Anyone else sweating like a pig out there? Just me? Right. Of course not. Well, to all my fellow sweating pigs, this post is for you.
As hot July rolls over to hot August, I can’t imagine a better way to say goodbye to good ol’ July than with a frozen yogurt or “froyo” for short. Or… “super-awesome-yum-yum-yum-yum-yum-to-have-when-it’s-hot” for long. We are short on berries but long on bananas in our humble household, and as luck would have it, we’ve got mangoes too.
Fruity Frozen Yogurt
1 cup frozen bananas, sliced
1 cup frozen mangoes, cubed
2 cups vanilla yogurt
1 tablespoon honey
Pinch of ground cloves or cinnamon, optional
Using a blender, grind or grate the slices of frozen banana. If your blender has a pulse feature, use it to give you more control. Next, grind or grate the frozen mango cubes. The grated fruits will be along the sides of the pitcher so make sure to push them down before adding the yogurt. Add 1 cup yogurt. Blend. Add the last cup of yogurt. Blend. Add 1 tbs honey and any spices you want for flavoring. Blend. Place the mixture in a container and freeze for an hour.
Smile and serve.
Disclaimer: I didn’t wait an hour to allow the yogurt mixture to freeze. After 10 minutes, I cried out, “Yo. Froyo. Ready or not, I’m taking you out.” That’s how I ended up with a soft frozen yogurt.
The nice thing about summer is the abundance of fruits especially great for shakes and smoothies. You can use any fruits you have available. And if you don’t have any frozen fruits, use them as is and add 1 cup of ice – you’ll end up with a nice lassi instead of a froyo. However, if you’re feeling lazy (it’s understandable, it’s summer), make your way to Starbucks or your favorite drink bar to get something nice and cold.
The Hubby has been cooing (or should I say, mooing) about Tipsy Cow since it opened in 2013. I already have Five Guys and Lunchbox Lab in my list of tried and true burger bars, I wasn’t about to add another but el hubbo was convincing so… off we went to Downtown Redmond’s new burger bar.
There was one burger combo that caught my attention and it was The Arsonist – composed of “Custom Ground LVR Beef, Beecher’s No Woman Cheese, Fire Roasted Jalapenos and Serranos, Bibb Lettuce, Tomato, Harissa Pepper Aioli” – it was a burger that took no prisoners. Everything was going all right until I popped the habanero bun garnish thinking that they were yellow sweet mini bell peppers. I thought of spitting the peppers into my napkin but too late… I swallowed them faster than when the thought crossed my mind. My ears were on fire and I got uncontrollably teary. I’m no stranger to hot peppers but because I was caught by surprise, I automatically gave in to the power of habanero’s Scoville heat units. Posing as a mini sweet bell pepper… damn you, habanero.
The Brewmaster, chosen by the The Hubby, was made with “Custom Ground LVR Beef, Brew Battered Onion Ring, Beecher’s Just Jack Cheese, Bibb Lettuce, Tomato, Boar’s Nest Sweet n’ Tangy BBQ Sauce“. It was excellent with the brewski he ordered.
When your mouth’s on fire and your ears are in flame, who you gonna call? In my case, our really nice server to order a shake. Tipsy Cow probably makes most of its shake earnings from customers who dared to get close to the fire of The Arsonist. Damn you, habanero.
Tipsy Cow’s friendly atmosphere and good burgers would make me want to return. My only complaint is that the fries could be crisper. We’ll amble back in again and I’d like to meet with the Notorious P.I.G. next.
*Burger and shake photos are courtesy of The Hubby and his trusty Nokia Lumia 920.
It’s the weekend of the “Red, White, and Blue” which many are probably celebrating with foods bearing patriotic colors. Redmond Whole Foods had a sale on soft-shell crabs so we took the opportunity to buy a couple for dinner appetizers. There’s a short season for this warm season delicacy and when they’re gone, they’re gone.
It’s probably unpatriotic to have red, white, and tomalley during our nation’s Independence Day, but come to think of it, since soft-shell crabs are ahem*… “stripper” blue crabs in our part of the world, eating soft-shell crabs might actually be more patriotic than eating hotdogs. (*The technical term is molting, I only call them strippers for fun.) The greenish-yellow bit flowing from the crab is the crab version of tomalley (lobster liver). It’s edible and great with toast, but if you’re squeamish, don’t eat it. The soft-shell crab is still delicious without it.
In the East Coast where crabs are popular, with Maryland topping the list, soft-shell crabs are usually fried. We don’t have a deep fryer so to cook the crabs, we broiled the yummy “crusties”.