|Dramatic reenactment: every picture on the internet ever|
1 lb. Strawberries
Some of the more mathematically gifted amongst you may have come to the realization that there's not a whole bunch going on in the ingredient department. That's because there doesn't need to be. Bananas are delicious. So are strawberries. They taste great together. End of story. Except I haven't told you how to make them yet, so more like beginning of story. End of the intro of the story? All I know for sure is that the story begins with bananas. As they ripen, bananas turn from green to yellow, and finally to brown. If you leave them too long, to black. If you leave them way too long, probably back to green again. This is important for us to know because bananas also get sweeter as they ripen, as the starch in them is broken down in to fructose. As you may recall, our recipe doesn't have much in the way of ingredients, so we want to make the ones we have count. This is all a long drawn out way of saying that you should make sure to use ripe, sweet bananas. There shouldn't be any green on them, and you should have some brown spots marring the yellow of your peel. Then wash your strawberries, lovingly chop off their green leafy heads, and throw them in a bowl with your bananas.
|So what if I like it when my food tries to high five me?|