At the approach of our 30th year a few friends and I decided to take a vacation of a lifetime. We were all single and accomplished and wanted to really treat ourselves.
We booked an African Safari and spent Christmas in the Serengeti
and yes
i do
miss the rains down in africa
unfortunately,
this occasion was well before the advent of
digital cameras for home use
and most of my photos are on slides
which makes them impossible to post here
but believe me when I tell you
there are not words to describe
how it feels
to be killing distance
(you not them)
from a wild beast
watching them
play and frolic
or
stalk their dinner
or
to enjoy a picnic lunch
beside a herd of elephant
taking an afternoon bath
life affirming moments
that i collect
like shiny marbles
in a jar
but what about banoffee?
on our journey we stayed in tents
luxury tents
tents as nice as some fancy hotels
and were attended to by locals
however
our camp host
was this lovely
Australian couple
who would make these amazing meals for us
with precious sweet treats
and one evening we were served
Banoffee Pie
and it was crazy good
and now i make it
when i need something that will make everyone happy
and i don't want to fuss
trust me
this will knock you into tuesday
graham cracker crust baked and cooled
dulce de leche (i make my own, but you can find it in specialty stores or mexican groceries)
mascarpone or double cream (in the states mascarpone is more readily found)--room temp
lightly sweetened whipped cream
bananas
Thinly slice your bananas---not chunks--and overlap them in the bottom of the graham cracker crust. Next, spread a layer of the mascarpone equal to the thickness of the banana layer...do not lay it on thick, otherwise that is all you will taste. Top with a thin layer of dulce de leche, again, cover the layer, but don't put globs and globs. Place another layer of thinly sliced bananas on top of the ddl, and then top with freshly whipped cream. Sometimes, I make the whole pie without the whipped cream the day before, cover it and keep in the fridge. I then whip the cream, generously top the pie and serve.