Maduros

I saw some plantains on sale at Mr. Coco, my favorite grocery store. And I was craving Cafe Habana / Habana Outpost plantains so I thought we could give them a try. One thing to know before buying them: if you are planning on making savory fried plantains, buy them greenish, if you are making sweet plantains they should look like an overripe banana. I bought them sort of in the middle, so we had to wait for a few days.


All you do is put some butter in a pan and stick them in there. It takes longer than you would expect, also it's probably better to have the butter pretty hot when you put the slices in. You can add some brown sugar to help the caramelizing process along.



We had one plantain left that I made today. The secret to making it better was more butter and more patience. Probably the solution to many things in life.



When I got home to the apartment today it was at least 75 degrees inside. I had to immediately escape to the fire escape (ha!) but I needed a cold drink to rehydrate myself. This may look fancy, but it is basically a homemade slurpee. All it is is about 6 ice cubes blended with some store-bought grapefruit juice and the juice of a lime.