We’re mostly settled in from the gallivanting about the country. The car still needs a thorough cleaning, but I can’t bring myself to do that because it will just get dirty all over again.
I love road trips with my family. We all love to travel, love adventure, and love people – so this trip was pretty much perfection for us all. What I really love is observing family and friends in their homes, with their unique gifts, and how they manage their affairs and picking up whatever tidbits of wisdom I can to use in my own home. And recipes. I happen to know some fantastic cooks and we were spoiled with great food on our trip.
We had curry topped with coconut, bananas, and peanuts – a favorite dish from childhood that I had all but forgotten about due to the fact that no one else ever eats curry that way. That dish is making a comeback in our home. We were treated to grilled to perfection pork dishes that have been inspiring, though not so well replicated.
I was introduced to new tea flavors and home roasted coffee. I like new things, and moments in other peoples homes opens up doors to so many new things.
I just finished the first Anne of Green Gables book and this quote delightfully sums up my feelings about such things;
“Isn’t it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive–it’s such an interesting world. It wouldn’t be half so interesting if we know all about everything, would it? There’d be no scope for imagination then, would there?”
One of the splendid discoveries made on the trip were these no bake chocolate coconut macaroons sweetened with honey that my sister in law had made. They are amazing. She had told me what was in them, and while I couldn’t remember specifics, I had a vague enough idea as I prowled around the web yesterday trying to find this exact recipe – and I couldn’t find it! So I texted her and she sent it to me and I promptly made a double batch, but adjusted the honey quantity a little bit (adding less, increase if you have a particularly sweet sweet tooth.)
These whip together so fast. They do require refrigeration (or freezer) due to the coconut oil that would otherwise leave them a puddle of melting chocolaty mess, but they are so tasty.
I use Bob’s Red Mill Unsweetened Shredded Coconut for all of our coconut needs – ordering in bulk every couple of months. I like the size of this shredded coconut and it really shines in these macaroons.
To clear up all confusion, the article What is the Difference Between Macarons and Macaroons explains things beautifully. And while this recipe originally called for almond extract, my sister in law didn’t not use it, nor did I.