SWEET POTATOES WITH MARSHMALLOW FLUFF RECIPE
How the is it almost Thanksgiving?!
Behold! It’s the holidaze season and I have brought forth to you a Chocolate Milk Coquito recipe courtesy of Straus Family Creamery.
Click here for the video for all of you visual learners
Creating a chocolate version of coquito shouldn’t come as a surprise to any of the coquito aficionados. Every year there’s a coquito competition in NYC called Coquito Masters. Local and regional contestants come together to battle for the crown of coquito master with their unique recipes like: strawberry, pistachio, cookies and cream and Nutella.
However, I chose to swap the evaporated milk this time for fresh and silky chocolate milk from the local Straus Family Creamery!
And yes, I made those quesitos specifically for these coquito photos. LOL!
SAZON IS BACK IN STOCK!
Thanks to everyone who is still purchasing and word of mouthing the B&B blends. Our sazon sold out for its third (fourth?) time! But, we now have more in stock just in time for the holidays. Better catch this Pokémon fast!
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What the hell happened to November? Does anyone else feel like although it just started, it’s also almost over?
Next week I’ll have to do my Thanksgiving shopping. When I mentioned this to my partner - who contributes nothing to the day except a historically accurate rendition of “man watching American football while woman does all the work” - he said, “already?!” Yes!
The week before gives me enough time to bop around and find all of the essential components and avoid the mass hysteria that will be the weekend OF Thanksgiving week. The way that the supermarkets have been lately with their near bare shelves, shrinkflation packages and inflated prices, I know I’ll have to go to at least three different stores, including the farmer’s market.
The farmer’s market is the only place I can find the tiny sweet potatoes that are essential to my single serving roasted yams with marshmallow fluff. Because all of the sweet potatoes and yams at the supermarket are ginormous. For what? The same with their onions! I wait for tiny onion season at the farmer’s market and stock up, storing them in a box in my detached garage. The onions aren’t shallots, they’re just your common yellow onion that’s pulled from the ground before it has the chance to turn into a softball.
After all of that running around, do you really think that Thanksgiving is the day I want to recreate anything the 1988 United States’ team created for the Bocuse d'Or?!
Unfortunately, I keep it extremely simple. I’m sorry to disappoint you. I make the same thing every year. The only thing that changes is a single appetizer I make to stave off Mami from shaking her foot (you ever see someone with anxiety leg?) down into something resembling Mr. Krab’s nubbins.