Some of these things are not Food like the others . . . (sing along with me, now) . . .
Don't cry, Darling, it's only an onion . . .
I think in food.
The synesthesiac is infinitely more poetic,
dreaming every waking thought into links
of lovely chain bridging the senses
in one graceful catenary arch of a deep synaptic sigh:
lemons taste triangular; music glows first purple,
then exquisite blue: radiant, gradient skies of blue.
I could change it all to solid gold, yet I? I Sigh.
Yes, I too, am given to magical flights, and yet
they all lead, every thought, each sense,
each memory and every moment of experience
is all, forever,
food.Today’s episode of Foodie Tuesday is brought to you by my new chia pet:
Mocha Chia “Tapioca“
And yes, the quotes are intentional and not Air Quotes, because there’s no actual tapioca involved but this dish tastes remarkably like it, which in my book is an excellent thing, despite having more nutrients and fiber than its textural cousin. I started my recipe, of course, by stealing from a number of similar magazine and online recipes and monkeying around with it to the degree that I think I can safely say it’s all mine by now.
All I did was mix 2-1/2 cups of almond milk (store-bought), 1/2 cup of chia seeds, a pinch of salt and a couple of tablespoons of Splenda sweetened (“sugar-free”) vanilla syrup of the kind sold for coffee and soda sweeteners. I stirred it all together and put it in the refrigerator to soak overnight, stirring a couple of times to break up the clumping and keep the chia seeds suspended in the liquid so they could all get their nice little fattening-up chances. Before the final stirring, I heated up another 2 tablespoons of vanilla syrup in the microwave until good and hot and then melted about a tablespoon of instant coffee crystals (decaf–what I have on hand just for flavoring baking, really), plus four sections of a Hershey’s Special Dark chocolate bar (about two big chomps’ worth, if you’re like me!) into it, stirring until it was smooth. Lastly, that mocha soup got stirred into the Tapi-Chia, if I may coin a word, and dished up for serving. As you can see, it got a bit of candied orange peel and a sprinkling of freshly zipped orange zest to finish, and I must say those went down a treat with the mocha-licious chia pudding. Will I do this one again, you ask? Oh, yes I will. Too easy to both prepare and eat not to consider it a keeper.