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Wednesday, November 30, 2011
GUEST BLOG: W. LYNN CHANTALE
First, choose a nice, firm banana. Preferably one that isn’t green. Green bananas tend to be hard, have a more acidic taste, and can leave one with a nasty tummy ache. The perfect banana is bright yellow, free from overt bruising. If there are significant dark marks on the skin this will translate to brown spots on the flesh and should be avoided.
Second, slowly peel away the outer layer and discard. Savor the exposure of creamy flesh. Inhale the sweet scent. Just close your eyes and take a moment.
Third, delight in the shape of the banana. Notice how delicately it curves? The tiny ridges and veins. Truly a marvelous specimen of nature. Run a light finger over the tip and along the underside of the banana. Feel how smooth and slightly sticky the flesh is. Does it quiver in anticipation?
Fourth, move your tongue over the same path your finger traveled a moment ago. Taste the sweetness? The slightly bitter after taste of the peel. Gently close your lips around the tip...and enjoy.
When I’m not... ahem... savoring a banana (I like mine with chocolate), I can be found at: