rebbermade

STILL HERE... AND EATING



Here's a recipe for a super yummy treat that happens to be vegan. My friend Barb first shared the recipe (edit: she got it from Katie) and I have made it many times since with variations in the fruit mix.

In a bowl combine fresh and frozen fruits. I like fresh banana (2 sliced), mango (1 cup in chunks), pineapple (chunks, can be canned), and frozen blueberries (1.5 cups). You could also use fresh or frozen strawberries or whatever else sounds good.

Mix 3 generous tablespoons of maple syrup into the fruit.



Into a small bowl pour the contents of 1 can of coconut milk - full fat version - and stir to a wonderful, smooth consistency. *Don't skip this step! The milk usually separates in the can an will need a good stir to recombine.

Pour the coconut milk over the fruit mixture and serve. You can also put it in the freezer for a bit.

The coconut milk freezes in the cracks and crevices between the frozen fruit and the whole thing is sweet and delicious.

LEMONHEAD



Calder has always had a thing for lemons.



But I guess this time it turned sour.



Since he didn't look so happy in the previous picture, I felt I needed to share some of the usual smiles we see around here. This is actually from our visit to Santa Cruz a couple weeks ago. We had breakfast at Zachary's, and Calder enjoyed the famous oatmeal molasses toast.