I’ve been so lazy about blogging this week. That’s just the straight-up truth. Just plain lazy. I didn’t cook much, I didn’t photograph much, and I certainly didn’t blog a thing. I think it started with me being annoyed about those dang koeksister pictures I deleted off my camera, and then spiraled into…well, me taking a week off blogging.
But I’m back! I made a bunch of recipes today with the intention of having food to eat and recipes to blog, but didn’t get to take many pictures. Split pea and lentil soup was a rip-roaring success (do people say that?), and I’ll hopefully be able to grab a picture of the finished product after work tomorrow.
I also made melktert (milk tart) to have with some of our best friendsies tonight, and that was (ahem) less successful. Though it tasted good, it took two muscle-y men, a rock hammer, and a chainsaw to break through the shortbread crust. Once it was cut, it was fine to eat, but definitely not a tart I would have wanted to present to anyone I needed to impress.
Luckily my friends were happy enough to eat it anyway, and I think that the tart would have been better with a traditional pie crust anyway (it’s one of those desserts that is better off less sweet–and who doesn’t like flaky, slightly salty pie crust?). Fritz is certainly not complaining, since it’s his favorite dessert and the more mistakes I make, the more evidence he has to consume.
Also, our friends made an amazing marinara sauce for dinner tonight, and told me the (easy!) recipe. I’m excited to add it to our repertoire because it was freakin’ delicious. Much better than what I’ve been making. I’ve got no Italian blood in me, and that’s pretty clear in my tomato sauces.
On to the green monster. The best name for it I could come up with is creamsicle, because of the bright orange and creamy vanilla flavors, but it definitely doesn’t taste like a popsicle. Just a delicious smoothie.
Orange Creamsicle Green Monster
- 2 handfuls spinach
- 1 C vanilla almond milk–I use unsweetened (you can use real milk as well, I just wanted the vanilla and nutty flavor)
- 1 orange, peeled
- 1/8 C oats (uncooked, old-fashioned)
- splash vanilla extract (1/4 t?)
- 1 ripe banana (I peel and freeze ripe bananas to have on hand for smoothies)
- ice as desired
Combine all the ingredients in the blender, spinach first, topped by the heavy stuff.
Blend until smooth–add ice/milk to adjust the consistency as needed.
I love the addition of oats to give smoothies a thicker texture and a little more staying power. You could also add nuts (walnuts are great), granola (gives it a sweet boost), or protein powder (I never do, but you could!) to make the smoothie into more of a meal.
I usually have a smoothie like this with a little something extra for breakfast, though on the days I wake up thirsty and not at all hungry (does that ever happen to you? and not from drinking the night before!?), a green monster just hits the spot to tide me over for lunch.
I absolutely love oranges in smoothies–they just make them taste so fresh and bright!
Coconut milk/cream would also be a great substitution in this green monster, and bring out the creamiscle flavor even more.
Also–happy March! I am so excited for Daylight Savings Time next week (March 10, y’all) because it’ll be lighter out later. Light later=easier to blog after work, ’cause I can take pictures after 4:00 without having to set up some ridiculous lighting system. My beautiful little niece is turning one this month, which can’t possibly be true since I’m pretty sure she was born two days ago. My mom’s birthday is this month, as is the vernal equinox (okay, first day of spring). We have Fritz’s last dental formal (for which I just bought a dress for the whopping total of $1.05), a St. Patrick’s day dinner, and more light to run outside in after work–which means I might actually run once or twice this month.
Basically I’m really excited for March. And April. And so, so, so excited for May.
What are you looking forward to this spring?