I always forget about our hoard of food in the basement. That’s right. Since we’re talking about moving (not for awhile — a loooooong while, but still!) it got me thinking about all the green beans and marinara sauce in our downstairs freezer. Because that stash, it is not moving with us cross-country. (We had a bumper crop of roma tomatoes last summer, and bush beans. This year we’re going back to pole beans — easier pickin’.)

A shelf of green beans, a shelf of marinara… and then there are the bananas. I, the girl who loves bananas but does not particularly care for banana bread, will not compost overripe bananas. They get peeled, then thrown into a freezer bag (there are always three bananas. Never two, or four — just three) and into the freezer.

Where I mistake them for frozen breadsticks, which they are not. It’s always a shocker.

But I’m saving them for banana bread. Which I mostly refuse to bake. (I also freeze shredded zucchini, which I am better about using up — I love zucchini bread.) New solution: Banana-Zucchini Bread. Easy. Does this give you any insight into how my mind works? Geesh, that’s a little weird.

Once on a trip to Mexico, Hockey God discovered Tortitas de Ejotes (Green Bean Fritters). He was craving them one night and came up with this recipe:

1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon dry mustard
1 egg, well-beaten
3/4 cup flour
1 teaspoon salt
black pepper, to taste
1/4 cup milk
2 cups cooked & diced green beans
1/2 cup vegetable oil

Mix olive oil, vinegar & mustard in a medium bowl.

In another bowl, combine the egg, flour, milk, salt & pepper.

Add the vinaigrette.

Add the milk a little at a time, stirring in. Add the beans.

Heat oil in a medium frying pan over medium heat. Place the tortitas de ejotes, in patties two-inches in diameter, in the skillet. Cook until browned on both sides. To serve: top with mole, sprinkle with cojita (queso seco — dry cheese), and serve with sides of black beans and rice.

Bon appetit!

WM