Tuesday, August 16, 2011
Tapioca & Cantaloupe
I've had a clumsy start to the week. I'm not even usually a clumsy person, but this week, it's like accident after accident seems to be happening!
Sunday, while making dinner, I made the stupidest mistake ever. I had cooked some salmon in the oven (in an oven-proof skillet). After removing the skillet from the oven, getting side-tracked into a conversation of some sort with Andy, I go to grab the skillet. Yeah, I think I may have yelled out some expletives with that one. A quick lathering of aloe did the trick, and my hand seems to be just fine - so no worries!
And then yesterday, I was being extra productive and tried to tackle the cleaning of my pantry. I bumped into a shelf and knocked over a jar of tomato sauce (which happened to be $8!). So yeah, jar broke, tomato sauce everywhere.
Just not my week, I tell ya.
So times like these, simple things make me happy. Like this tapioca, cantaloupe, and coconut milk dessert. It's very reminiscent of something my mom used to make when I was a kid. I'm pretty sure she put sweet potatoes and bananas in hers, but when I asked her how she made it - she couldn't even remember that it was something she made. But I swear she made something like this!
I was on a search for tapioca pearls a couple weeks ago, and being too lazy to drive to the other side of the city to an Asian Market, I settled on granules from Whole Foods - there was an empty spot where the pearls were that said "discontinued item". I guess tapioca isn't that popular anymore!
Adapted from New Asian Cuisine's Recipe
1 & 1/2 cups water
3/4 cup sugar
2/3 cup tapioca granules (or pearls)
1/2 cup whole milk
1 cup unsweetened coconut milk
2 cups cantaloupe, cubed
In a medium saucepan, bring the water and sugar to a boil. Once boiling, turn the heat down to low and stir in the whole milk. Return mixture to a boil, then turn off the heat. Stir in the coconut milk. Let mixture cool to room temperature and refrigerate for at least 2 hours.
Cook the tapioca according to the package directions and then drain. Stir tapioca into coconut milk mixture. Add in chopped cantaloupe.
When I was a kid, I remember this being a little bit thicker, but this version was more like a soup. I actually liked it this way. It was the perfect treat to sit on the back porch and read a book with. I even brought some into work for some co-workers to try and they said it reminded them of pina coladas! If only I lived near a beach!
Oh, and one other note. Through the Foodbuzz Tastemaker's Program, I was able to make a Kodak Photo Book. I got the e-mail right after we received our engagement pictures back and thought it would be the perfect way to get them printed! I made a little "story book" of Andy and I!
Making the photobook couldn't have been easier! Most of the photos I uploaded from Facebook, and then the engagement pictures I just uploaded straight from my computer! It didn't take long either.
And the process is pretty self-explanatory, as well. The Kodak website pretty much walks you through the whole thing. It even lets you know if the picture you chose isn't of good enough resolution for print - nothing more frustrating than seeing a picture that looks perfect on a computer screen, but then crappy when you print it off!
So as my readers, Kodak is offering you 40% off the cost of a Medium Hard Cover Or Large Photobook. Just check out the website here!
Have a great rest of your day guys!
*As part of the Foodbuzz Tastemaker's Program, I was given the opportunity to make a free Kodak Photobook.