I can’t believe it’s the end of August already. School is done (for a couple of weeks) and my vacay is starting now! So of course it’s raining today. The fam was out visiting a couple of weeks ago from Finland and we had a great time! We all went to Queen E. Park and saw the gorgeous gardens and the Bloedel Conservatory! Thankfully the city changed it’s mind about getting rid of the conservatory, not only is it an architectural landmark but where else are Vancouverites going to see giant palms and exotic birds or as I like to call them: fancy chickens.
Afterwards we all headed to our place for tacos! I did spice crusted chicken for the meat eaters and veggie tacos for me and mom, all topped with my legendary guacamole. I’m not exaggerating when I describe my guac as life changing, or that it could probably solve the problems in the middle east, fix the environment and replace our reliance on fossil fuels. Here is the recipe! Enjoy!
3 ripe avacadoes
1/5 peeled ripe papaya (1/4 if it’s a small papaya)
1/4 chopped red onion
1/2 chopped tomato
1/2 bunch cilantro
juice of 3 limes
hot sauce (siracha or calypso brand) to taste
salt 1-2 t (or to taste)
-blend all ingredients in processor or with hand blender
-season at the end after everything is pureed
-put on everything! you could also put a scoop of salsa instead of the tomato and onion if you’re lazy or don’t have the tomatoes and onion on hand.
I like the guac on chips (of course) but it’s awesome on sandwiches and wraps too. This is a light limey spicy guac and I odn’t put it garlic in it because I think it makes it a little too earthy. Not that I don’t like garlicky guac too but this one is better without.
I love having fresh flowers in the house, even though I have to make sure the idiot cats don’t eat them. Even though it’s raining today I am confident there will still be nice weather for a couple of weeks and nice weather demands some popsicle recipes. I recently adapted one from epicurious.com that uses roasted bananas! Here is my version:
Roasted Banana and Chocolate Pops
3 ripe bananas
1/3 C brown sugar
1 T white sugar
1 C whipping cream
1/2 C 2% milk
(you could probably make this vegan by using a mixture of coconut and soy milk but it might affect the texture)
1/4 C. unsweetened cocoa
1/2 C corn syrup
-wrap each banana in foil (peel on) at 375 for 25 minutes, let cool and peel
-mash banana and sugars together with a fork
-blend with milk and cream
-in a separate bowl whisk the cocoa and corn syrup together until it is smooth and glossy
-pour the mixtures into popsicle molds with about 3/5 banana and 2/5 chocolate, swirl to mix because the chocolate won’t freeze solid like the banana. Alternately you could swirl the chocolate into the banana and just pour it in mixed. Freeze at least three hours, and run mold under hot water to slide out popsicles. Enjoy!