freySite
the life and times of J T Frey
When bananas become overripe they're perfect for a breakfast muffin. I wanted a muffin with a bit more complex flavor: something that reminded me to a bowl of honey nut O-shaped cereal (you know the one) with banana on it.
This is a COVID-19 stuck-at-home recipe Alton Brown published up on Facebook in his usual humorous fashion. No changes made — or necessary. I might add some chocolate chips if I'm feeling adventurous...
This is a very minor modification to Brian Lagerstrom's recipe, found in this video.
I recently saw several online chefs who made confit tomatoes or garlic suggest using the resulting flavored olive oil in salad dressing. After doing my first batch of confit cherry tomatoes, garlic, and basil, an Italian dressing seemed like the final destination for the delicious oil.
The first time I went to Buffalo Wild Wings I chose the chicken tenders with a flight of sauces: my favorite among the three was their jerk sauce. Spicy, herbaceous, sticky — it was great. Years later I made-up a jerk spice blend that wasn't quite so strong on the scovilles. Fast forward a few more years and I had some passion fruit pulp on hand that I was having with yogurt. Put it all together, and you get my favorite recipe for jerk chicken.
Once upon a time, there was a virus that scared the world so much that we were told to stay home for two months and not go anywhere. Juliet and Abby took to helping with dinner from time to time, to the point of Juliet's deciding she would make dinner one night. As a side to go with her mushroom and sausage lasagna she made (with a little help) fried polenta — but only after she found out that polenta is Italian for "grits."