When we are out enjoying the Fayetteville Trail System, we pass by a gift shop that used to be my daughters favorite tea room and lunch spot, the chosen place for every special occasion.
After months of her asking to see inside, we finally had a free Saturday, and a mother-daughter date was set. The store was delightful, filled with gorgeous things and the owner every bit as lovely as her store. After loading the car with our purchases, and since we were already out and about, we called into a flea market I had driven past many times, and although curious, hadn’t yet found the time to stop into and shop.
While my daughter selected a Cookbook, I found a funky purse I couldn’t live without.
Once home, she searched the pages and chose an Indian inspired yogurt based drink, as the first recipe she wanted to make from this book. We had all the ingredients ready, so when she came out to the kitchen bright and early, seeking breakfast, we started measuring, pouring and mixing.
2 mangoes, peeled and cut into chunks
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1 1/4 teaspoons rose water
1 1/2 cups plain yogurt
In a blender, combine all of the ingredients and process on high speed until very smooth and frothy, about 2 minutes. Serve immediately.
Recipe adapted from Emerils, There’s a Chef In My World, 2006
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