Hmmmm, wow I have no idea how to organize the jumble of thoughts and words in my mind this morning into something readable. In fact, I’m debating whether or not I should even try because I know it probably means at least an hour of more typing and erasing everything. Mentally filtering everything you want to say when you know that anyone on the planet could potentially be reading it can be so much harder than I would have thought.
Some of you might remember that I mentioned a few weeks ago about the missions group that was coming. Well, anyway, they came and it was so awesome to meet and get to know all of them. I love the Chilean people, but I’m not gonna lie, it’s sometimes nice to have another few English speaking people around. They left on Friday and it has been really sad the last few days. You know, just coming down from the hype of being so busy. Plus, even though I only spent a limited amount of time with this group, I felt such a connection with them all and I could really tell that they all had a desire to serve God.
So um, sixty-eight. Yep, I’m fairly sure that’s the number of people we had in our house last Thursday night, and I also think that’s a first for me. Okay, it’s possible that maybe we’ve had that many people at some point when I was little and we lived in the States, but definitely not in the last few years. I at least know that it’s the first time that I’ve ever cooked for that many people in my house. Quite an experience filled with so many of those moments that can only be solved with comic relief. I’d say at the end of the day it was a pretty even mix of Chileans and North Americans which always makes things interesting and extremely humorous.
Let’s just say that I probably won’t ever try to serve a Chilean a baked potato with chili again as long as I live. We’re still laughing about it actually, the ufo’s (unidentified foil-wrapped objects). All of the gringos thought that our plan to do a chili bar with cornbread, baked potatoes, and hot dogs to put it on, was a brilliant idea and I think it worked out very well for said gringos. Actually, When I told some of them what was on the menu they told me they had talked about how ironic it would be to eat chili in Chile while it was chilly, so they were excited about it. As for the Chileans though, ha, I think they would be fine with something different next time.
For the moment things have calmed down for the most part. I have been slacking a lot the last few days, well weeks really, and now I feel so behind. I’ve been putting off the little annoyances that come with blogging and now I have to force myself to deal with them like the responsible human being that I sometimes pretend to be. About 2 weeks ago I had a relatively efficient work-flow going and I thought I was completely on top of things. When I first started this blog I used to be so scattered, but I’ve really made an effort to be more organized and prepared recently. However, planning to serve so many people takes a lot of time and now I’m feeling a little pressured because I’ve let things pile up.
The rain has not been helping the situation either. It feels like it may never end and every time I’ve tried to take pictures recently it’s been so incredibly dark that I’m basically just wasting my time. So frustrating. I can’t seem to get my swing back yet but I’ll figure it out eventually. There is so much more I want to write but I really need to get some stuff done so I’ll leave it here and quickly tell you about the popsicles that I forgot I was supposed to be writing about.
There isn’t a lot to say about these because they are pretty easy and straight forward. Let’s see, well they were my sisters’ idea. My sisters have been loving these orange flavored chocolate bars recently and telling me that I should make something inspired by them, so of course I did because I love to make people happy with food. These pops are made with coconut milk instead of cream and I used raw sugar and greek yogurt too, so as far as popsicles go these are pretty healthy. If you are a fan of creamsicles then you’re going to love these.
- 3 large oranges, washed
- 1 cup Greek yogurt
- 1 cup full-fat coconut milk
- 1/3 cup sugar in the raw (aka turbinado sugar)
- 1 teaspoon vanilla extract
- 1 cup (175g) Semi-sweet dark chocolate
- Grate the orange peels to remove as much zest as possible then cut and use a juice squeezer to remove the juice. Pour juice and 1 teaspoon of zest into a blender or food processor with yogurt, coconut milk, sugar, and vanilla. Blend until completely smooth then pour into popsicle molds and freeze for about 4 1/2 hours until solid.
- Melt chocolate in a double-boiler and dip pops. Sprinkle with zest if desired and serve immediately or store in an air-tight container in freezer until ready to serve.