I have an idea. How about you tell me it’s not really almost bedtime on Sunday night???!! How did this happen?!
Saturday involved a prescription for Peep recovery which went something like this:
(The Peeps moved into freezer bag 1A with the current lease-holder, half a package of Newman’s Os.)
Some of you suggested that I put one of these innocent marshmallow birdies/duckies into a microwave for 5 seconds to see what becomes of it. Unfortunately (or fortunately for the Peeps), I am microwaveless!! Anyone have pictures to share of what happens to the little creatures?
Peep recovery continued with hot yoga followed by this:
CSA delivery #2! My half of the share (pictured) included pea shoots, spinach, mesclun, three eggs (the other three are from last week), asparagus, cilantro, garlic scapes, and snap peas.
Next on the Peep recovery agenda was a 1 p.m. breakfast:
This bowl involved an immersion-blended mix of cooked kale from Nydia’s Edible Arrangement, whole wheat couscous from the health event, and overripe banana slices from my [old] roommate Tara; a sprinkling of instant oats and goji berries for chew; cinnamon and nutmeg, and this new find:
I heard about this PB2 competitor last week and had to get my hands on some samples when I found out that FitNutz had a chunky mix! Peanut pieces aside, however, I much prefer the taste of PB2. The FitNutz butter had some extra sweetness in it that didn’t thrill me. (I also mixed the packet with a tbsp of plain yogurt instead of 2 tsp water.) It was ok, and I know I will enjoy my sample packets, but I’m probably not going to be buying it anytime soon.
The FitNutz experiment represented a perfect segue from Peep recovery to kitchen adventures. I decided to take on the challenge of homemade balls once again. Although the goop-turned-crepe last week actually worked out quite well, my goal this weekend was to achieve ball perfection. I learn well from my mistakes, so I opted to skip a pre-soak and just throw all the balls into a pot of boiling water.
As you can see, they started out a light beige color and turned the desired dark brown as they cooked.
I could tell the tapioca was done when the balls became dark brown all the way through (any beige meant that the texture would still be chalky instead of chewy inside). Because these were jumbo balls (as opposed to the typical tapioca with teeny balls), they took a long time to cook — at least an hour and maybe two.
I was overjoyed with the finished product: ball perfection!
I had some homemade bubble tea right then and rinsed the rest of the balls with cold water, drained them, and put them in the fridge for storage and easy access.
My final kitchen project of the weekend was none other than coconut-banana ice cream. I had a few chunks of fresh coconut left in my freezer from when Jessica gave them to me at work weeks ago. I chopped the coconut into small pieces and mixed it with some more of Tara’s abandoned banana chunks, a chopped date, and plain yogurt.
One intense immersion-blending session later, I had this:
Which, after 15 minutes-stir-15 minutes-stir in the freezer, became this:
I garnished the “ice cream” with a fresh CSA strawberry, an OhNuts! whole strawberry in dark chocolate, and a sprig of homegrown basil.
Does your freezer have any unlikely bag-mates?
Also, Melissa is giving away a ridiculously loaded prize package over at For the Love of Health. I highly suggest that you go enter her contest as me ASAP.