I think about food. A lot. And not only in the sense of "I'm hungry, I want to eat", but in many different facets really.I see art in food. I see cultural patterns, decisions, potential, history, personality, future, nature, nurture...the list goes on. And I so appreciate food for all of the things it shows us and gives us everyday. How many other things in life can evoke our different senses so intensely at the same time? I guess that's why I've never really met a food that I've truly hated (at least yet...and of course unless its something that is poorly made or cared for). Yeah, I might not like the flavor or texture of a certain food so much (black licorice plays a dangerous edge), but I always follow by saying "but it still does serve its purpose someway somehow!"
Am I worried that I'm hesitant to offend something that cannot think or speak? Hmm, maybe I should be... but oh well, that's me I guess.
The reason I started thinking about the many sides of food, though, was because I was thinking about the next thing I could write about to post here. Sometimes I feel like one of my food thoughts (something I see, make, eat...) is too small or insignificant to write about on here. Does anyone else really care? I always wonder. This morning however, as I was making my oatmeal, I realized that this is such a silly sentiment. In reality, it never hurts to share a thought or idea. You never know what it will mean for someone else, or, what it will mean to you as it changes through someone else's perspective.
So today, as my oatmeal cooked on the stove, I made my favorite bowl-accompaniment of banana with some sort of nut butter (sometimes peanut, sometimes almond, sometimes a mixture of the two, plus some chopped walnuts... if I'm feeling sassy). But instead of just slicing the former and scooping in the later; you take your banana, mash it with a fork, add a spoonful or two of nutbutter, and mash away until its all mixed.
I know a lot of us know the flavor or banana and peanut butter together -- nothing new there. But for some reason, the first time I made this I tasted it and was blown away and pleasantly surprised by what I was tasting. The two flavors were so much more married in this mashed state, as opposed to its chunkier, disconnected, non-mashed predecessor. The natural sugars of the banana break down and mingle right next to the salty, hearty ground nuts, and they are introduced seamlessly together to the tongue with their now wetter, glossier texture. This is why its best to do this with just ripe and older bananas - keep the greener youngsters for a snack or cereal.
I love it in oatmeal, I love it on toast, I love it straight up. I call it Banana Mash.
Because it's as simple as its name suggests, and that counts.
The reason I started thinking about the many sides of food, though, was because I was thinking about the next thing I could write about to post here. Sometimes I feel like one of my food thoughts (something I see, make, eat...) is too small or insignificant to write about on here. Does anyone else really care? I always wonder. This morning however, as I was making my oatmeal, I realized that this is such a silly sentiment. In reality, it never hurts to share a thought or idea. You never know what it will mean for someone else, or, what it will mean to you as it changes through someone else's perspective.So today, as my oatmeal cooked on the stove, I made my favorite bowl-accompaniment of banana with some sort of nut butter (sometimes peanut, sometimes almond, sometimes a mixture of the two, plus some chopped walnuts... if I'm feeling sassy). But instead of just slicing the former and scooping in the later; you take your banana, mash it with a fork, add a spoonful or two of nutbutter, and mash away until its all mixed.
I know a lot of us know the flavor or banana and peanut butter together -- nothing new there. But for some reason, the first time I made this I tasted it and was blown away and pleasantly surprised by what I was tasting. The two flavors were so much more married in this mashed state, as opposed to its chunkier, disconnected, non-mashed predecessor. The natural sugars of the banana break down and mingle right next to the salty, hearty ground nuts, and they are introduced seamlessly together to the tongue with their now wetter, glossier texture. This is why its best to do this with just ripe and older bananas - keep the greener youngsters for a snack or cereal.
I love it in oatmeal, I love it on toast, I love it straight up. I call it Banana Mash.
Because it's as simple as its name suggests, and that counts.
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