Friday, January 30, 2015

Sunny Snowstorm

On Wednesday, I headed back for a long day of work after a cozy snow day the day before.  My outfit, therefore, needed to meet several challenges: the first consideration was keeping me warm and dry on a slushy, icy, gloomy day. While being winter-appropriate, however, it needed to provide a burst of cheer to make up for the clouded sun. It needed to be comfortable enough to get me through the long day (and, let's face it, soften the blow of returning to work), but it also needed to be professional enough to remind me that the mid-week vacation was over. Fortunately, I couldn't sleep the night before, so I had plenty of time to come up with the ideal outfit, one that met all these needs while still being almost completely thrifted. 

The earth tones of this patchwork skirt keep it from court jester territory, I think. Pairing it with a solid color is non-negotiable, but since the sweater is bright, I definitely needed neutral accessories. Because both the skirt and sweater are boxy, I added a belt to define my waist. I liked the almost-peplum effect it created. 

Sweater, skirt, and belt: Thrifted
Tights: Target
Boots: Teva

Tuesday, January 27, 2015

Banana Ice Cream Dream

You may have heard of the dream-come-true that is frozen banana "ice cream." The idea is simple: You freeze a banana and blend it, without anything else, to create a delightful treat with the consistency of ice cream.  There's just no negative any way you look at it: Using up a banana about to turn? Check. Healthy? Check. Delicious? Check!

 But that's not all! You can make an even richer dessert by including a slice of frozen avocado to the mix. Once you've got the base, you can use other fixin's - whatever you have available - to create all manner of delectable flavor explosions.  One of my favorites is cinnamon-honey-almond. 

Have you tried this recipe? What are your favorite flavors?

Banana Ice Cream Stockpile

4-6 bananas
1 avocado
Optional toppings

Peel and slice the bananas. Place the slices in a gallon freezer bag, and spread the slices out so they form a single layer inside the bag. Lay flat to freeze to keep the slices from sticking. 
Peel and cube the avocado. Place the pieces in a quart-size freezer bag, and spread the pieces out in a single layer inside the bag. Lay flat to freeze to keep the slices from sticking.

When you are ready to make the ice cream, place a generous serving of banana slices and a few cubes of avocado in a blender or food processor. If you would like chocolate ice cream, add a teaspoon of unsweetened cocoa powder. I use the food chopper attachment of my stick blender.  Give it a few generous pulses until it is well blended.  If your banana is very firmly frozen, you may need to stir it with a spoon to get a creamier texture.

Topping suggestions

Shredded coconut and frozen cherries
Cinnamon, raisins, and maple syrup
Honey, cinnamon, and optional nuts
Granola or any crispy cereal
A dollop of peanut butter and a spoonful of jam or preserves
Kahlua or creme de cacao for a grown-up treat
Chia seeds