Can I start by saying that I still can't get over the fact that bananas melt? I love that little chocolate-covered blog for many reasons, but I think one of my favorites is that it opened my eyes to a whole new world of banana-eating.
Needless to say, I had a melted banana in my oatmeal this morning.
On my way to work I indulged in a rare treat - I got a peppermint Americano from Starbucks. I always remember why these treats are rare at the cash register... but it was worth every penny! Say what you want about Starbucks, but I appreciate their effort to promote fair trade and local farming.
Speaking of farming...we slaughtered us some chickpeas and olives tonight, while ripping out the hearts of palm and artichoke hearts...okay, that was a little graphic. I made the Mediterranean Chopped Salad for dinner tonight because it was 70 degrees in Philadelphia today. Yes, it's November. No, I don't think anyone told the weather. Anyway, it was fast, easy, and beautiful:
I'll admit, I cheated a little - those beautiful mixed greens came from one of those ready-to-eat salad bags. I opened the cans of artichoke hearts, chickpeas, and hearts of palm myself, though! There were two things that really stood out to me about this salad - the oil-cured black olives and the grape tomatoes.
By November, it's pretty safe to say tomato season is over. These little grape tomatoes would beg to differ, though, and they'd probably win. I was not expecting the honest-to-God sweet taste that filled my mouth when I bit down on one. Add to that the amazing contrast of dark, salty olives and it was an incredible salad. I also love the briny taste of the artichoke hearts and the chompy texture of the palmitos. This salad is so good with just these simple adornments, you wouldn't even notice that I left off the cubed mozzarella...I know Mister didn't!