makes it intriguing, its appearance inside and out, and that of an all too familiar flavor found in vitamin water prompts the question of what the fruit itself must taste like. Plus, it's called "dragonfruit", how can any fruit with a name as such be passed over?Thank goodness for Asian markets!!! And what a relief to arrive midday when less people are out shopping where I can find myself not in fear for my life driving through the parking lot. I also found several brands of coconut milk, which prompted the Asian in me to purchase the cheapest ones on the shelf (which also happened to be on sale). And how could I resist a case (or two) of mochi? As I made my way through the market, sure enough, on a tucked away corner of the produce shelves neatly arranged were dozens of dragonfruit, a moment where the heavens seemed to open and shine their light upon them and sing in angelic chords. I only bought one, but if so pleased, I will definitely have to buy more.
On the note of coconut milk, another dive into a new cooking experience. There is something to be said about the homemaker-in-training tendencies I have displayed as of recent these last few months, namely learning to make new meals and snack foods, and especially the desserts which I have shared with those I reside with. Whether or not I become a homemaker is not of the subject, but there's something to be said about knowing to make a variety of dishes, especially for someone as myself whose tastes v
ary based on mood or the time of day or the newest craving of interest. I recall a dessert from when I was younger, one of the only foods I truly enjoyed eating that was made in my household, which sadly was soon eliminated once the totalitarian health craze moved in. I look back and I think about now and what will be different, that with my family of the future (however many it may consist of) there will be something to be said of making meals that have the right balance of taste and nutrition, and that every now and then it doesn't hurt to include something sweet. One of these new sweet treats I have learned to make, courtesy of a fellow blogger and friend, is haupia, a Hawaiian recipe basically summed up as coconut pudding. Coconut milk tastes quite bland to me in general, but as a key ingredient in haupia, I am surprised at how great the mixture tastes. And as the night approaches, I may indulge in a small portion with perhaps a few bits of dragonfruit on the side.The next step is to figure out what to do with the coconut milk I have left over. It'll require a bit of exploration, but if nothing else, this could add to one heck of a tropical smoothie.
