Bananas. When they hit the ripeness level you like place them in the fridge. That really slows down the natural ripening, The skins will darken and not look so pretty but that is just cosmetic. I like them cold but if you don’t take one out before you plan to eat it.
Mmm, that’s an idea. Did the same for tomatoes, as they’d go mooshy in no time out in the open.
MtnDon. Thanks for the idea. A cold banana sounds good after I finish cutting the weeds out front!
I'm weird.
There's a ton of food that I won't eat.
I'm not allergic to hardly anything--I'm just a picky eater.
Bananas are on the do not eat list.
...
In case anyone is wondering, I think I'm allergic to apple juice.
Either that, or my body just reacts badly to it.
I really like fruit snacks, but most of them have apple juice in them, so I can't eat them.
I also love fresh apple cider (grown at high elevations), but let me tell you, it doesn't love me. 
That just sounds so… wrong.
It’s all in how you peel it and what you do with with the weeds!
the difference is that non organic bananas are artificially ripened, by being exposed to ethylene gas, externally.
that gas is produced by the ripening banana naturally, but ungasssed bananas ripen more slowly, because the gas is produced internally.
If you buy Organic Bananas, you will find they ripen more slowly, and dont suddenly develop brown spots internally on the fruit, the way the gassed bananas do.
Ungassed bananas can develop brown spots on the outer peel, and still have a perfectly white internal fruit.
I do not think that plywood has gone up in price much yet, but I could have missed it. The bit in this box came from my random stash of wood bits that I keep. What I do notice is that the quality of plywood, the hardwood version, has gone down a lot. (hopefully that means that no primeval forest was chopped down for it anymore). I have bits that are lying around for 25 years that are sooo good, nice quality wood through and through, not just the top layers. For that quality nowadays you need to go to a ship interior supplier, and pay for it.
I do not have many knives. But these are my traditional ones:
From top to bottom:
*pruning knife, Wyers Amsterdam. I believe that the blades of dutch knives were usually made in Solingen, Germany
*dutch pocket knife, Keizerskroon, also with Solingen blade.
*small norwegian knife. A present from a girlfriend. She made the birch handle and the leather holder while doing knife-making classes when she lived in Norway.
*grafting knife, KDS, from Czech, bought it in a small hardware store over there 20 years ago, very sharp!
sharpening (actually, honing) our knives
while watching baseball and racing.
(this could be a You Might Be A Redneck joke)
If you hone your knives while watching baseball and racing...
You might be a redneck! 
Finished making some teriyaki/pineapple beef jerky. Turned out pretty good.