Two plantains, like love, lie
spooned, pale yellow, ripening.
Peeled and sliced like coins
before they soften and bruise.
Slivers in spoon-sized drops of oil,
glisten, brown as warm earth.
Peel and slice semi-ripe plantains and lightly brown in a tablespoon of olive oil. For more crisp plantains (patacones), slice and brown in a tablespoon of oil when plantains are still green in color. Season with sea salt and Adobo seasoning (to taste) while plantains are still warm.