7.8.08

Squishing into bananas with a fork and beating them with the juice from homegrown limes in a bowl,
olive oil and coconut
almonds bashed into tiny pieces in a stone mortar and pestle, ground down
rice, flour, sifted and sifted,
a pinch of pimento, and a few of powdered stevia.
The sensual aromas of cooking fill the kitchen.
A goldened top, when sliced, reveals its white insides, flecked with the brown of almond skin
A crumbly yet soft texture and the most beautiful tangy, almost sour flavour, with just the right amount of sweetness.
A strange collection of words describing the feeling. I am a bit tired to write but at the same time i didnt want to lose the intensity of the memory.

No comments: