This was the view a few days ago, on the shores of Lake Huron.
And this was the view this morning, in my bedroom in College Station.
I arrived in College Station late yesterday afternoon. Paul and I had a date, starting at the airport in Houston and ending (sadly) this morning when he left to go be productive. Me? I haven’t done much along the lines of being productive, though I have tamed that mess above somewhat. Whenever possible, I like to be a bit lazy after a long day of travel and I do the following:
* catch up on the latest Facebook news
* finish tallying money stuff from my trip
* do a load of laundry
* write a blog post!
And eventually I take a shower and restart the business of everyday life. But before I do that, I want to mention something delicious I threw together after lunch: a great chocolate milkshake. It’s another take on the frozen-banana-as-ice-cream trick, but this one is particularly luxurious with a generous pour of coconut milk. My sister-in-law Amanda is dairy-free these days, and she’s a huge fan of coconut milk. This shake isn’t quite for her because of the milk chocolate cocoa mix I used (mostly out of convenience, to be honest), but I bet you could swap in a tablespoon each honey and plain cocoa powder for good dairy-free results.
It’s good to be home, but I already miss Amanda and her coconut milk shakes.
The Creamiest Chocolate Banana Shake
Serves 1 generously
1 frozen banana (“There’s always money in the banana stand!”)
1 cup almond milk
1/3 cup full-fat coconut milk
1 tbsp. Godiva hot cocoa mix, milk chocolate flavor
Place all the ingredients in a blender. Blend until smooth.