Down East 2013 ©
My Sweetheart Sherwood rode in the Tour de Farms  a couple of weeks ago. He biked 100 — yes, one hundred — miles! And all this on very little training (we had just reached our 1000 mile mark on our tandem, but only in 10-, 20-, 30- and 40-mile increments!) and we had been swing dancing the night before. Three hours of sleep was all the rest between Sherwood and his trek.
Of all the food he sampled the one thing he mentioned after the ride was his snack of peanut butter and bananas. Sherwood, it seems, has been deprived of peanut butter for some time. You see, I have an allergy to nuts. It's not the rush-me-to-the-hospital-immediately allergy, just an inconvenient tongue-tingling allergy. I don't eat peanuts, tree nuts, sunflower or sesame seeds anymore and by extension neither does my family. Mind you I never wanted to deprive the family of a food, but I guess I forgot to buy peanut butter for a couple of years. Unless I've needed it for a particular recipe, I've avoided the whole nut thing.
Until now. Sherwood decided that a big scoop of peanut butter on a mashed up banana was his answer to cycling-energy-food nirvana. It reminded me of this pie that everyone loves. So, here's my nod to peanut buttery goodness. The filling is a light peanut butter mousse that tastes great chilled or almost frozen. You can make it a day ahead and the flavors will improve.