Thursday, 04 April 2013 16:56

TND: Officially 30 and Plantain Adventures

Written by stephania
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Aaaaand we're back! Colleen and I have safely returned from our 30th birthday vacations. We are both officially the big 3-0 and it feels fantastic (although it felt way more fantastic on a beach in Miami). 
 
miami-runningpath
(Our running path for the week in Miami.)
 
After the girls departed Miami, I hopped on a plane to meet Dave in Culebra, Puerto Rico. We spent the week snorkeling, hiking to remote beaches, and eating lots and lots of plantains. We spent my actual birthday in a rain forest and capped the evening off with wine and guava and brie stuffed croissants (yes, they were as heavenly as they sound).
 
We got back to Brooklyn late Sunday night and I must admit that it's been a bit tougher than I imagined coming back to NYC. Rather than feeling rejuvenated, Colleen and I are both feeling a little bummed and uninspired since our return. I decided that it feels like the day after Christmas, except times 10. You know what I mean? You have all of that excitement and build up and then the actual event is absolutely perfect and then afterwards all you can think is...ok so what's next? It's also always difficult to part from my Thursdays crew. They have all become like sisters to me. I am truly grateful to have the privilege of having such intelligent, witty, beautiful women in my life. Who knew that when I moved into Collins at IU at 18 years old, that I would be living directly across the hall from women who would become lifelong friends?
 
While I'm still missing my time away, I thought that I would bring a little bit of Culebra here and make plantain chips. These are incredibly easy to make and are fantastic on the side of black beans and rice.
 
Enjoy!
 
stephania  
 

Plantain Chips
adapted from Gourmet; November 2008

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Photo: Ditte Isager

What you need: 

  • 4 cups vegetale oil
  • 2 lbs green plantains
  • salt and pepper to taste

What to do:

Peel plantains and cut off the ends. Using a sharp knife cut very thin, vertical slices. In a large non-stick skillet, heat about 1/2 the oil (depending on the size of your skillet) over medium-high heat. You want to get the oil hot enough so that the plantain slices will fizzle as soon as you place them in the pan. Working in batches, place about 12 slices of plantains into the heated oil. Turn frequently and fry until they are golden brown. Place on a sheet of paper towl and quickly sprinkle salt and pepper. Repeat until all plantain chips are cooked.

 

Last modified on Thursday, 04 April 2013 07:20
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