![]() ![]() Someday I’ll invest in a crème brûlée torch to melt the sugar on the banana slices with a bit more precision, but until then, a broiler will have to suffice. Not that it was a whole lot of ‘work.’ In the time it takes to pre-heat the broiler, this flatbread recipe can be completely prepped up, and ready to go. I shooed him out of the kitchen and set to work. He didn’t even know what was coming, but he readily agreed. I had been wanting to broil some banana slices for some time, so I offered to make him a little something special on which to slake his sweet tooth. ![]() And one night after we had salads for dinner, I noticed him cruising around the kitchen looking for something sweet. So confounding!Īnyways, my better half loves food that makes him feel like he’s on a tropical island: coconuts, bananas, mangoes, you name it. (Come on, you know you do!) Even our dog, who loves banana, won’t eat a piece if it’s even a bit too ripe for him. I’ve noticed that absolutely everyone has a very specific level of banana ripeness that they prefer. Our life is a constant juggle of banana ripeness. When they get too soft, into the freezer they go, destined to be a smoothie, and even that bag is getting bigger by the week. What is it about bananas and ripeness? It’s as if they’re a hair underripe when you buy them, then by the time you get them home, they’re about to turn soft. I made this flatbread for my better half for dessert one night, mostly just to use up a couple bananas that were about to turn one degree too ripe in the next five minutes. SO much better than ground up chicken in the shape of a dinosaur. Make one to share with your favorite adventurous child, or keep it all to yourself and wash it down with an icy pilsner. Capicola is glorious and even in small amounts makes a delicious, salty impact. Salty olive tapenade, cured capicola, fresh mozzarella, and crispy flatbread: all big flavors that pack a serious tastebud punch. When that time comes, then this flatbread pizza is bound to please any adult or adventurous kid. ![]() Except for some reason, not many adults can eat a lemon as if it were an orange. As we age, those taste buds develop fully and we start enjoying a wider range of flavors again. Science tells us it has something to do with developing taste buds, a mechanism built within us to protect ourselves and keep us from eating things that aren’t meant to be eaten. I know one little girl who can eat an entire jar of olives, if her parents let her, as well as a little guy who knows his way rather well around a menu at his parents’ favorite Thai restaurant. Only a few “lucky” parents end up having kids who still eat adventurously all through childhood. Some kids seemingly never outgrow this phase, and others do. ![]() Maybe a piece of broccoli sneaks under their toddler radar, but that’s it. Or cheese pizza, without so much as a speck of oregano. This leaves parents shaking their heads, confused, wondering what happened, what did they do wrong? All of a sudden their little one will only eat pasta and butter. But they also love to eat a whole range of unusual foods that, predictably, ends when they become a toddler. I’ve heard that babies love sour food like plain lemon wedges (typing these words makes my salivary glands overreact!) and can eat whole lemons with glee. My sister’s kids loved those! They’d eat them like popcorn they loved the seaweed snacks, too. In other words, as babies, they’ll eat almost anything: olives, capers, lemon wedges, even those tiny dried fish from Japanese grocery stores. Most of my good friends who have children describe their eating habits as adventurous, up to a point. ![]()
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