Well, those 75 bananas that we had to harvest early due to a possible freeze are finally ripe. This is how they began that cold winter day:
Today, they look like this:
Well, okay, some of them still look like this, and are now in our freezer:
Last night we peeled them, and put them in the fridge. Today, we doubled the recipe, and made 2 dozen larger than usual muffins. They are very healthy, as well as delicious — we used whole wheat flour, vegan butter, and Georgia pecans. To get the recipe, click right here.
Here they are again. Don’t you want to take a bite right now?
One of our girls, Tracy, visited us for about three weeks, and on two nights, she cooked for us. She is a fantastic cook, by the way. She is also a nurse, but maybe should have been a chef. Here are the wonderful meals she prepared:
Shrimp with Grape Tomatoes and Asparagus Over Angel Hair Pasta
Chicken with Snow Peas, Red Peppers, and Penne Pasta in Peanut Sauce
Both dishes were superb, and so much easier to prepare that you may suspect. Talk about delicious. I’ll see if I can get her to do a guest post on Cooking With Bo and Mia so you can have the recipes.
She also makes jewelry using semi-precious gemstones and Swarovski crystals. You can see her collections on her Etsy page at Designs By LolaBelle. In case you’re wondering, LolaBelle is her dog. I often call her Miss Belle. Tracy and LolaBelle have gone back home now. We sure do miss them.
I’ve been wanting granola lately, so yesterday I made a fresh batch of my homemade low-fat granola. I usually mix it with vanilla yogurt, for breakfast. It was soooo good with my morning coffee. For the recipe, click right here. Make a batch of your own, and you will never buy commercially prepared granola again. Come on, you know you want to.
Today and for the next two days, I will be working on our local unit of the United Methodist Women’s semi-annual fundraiser. So I won’t be doing any cooking, gardening, or writing for a few days.