Popsicle experiment number 2: success. When I was in Montreal about a month ago, I went to a delicious food truck with one of my friends at Atwater Market called “Satay Brothers”. I enjoyed a tofu sandwich but I also noticed that they had some pretty interesting ‘paletas’ for sale as well. Paleta (from what I understand) is basically what they call popsicles in Latin America. They can be cream or water based and are usually made with fresh ingredients like fruit or nuts. After I came home, I decided to google the most popular paleta flavours and this was one of them.
Why do I only make popsicles in the summer time? I know they are cold, but I make plenty of cold things year round. Since these popsicles have been in my fridge this week, I’ve really enjoyed having them on hand as a snack. Hopefully I can get in the popsicle groove and find some addictive ones that will stock my freezer in all seasons. This seems like a good start since I “had to” eat them really quickly because I wanted to make a couple of other popsicle recipes before I take off for a few weeks, and I didn’t get sick of them even though I ate all six (on my own, my boyfriend is not a fan of the taste of tea) in a couple of days.
Although I am incredibly excited by the abundance of fresh, cheap berries available all over the place, I have been enjoying the peaches even more. Whenever I bite into the perfect, juicy peach I always think of the Seinfeld episode where Kramer goes beserk for Mackinaw peaches. I think that in some ways, it is so very satisfying to bite into a perfectly ripe peach because I know how terrible, mealy and dry they can be, a perfect peach is like “a miracle of nature that exists for a brief period… like the aurora borealis” (as Kramer would say). Lately, I have been on a role with perfect peach after perfect peach and couldn’t be happier.