Today I was noticing something.
Our fruit bowl is full, and guess what it’s full of? Not mangoes, because I married a mango beast who finds a way to eat 3782 mangoes every day.
It’s full of apples and oranges. WHAT?! Who am I right now? I am living in a paradise of fresh, sweet, juicy tropical fruit and somehow my fruit bowl is full of oranges and apples? Nooooo!
Please tell me I’m not the only one who is a victim of auto pilot grocery shopping. Apples-check-oranges-check-mangosteen-whatisthat?-Oreos-check-Nutella-check-theyhaveFrappuccinos?!-sweet-check-check.
That was me fake-thinking while shopping.
In other news, photographing something chocolatey brown and sticky and semi-lumpy is really… interesting.
So here are the two moderately successful photos I snapped before/during the drizzling of heavy cream and the 100 bites.
Champorado is sticky rice meets brownie batter meets coconut ice cream. Meets heavy cream. It’s really good and I can’t stop eating it.
Now let’s have chocolate for breakfast in the name of eating Filipino food. Yay!
This yummy Filipino champorado recipe is basically like chocolate coconut sticky rice – and you can eat it for breakfast! So good!
- 1 1/4 cup glutinous rice
- 2 cups water
- 1 can coconut milk
- 1 cup milk
- 1/4 cup cocoa powder whisked with 1 tablespoon water
- 1 cup sugar
- Bring the glutinous rice and water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa and simmer for about 15 minutes, stirring constantly, until mixture has thickened slightly (it will still be a little saucy).
- Stir in the sugar and simmer for another 10-15 minutes until the mixture has thickened even more. Let stand for several minutes and serve with more cream and sugar if desired.
This reminded me of chocolate cream of wheat or chocolate oatmeal!
It’s Friday, and we’re trading in our mall adventures for something more beachy. Goodbye barking dogs and hello clean air!
You’re awesome. Have a good weekend already.