5 observations and banana almond swirl ice cream

1. Clean water is such a gift. Yesterday morning it was announced that the water here in the city was finally safe to drink. In the afternoon, when I went to fill a pitcher for the fridge, the water that came out of the tap was basically mud. The water seems fine this morning, but yeah, we'll put in a filtration system when we do our kitchen reno. 
2. The seasonal goodies are out in supermarket. Because of my Argentine husband, we love panettone and always start buying it at the end of November. If you don't know, it's a sweet bread with dried fruit (which doesn't sound that great, but trust me it is). Sweet baked stuff makes me feel yucky and is definitely a migraine trigger for me. But I'm having a very hard time resisting the panettone and I dread all the other yummy things that are coming. We'll see if I'm able to break my Christmas day migraine tradition!
3. I learned something new in Spanish. I had heard the expression ni un real, which I would have translated as something like, "not one dime." But, I discovered yesterday that a real is a nickel! I always got that reales referred to small coins, but I never clued in to the fact that it was a specific coin.
4. The last holiday in the month of November is on Monday. We should, and hopefully will, get to the beach this holiday weekend.
5. This video makes me very happy:

My favourite running fuel is a banana smeared with almond butter and sprinkled with coarse sea salt. This does not upset my stomach and keeps me energized for a long run. The salt is because I sweat a disgusting amount and I love the crunch of sea salt on anything. When I learned that you can make decent ice cream out of frozen bananas I thought of my salty almond butter running treat.

You can make a pretty nice ice cream with just bananas. You slice three or four ripe bananas and freeze them for a couple of hours. Then you you process them in a food processor. The result is creamy and delicious. To this you can a bit of honey (but not at all necessary) and some vanilla. You don't even need an ice cream freezer for this. The consistency is very nice, seriously you'll be surprised.

So to this base of banana ice cream I added a swirl of salty almond butter. I folded a couple of pinches of sea salt into 1/4 of almond butter and swirled it into the bananas.

So simple and so good!