The second stop of my tour of America was Seattle. I have fond memories of the place from visiting as a child. Besides the rain, mainly I remember how magical the scenery was and still is, and how much nicer I thought my two Aunts were than my mom. Out of the 14 cousins the ones closest to my age are in the Northwest. Since they all happen to be boys going to Seattle meant playing with plastic dinosaurs, watching Star Wars, and playing cowboys. It was rough being around all boys. I couldn’t make the shooting gun and laser sounds quite right but I always brought a feminine touch to the games; once I told my cousin Alex to go “kill something” while I “made dinner.” (Baby Chef Kat in the making)
As we grew older I learned how to hold my own with the boys. I ran, jumped, climbed and made messes just like them. But let’s face it boys are just not as smart as girls, and although I participated in their foolery I secretly always rolled my eyes. Around the age of 13 our time together became less and less as life became busier with sporting events, school, and general teenage woes. Despite all the creating and concocting, a young child’s mind can never exactly imagine what it is like to be a grown up. I used to have to beg my male cousins to play house and now they are actually building homes and families. While I never doubted their successes in life it was hard for me to think these weirdos (said with the most love) would actually find female counterparts.
Season is the latest woman to enter out family. I had the honor of watching her and my cousin Brendan get married again last weekend. She is strong-willed and smart so she fits right in with the rest of us crazies. Season is from China and she brings a whole new perspective and culinary vision to the table. Since it was the weekend of her wedding, of course, (but unfortunately) she was not put to work in the kitchen. Being the amiable woman that she is she still fit in time to make us a sweet treat commonly eaten in her country.
Although I never got the actual name of the dish after some research I think it is a version of Bao Bing, a shaved ice dish, commonly made with sweetened condensed milk and fruit. In this adaptation Season used the ingredients at hand to wow us all. In the last few days hot long days of summer Tis’ the season to try it yourself.
MAKE THIS MONTH: Season’s Ice
What You Need:
She used regular 2% milk, but you can try coconut or condensed as well
Jam or Stewed Fruit
Homemade is better, sadly for you my Aunt’s plum jam is not for sale. To make stewed fruit boil peeled fruits with water and sugar.
What You Do:
Make your shaved ice. It takes a bit of work and a lot of noise but a decent blender can make this with regular ice cubes. There are also machines that make perfect consistency shaved ice, if you like to indulge in sno cone making frequently.
Divide the ice into serving bowls.
Pour ¼ cup of milk over each bowl.
Top with jam and fresh fruit.
Seriously could that be simpler? I don’t even like milk but the combination of the ingredients is amazing. It was lighter than ice cream but more rewarding than a popsicle and can I just say one more time how easy it was to make!? The other great thing about this dish is how you can adapt it to your own taste buds, just about anything can be substituted except the ice.
It was unseasonably warm the few days I was in Seattle with temperatures reaching up to 96 degrees. The Washingtonians were on the edge of death but this simple ice delight was the perfect thing to cool them down. It was also the most delicious thing I ate in this city so I figured it would be a better share than the few just ok restaurants I ate at. Proving once again things made in home with love often leave a bigger impression than the most fancy restaurants. Congrats again to Brendan and Season, oh, and happy birthday to their son Ronan…the real reason I wrote this post so I can show off his cuteness.