Bananas Everywhere

When I go to my weekly lessons with Fukunari-sensei, she always brings me tea and a snack.   This week was a treat:  homemade banana bread.  She explained that she had bought bananas last week and that they had started to get brown and when that happens, it is good to make banana bread.  We reflected on the warmer weather and the fact that since bananas don't go in the refrigerator, the warmer weather makes them get ripe faster.  It was a comforting conversation, to know that the same problems exist here as back home, in my childhood; and just as back in America when I was a child, here and now it is still possible to give a brown banana a second, delicious life.