Move the Goddamn Horse

bad banana

This time last year, I found myself on vacation at Miraval. While the resort was a little too “L.A.” for my appreciation (entitlement of some infringing on the relaxation of others), I did enjoy a hot and dusty afternoon spent with cowboy-therapist, Wyatt Webb, in a program called “It’s Not about the Horse.” While too lengthy and complicated to describe in detail here, the point of the exercise was to leave personal baggage in the horse ring and take away an “Aha” moment through (what appeared to be) a simple exercise with a horse.

My particular moment sums up as, “Sometimes you’ve just gotta move the goddamn horse.” In other words: No matter how much drive, desire, or determination you have, if you do what’s already been done, don’t be surprised when you get the same results.

I watched a dozen people try to lift the same leg on the same horse in the same manner again and again and again – all without much success. When it was my turn, I realized I had to work with the same horse, but I could switch legs. So, I moved the horse, grabbed a different leg and, voila, mission accomplished.

If you are not getting anywhere, sometimes the best action to take is to step away and approach from a different angle (moving the horse). Is this damn crust the horse this week? Do I need to scrap it and start fresh?

Today, I make banana bread and leave the tart crust for tomorrow.

Artisanal gelato of the week: Banana bread

I tried it with  1/2 c. of banana bread crumbs, but I don’t like the final texture.  The roasted bananas, candied walnuts and chocolate shavings are enough…

Banana bread gelato

Banana Bread Gelato

3 very ripe bananas, sliced ½ inch thick

1/3 c. brown sugar

1 T. butter cut in small pieces

2.5 c. milk Milk

Sugar

Pinch salt

Egg yolks

Heavy cream

Vanilla

½ – 3/4 c. candied walnuts

½ c. shaved milk chocolate

1/2 c. banana bread crumbs

Preheat oven to 400 degrees.  Mix bananas, brown sugar and butter together in a baking dish.  Bake for 40 minutes, stirring once.

Warm milk, ½ sugar and salt.  Whisk yolks with remaining sugar and temper with milk.  Make custard base. Pour cream in bowl set over ice bath. Emulsify custard with banana and syrup and pour through sieve into cream.  Add vanilla and cool.  Cover with plastic wrap, refrigerate at least 8 hours.  Pour mixture into ice cream maker and process according to maker’s directions.  Add walnuts and chocolate 5 minutes before gelato is done.  Cover and chill.