I'm grateful for bananas. Plantain. Plantanos. Guenos. Patacones. Whatever you want to call them. However you want to prepare or present them.
Bananas were a staple in our house when I was growing up. I didn't always appreciate them; sometimes they were too green and a bit bitter and other times too ripe and sticky, but there was almost always a nice banana available for an after school snack or to add to a jello salad or slice over ice cream, or even to make cookies or banana bread with.
About 30 some odd years ago some of you may be aware that I spent almost a year and a half in Colombia, where the food was sometimes not quite what I was accustomed to. Fresh milk was not available, and to someone raised on a dairy farm, this was quite the adjustment. But, almost every single day I had access to bananas! Bananas were a very familiar food and quickly became one small comfort in a land and culture far from home.
Since returning to the states, I have almost always had fresh bananas available in my kitchen. They don't grow in our area, but the travel well and they store well. Yes, sometimes they are a bit green and bitter and sometimes they get way to ripe and end up in banana bread. And sometimes they even end up fried or baked, green or sweet. I am to this day grateful for bananas.