUT as we watched the last moments of the morning news show (well, when I say 'we', I must admit that Ian was not as interested as I was:

me: Oh look! Look at the that! Who's that on the TV?
me: Daddy's on TV. Isn't that exciting?
Ian: AAAAAAAAAAAAGHHHHHHHHHHH. I hate you. (1-second pause.) Hug me.

I looked up from my son's downy head to see a full-screen shot of my walnut banana bread. It's what the station ran under the closing theme music.

So I thought about posting my banana bread recipe, or maybe the details of the vitamin C pasta dish I cooked myself for lunch. But instead I will save both those (the pasta dish needs more work anyway.) And tell you the banana tip. The tip that makes last-minute, tv-worthy banana bread possible.

When the bananas in the basket on your kitchen table start to look a little soft - not, like, fuzzy or anything, but more brown than yellow and more soft than sturdy - you can freeze them. Don't cut them or peel them, just throw them into the freezer. The peels will immediately turn completely black. Don't let that scare you.

They won't get any riper in the freezer, but they'll be really soft and sticky when the warm up; perfect for baked goods or a smoothie, anything where they're smooshed up). When you're ready to use them, take some out and let them thaw on the counter. They'll grow a layer of frost over their black peels, which will make them look completely rotten. Ignore that. You can break them into pieces to help them warm up faster. Leave them alone for about 10 minutes, then slit the peel with a butter knife and slip if off with your thumbs.

That's it! You'll want to warm them up a little longer if you're mashing them by hand, but you can mash them mechanically while they're still frozen.

1 comment:

Rev. April said...

wow, i'm only 2 degrees of separation from famous banana bread!