I had such a wonderful weekend! I’ve a dear friend (and client), who launched a successful marketing communications collaborative, and it’s been a joy and privilege to work with her. It’s the kind of work where you don’t mind late-night emails or weekend brainstorm sessions, because the work is interesting and the clients, reasonable. We spent the day talking about a big client idea as well as bigger ideas for her business. After a snuggle session with Felix, she left and I spent the rest of the day blissfully alone.
I can’t tell you how much I need and value solitude. I’m reading Kate Bolick’s Spinster, and I feel her a mix of literary sister and kindred spirit because the idea of marriage gives me vertigo, while the notion of complete and unabashed freedom gives me shelter. Solitude allows me to recharge, to plan, and think, and I often tell people I’m booked for the weekend even though I only have a handful of social or work obligations on the calendar. I explained to my friend that I am booked because my time is spent nourishing me, and what better gift can I give a friend than my undivided attention, most present and refreshed self?
The rest of the weekend I oscillated between reading and watching movies and managing all the details of my upcoming Singapore/Bali holiday. I had a minor heart attack over how much I’m spending on this vacation, but I’m trying to remind myself that this is my one life and I’m spending it seeing as much of the world as I can before my final breath slouches out.
On Sunday, I attempted to take an archery class but was so irked by the energy in the space (spoiled, privileged children and the parents who attended to their every whine and whim) that I left before class started and had lunch at one of my favorite spots and spent the day planning and making this divine ice cream.
Fist pump for the week ahead and fingers crossed in hopes that I score another project to pay for this epic holiday. GULP.
INGREDIENTS: Recipe from A Modern Way to Eat
3 medium ripe bananas
drizzle of honey
1 15oz can of coconut milk
1 tsp vanilla extract
Juice of 1/2 lemon
pinch of salt
DIRECTIONS
Pre-heat oven to 350F. Slice the bananas into 1/2inch-3/4inch pieces and toss them with the honey in a baking tray lined with parchment paper. I made this recipe twice and the first time going without parchment made clean-up a NIGHTMARE. Heed my advice and don’t add any unnecessary stress to your life. Bake for 30-40 minutes, stirring once during baking, until the bananas are browned and cooked through. Scrape the bananas and any syrup into a Vitamix or food processor. Add the coconut milk (contents of the entire can), vanilla, lemon juice and salt, and puree until smooth.
Chill the mixture in the fridge until cold (about an hour). The original recipe notes that you can freeze this in the freezer sans ice-cream maker, but the texture was off and a bit too icy for my taste (and yes, I stirred this consistently). I’d recommend placing the mixture in an ice-cream maker and follow your maker’s directions. I did this on the second go-around and the ice cream came out like a dream, velvety, sweet and a little salty.
