Milk Your Coconut Milk

By Katie Barreira

Well, I’ve done it. Here we are, week four of the pantry clean out, and not only have I cleared a swath of space in my cupboard, I’ve actually managed to keep a New Year’s resolution for the first time in memory (lord knows last year’s pledge of twice daily flossing didn’t pan out.) So cheers to this blog, without which, I may have never resolved a resolution.

This week I came upon a Spinach, Grape and Coconut Smoothie recipe that piqued my interest. The sweet, tangy and refreshing blend was a delicious discovery and an excellent use for an aging can of coconut milk.

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Boyhood Evolution

By Andrew Hunter

My youngest one is growing up – at a whopping 3 foot 4 and 38 pounds, Nick no longer introduces himself as “Nic-a-yis.” He’s moving up to kindergarten, has plenty to say about all matters of fact (his lovely teacher, Ms. Britton, thinks the apple doesn’t fall far from the tree), plays second base on his T-ball team, loves to sing and dance, and believes in community service. As he grows in dimension, he’s also forming his own sensibility about food and eating.

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Chill out with an Apricot Piña Colada

By Sandy Hu

Summer is a time for fruity drinks – preferably gussied up with a fancy garnish and sipped through a straw. If you have a blender, it’s easy to whip up delicious, Fresh Apricot Piña Coladas in minutes. Serve each drink immediately because the ingredients will separate upon standing.

Fruits are not uniformly sweet, so you may have to adjust the recipe with more simple syrup, depending on the quality of your fruit. Use simple syrup Instead of sugar to sweeten because sugar will not dissolve readily in cold liquids.

To make simple syrup, just combine equal parts of sugar and water and boil gently for a minute or two until sugar is dissolved. Store any leftovers in a glass jar, refrigerated, up to a month. You can use simple syrup to sweeten iced tea, sangria, lemonade and other cold drinks.

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