Plantanos

Probably the last time any of you have thought of Panama is back when David Lee Roth was still with Van Halen. Today, I have a quick and easy recipe for you. My Aunt comes from Panama and taught me years ago how to make very yummy Plantanos. Plantains are a large banana that must be cooked; they've been appearing in mainstream grocery stores for around 10 years. It's very starchy and just is nothing like a regular dessert banana. These may be a tad fattening, but they are totally addictive. Wear an apron--you don't want to accidentally get oil on your clothing.

Plantanos

Several plantains
oil - enough for a level of about 3 inch inches.
salt

Heat oil in a wide frypan, electric frypan or in your electric frycooker. Peel plantains and slice about 1 1/2 inches thick. Fry in hot oil until light browned, then flip and fry the other side. Lift out with tongs or drainer spoon. Use a flat-bottomed glass or the flat side of a meat tenderizer and squish it flat. Then place back in the oil, and fry each side until browned. Place on paper towels and sprinkle with salt. Let cool enough so you don't burn your mouth!! (BTDT). These do not reheat well, so enjoy while hot or warm!

Foreign coffee isn't something one usually gets to see to often. Here's your chance. My Aunt brought this back after a recent trip to visit her Mom and other relatives. After a taste test, I'd say this one is fairly similar to what we regularly drink (MJB European Roast). It's ground a little finer, so didn't work so well in my reusable filter.