Platanos...For the Dominican in Me

Yesterday I spent almost the entire day going through my wallet.
Dividing receipts. Shredding the ones I didn't need.  Shredding cards I no longer use.
We carry so much in our purses and wallets and it just seems to drag us down.  Physically and mentally.
I thought maybe that was the reason why I have had such a hard time sleeping.  Money is always an issue for us.
My husband is a high school math teacher and we barely survive with his paycheck.  Never mind the furloughs.  How about the fact that his Godsend of a check comes once a month.
One thing it has taught me was to be a saver.
Not like hoarder but a money saver.
We recently joined Costco after a 5 year break from them.
Smart and Final is across the street from me but prices have gone up slightly and they no longer sell bulk items in foods I normally buy.
Things like coconut milk, beans, tomato sauce, diced tomatoes, tomato paste and other canned goods is now sold individually.
That just doesn't work for me.
I'm shelling out more money and more visits to the store.
Our first day back at Costco came with a nice surprise.
They sell Morning Star and other similar products very well known in the vegetarian/vegan community.  They sell tofu now by the case!
My heart is happy and I know I'm saving some money.
They don't have everything I need so I will still visit Smart and Final for some fresh produce Costco doesn't sell and Whole Foods for my nondairy cheese, etc.

Yesterday I introduced my family to baked maduros (yellow plantains).  I haven't had these in a long time and was very happy that my most picky eater loved it.

Maduros Asados

6 medium/large yellow plantains

preheat the oven to 400 degrees.
cut a 2 inch slit in each plantain and wrap with aluminum foil.
bake for 40 minutes.
peel the plantains and arrange them on a serving platter.
drizzle with this....

Garlic Dipping Sauce

6 peeled garlic cloves
1 cup olive oil
1 tsp salt

add everything into a blender or food processor.
store, tightly covered in the refrigerator.

You will have plenty left over.
Store the leftovers in the fridge and use it tomorrow as a dipping sauce for other platanos.