DIY Kitchen: chocolate milkshake you can feel good about
This post has nothing to do with the new neighbors:
Nor the fact that two nights ago our garden got spanked by hail and then frozen by frost:
Look at me, I’m in tatters, yeah, I’ve been battered. Splattered all over Durango. To live in this town you must be tough, tough, tough, tough, tough! (Name this song for extra credit)
From the pre hail/frost/concussion halcyon days (Dan’s brother, Cory, helping out with the tomato harvest):
This post is not even about how we’ve had 3X as much rain as usual this September, which makes our sploshy-full rain collecting barrels about as superfluous as a shaving razor in our bathroom. Nor is this post about how Dan left today for bow hunting, again, just as Col announced, feverishly, “I have a little asthma in my throat,” and Rose begged to sleep in the living room, under a chair (and did). Nor is this post about how I’m on day 25 of not eating sugar, grains, dairy nor alcohol, which is a little like breaking up with America.
This post is really about chocolate milkshakes. Specifically, the kind of chocolate milkshakes you can offer your kids like you’ve suddenly become the mom they dream about, like my friend Tara who makes meals based on what her kids actually like, rather than, say, the five eggplant refugees just shuttled into the safe-house of our fridge, while frost sneaks around outside. (My kids have actually told me, sheepishly: “We wish that you were still our mom but that you cooked like Tara.”)
Last spring, when I interviewed Dove Creek dryland bean farmers for an article, Mike Coffey, 3rd generation bean farmer sent me home with a box full of various homegrown beans. Intrigued, I held up the bag of “Mortgage Lifters,” white beans as big and fat as a toddler’s thumb.
“Oh, those Mortgage Lifters? Ya either love ’em or ya hate ’em,” Coffey explained.
(We loved ’em).
Which is to say, it’s a good thing bean farmers don’t do their own marketing, but, in the name of transparency, I will say that I like these for the usual reasons: quick, easy, healthy, sugar-free, protein-rich, yummy. And while the kids and I put these chocolate milkshakes in the “insanely delicious” category (and their similarly eggplant-fed friends have also loved them), there are several of Col and Rose’s friends who remain suspiciously and politely un-hungry for the hours they’re visiting, and will not be trying these milkshakes. We think they’re sweet and creamy and rich, but I’m curious what you think. Report back?
Pretty innocuous, right?
Ingredients: (makes approx 3 cups)
2 whole bananas, peeled, frozen and cut into chunks (you can use fresh bananas, but the frozen ones give it a real milkshakey mouth-feel)
2 cups plain yogurt or coconut milk
3 TBSP unsweetened cocoa powder
3 TBSP peanut butter (almond butter excellent too)
Blend and serve! I use a food processor rather than blender, and I’m not sure if a blender can handle frozen bananas. If you don’t have a food processor, try either semi-thawed bananas or fresh bananas.