Something a bit embarrassing happens when we have people round. It’s not a problem when the sun is over the yardarm, so to speak, but when they look meaningfully at the kettle and the cupboard where the mugs are, I feel a bit uncomfortable.
It’s not that I am ashamed of the tin of instant coffee (it’s for my mother-in-law – she doesn’t drink the other stuff) or our ugly mug selection, but that I’m never sure when to break it to them that we don’t have any milk.
Apart from my great milk-drinking, bechamel-sauce guzzling period (September 2008 until about May 2009), we don’t drink it. I buy some occasionally if a cooking project warrants it, of course, but it does seem rather wasteful to buy milk, keep it in the fridge on the off-chance that we might have a milky tea-drinker crossing the threshold, then end up throwing it away. Perhaps I should invest in those little sachets of milk that you get in hotels. But I think I’d rather look like a bad hostess than one with no taste. What do you think?
Spring berry smoothie
One of the best things about living a milk-free existence is that you get to make virtuous and vibrant smoothies like this one. One of the best things about coming back to New Zealand after our holiday was drinking water from the tap without gagging – if you live somewhere with disgusting tap water then I’d suggest making these with the bottle sort. Or I suppose you could go all out and use milk, but rest assured, it’s nicer without. If you’re not a fan of berries, try fresh pineapple.
For two large smoothies:
1 1/2 cups frozen berries
1 large banana, cut into chunks (this is a good way to use up frozen bananas, if you have a freezer full)
3 Tbsp ground almonds
1 Tbsp chia seeds
250ml cold water
Put everything in a blender, or in a large glass jar in which you can fit a stick blender, and whizz until smooth. Add a little more water if it seems very thick. Pour into two glasses and serve.