|Bananas, caught in the act|
I wouldn't trouble you as a rule, but I wanted a word about something I don't understand. It's bananas. I don't mean 'it's bananas' in the sense of 'it is lunacy', I am referring to bananas in the sense of fruit. You know, the bendy yellow things.
I like bananas very much, but they have to be just right. Too green and they are like eating medicated soap. Too ripe and they become disgustingly gooey, with the texture of sick. (I'm sorry, but this is true, and presumably sick is one of yours too.)
So, fair enough, you have to catch them when they are just right, with a tinge of green but before those black spots arrive. But here's the thing. They only seem to spend approximately 37 minutes in this state. For ages and ages they sit in the bowl looking hard and green, then you turn your back to make a cup of coffee and when you turn round they've gone black. It's not good enough. I'm not asking for miracles (though presumably these could be provided on request), just bananas that stay edible for a few days at a time. Is it too much to ask? I can keep apples in the fruit bowl for weeks, and at worst they get a little wrinkly, but they are still edible. Bananas, by contrast, are downright sneaky. So just tell me... why?
P.S. If this one proves too easy, please explain the offside rule.