April 19, 2020
Visits to the supermarket are one of my least favorite things, especially now. People encroach on my personal space – get out of my hula hoop, encroachers! – some people don’t wear masks or gloves, and the shelves are half empty. So, I try not to go at all. But when I have no other option, it’s time to suit up and say a little prayer.
The moment I cross the threshold, all I can think about is leaving. I arm myself with a list, which is quickly abandoned when I discover they don’t have bread, but they have english muffins (I can make sandwiches with those). They don’t have flour but they have oatmeal (I can make flour out of oatmeal). They don’t have garlic, but they have coconuts (I can’t make anything by substituting coconuts for garlic). But I buy a coconut and I’ll figure it out later. That’s how it is now; you get what you get and you don’t get upset.
The last time I hit the store, about three weeks ago, I bought a huge bunch of bananas assuming I’d have them for snacks or for breakfast with some peanut butter. Well, that did not happen and I ended up with a large bunch of black things that used to be bananas.
However, this is no time to throw away food or money. So I decided to make two yummy dishes with them. Click here to learn my recipes for SNORK Bananas Foster and the easiest banana bread you could ever hope to make!