I tend to sometimes get a smidgen impatient but it's been a freaking miracle for me to stay in-the-moment lately. It's no wonder: the moment doesn't even know what it wants to be.
In my (sweaty) shopping travels this past week I've come across:
big, heavy watermelons
Red Delicious apples
fluffy cashmere sweaters
pumpkin Everything at Starbucks
Halloween candy and sunscreen sharing the Seasonal aisle
A lady with a goatee*
(*This is not a seasonal observation but it was upsetting to me nonetheless)
Maybe that's why I found myself at Whole Foods the other day and randomly felt drawn to the homeopathic flower remedies. I picked up their little informational booklet and turned right to the page for one called IMPATIENS. The description said: "For those who act and think quickly and have no patience for what they see...teaches empathy and understanding...fast-acting in alleviating an impatient attitude and lowering stress." I laughed out loud. (Bonus: it's fast-acting so you don't have to have patience with the remedy itself!) I stuck it in my cart. And then ten minutes later (no joke) cursed under my breath at people driving like turtles in the parking lot.
But now it's occurring to me that my agitation could very well be collective since we're all bouncing around in this in-between-seasons no man's land. We're having to look past a pumpkin-latte display to order an iced tea, having to dodge Halloween candy to find sunscreen. Those things, along with triple-digit temperatures are enough to make anyone on-edge.
My solution (aside from the flower medicine) is to keep embracing summer and not pine for Fall, to remain blind to the autumnal items that surround us and not let them nudge us into frustratingly wanting to be somewhere we're not. That way we can be nicely surprised when Fall finally graces us with its presence. So. I hereby declare this weird hot-September-transisiton-season: FROZEN BANANA SURRENDER. We will use these icy treats to soften our irritated edges and cool off our hot tempers! Plus, what better reason is there to slow down than to savor a gourmet popsicle? With extra chocolate? And also sprinkles? Who's with me?!
And who will be our new season's mascot? Goatee Lady. Think about what amazing patience she must have employed while waiting for that facial monkey to grow in. So even though at first (and second and third) glance I found her disturbing, maybe she is the wiser one among us. Thanks, Goatee Lady, and kudos. An extra frozen banana for you. And an extra napkin in case you get any chocolate in (on?) your beard.
Frozen Chocolatey Bananas
yields 10 servings
For the chocolate, I used half bittersweet and half semisweet but you can use any combo that suits your fancy. If your bananas are very ripe and sweet, you can go a little more bitter on the chocolate to balance it out. Oh, and I know it sounds like olive oil will be weird here but trust me, its fruitiness is just perfect.
5 ripe bananas
8 oz chocolate chips (I used half bittersweet, half semisweet. See note above)
3 T olive oil
assorted toppings: sprinkles, toasted coconut, toasted chopped nuts (about 1/4 cup each)
popsicle sticks (alternative: bamboo skewers or wooden chopsticks)
After peeling and halving the bananas, stick a popsicle stick in the end of each one. Place on a wax paper- or parchment-lined baking sheet and freeze for an hour. Place the chocolate chips and olive oil in a microwavable bowl and microwave for 30 seconds at a time, watching carefully and stirring often (should take 1-2 minutes depending on your microwave). Remove the bananas from the freezer, dip in the melted chocolate (spooning it on if necessary to get it even) and then roll in the embellishments of your choosing. You can eat these straight away but they're better if you stick them back in the freezer to set at least an hour more. Enjoy!
P.S. If you decide to get said patience flower remedy, don't make the mistake of telling your husband. He will test you by continuing to suggest you double or triple your dosage.