I'm originally from Vietnam (south) where bananas are abundant. I have 2 big clumps of banana here that I grow. To my knowledge, I always cut the blossom when I see I have enough banana bunches on the tree. Doing so will fatten up your bananas because the nutrition and energy will go into bananas only instead of to the blossom if you keep the blossom on the tree. Plus the blossom will only give you a certain amount of bunches then the rest of the blossom is just hanging down with no fruits on it. And yes I eat the blossoms. Several ways of using the blossom. I shred it and use as salad, or cut up in chunks and cook with coconut milk with lime juice and lemon grass as a Thai soup or I just set the whole blossom on the cutting board a smash it then cut it vertically and squeeze some lime juice then dip with a little soy sauce. There are more ways of using the blossom and I love each and every way. But I have to tell you that the taste is a little bitter so it's not easy for first timers. If you are going to prepare the blossom, make sure after cutting it you need to soak it in water with a little lemon or lime juice or white vinegar, this prevent it from turning black.

Below is a recipe from Mangrove Mama's, a local (Fl Keys) restaurant. This is the real deal; what you think of--or should think of--when you think key lime pie. For some reason this recipe calls for 5 egg yolks, although the original from the restaurant only requires 4. Also, this version doesn't specify as does the original to add ingredients in the exact order listed. Anyway, it's the dessert I make and take to any gathering to which I want to bring something special. The real thing, no chocolate allowed period. I'm gonna go all southern here and add, bless her heart, someone must have been into the rum supply if she thought THAT was a good ingredient for our sacred pie ;). Not that it may not taste good but it's messin' with perfection if you ask me. Here is a link that might be useful: Key Lime Pie

Love this cheese! My favourite use is in cheese and spinach or cheese and chicken enchiladas. As a matter of fact we had cheese and chicken enchiladas for dinner last night using Queso Blanco. As Linda says its a semi soft cheese so not the best for grating as you would a Parmesan. Best as a melting cheese. This was a real hit. This summer I was "surprised" by some unexpected company before dinner....happy hour time. I fried some prosciutto, not a lot just until a bit crispy and then wrapped the hot prosciutto and a basil leaf around squares of Queso Blanco (had no buffalo moz on hand) ...oh my! Delish!

Peli Peli is one of my favorite restaurants. In fact one of the KT get togethers I had it there. The owner chef is great he comes to the table and tells his story and takes pictures of every one which is played on the tvs through out the restaurant. It's very unique and beautiful inside. The food is fantastic. Every thing I have eaten is good. They have a sticky pudding type dessert that is great. The restaurant is located in the Vintage center which is a nice area. Ihave never had haggis and don't care to. My father used to make a lot of dishes using organ meats and they would make head cheese when there was a butchering. I didn't partake. There's a Cajun name for the organ dish I think it is somewhat similar to haggis. They often used the gut or stomach to stuff the food into. The boudin in Cajun country is a mix of cooked rice, onions, spices and a mix of ground meats stuffed into a casing like sausage. It's wonderful stuff. In some areas they do have a blood sausage and a blood boudin. I don't eat those.