peanut butter & banana smoothie
This has been our view the last few days. Our new home in Maryland is in a full-service building, and this pool is one of the perks of living there. I’ve never felt humidity like this before, and while I have dreams about taking in all D.C. has to offer, lugging two kids around in the heat is far from my idea of fun. For now, I’m quite content to let them frolic in the cool water while I take cover under the shade of the trees. By day four Isabella joked that I was a vampire. Sorry kid, mama is just not a summer person. Give me spring and fall, and even winter with all its snow. I’d rather bundle up than have to shed layers for refuge.
I do love what summer rewards us with, though. I baked up my first blueberry pie of the season for my guy this past father’s day. And just this morning, I made a batch of blueberry-cherry conserves. I’ve been meaning to write more about conserves, for like, four years now. I got hot and heavy with them in the months just before M passed away, inspired by this recipe in Bon Appetit. One of the recipes I’ve yet to share is for apricot & lemon thyme conserves. It’s one of the last recipes recorded in my journal before August 7, 2011. I have a few of those recipes, the last ones he ever tasted, that I’m reluctant to let go. Part of me feels like those recipes keep him alive in some odd way.
The other morning I shuttled back to a moment about six years ago. I didn’t realize where I was going until I took a sip of my breakfast. Smoothies are a go-to drink in the mornings around here. I love the ease with which they come together, and if you use the right ingredients, it’s a balanced meal in itself. I didn’t have any frozen fruit in the freezer, but that was fine. What I really needed was a boost of protein—peanut butter would do the trick. Smoothies are a no-brainer but they do take some finesse for the right balance of flavors. One thing you might not think of adding is an acid to counter the tartness of the fruit, or in my case, to cut through the heaviness of the peanut butter. A squeeze of fresh lime juice brightens the flavors up nicely.
As I blended all of the ingredients, I remembered M used to take Virginia for morning walks when she was little. He’d end up at this joint on Smith Street back in Brooklyn, and get a smoothie for the walk home. The first time she commandeered a sip, he told me her toes wiggled with excitement. She was still small enough for the Baby Bjorn, and I can almost hear his deep bellow of a laugh, even though it’s been far too many years since I’ve heard it in person. I told Virginia that story the morning I first served this smoothie, in our new apartment, settling into our new life. The wonderful thing about memories is that they belong to you no matter where you go. They offer comfort during tough times, and give hope for the possibilities that lie ahead.
Music Pairing: Good Day Sunshine by The Beatles
Five Years Ago: Summer Farro Salad | Chocolate Olive Oil Cupcakes
Four Years Ago: Sweet Pea & Parmesan Crostini | Strawberry Rhubarb Crumble
Three Years Ago: Simple Twist of Fate | Hello, June
Two Years Ago: Summer Corn Salad | Roasted Strawberry Basil Sauce
One Year Ago: Strawberry, Basil & Tomato Salad | Roasted Strawberry Frozen Yogurt
Peanut Butter & Banana Smoothie
I prefer using cashew milk these days, when possible, and the kids don’t taste the difference when I use it in smoothies. Feel free to use your milk of choice, and even pourable yogurt or kefir will work fine. If you want to keep it vegan, swap in agave for the honey). You can also double this recipe, and pour it into popsicle molds for a frozen treat.
3 tablespoons (48 grams) creamy peanut butter
Freshly squeezed juice of 1/2 lime
1 teaspoon (7 grams) honey
1/2 cup (118 ml) cashew milk
3 to 4 ice cubes
Add the ingredients to the bowl of a blender. Pulse a few times to break up the ice cubes, then blend until smooth, 1 to 2 minutes. Serve immediately.
Mardi (eat. live. travel. write.)
Jennie, I’m thrilled for you and your new life. I can’t wait to see where it takes you. Love that you hold onto those memories of M through food and drinks. How precious for your girls XO
Hi Jennie, Am so happy that you and the girls are happy! Your new apartment looks so nice. Did you bring the dog and cat with you?
I’m sorry you’ve arrived in DC when we’ve been having such a horrid heat and humidity spell! The weather has been ridiculous and I keep hoping we’re going to get a few milder days but that hope is dwindling as July quickly approaches. I’m with you, spring and fall are where it’s at.
“The wonderful thing about memories is that they belong to you no matter where you go. They offer comfort during tough times, and give hope for the possibilities that lie ahead.” Thank you for this.
August 21 this year will be four years since I lost my husband also. Reading your hopeful posts has helped me mightily. I am sipping your smoothie right now, yum! Thanks for all you tasty recipes also.
We agree on something (winter, spring & fall ) in that order ♥ ))
The lime is a great addition. My kids and I enjoyed these for a late, post-swim practice breakfast today. Thank you! Enjoy your new surroundings!
maria in nj
so glad that you and the girls are happy…the pool looks great!!
Hello Jennie, I’m one of those silent readers, I’ve never commented here but I’ve been following your journey for a while now. Good luck on your move to Maryland. I’m in DC myself with three littles and if you have any questions about DC with kids or want someone to show you around to some of the fun places, or just want to meet someone to have a front porch cocktail with feel free to send me a note. All the best. Jennifer
Jean | DelightfulRepast.com
Jennie, so glad to see you and the girls building a new life with happy memories and new memories in the making. AND I’m glad to finally find someone who agrees with me about summer! I always say the only thing I like about summer is the fruit!