So, how do you like your bananas? Firm, with a tinge of green? Yellow, and no spots? Or soft and speckled?
I prefer mine just barely ripe with no spots. If I’m baking banana bread though, I use bananas that are almost black. The riper, the more stout the flavor. Bananas, like most fruits, are very versatile and add a delicious, sweet flavor to any food or drink. This week’s column is all things banana. I’ve included three of my favorite banana recipes.
It is a rare occasion for my husband and I to get a night away without the kids, and sometimes when that night finally arrives, getting dressed up and driving to a busy restaurant is the last thing we want to do.
Even though was an unseasonably cool spring here in central Kentucky, I believe it’s reasonable to say that the warmer temperatures and sunshine have brought happiness and thankfulness to each of our hearts. Spring has finally arrived, and with it come some refreshing changes.