Being a Pisces female means I have a dual personality. I’m yin and I’m yang. I’m Type A and Type B. I’m sweet as a peach or your worst nightmare. I love the idea of taking trips on a whim, … Continue reading
Perhaps for obvious reasons pertaining to heat, I don’t drink tea until the snow starts to fall. I tried a few weeks ago, and my body pretty much shut down any attempts. My tongue and throat had no use for the warmth, faint flavor, and honey. (Bad) luck would have it, because Burlington, VT had a mini-flurry storm last week, and yesterday I finally accepted that my trusty circle scarf and cardigan were no match against the dropping temperatures and uptick in wind speed. I went to Old Navy and bought a long down jacket, purchased a small box of tea from TJ Maxx, and decided to see how the body would feel about it. Yankee candle lit and mug in hand, my tummy welcomed the hot liquid with open arms. Goodbye mason jars of flavored water and hello tea.
I’m off to Okemo, VT with a friend for a day of frolicking in the mountains and apparently a good bottle of wine.
Peel Away ❤
Have no fear; things have been delicious and good in my life. Unfortunately, it has all been very chaotic and this has forced me to step away from the stove. Long days and tired nights have led me to fall in love with leftovers. I used to look down on them, but over the last few weeks they’ve grown to become my friends.
Our relationship with food is ever changing. Right now I simply don’t have the time for flair-tastic meals, but that doesn’t mean I’ve succumbed to take out and junk food. I’ve found new, fast, and fulfilling ways to keep my cooking hand strong while maintaining some semblance of sanity. I look forward to the less hectic days once this semester is over when I can find time to get back to my lackadaisical and ingredient heavy kitchen roots, but I’ve found enjoyment in this culinary break.
In the meantime, here is a savory dish I made for breakfast, which is outside the ordinary. I love eggs. I can easily go through a carton in a week. I understand the cholesterol in eggs isn’t necessarily bad, but something tells me the amount I eat is in the higher percentage and teetering on the edge of detrimental. Alas, I had no eggs left this morning, so instead of running to City Market for an egg and tomato breakfast sandwich, I sauntered over to the fruit bowl to try out a new recipe I found last night. It encompasses my love of bananas and avocados, and my sweet tooth gets to join in on the action. No one likes playing third wheel *wink/wink*
I “adapted” the amounts of cream and sugar for the recipe, due to the fact that I was borrowing the neighbor’s cream and I wanted to see if I could get that sweet taste while still drawing back on the amount of sugar. My “adaption” was most delicious and won’t leave you feeling like you’ve been cheated. Plus, it allows the flavor of the whole foods to shine through.
1 avocado, diced
1 banana, diced
1 tbsp ½ tbsp lime juice
1 tbsp ½ tbsp. sugar
3 tbsp 2 tbsp cream (I used half and half)
1. Add diced avocado and banana to a bowl.
2. Measure lime juice, sugar and cream into the bowl.
3. Mix ingredients together gently.
4. Serve immediately.
Few things in life are better than cutting into an avocado to find perfectly ripened, rich and (healthy) fatty perfection.
Peel Away ❤