Mmmmm....the weather in Brussels has actually allowed me to have the back door open all weekend (all LONG weekend that is....had Thursday AND Friday off....). Right now Kevin is fast asleep, and the kittens have abandoned my snuggles for their first love: back garden time!!! So, I am sitting in the kitchen, door wide open, bowl of mango and banana slices all finished up and I am writing REPORT CARDS! I am not one of those teaching-folk who (understandably) loath report card writing (like my husband for example). I actually really enjoy writing about the kids and having the time to process how far we have all come as a class. I have about 17 math comments left and then I am done. No, really - I am done - that's it. I have FOUR little days of work left (I had to take Thursday off for one of my last few midwife appointments). It is going to be really hard to let some of my kids go - the ones who I have taught for two years now, and who have gone the longest in making my wacky year a little more manageable. But - not to fear, I will find ways to stay in touch - they aren't getting rid of me that easily.
I have loads of food updates. I have just been busy nesting and buying the last few things for our scheduled (please keep your vegan fingers crossed) home birth (goggles, a tarp....just kidding about the goggles). But, yesterday, Kevin MADE me buy an ice cream maker that I have mumbling about for about a year. It is one of the models with the built in freezer, so you don't have to try and get the little freezing unit into your European sized freezer (never would have worked). So, yeah. After much deliberation, we decided on making Vanilla-Cardamon-Mango Icecream as our first batch. And OH MY GOSH. Yum Yum. Pretty easy too. I imagine this new kitchen appliance will be getting lots of use this summer.....how about Breast Milk Icecream? Anyone ever try that recipe???
2 tsp of arrowroot 1/4 cup of soymilk 2 cups of coconut milk 1 additional cup of soymilk 1 mango (sliced and then pureed) 5 or less cardomon pods 1 tsp of vanilla 2 tbsp of maple syrup 1 kick ass ice cream maker
I mixed the arrowroot and 1/4 cup of s.m together - and let it thicken up. I added the coconut milk and 1 cup of s.m to a pot and warmed it up, letting it thicken on its own time (about 3 minutes), I then added the arrowroot and watched the cool chemistry project moment of the two bits combining to make a much thicker consistency. I added the rest of the goodies, including the mango puree (which I whipped up in my super wicked awesome new Cuisine Art Smart Stick - Thanks Mom!). I then stuck the whole concoction in the fridge, gave it some time to rest and then threw it in the icecream maker and let it do its thing. I am so excited to keep playing with this thing! Yummmmy. Chocolate is next.
But of course, this was our desert - dinner was super yummy too - and mostly the work of Kevin who found a great zucchini salad recipe in Green Parent. We topped the grilled and dilled zuch with our marinated tofu steaks and served this salad with a totally amazing Parsley and Eggplant Puree. Seriously fantastic stuff. Way to go Kevin.
All is well in baby-baking land - 37 weeks this coming Wednesday. The time is just flying by. One of these days you are all going to find yourself with an introduction to The Littlest Vegan. He is excited to meet all of you out there in BlogLand!