Pam’s Pictorama Post: I am writing this today, drafting it a few weeks in advance, with the intention of sharing it with you all as I sit endlessly idle on a plane heading for a stint with the Jazz at Lincoln Center Orchestra in Johannesburg, South Africa. While that 15 or so hour flight might provide me with some blog scribbling time, posting from an airplane is more than my experience with shoddy internet leads me to believe I should endeavor to do. So instead, I write in late August, knowing that the few short weeks until my departure will dissolve before my eyes as soon as I am back to work after Labor Day.
The specter of long distance travel and time away from home has me pondering, among other things, the interruption of my daily intake of green smoothies. Upwards of five or six years ago my mother became a green smoothie enthusiast. She began extolling their virtues and since she is a vegan this was not especially surprising. I took note but did not feel compelled to follow her down this path – that is until she sent me a book about them and a blender. I did feel that if someone goes to the trouble of sending you a blender (and a book) the least you can do is give something like green smoothies a try. So I did.
To my surprise I not only liked them, but attributed some things like a boost in energy and better sleep to a daily dose of them almost immediately. In turn, I quickly converted Kim. (Kim is never one to ignore a health improving opportunity – he is extremely open to these self-improvement paths I head down and has, most notably, followed me into yoga and more recently working out with my trainer, Harris. One day Harris will get his own post.)
My smoothie recipe contains mostly greens (bok choy, salad greens, chard, sometimes broccoli but excluding kale – which makes my tummy hurt – skirting all the heavy greens like spinach which Kim’s body takes exception with) and in my case topped off with a half a banana, a couple of strawberries. At some point I added gogi berries (as someone who is always looking for a shot in the arm for my liver which is inclined to be sad about some mediation I take) and there the recipe, give or take, stands to date.
Kim is all-green for his, eschewing fruit entirely and being very virtuous. At some point, after several years, my place at the helm of smoothie making was handed over to Kim who makes them on a more dependable schedule than I do – two, made every other day and providing a daily dose. He does a splendid job.
I have illustrated today’s post with a photo from a site call cookingclassy.com and chose it for its shade of green, a good approximation of the one I drink. The lurid color is, for me, part of the appeal.
Until my vacation this year I had avoided fruit smoothies entirely. I found myself with a meagre handful of strawberries and two very small and over-ripe nectarines that needed a plan however. I whipped out a container of yogurt, added a touch of milk and the fruit and wowza! I was in love! I have subsequently replaced that bit of milk with water to much the same effect. While it can be a pow-o sort of amount of fruit one can keep it to a reasonable amount and still have a lovely treat. (It is, I should note, a rather electric pink which is quite cheerful as well.)
Our devotion to smoothies has turned us into blender experts. We generally burn the motor out on a blender in the 18-24 month (on average) period. For a very long time I had Oster blenders and was able to acquire replacement parts for everything but the motor. Therefore, with replacement carafes, blades, etc. I was able to extend the life of one or two blenders across several years. After that came a series of Cuisinart ones – meh. Bad designs that made leaking possible and ended with a recent catastrophe of smoothie spillage. (It should be noted that green smoothie is hard to clean up and stains tenaciously. Rinse glasses and carafe from blender immediately. This goes for teeth too – my dentist does not love them.) So committed am I that we generally keep a spare blender in anticipation of breakage. We try never to be without.
This brings me back, alas, to travel. On my longer trips I find myself missing my daily smoothie. Some upscale hotels, especially in Los Angeles although one memorable hotel with a spa in Florida, have come through with credible replacements for my smoothie. They tend to use apple instead of banana (I like the texture of banana as well as the taste, but nothing against apples – my mother’s go-to fruit for them.) Generally speaking however, my trips are smoothie droughts. Like many other daily aspects of home which I will miss (Kim, cat petting) smoothies are generally a casualty of my business travel. I have no particular reason to think South Africa will prove differently, although you never know.