“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James
This post was started at the end of May, and was then interrupted by a couple days at work and a trip to Oahu to visit family. I’m happy to be finishing it tonight!
On my walk this morning, I saw something on the ground, something that upon closer inspection, made me sad. It was a student-made book called “My Fourth Grade Memories.” The pages were bound between 2 royal purple construction paper covers. Did the book’s author know that his or her 4th grade “memoir” was on the ground? Was it casually tossed out because it wasn’t deemed important enough to take home to share with family members? Or did it simply fall to the ground because it wasn’t placed securely into the backpack? I wonder if the author has noticed that the book is missing. School is out now on Maui, so summer vacation has officially begun. My Washington teaching friends still have another month or so {sorry about that!!}. Soon their students will write their own memory books and summer vacation will begin for them {summer weather too, I hope}.
There is a children’s picture book called The Important Book {Margaret Wise Brown}. I used to share this book with my primary students when I taught elementary school. The book offers kids the opportunity to contemplate their own ideas of what is important about different things {daisies, grass, snow, apples, etc}. I’m not sure what made me think about this book now, unless it was the mystery 4th grader’s book on the ground. Anyway. . .
The important thing about Saturday is that it is market day. It is usually sunny, golden and warm, but sometimes the wind blows, rain splashes down and it’s chilly {really}. Green is most abundant in lettuce, kale, chard, scallions, broccoli, asparagus and arugula. Hues of orange and gold arrive in the form of kabocha squash, ripe papayas and mangos. Gingery brown kombucha is effervescent with spicy sweet fresh ginger flavor. Yellow Meyer lemons {!!!} burst forth with tart-sweet juice, and the pink grapefruits will be enjoyed soon. Purple beets will be pickled and purple cabbage thinly sliced into salads. Tomatoes are the only crimson in the collection of fruits and vegetables for next week’s good eats. Vendors and customers enthusiastically greet one another and share secrets about how to most enjoy this fruit or that vegetable. Electricity is in the air, as people fill their market bags and baskets with fabulous local produce and products, grown and made by hardworking people who care about good food. But the important thing about Saturday is that it is market day.
I was warm at the end of my 3 mile walk this morning, so I made a delicious banana frozen yogurt snack. I wrote about ways to use frozen bananas here and here, but this morning’s frozen yogurt was especially delicious. If you have bananas in your freezer, you are less than 5 minutes away from a delicious breakfast, snack or dessert. You can alter this “recipe” in so many ways that you almost never have to make it the same way twice, unless you want to.
It seems that I forgot to photograph adding the yogurt, vanilla & roasted peanuts, but you get the idea.
Banana Frozen Yogurt with Raw Cacao Nibs
1 large frozen banana, or 2 apple bananas {a local variety which is half the size of a Cavendish banana, the kind usually seen in the grocery store}
2 heaping teaspoons {a teaspoon you eat with, not a measuring spoon} plain yogurt {I used full fat this time}
1 heaping teaspoon {a teaspoon you eat with, not a measuring spoon} crunchy peanut butter
1/2 tbsp raw cacao nibs
2 tbsp roasted peanuts
2 grinds sea salt
splash of vanilla
Thinly slice the bananas into a small food processor {I have a Cuisinart Mini-Prep}. Add the remaining ingredients and process until smooth and creamy; you want to be sure that the bananas are completely broken down and smooth. The yogurt will be crunchy from the peanut butter, peanuts and cacao nibs, and that is a really good thing~yum!
Notes:
* If I think about it, I’ll put the yogurt into my serving bowl and pop it into the freezer for a little while, so my final product will be a bit more firm. You can put it into the freezer after it’s made also, if you like, but I wouldn’t leave it there for more than an hour or two, or it will be too hard.
* Try adding different nut butters and/or nuts.
* Substitute chocolate of your choice for the cacao nibs
* Cocoa or espresso powder anyone??
Bon appétit!
Maui Girl Cooks 