Smoothies are pretty much the most exotic thing I’ve been making this week. And, the ones that I have been making have been rather frantic affairs. For instance, a recipe for my breakfast smoothing this week might read: 1) Oh God, we need to leave the house in three minutes and everyone is still in pajamas; 2) Open the freezer and find frozen berries; 3) Throw berries in the blender with a splash of OJ; 4) Hit go and start rounding up the little people…grab “smoothie” on the way out the door.
Sometimes a banana gets into the mix, and last night I threw some tangerine sections in the freezer to add to this morning’s mix, which was a capital idea, actually.
It is the last week of school around here. I’ve raced and celebrated and shed a few tears. We have had a first softball game, a last chapel service, field day, tornado warnings, decorated cars, plays, and Boy Scout dinners. And, we even all went to see Iron Man 3 (past bedtime…very rare). Ever since I finished my stories and photos for the Summer Edible Dallas & Fort Worth issue a few weeks ago (look for my story on fishing and photos of chef Matt McCallister and urban foraging), I have been doing the mom thing 24/7 and, well, summer has just begun. This is not an excuse for my lackadaisical post schedule. I know many of you are in the same boat, but it is an explanation. I’ve got some recipes brewing but they are not ready yet. So, in the meantime, grab a smoothie as you run for the door.