I eat a lot of fruit. We have covered this subject before.
In particular, not a day goes by when I don't eat multiple apples and bananas.
The apples are relatively easy to keep on hand. They last a long time, and you can buy large quantities of them.
Bananas, on the other hand, are a tricky business.
Bananas can go from green and inedible to brown and mushy in, like, hours. You have to constantly monitor them.
When you're at the grocery store and want to buy bananas, there are three important questions you must ask yourself:
(1) How many bananas do we have at home right now?
(2) How many bananas can we have and still be relatively sure they'll all get eaten before they go bad?
(3) What is the overall ripeness of this store's bananas, and in what stages of development should the bananas I buy be?
That last one is the toughest to navigate. If you're fortunate enough to live near a store that stocks bananas in a range of different ripenesses (as opposed to all very yellow and ready to eat or all green and days away from consumption), you have to work out a plan.
Ideally, you'll come home with, say, one very green bunch, one semi-green bunch, and one virtually-ready-to-eat bunch.
At least that's what I do. We are down to just five people living in our house these days, but they eat a lot of bananas. Much of my daily mental energy is spent reviewing the state of our banana cache, plotting from where and when I'll buy new bananas, and trying to decide whether the current bananas are OK to eat.
It's all enough to drive you...well, I'll let you say it.
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