What a sweet, sweet return. I’ve missed spending hours in the kitchen cooking and then spending hours running between the kitchen and the dining room taking pictures of said cooking, and he hasn’t told me this directly but I know that Tito’s missed snacking on all the food I drop during this whole cooking and shooting and running and cooking process.
TBH I still haven’t found a balanced approach to cooking and shooting. Forget about the editing and posting. The posting is the part I’m the worst at. So bad in fact that I have people text me “Hey I’m looking for that recipe of that one thing you made 4 years ago and never posted even though you said it was ‘coming to the blog soon’ are you gonna post it or what?” And then I have to send them embarrassing pictures of the recipe scribbled in my notebook covered in batter stains and lemon zest.
Now that I’m a married woman, I need to get my life together. (PS I’M A MARRIED WOMAN!)
Gib said that I can start by posting things like this milkshake.
This milkshake is #lifegoals.
VANILLA, ROASTED DATE AND TAHINI MILKSHAKE
(serves 4, medium)
Preheat the oven to 375°. Place the dates on a parchment lined baking sheet and roast for 10 minutes. Remove them from the oven and let cool completely. Combine the dates and milk in a blender and blend until smooth. Add the vanilla bean, vanilla extract and tahini. Blend just for a second. Add the ice cream and blend just until incorporated. Serve immediately in chilled glasses and enjoy!
A big thanks to Rodelle for sponsoring this post! I used Rodelle’s Reserve Pure Vanilla Extract and Madacasgar Bourbon Vanilla Beans for these milkshakes.