Happy Wednesday  everyone! Hope summer has been treating you well. It’s been hot and dry, and our poor lawn would love a good shower. On the upside: no bug bites for five whole days!

I’m combining my usual Flavor of the Week I normally post on Mondays with Wednesday’s WIAW sponsored by the wonderful Jenn at Peas and Crayons, so the Flavor of the Week is…PINEAPPLE!

There’s lots of ways to enjoy this bromelian beauty, and not just in fruit salads or pina coladas. Today I’ll be sharing a delicious and refreshing drink that not only helps beat the summer heat, but aids in digestion and supplies your body with lots of nutrients including calcium, protein, and Vitamin C.

Today I had a rather healthy appetite, so after my morning exercise I started the day with a pretty good breakfast:

Coffee, fried egg, toast, and fruit salad with a little chopped tomato sprinkled with a tiny pinch of salt (try it, it’s good!)

Here’s a close-up of the fruit salad, see the tomatoes? And tiny grains of salt on the grapes? Tasty!

Just a few pieces of fruit chopped up makes a great fruit salad. Add some chopped tomato and a teeny pinch of salt and you made it even better!

I was hungry sooner than I thought (2 1/2 hours later.) Lunch was leftover fish with orange-shoyu sauce with green beans and rice:

Fish with orange-shoyu sauce, green beans, rice & apple slices with Celestial Seasonings Blueberry Breeze tea.

Later on I was STILL hungry so snacked on some blue corn chips and a nice, big medjool date (no photo.)

Work has been a bit hectic the past few days, and I didn’t feel like cooking but wanted some good comfort food. My husband and I checked out The Hitchin’ Post Restaurant, just a few miles from where we are. Everything on the menu sounded great, but I decided on their Hitchin’ Post favorite, Seafood Dijon (sp?). It was served hot n’ fresh from the oven with the smell of buttery, garlicky goodness wafting up from the dish:

Seafood in a butter-garlic-wine sauce topped with a Parmesan crust and baked ’till bubbly!

If you can imagine two plump scallops the size of marshmallows, two pieces of succulent shrimp, tender flaky pieces of halibut and chunks of sweet crab meat simmered in a butter-garlic-wine sauce…that is what melted my socks off at dinner! :) It was such a treat, and I savored every bite. But after such a heavy meal, I needed something to help ease my stomach and satisfy my sweet tooth. We didn’t order dessert, but I came home and made something that would be the perfect finish: pineapple lassi.

Pineapple is one of my favorite fruits, and my Uncle Kenneth (the one who grows coffee) grows white pineapple that is so incredibly sweet, you’d think it was infused with sugar. But no matter what variety you have on hand, all pineapples contain an enzyme, bromelian, that helps with digestion by breaking down proteins in your gut. Pairing that with the beneficial bacteria found in dairy yogurt and you’ve got a delicious digestive aid.

Quick, easy and refreshing Pineapple Lassi.

Pineapple Lassi

Ingredients:

6 oz plain nonfat yogurt with active cultures
1 1/2 cups chopped fresh pineapple, core removed
1/4 cup fresh chopped orange, about 3-4 segments (optional)
1 teaspoon orange-agave syrup or regular agave syrup or honey
1/4 cup water (optional)

Directions:

Put everything except water in a blender and blend on medium to medium-high until smooth. Add water to thin, if needed. Add more syrup to taste. Garnish with fruit and mint (that one in the middle is pineapple mint!) Makes about 18 ounces.

Tasty and refreshing, this pineapple lassi is chock-full of vitamins and minerals.

What’s your favorite drink to beat the summer heat?

I have an interesting story today, and maybe some of you can relate. The other morning I woke up to what I thought was a starling flying into our bedroom, hitting the window, then flying out. A couple seconds later the same thing happens: little creature flies in, hit the window, flies back out. Our cats weren’t around, probably waiting in the kitchen to be fed, otherwise they’d be waiting for that right moment to snatch it out of the air.

I walked out of the bedroom and saw a little creature on the floor at the end of the hall: a BAT! I looked up at the gaping hole in our ceiling so knew it had to come from somewhere. I had to keep this creature from flying away, so I took my shirt and threw it over the little bat. Though it didn’t fly away, it was able to crawl away, so I went looking for a container of some kind and found a plastic bin, emptied it, turned it over on the bat and trapped it that way. Then I went to put on another shirt.

Bats are so tiny, and this one (I read it was a “little brown bat”) is common across the US. Its wingspan would be the length of my forearm and it weighs only as much as a couple of chocolate chip cookies! Despite its small stature as well as its unusual cuteness, these brown bats have a LOT of tiny sharp teeth, perfect for catching and holding onto insects on the fly (pun intended.)

 

NOTE: Below are pictures of bats and I shrunk them down a bit, just in case you don’t like them. But if you do, you can click on them to see a bigger photo:

 

This bat would easily fit in the palm of your hand.

Such shiny, silky hair…what a contrast against it’s wrinkly hairless wings.

This being my first bat encounter, I called my sister up and asked her what I should do with it. She came over (her girls wanted to see it) and we took it to the upper slope of our property where the blueberries are struggling to grow. Wolfie, now having been fed breakfast, followed us in the hopes of chasing whatever it was that made all that scratching noises. My sister suggested to put it somewhere that it would be safe. With Wolfie being securely held back, I put it on a log with some big nooks and crannies for it to crawl into and sleep the day away. The only predators around here would be woodchucks and cats, so the bat had no worries about being attacked again.

And that’s the end of my bat story!

So, now that my story is done, I need to think of a way to segue into my Flavor of the Week recipe, but there’s nothing that comes to mind which can connect bats to oranges. Unless I was talking about a fruit bat, then maybe I would have an opening there.

Anyway, here is a super easy recipe that is extremely versatile, and you have the option of using orange or ginger, as well as agave or honey. I used it in my orange-shoyu sauce to make a nice glaze for chicken, use it as a topping for cake, in your tea, on peanut butter, or even on ribs like my friend Jan did with some ginger agave syrup (olive oil, lemon, syrup…yum!) Any way you have it, you will enjoy it.

The zest will taste like candied orange peel.

Orange Agave Syrup / Ginger Agave Syrup (inspired by veggienook.com)

4 oz light agave syrup or honey (for ginger syrup use dark amber agave)
zest from 1 orange (or 1/2″ piece fresh ginger, sliced thinly)

In a small saucepan combine agave or honey and zest or ginger. Bring to low simmer over medium-low heat, about 5 minutes. Remove from heat and let cool. Store in airtight glass jar.

Orange agave syrup. Compare this to the orange honey syrup below. See the difference?

Orange honey syrup is more cloudy than the orange agave syrup with tiny air bubbles stuck at the surface. The smell reminds me of flavored wheat beers.

Ginger agave syrup: great as a topping for carrot cake or your favorite barbecue ribs.

Has any of you had any “wild animal” encounters in your home? How did you handle it? (only happy endings, please!)