Nothing much exciting has happened lately. This week is recess week and I need to make full use of the time to consolidate my overflowing notes. Also, I am looking for a suitable prof who is willing to accept an undergrad researcher in his lab. I’ve just sent out an email and cross my fingers for a favorable reply. On the bright side, I get more time in the morning to have a slow, peaceful breakfast.
A Swan Song for Nina Smooth Operator: OIAJ
The swan song for PB&Co Smooth Operator was worth a standing ovation. In the form of an OIAJ made with scottish oats, this was a peanut butter lover’s dream actualized. Still, I can’t help feeling a sense of loss at the demise of this awesome peanut butter.
Kabocha Avocado Pepper Mango Bisque
What do you do with overripe mangoes? I didn’t want to go with the typical method of juicing it or turning it into a lassi; instead I threw it together with other leftover ingredients and transformed it into a vitamin A-booster soup – Kabocha Avocado Pepper Mango “bisque”. That’s a spork on the side that my sister bought for me!
Kabocha Avocado Pepper Mango Bisque (serves about 3)
- 1 slice kabocha (~200 g)
- 1/2 yellow bell pepper (or other color)
- 1/4 avocado, chopped
- 2 1/4 cups water or vegetable stock
- ~1/2 cup mango, chopped
- Preheat oven to 350F.
- “Steam” kabocha by wrapping it with aluminium foil and placing it in oven until flesh is tender, about 30-40 minutes. At the same time, roast the bell pepper.
- When kabocha and bell pepper are done, let cool, then chop into small pieces.
- Bring water/vegetable stock to boil. Add in all the vegetables except the mango. Simmer for a while (15 min?) until vegetables turn soft.
- Stir in chopped mangoes and simmer a while more.
- Use a blender/immersion blender to blend into a smooth, thick, creamy soup.
This was very unique-tasting thanks to the addition of mango. I would have added some curry powder but unfortunately I don’t have any. I enjoyed this along with a toasty tuna bagel. Yum!
Mango Slushie Scottish Oats
I still had some remaining mango which I then froze it. The next morning I added it into oats, which made the oats rather slushie-like, unfortunately. Having said farewell to Smooth Operator, I welcomed Barney almond butter. I held high expectations and expected some kind of “transcendence,” but really, it was not that great. It tasted like a cross between almond and peanut butter, like it was having some identity crisis. In contrast, Maranatha’s AB is full on with the almond flavor. While it is supposed to be crunchy (I bought the crunchy version), I think they went slightly overboard with the nuts. The proportion of nuts to butter was skewed towards the former and I found myself digging for some creamy buttery bits. The texture was also a tad dry although it’s no-stir. A redeeming point was that the nuts were well-roasted and really crunchy. Overall, I would say Maranatha’s AB has a more classy, elegant feel, and Barney has a more casual appeal.
Plum Apricot Oatmeal Jelly
I had this quite a few days ago. Basically overnight oats cooked with plum and dried apricots, then turned out the next morning. It looked prettier than it tasted though. My preference still lies with hot oats.
Anyway, after hearing about the troubles Borders is facing, I was upset as I thought the outlet in Singapore would be closing as well. It’s one of my favorite hang-out places, call me nerdy if you will. But few other bookstores actually provide seats for you to browse magazines and books. Can you also imagine Wheelock Place without Borders? It’s like it’s flagship store. However, my distress is uncalled for because there’s good news – for the time being!
I’ve also tried their original 7 grain crackers before, which come in a smaller size, and they were equally good.
