My adoring fans,
My apologies for not updating my site this week. I have been soooooo busy. Fall is nearly upon us here in the PNW, and it’s this time of year that I find myself jumping into a zillion new projects and generally over-committing myself in ways I never imagined. I think it has something to do with being in school until I was 30. It’s a habit.
So here I sit this fine morning eating late summer cantaloupe, bacon, and sipping my hazelnut-honey-coffee treat (I rarely drink coffee), thinking about a bunch of stuff I need to update you on, such as:
- I went camping this past weekend at Waldo Lake east of Eugene. Uhm, BEAUTIFUL.
- I revised the Rare draft of my novel and decided that it’s actually okay.
- I’m thinking of starting an online literary journal.
- I’m planning a xmas holiday. Ideas thus far center around Mendocino or Loreto, Mexico.
But for now, on to the MILKSHAKES!
First, let me say that I hate the word “smoothie.” That word just conjures up for me southern California and being “healthy” (you know, by drinking some sugary-yogurt concoction they poured out of an envelope and into a blender with ice cubes).
But “milkshake,” now there’s a word. “Milkshake” is all Marilyn Monroe and real health, ample North American hips, and homemade ice cream. “Milkshake” is a gorgeous farm girl and the best stuff from 1956, like innocence.
I managed to crawl out of my most recent food funk with the help of a blackberry “milkshake.” This recipe also does nicely in a popsicle form factor. If you experiment with different fruits and flavors, let me know how it goes.
Mel’s Blackberry No-milk Milkshake
1/2 can of coconut milk, works better if it’s been shaken and refrigerated
1/2 bag of frozen blackberries, or fresh if you’ve got ’em (tis the season, after all)
2-3 tbs agave syrup (to your taste)
2 frozen bananas
Basically, just toss all this into a blender and blend until smooth. It’s that easy.