Foodie Tuesday: The Fruits of My Labors

photoWhile my labors will always be limited by my well-known lack of desire to actually work, there are certain things I am very willing to get up off of my well padded posterior and Do, not least of all those food-related efforts which will undoubtedly further contribute to my padding. That’s a fancy way of saying that if there’s food involved and I get to eat some of it, I’m more likely to get up and work.

One of the things I’ve found more inspirational in that sense as I get older is my taste for and appreciation of fruits has both deepened and broadened (hence, in part, my own broadening, if that wasn’t obvious enough already). I like a whole lot of them, in fact, and in a wide number of ways. Probably no coincidence that I keep making accidental puns about size, for if I could really get my hands on all of the fruit I craved, every time I craved it, I would probably be as big as houses even though many fruits are dangerous to weight less by virtue of high calories than by the sugary kind of them. All of this being said, however, I am in no way planning to cut down drastically on my consumption of tasty fruit and fruit-filled foods voluntarily. When they’re ripe and juicy, they’re just so irresistible. To wit, one could make, with little effort, a:

Fruity MoussephotoIngredients (this time): pureed fresh strawberries, ripe banana, and pears (peeled ripe or canned in fruit juice); a pinch of salt, a splash each of rosewater, lemon juice, and vanilla, and whipped heavy cream, all to taste. Combine and blend them thoroughly. Thicken a bit more if/as needed by adding a little bloomed unflavored gelatin or agar agar, or a spoonful of minute tapioca, and chill thoroughly until the mousse sets up. I garnished mine with a pinch of pink peppercorns and a few slices of fresh pear.

This sprightly mash-up makes a decent dessert, to be sure, but if like me you’re not about to limit your fruit intake to avoid the high carb and sugar-calorie quantities therein, it also makes a dandy breakfast. Very refreshing, my dears! Well worth putting a lazybones to the tiny bit of necessary effort

8 thoughts on “Foodie Tuesday: The Fruits of My Labors

  1. Oh I absolutely agree, why would anyone want to limit their intake of fruit, i have a fruit and home made ice cream smoothie for lunch EVERY day! now I am going to try this mousse. i know i will like it!

    • The weekend is starting off in a great way–we flew to Boston today and will be here throughout the Boston Early Music Festival again, with Richard’s UNT Collegium performing Tuesday and lots of friends and colleagues in other performances all week. First deed in town was to collect R’s new UNT harpsichord colleague (a delightful young Hungarian who’s been working in Amsterdam for the last 6 years) at the airport, get us all checked into our dorm digs, and take Petra along with us to Durgin Park for an old-school Boston dinner. I had a lobster roll. Life is GOOD!!!

      • I would say “LIfe is Good” Kathryn; your weekend sounds awesome, including the lobster roll! YUM! Enjoy! We went to our local town festival yesterday; an annual tradition. Shopping (love sterling silver), great food and music and we always get a photo magnet of us for our frig. We have a collection and that’s the best part (it’s the little things in life). Today, more gardening and shopping before work tomorrow and Tuesday. Then my Dad (who is 93) flies up on Wed for a week and to see our son graduate h.s. on Friday. We’re holding a graduation party here afterwards for him and our daughter who just graduated from her community college and is transferring to a university in the fall. Our son will be starting off at comm. college this fall, but will take a gap year and travel next year, which will also count as a year of college. Well, I’ve gabbed your ear off, so time to close, so see you soon and have fun! Hugs!

        • Thank you so much for sharing this, Lauren! What a delight to have your father visiting. And huge congratulations to your son (and you two!) on his graduation. A great milestone, and the beginning of what I’m sure will be further grand adventures. I can so truly and wholeheartedly recommend his approach to them, too, as I did similar things: spent a semester of my junior college year traveling and squashed the missed school time into a couple of summer courses and extra credit hours for the remainder so I could graduate with my class, and then took 3 years between undergrad and grad school to work off some student loans and think over what to study next, and where. No regrets! So much of life is unplanned, really, and I think I’d find it stultifying and intimidating rather than comforting if I knew what was around every next corner. Most of all, I think your son, like me, has the most important resource for making the most of his plans: a loving and supportive family. Joy to you all! xoxoxo, K

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