 |
Look at this!!! Delicious, easy to make
the only difficult part is the saffron, so
I used tumeric instead, a poor man's
saffron, so I have heard say. Don't
really taste it anyway after the garlic, etc. |
Here it is Memorial Day Weekend and I am already on Recipe 50. For the next recipe I will be making plantains and black beans. The only problem is finding ripe plantains ANYWHERE. I remember eating mofongo, which I did NOT care for very much, but was abundant in that area of the Caribbean. Mofongo is made with non ripe plantains and for my taste was only good in small portions on the side. For some reason it was served with the Caribbean equivalent of ludefisk, called bacalao. So after eating that frequently for the better part of a year, I have some insight into the use of the "macho" plantain. Especially how hungry you have to be to eat certain things. It was during that year that I tried the fried version, and that changed my experience about the plantain. The fried over ripe plantain is delicious, sweet, caramel like, so I look forward to this recipe. However, it is taking FOREVER to get those things to ripen up (currently in a brown paper bag), they say it takes 3 days but I am already 2 days into the waiting part and they are looking pretty green......LAST SIX RECIPES and I have to wait for the plantain to ripen. There must be something poetic, or philosophical about this but I am not seeing it.
So thanks for checking in on the blog but it is taking a long time to ........m o v e ...... o n. Time to dance and sing for days waiting for perfection.
The CSA starts deliveries soon, I can't wait, but it means I may need to start a new series of recipes maybe I will mark them as CSA Recipe 1, CSA Recipe 2, etc. Let me know what you think. I also have put 5 star in front of all posts that include recipes up until now. However, now I am posting the recipes at the time that I make them (at least after I finish recipe number 56/56), so I may not need the "star" designation from now on.
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