So far, January is looking pretty juicy, don’t you think? I do! We’re over a week into 2017 so far, David Attenborough is still alive and so are we. Not bad ey? So far 2017 is strutting its stuff. It’s a good month for us too as we are off to Whistler in 3 days time. Excited doesn’t even cut it. OHMYGODIAMBEYONDECSTATIC is a little closer. Read more
This week started on a bit of a downer. We got news on Tuesday that our current house buying venture had fallen through. The seller changed their mind and decided not to sell. It felt seriously unfair and totally sucked. But, there’s absolutely nothing we can do about it, so I’m trying to stay positive and listen to the constant ‘It obviously wasn’t meant to be’. I do try to stick to the attitude that everything happens for a reason. Sometimes it’s a little hard to swallow though. But hey ho.
However, any house buying ventures are going to have to take a backseat for a few months. As we are OFF ON THE ROAD. The road of festivals. As I mentioned before, Charlie has set up an awesome Glamping business – Dreamcatcher Cabins – which he’s now ready to take to some festivals this summer. We’ll also be working for another great company who do a similar thing. I’m going to be the cook for the hungry staff. Making sure they’re fed and watered well, keeping those bellies happy and all cheeky grins stay grinning. So, recipes might be a little haphazard for a few months. I’m going to try my best, adapting my boat-kitchen skills over to caravan/tent-kitchen-cook-extraordinaire.
I’m counting on my little caravan oven to be as lovingly, tempramental-yet-somehow-still-works as the boat oven. That if I whisper sweet nothings to it (what, none of you talk to your oven?!), it will bake me that perfect cookie, or doughy loaf of bread. It’s going to be an adventure, please do join me!
Now, onto more pressing matters.
This smoothie-juice concoction that I like to call Crush. Tangy pineapple with fiery ginger. Perfect to get that morning energy flowing, kick that hangover out the door, and face the day head on. And if someone were to add a splash of rum into the mix on a hot summers evening, who the hell am I to argue? Take a sip and imagine you are on that desert island in the sunshine.
Pineapple and Ginger Crush (v) (gf)
Half a pineapple – peeled and cut into chunks
2 tablespoons fresh grated ginger
500ml coconut water – coconut milk would work here too
Add all ingredients into a high-speed blender, blend for 1 minute.
Pour into glass (over ice / add rum if desired) and enjoy.
This crush is quite frothy, you may want to let the juice sit for an hour, or just embrace it!
Don’t forget, you can follow my adventures throughout the summer over on my Instagram!