You know a storm is big when it has a name and the authorities are telling you to stay home from all responsibilities.
Catching the bus home yesterday afternoon with the notion that a hurricane was about to hit still sinking in I noticed that we happened to have the largest tree on the street right outside my window. And I sleep right next to the window.
Needless to say calm thoughts scattered and imagination of what could in fact happen from this impending doom, the biggest in years, would bring.
I got home and did what any foodie would do, made dessert with some rum to calm the nerves.
Truth be told, this dessert was made to top off a dinner of tomato soup and cheese toasties which I shared with some friends over Sunday night conversation. So on the American inspired theme of the main we enjoyed, it was only fair to add some liquor and embrace this dessert that originates in Cajun cultured New Orleans. My visit to NoLa was all too brief, but at the time felt long enough. One day I will go back and enjoy this made by a local, along with gumbo and of course, no stop in NoLa would be complete without beignets.
Long after the dessert had been consumed and the taste of rum rubbed away with my toothbrush I was woken by the trembling tree an hour earlier than my alarm I tried to fall back to sleep. Holding my eyes tightly shut and wishing the sound away.
Almost ready to step out the door and my boss advises me he’s stuck with no trains running. The tube was a squeeze and the wind is still howling around corners, but this storm didn’t do as much damage as expected and last night that tree lost a bunch of leaves, but was almost fully intact when day broke.
From Saveur Magazine
1 1/2 cups light brown sugar
1/2 teaspoon salt
1 stick cinnamon, broken in half
6 underripe bananas, halved crosswise and lengthwise
3/4 cup rum
1 cup ice cream
Heat the sugar, butter, salt and cinnamon on medium-low, stirring until the sugar is dissolved.
Add in the sliced bananas and cook for approximately 10 minutes, stirring every few minutes to ensure even cooking.
Pour in the rum and light with a handheld lighter (to ensure your not too close to the flame), cooking until the flame dies out.
Serve the bananas and syrup ice cream while still warm.