I know, it is November, and I want to make ice cream?!? Well I had overripe bananas and I did not want to make banana bread (What?!? The horror!) because it wasn’t just one overripe banana, it was four. And before you say, well banana bread freezes, I want to let you know that frozen banana bread is delicious and I can hear it calling even through the closed freezer door. Muffin shapes are even better straight out of the freezer.

Anyway, searching for things to do with overripe bananas yielded a plethora of single ingredient ice cream recipes. You can google it, or just slice your ripe banana, freeze it, purée it in a blender, and eat it. I followed an instruction to freeze it again after processing, but it became very hard. I had to leave it on the counter for awhile before it softened. Maybe pin this for summer, though.

I was a dubious joiner on the pressure cooker parade. But after buying one, and hard boiling eggs in it, I am a convert. Even for the eggs alone it is worth the cabinet space in my kitchen. I am able to make other things with the pressure cooker, yes, but easily peeling a hard boiled egg, then having the yolk turn out like this… ahhh.

As an aside, I use egg stands to hold the eggs up out of the water in the pot, and I use the egg setting on my pressure cooker, which cooks the eggs for 5 minutes at high pressure. Then I manually release the pressure and immediately put the eggs into an ice bath (large bowl with ice and water) until they are cool.