Hi Monday, I’m usually not so excited about you but I have a cubano coffee in my hand, my sunglasses on and I’m dreaming about this vegan coconut ice cream and plantain combo (my new obsession). Not too shabs, not too shabs at all. I learned a few things growing up in South Florida. 1) How to deal with frizzy hair.           2) That Florida is a place where old people get really awesome at tennis. 3) And how to make plantains. This recipe is easy-peasy, totally Monday-proof. Buy two different types of plantains: dark brown and green. And then–in the same pan–make an appetizer (or side dish) and dessert.  Yes please! . You want the brown plantains really brown. Like gross brown. Like not cute brown. Get it? And then you want the really green ones. Super green. I’m not sure if there’s anything worse than biting into a green, un-ripe bananas. Nails on a chalkboard. We’re gonna start with the green ones. These’ll be savory. Almost like chips.  I like to make a little olive oil, garlic and salt combo for dipping them. Dooo this! Slice them up. Fry them up in a cast iron …

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