11 April 2009 | Misc
Thanks Tim Carpenter for these photos from the start at Fontana. The focus. The determination. The tongue?
Not much else going on- just training and trying to get ready for Sea Otter and the next set of World Cup races. I’ve been cooking a lot and trying some new recipes.
Since I am somewhat prone to impulse buys at the grocery store, I have re-discovered the deliciousness of plantains and am ready to cook my first cornish game hen (actually just a fancy name for a young chicken, but I’ll pretend it’s some kind of a delicacy). Impulse buying can be great for discovering new foods. “Hmmm… I bought this kohlrabi, now what the heck am I going to DO with it?”
Anyway, back to plantains.
Plantains make a great snack or side dish. The taste/texture is kind of a combination of a banana and a potato- although that description doesn’t really do it justice. I haven’t yet experimented with cooking the fully green ones (I think they are usually boiled), but this works well with yellow (a little sweet) or black (very ripe and sweet) plantains:
Just slice (I slice at an angle so the pieces are a little longer), toss in a bowl with a little oil and salt and saute until golden and a little brown on both sides. Then try not to eat them all at once.