I thought these overly-ripe bananas would be perfect for banana bread. I should have read the label. They didn’t even look like bananas but that didn’t stop me either as I was hellbent on getting in and out of the grocery store.
It was only when the batter was mixed and ready for the last addition- the eponymous ingredient, I realized I’d been a little too hellbent. If it looks like a plantain and is labeled plantain, don’t blame the plantain for not being a banana. Now what? Back to the store for a couple of bananas? Nope. APB to friends to share some overly ripe ones? Nope. My perfectly-ripe-for-eating bananas would have to do. The loaf isn’t great, but it’s good enough.
But the plantains- that’s another story. When I 1) expressed annoyance at my careless mistake and 2) wondered what was I to do with two plantains, my sister 1) said she’d have been even more annoyed than I was and 2) suggested Puerto Rican style mashed plantains with lots of garlic and spices which did sound delicious. But the recipe was kind of complicated and I was already done in by the banana bread. But plantain chips- easy peasy. The recipe called for 3 ingredients, all of which I had. So far so good. Getting to use my mandolin; even better.
The reward is a big bowl of delicious plantain chips. A bit of flaked Maldon sea salt made them just perfect. And this little kitchen mixup was a good reminder of G.K. Chesterton. “An inconvenience is an opportunity wrongly considered.” Actually he said adventure, not opportunity, but I got it mixed up and have kept it that way. Take your pick.
Finding opportunities in the Age of Corona.
