Your Banana Phone Is Ringing

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The headlines do not lie – especially the ones posted on the ONION.

Report: Bananas Still Most Popular Fruit For Pretending To Receive Phone Call

After having 3 people tag/text/share this hilarious “report” with me (Thanks Cyanne, Jes, and Jenn!), I started reminiscing about days gone by with my very own banana phones… and realizing just how many pictures I had with bananas pressed to my ear (shhhh, just go with it).

You want to see, don’t you?

Well, since it’s the season of giving, I’ll gladly share with you! You are most welcome!

I believe this was my very first banana call – to the president at the Nike Women’s Half.

From there it was game on! If there was a banana, I was either making a call or receiving one. I’m very important in the banana phone community.

Chatting while my younger son eats my post-race food. AC 10k, 2014.

Newsies banana phone – runDisney half 2015.

The first of many banana phone conversations with Chrissy! Broad Street 2015

Shocking news on the Bolder Boulder banana phone with Jenn, 2015.

Beat the Blerch 2015, “Mom, I’m still alive” banana phone call. Don’t worry, I called her on the cell after this picture in case the call didn’t go through.

Philly half 2015, train banana phone. Service is really crappy underground.

Atlantic City April Fool’s Half, 2016 – we are happy we didn’t blow away banana phone call.

Ash tweeted me this pic of her calling me on her banana phone, so naturally I tweeted back with the very fun but rarely seen these days, “party line”.

AC 10k 2016, PRs all around and feeling awesome in the rain.

Anyway, give me a call on the banana phone any time you want and I promise you this, I’ll always answer! (Unless we don’t have any bananas in the house and then it might be an onion or milk…)

What post-race photos do you find yourself doing time and time again? 

Recipe Box: Chipotle Lime Shrimp Tacos with Strawberry Salsa

We’ve got a favorite book in the Daniel household. It’s called Dragons Love Tacos. Have you heard of it? Well, there are dragons (obviously) and they L-O-V-E tacos (again with the obvious – I guess that’s what you get when you’re reading children’s books). There are taco parties, which, I would be all for attending because quite honestly, I LOVE TACOS TOO.

(Just not spicy salsa. Spoiler: Dragons do not like spicy salsa.)

Anyway, the point is, we Daniels are fans of tacos. And books. And books about tacos.

Naturally, this taco recipe is a big hit here. Now, in the interest of full disclosure, I didn’t actually prepare this recipe. My darling husband was the taco chef; I was busy painting dots on the floor of our son’s 1st grade hallway.

Say what?


This is a special treat for the first graders of our school district! We celebrate their individuality and creativity.

Yes, while I was getting my paint on, Jay was pitching in and making us this YUMMY dinner. We tweaked the recipe slightly but you can find the original here. We originally found this when we were doing the Advocare 24 day challenge last summer and it’s tried and true.

Are you ready? Let’s go!

First things first, start prepping this a few hours before you want to eat. Because it takes some time to mix together and soak up the flavor. Cool? Cool.

Strawberry Salsa Ingredients 

8 ounces of fresh strawberries – chopped
1/2 red onion – diced
Juice of 1 lime
Pinch of salt
Pinch of ground pepper


Squeeze that lime, Dude. RAWR!

Prepare the salsa first. It’s easy, yummy, and you can throw it in the fridge until you’re ready to serve the tacos. (Or, you can take little spoonfuls if you’re hungry.) (Not that I would ever do such a thing.)

Chipotle Lime Shrimp Ingredients 

1 pound peeled and deveined raw shrimp (Do not make my mistake and buy ones that aren’t peeled. Because I’ll tell you what, Jay was not impressed with that task. Whoopsies.)
Juice of 2 limes
2 garlic cloves, minced (I keep a jar of minced garlic in the fridge) (#lazy) (#lessworkforme)
2 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper



Mix all the ingredients listed above in a bowl and then pour over the prepared shrimp. We throw them in a Ziplock freezer bag and shake it around before putting it in the fridge for about a half hour. Prior to shaking it around, make sure it’s really and truly zipped. Again, I speak from experience.

And hey, while these marinate, grab a drink and chill. While you’re waiting, you can also prepare the toppings for the tacos.

Taco Topping and Taco Taco Ingredients
8 4 inch corn tortillas – warmed (microwave for 30-45 seconds)
1 cup shredded cabbage
4 ounces queso fresco, crumbled (I sometimes can’t find this in my regular supermarket but I’ve had good luck at both Aldi and the Mexican mart nearby.)
1 lime, cut into wedges

After those 30 minutes tick by, heat a large skillet over medium-high heat. Put a glug or two of olive oil in the pan and put the marinated shrimp in the skillet. (Any extra marinade in the bag can be chucked.) Cook the shrimp 1 to 2 minutes, then flip the shrimp and cook a couple more minutes until they’re pink.


Set the table with shrimp, toppings, salsa, and tacos. Prepare your taco whichever way you’d like and proceed to stuff in your face.


A taste sensation! (Seriously, I need to lay off the children’s books.)

In unrelated but still AWESOME news, you might notice the new badge over in the sidebar for The Mermaid Club. I just found out this week that I’m a new ambassador! Isn’t it the most? More on that soon! Live life, make waves!