Two years later, I’m wrapping up my second year, hopefully a little wiser, if not a little more tired. After a difficult month in the cardiac ICU, it was a breath of fresh air literally to have clinic and research elective in May!
We had a nice weekend family reunion on B’s side in Washington DC. As I blogged earlier, his parents visited us from California. We then all took the Amtrak to Washington DC, where we met B’s brother and girlfriend coming from Florida.
We walked around the lovely National Mall, which was quite dog friendly – we brought Nike along for her first trip ever and she was very well behaved thankfully. My father-in-law was in the military and fought in the Vietnam War, so he loved all the Memorials. We visited the Air and Space Museum and also had dinner with my brother in law’s girlfriend’s family who lives in DC – it was the first time the parents met each other, which very exciting.
Alas, we only had about a day and a half in DC, and had to take the Amtrak train back. DC is beautiful and when we visited, the flowers were exploding with color (sadly we missed the cherry blossom festival by a few weeks). Visiting again is certainly on our bucket list.
Dragonfruit Berry Popsicles
1/2 (15 oz.) can coconut milk
1 white dragonfruit, peeled and chopped
1/3 cup frozen mango chunks
1/4 cup ice
honey, to taste
1/2 cup mixed berries
In a blender or food processor puree the coconut milk, dragonfruit, mango, ice, and honey. Add additional coconut milk if needed to blend.
Spoon dragonfruit smoothie about 2/3 the way up the popsicle molds, making sure you reserve some of the dragonfruit smoothie in the blender. Insert the sticks and freeze.
With the remaining amount add the berries to make the purple color. Once the first layer of the dragonfruit has frozen enough to be firm, pour the berry smoothie portion to fill the remainder of the popsicle molds. Place back into the freezer until this layer has frozen.
When ready to eat, to remove the popsicles, run the mold under hot water for a few seconds. Enjoy!