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Something that may or may not surprise you: I’m one of those people who likes to scour the Internet for various DIY tutorials and then implement them all over my house, oftentimes to the mild chagrin of the PhoBlograpHusband. (Two nights ago, our kitchen table was occupied for 12 hours by our crockpot, wrapped in a beach towel, ‘cuz I was making yogurt.) If I were born fifty years earlier,  I would have been a devout Hints from Heloise kinda housewise. As it stands, since the start of summer my freezer has contained a big Ziploc full of banana peels and eggshells, so I can spend my weekends making nutritious, eggshell-and-banana peel fertilizer for my outdoor plants.

Also in my icebox are whole, way-overripe bananas whose peels have turned brown. The peels will inevitably see the inside of the aforementioned Ziploc; the bananas themselves are there because a few weeks ago I read online about making a soft-serve, ice cream-like dessert using nothing but frozen bananas and a blender. Given that pregnancy has kicked my ice cream addiction into disgusting overdrive, I thought this was worth a shot. I also thought, frozen banana daiquiris.

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Do not attempt this at home. This is the work of a mad genius. Do you have absolutely nothing to do for the next month and want to devote every minute of your days to concocting ONE DRINK TO RULE THEM ALL??!?

The previous sentences are ones I’ve brainstormed over the past few weeks, trying to figure out how the hell I’m gonna blog about Tony Galdes’ entry in last month’s Montreal Bar vs Chef. I’m still not sure how to explain to you what I’m about to explain to you.

Tony was bartending at LAB over the summer. Stopped to go back to school. He is 21 years old. I REPEAT: He is 21 years old. He was born in 1990. I will give you all a moment to collectively sigh, go inspect your gray hairs in the bathroom mirror, and wonder if you’ve ever accomplished anything as massive and brilliant as Tony’s Green Rhum Thumb.

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