RECIPE: CURRY COCONUT MACAROONS

curry and coconut go together like the ondes martenot and an orchestra: a little bit unusual and totally wonderful. and that was really just a lame attempt at a relevant analogy since i am seeing a concert of messiaen tonight and couldn't be more excited. the idea for these came from all that delicious curry with the coconut milk in it and they are the perfect passover dessert. 

curry coconut macaroons

2 cups sweetened shredded coconut

1 teaspoon curry powder

1 large egg white

a pinch of salt

preheat oven to 350. in a small bowl combine coconut and curry powder. in a large bowl beat the egg white and salt until stiff peaks form. gently fold the coconut into the egg white. spoon onto a prepared cookie sheet* and bake 15-20 minutes, until golden brown.  

*i use an ice cream scoop since i like mine big, but you can use a smaller scoop if you'd like. if you do this, check the macaroons after 10 minutes because they will take a shorter time to bake. 

-yeh!

RECIPE: VEGAN SHAMROCK SHAKES

march is not a real month until shamrock shakes have been achieved. {once mum and i demonstrated this with a bunch of selfies taken in the parking lot of an illinois mcdonald's.} so when eggboy asked "what is a shamrock shake?" i got all startled because i really just don't think it's ok to not have ever had a shamrock shake. i was also confused because he has all these fond memories of going to mcdonald's when he was little... but i do remember hearing somewhere that not all mcdonald's sell shamrock shakes. which is so dumb. anyway, this morning we walked in the rain to three stores before we found just the right ice cream {soy ice cream sweetened with fruit because eggboy fears processed sugar} and then while he strum strum strummed away at his guitar, i ferociously recalled the chapter in my photography book on not sucking at taking pictures of ice cream. and the shakes were wonderful! eggboy-friendly {free of dairy and tons of processed sugar} and human-friendly {no icky artificial mint or green coloring} and they are like a splagillion times better than the ones from mcdonald's. i'm not just saying that-- the fresh mint is completely something else.

so go blend up milk, ice cream, and mint, and have yourself a very merry st. patrick's day.

-yeh!!!! 

RECIPE: ROSEMARY SODA

eggboy did a funny thing today. he spent time in the kitchen and he was not making eggs {!!}, he was making rosemary soda. and it was only half because i think he is a good hand model. the other half is because the rosemary came from his mummy's garden! all the way from northern minnesota/practically canada.

this is the easiest recipe ever. eggboys of all types can make it, even ones with zero kitchen experience. and it is so delicious, it went over wonderfully at the new music bake sale.

1. mix these in a sauce pan and bring to a simmer: 1 tablespoon dried rosemary + 3/4 cup white sugar + 1 cup water

2. let simmer over medium low heat for 30 minutes, stirring frequently

3. strain out the rosemary

4. add a few spoonfuls to fizzy water and stir {taste and add more syrup or water if necessary, depending on your preference}

-yeh!!

CHEESE ON TOAST O'CLOCK

cheese on toast is a need, not a want, nor a should. i believe this because i'm pretty sure mum has had it every single day since before i was born. and when i wake up in the middle of the night starving my brains out it is usually because i have gone too long neglecting my gluten and lactose requirements in efforts to show solidarity for eggboy's aversion to both of those. and it's those nights where there is absolutely no question what i will have when i tiptoe into the kitchen: not sweets, not even leftover bacon... it's cheese on toast.

i don't know, there is something so texturally pleasing about cheese that is beginning to melt but doesn't quite get there. it's rubber on toasty bread, in the best way possible. and rubbery especially when you use the traditional low-fat jarlsberg slices from costco {the tiny cheese monger inside of me cringes when i do this, but you could say it's a family tradition}.

this morning i sprinkled some smoked maldon {from my new little salt bar} on top of the cheese which sat medium-melty atop some perfect whole wheat bread that i baked last night.

-yeh!