Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Wednesday, 5 October 2016

It's a Curly One. Day 36, 56 To Go...

...or 20 or maybe a hundred by the time I'm done. Dried bananas. Too easy. As with all dried fruit, the heat and air sucks out the moisture, leaving a much higher concentration of flavour together with that oh-so-satistying chew.

I love a good chew. Perhaps I was a cow in a former life. I have no shame. They are revered by many as a symbol of wealth, strength, abundance and a full earthly life. I'd chew all that any day.

Dried bananas, after a really good chew, get really creamy too. Sweet, chewy, creamy, dreamy. Hello! And goodbye for now. 

Except to say that if you don't have a dehydrator, there's no need to go 'nanas. A very low oven left on, well, for a very long time, works just as well - but cut them into thin slices for faster drying.

Then you just jar them up and then hide them from your partner, the kids and the dog as they also like to chew.

Do you have a favourite dried fruit and how do you best enjoy it?

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

Because Food Sans Story is Bland

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