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Morning, brains starting to work (more or less).
Body still warm from the bed, thoughts still delightfully empty, little by little reminding the day’s schedule, if I need to take the umbrella, which clothes to wear.
Chop some fruits, make coffee, heat the milk for the first meal. In the hurry, high heat.

If it’s cow’s milk, it might spill foam allover the stove and there goes the peace of mind.
If it’s vegetable milk, the unpleasant surprise might be something else: that the milk curdles over high heat, you know? It becomes a watery thing with some lumps, not attractive at all.

How to deal with this?


If you choose to use packaged/dehydrated coconut in your recipes instead of the fresh fruit because you think opening the fruit at home is too much work, enjoy today’s post! I’ll explain how simple and quick it is, and what is more, in a classy way ;)
Young coconuts are less common to find, and I agree that these ones are harder to deal with. I prefer to enjoy this version when I am by the seaside.

The ripe coconut though, is easy to find in any supermarket, farmers market, grocery stores etc for great prices, with tender, sweet and fatty flesh. Also, without the disadvantages of buying the processed product: no additives, packages, sugar or defattening.

Let’s face the facts.


I have been philosofical lately, pensive, reading about different ways of understanding life, routine, spirituality. Maybe it does not make all that sense in the way I speak, but the fact is I have been paying attention to what every situation brings.
Just like I have been hugely interested in studying ways to pay attention to the body, I want to pay attention to the ways I/we relate to people around us and the situations that appear every 5 minutes.

"So what?" you ask me.

So that, cycling around Pomerode I have noticed  the loaded guava trees, giving so much fruit that we barely know what to do with all of it.
I recalled that Dede, a good friend, told me I should published a recipe for frapuccino - a sweet, frothy, refreshing beverage she likes to drink at starkucks.

Strictly speaking, frapuccino is a version of frappé. It's supposed to be a blended drink, airy and frothy, it usually takes coffee, sugar, vanilla, cream.
En what's the difference regarding smoothies, iced coffee, iced capuccino? Well, it not that easy to define. It seems like the difference lies in the bubbles, in the incorporated air. To achieve it, the drink is blended longer.


The most usual thing in the worls is to see me with a big mug in my hands or by my side while I'm at home - reading, working on the computer, cooking, takig care of my place, talking to people...

As with anything that comes out of my kitchen, I like to expertiment new blends, that's the number
one reason to desencourage me from using tea bags.


It's been at least one or two Summers since I've been willing to post a recipe for popsicles, I don't recall it precisely.

In the meantime I have been thinking of how to make popsicles that won't come out as ice blocks, but that also won't give me too much trouble (by which I mean: don't require a stand mixer, or re-stirring every 30 minutes) nor take weird industrialized ingredients.

Hummm. How to make it simple?

Well, I have found out a few things about this process through trial and error, and I think finally I can share a "formula", as I did with the crunchy bars. Although, before I jump into the recipe, I would like to tell that I have been interviewed by Melanie Moreira for the site Receitas sem fronteiras, talking a bit about the ways that lead me to the kitchen. It is only available in Portuguese, but if you want to check out anyway, click here.

The picture illustrating the interview is by Nicole Samperi.

Are you feeling like going to the kitchen too? :)