My stubbornness tends to arise most at 2am when I know I should be sleeping, but I just don’t want to put my book down.
Since the manfriend is on a world tour (5 continents in a two-month period… whattheheckI’msojealous), I was expecting it to be lonely when I got home around 10.30 last night from circus. I was not expecting the entire apartment building to be black. I’ve never seen it that dark in the 5-and-a-half-plus years I’ve been with the manfriend, so it freaked me out a little. I turned to another guy arriving home at the same time as me and asked what happened and if our key fobs would work, and he was all like no, power outage, duh.
So I climbed up 16 floors worth of stairs in heels (for the second time in 4 days; thanks elevators) and managed to find and light 5 candles and settled in with a pieced together non-oven-or-microwave-requiring dinner and Left Neglected by Lisa Genova.
Have you read this book? I just finished Love Anthony and enjoyed it so I thought I would read another of her books, and oh my gosh, I could not put it down.
It’s beautiful and unfathomable and heartbreaking. It makes me wonder if that’s what stroke patients go through. It makes me want to call my mom at 2am on a Wednesday when I’m reading by candlelight in a power outage and ask if she’s read it and if that’s what she went through. It makes me want to never get in my car again unless my cell phone is safely locked away in the trunk. It makes me want to cry.
Anyway, I highly, highly recommend it, even though I’m not quite finished. I also recommend having homemade ice cream on hand at all times, because you never know when the power will go out and you’ll need it for dinner.
Turkish Ice Cream (vegan)
Adapted from the ever-brilliant Joy the Baker
3 cups full fat coconut milk
half cup sugar
two teaspoons vanilla
two teaspoons rosewater (I bought mine in Turkey, but it should be available in specialty food stores. If you can’t find any or don’t want to buy a whole bottle – although how else are you going to make Turkish delight? – I would sub a hard alcohol like whiskey, or leave it out entirely)
one cup unsweetened shredded coconut
half cup salted pistachios, shelled (did I need to say that?) and coarsely chopped
The day before you want to make the ice cream:
You’ll need to clean out the ice cream maker bowl and put it in the freezer. I always forget this step and end up depressed that I can’t make ice cream immediately.
When you’re actually ready to make ice cream:
Combine one and a half cups of coconut milk with the sugar in a saucepan over medium-low heat. Stir until the sugar has dissolved, and remove from heat. Add remaining coconut milk, vanilla and rosewater. Throw it in the fridge until it’s completely cold – at least a few hours.
Throw it all in an ice cream maker and follow the manufacturer’s directions. Writing this step into my recipes always feels like such a cop out; I’m sorry.
Ten minutes before the ice cream maker manufacturer thinks it should be done, add in the shredded coconut and pistachios. You can reserve some for topping the ice cream if you’d like.
Store in the freezer in an air-tight container.