little of this, a little of that, there's how we deal
with leftovers. Here's some shrimp
fried rice made with egg, carrots, shiitake mushroons,
peas, and whole cocktail shrimp. Some shelled edamame,
this time microwaved at half power for one minute, which
cooked them just right. There's half a baked
plantain served inside its peel, some simmered
taro roots, and a wrapped-up mini-melon
Like bananas and other starchy foods, plantains can
get ugly and discolored if exposed to air for too long.
I hit on packing it in its own peel as a way both to
preserve the color and to keep its sweetness from clashing
with nearby items. It worked nicely. To serve it in
its own peel, separate the fruit entirely from the peel,
cut it into coins, then wrap it back in the peel. Leave
as little of a gap exposed as possible to avoid discoloration.