A beginning and an end.

I apologize for my lack of updates (if there are any of my very few readers who are actually offended!). I’m doing well – I finished my physical therapy just over two weeks ago and I’ve been doing my exercises (though I did skip last night) and swimming as often as I am able. The next step in my recovery feels less definite: keep doing my exercises forever. My next phase is literally the future – an exciting and terribly scary prospect. I’m feeling better because of my exercises, but I still have enough pain that it’s burdensome and causes a fear about the idea of getting through a day at a job (for which I’ll probably start applying in September or October). As of now, I have no well-defined plans for the future. I do think that it is a good thing to set goals and work towards them, but past experiences have taught me that sometimes it’s better not to have expectations – or at least not to feel surprised when a major event or change occurs in life that is entirely unforeseen. As of today, my only plan is to await the arrival of my copy of Harry Potter and the Deathly Hallows. I’ve never preordered a book, nor have I ever actually counted the days until a Harry Potter release. During college, I enjoyed the first four books, but when the fifth, Harry Potter and the Order of the Phoenix, came out I was busy with school and it was not until right before my first spinal fusion (winter of 2006) that I finally read it. Since my surgeries, however, I have reread all of the books and listened to the audio versions countless times. I’ve always had a close relationship with books, but never has an author meant so much to me as J.K. Rowling. Having my two spinal fusions has been depressing at times, but never overwhelming because I’ve had these books. Whenever I was too exhausted to read or even watch television, I listened to Harry Potter on my iPod and felt instantly better about my situation because Harry’s life was so horrible. Obviously, I’m aware that Harry Potter is a fictional character, but he’s also been a faithful friend. So, as I near the end of my recovery and the beginning of the future, it seems appropriate that I am awaiting the conclusion of this beloved series.

Blend On!

We may not be having tropical weather on this 4th of July, but that can’t stop you from enjoying a tropical drink!

Lately, I’ve been really into blending. Using the blender, I should say. We bought it last summer to enjoy tropical drinks (i.e. margaritas), but I hadn’t used it until last week. My cousins Eric and Grace (who live in different areas in Brooklyn) came over to my dad’s apartment after my PT appointment. I was making this spicy-chicken-Indian-dish (one packet of chicken tikka masala spices, one can coconut milk plus a 1/4 cup water, three tablespoons of tomato paste, frozen peas, sautéed onions mixed together in a pot and served over basmati rice – so good) and an Avocado Salad with Cumin-Lime Dressing from Everyday with Rachael Ray (naturally, I had to toss the avocados because my dad bought them so far in advance that they went bad, but the dressing was still good over romaine lettuce). I didn’t know what to make for dessert, and, as it was wicked hot that week, I didn’t want to turn on the oven. I decided on a mango lassi and my foray into blending thus began. One tip – if you’re following a recipe for a smoothie or a blended drink, don’t worry about diverging from the directions. Taste it and if you want more yogurt or fruit or think you’d like a little sparkling water (personally, I hate sparkling water), go ahead! Since, in all probability, you’re making a tropical drink, blending should be relaxing and stress free!

Mango Lassi
recipe from A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah

1 lb. 2 oz. ripe mango, chopped (you could also use mango pulp from the frozen food isle if mangoes aren’t in season)
1 cup chilled milk
1 cup plain yogurt

Blend all the ingredients together until smooth and serve cold – add ice to make it a little colder if you like. So, actually, the book says you should blend or chop the mango into a pulp and then push it through a sieve to remove the fiber. I made it once with mango pulp from the store and there was no fiber (already removed, I guess) and when I made it for my cousins, I didn’t have the book so I didn’t even think about straining it until we were drinking down a glass of fibers, I mean, mango lassi. Still delicious.

Blueberry Banana Drink
my own recipe (like it hasn’t been done before!)

1 or 2 tablespoons of honey
1 ripe banana (could be frozen)
about 1 cup of frozen blueberries
Yogurt and milk to taste (you can use the equal parts formula from the recipe above)
ice cubes

Blend together and enjoy!

Cantaloupe-Strawberry-Banana Smoothie
adapted from a little book about smoothies

three slices of ripe cantaloupe
1/2 cup frozen strawberries
1 ripe banana (could be frozen)
1/2 cup orange juice
three tablespoons of yogurt
1/3 cup milk (I didn’t have much yogurt so I supplemented with milk)

Blend and enjoy! This drink was so tropical and delicious! Make it. Now. I mean now!

Tia Celia's Flan

My Aunt Celia is one of the best cooks around. This Cuban flan – a type of baked custard – has been one of my favorite desserts since I was a kid. It's super creamy, delicious and requires very few ingredients. This is the version of her recipe that my mom has always made. I believe that my aunt uses four egg yokes and two eggs - which produces a thicker texture - and then uses the remaining whites to make meringue. This version is slightly lighter but the flavor is the same and you don't have to separate the eggs.

1 1/2 cups sugar separated
6 eggs
1 can evaporated milk
1 cup water
1/4 teaspoon salt
1 teaspoon vanilla

Step One – Make the caramel
•Dissolve 1/2 cup sugar in pan (I used a round metal bowl, but my aunt uses a rectangular loaf pan) over low flame until melted and golden brown.
• Once sugar is melted, use as much of it as possible to coat the sides of the pan.

Step Two
• Preheat the oven to 325º
• Beat six eggs and rest of the sugar (I decreased sugar to about 2/3 cup) until sugar dissolves. Beat in the remaining ingredients.

Step Three
• Strain mixture into the caramel pan. (You don’t really have to strain it – I didn’t and my mom never does). As you pour the egg mixture over the warm caramel, you’ll hear an extremely pleasant crackling sound, like pop rocks.
• Place dish in a pan of about 2 inches of hot water and bake for 1 hour or until golden brown. It took almost 2 hours in my oven, but that's my oven.
• Remove from oven and cool before chilling for a few hours.