BeeZee

I've noticed that with the little bananas, which are not always identified fully at the market (I've bought from 2 different places and they were clearly different varietals), some are still somewhat starchy when ripe/sweet. The ones you have are probably the same as the ones I last ate, the description matches. Just watch out that you don't let them go so far that they ferment!

He might want to contact the local Senior Center, Library, and/or Municipal Building to see if he can set them up as donation locations. I've seen local kids do something similar and our town puts out a weekly email with various notices/events that include the info.

We had "make you own" grain bowls for dinner, so some of the leftovers made their way onto ww pita-hummous/tehina, guac w/chopped tomatoes, tzazicki

@KennethT, that sounds really delicious, and truly a labor of love!

The ones I had recently looked similar to the bottom photo, bit of blackening toward the stem end, definitely ripe for eating and soft enough to mash.

They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.

Did a bunch of grilled veg (I had salmon fillet brushed with hoisin, DH had a strip steak). Corn salad for tomorrow’s dinner, leftovers of the grilled eggplant/zucchini/red bell pepper/red onion warm salad that I make a lot over the summer.

Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?

There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!

Late summer in NJ and tomatoes are at their peak...

leftover corn salad with some crumbled feta

@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.

I am often gun shy about buying produce at TJ's, but the "donut nectarines" are juicy and flavorful. The plastic clamshell holds each fruit (pkg of 4) to prevent bruising. Not a great value at $3.99 for the package of 4, but fun for a change of pace.

I bought Zahav hummus for the first time, it was on sale (they stock it at a local WF, since it is in the Philadelphia area). I'm sure it's better when you get it fresh at the restaurant, it wasn't "exceptional" as a prepared product, but certainly better than the mass produced brands. I'm able to get some excellent ones that are made in Brooklyn (Sonny & Joe's is one good brand), and homemade (with good ingredients) is best when you can do it!

@liuzhou, with having a hard shell, do these last for a while when kept refrigerated?