Rest Day, A Book, and Bananas

Sunday is my rest day. As much as possible, I just want to enjoy a day of leisure, read some books, and eat well. Although I was already awake by 9am, it was only at past noon when I sat down for a late breakfast, which consisted of yoghurt and left-over pizza. This breakfast stretched to more than one hour because I was engrossed on a book while eating.



Entitled "On Food and Cooking" by Harold McGee, this book is a culinary classic and a masterpiece that any food lover should own. It completely describes the source of our food, the organic and inorganic compounds that they are made of, and how cooking results in a chemical transformation that makes them palatable and delicious. Here is an interesting excerpt:

Bananas develop a meltingly smooth consistency, and a distinctive aroma due primarily to amyl acetate and other esters, and green, floral, and clove (eugenol) notes. Banana acidity also increases during ripening, and sometimes twofold, so the flavor becomes more full in several dimensions...

McGee may write well about bananas, but I eat them better:


Banana-Q, one of the best foods in the world. Devoured for merienda.