Summer vacation for my little darlings finally starts on Wednesday. Finally! Finally !
I can't wait!
I am looking forward to accomplishing much this Summer. New Summer adventures and tried-and-true Summer traditions are on the horizon. Such things will be organized onto a Summer Bucket List (umm, hello type A) that the kids and I are creating. I've seen these lists mentioned all around these internet parts and I flipped for the idea. So, I asked to kids what they wanted to do, learn or experience this Summer. Their responses were pretty dang awesome.
The Sprite wants to learn how to properly use chopsticks and perfect her back handspring. She also wants to take Spanish lessons and go to the beach, often. Swimming and hiking weekly are on the list along with swinging in the hammock while reading a good book.
The Boy wants to learn how to cook. Specifically he would like to make chive bread, sausage sandwiches and hazelnut soup (huh?). He would also like to hike often and ride his bike on the trails at the Metro Parks. And he would love to go fishing for the first time with Mimi.
As for me, I'd like to go on many picnics and camp out in the back yard often. Take fun day trips to the Arboretum, the Science Center, our new Aquarium, the farmers market, Amish country and to visit out-of-town family. And I want to go to the beach, cook, cook, cook, go to the beach and read, read, read.
What are your plans for the Summer? Do tell!
Here's the recipe:
If you're craving a taste of Summer this dessert will hit the spot. Tropical coconut and tangy lime meld so wonderfully together. Top each serving with some extra lime zest or raspberries or both - delicious!
Coconut Lime Panna Cotta
1/2 C coconut milk
1 T unflavored gelatin powder
1 1/2 C heavy cream
1/3 C organic agave nectar
3 T fresh lime juice
pinch of salt
1 T lime zest
In a sauce pan, pour coconut milk and dust milk with gelatin powder. Let stand 5 minutes. Next, turn on heat to medium-low and stir mixture until all the gelatin dissolves. Do not allow mixture to come to a boil.
In a separate bowl, whisk together your heavy cream, agave nectar, lime juice, salt and lime zest. Once your gelatin has dissolved, add this cream mixture to your warmed coconut milk/gelatin mixture. Stir to incorporate. Allow this mixture to warm over medium-low heat for 5-7 minutes, stirring often.
Remove pan from heat and allow mixture to cool slightly. Ladle mixture into individual serving dishes. Cover with plastic wrap and allow panna cotta to set in the refrigerator for at least 2 hours or more.
Before serving, top your panna cotta with lime zest or lime zest and raspberries - so, so good! Enjoy!