My two youngest children who stay with me every other week and make it glorious, have begun a new night time ritual. I am sure it won’t last for obvious reasons, but I think it can easily transition.
We share a fresh mango every night before bed. We have been eating dried mangos for years and everyone loves them, so when I saw a box of very lovely looking mangos at Costco one week I brought them home and thus it began. I’m not actually very good at cutting them, but I don’t think that hurts them. I dream about the mangos I’ve read about in books the size of footballs fresh off the trees.
We stand around the counter and share more thoughts about the day or whats going on in our lives. We laugh and eat sweet slices of heaven right before disappearing into our rooms.
I am so grateful. I will need to find a new fruit perhaps? When is mango season over?
I found a lovely recipe I want to try when I can’t get fresh mango
Dairy Free Mango Lassis
3 Heaping cups frozen mango
Juice of 1 large lemon
3 cups coconut milk
1/4 cup honey
Combine in a high power blender or food processor and process until smooth and blended. Serve immediately.
Or this recipe and add mango. I actually helped film all the shots on this page from February on. 🙂 fun fact
I love when a good menu week works out! I made a crockpot pork roast on Monday, I cook it on high with 20 oz of coke, chili powder, 9 oz taco sauce some garlic and other spices all day. Then I shred it with more spices and tomatillo sauce and serve it with what my kids call green rice and make it into tacos or burrito bowls.
I buy the pork roast from Costco so it makes quite a bit of meat. Last night I made some of the leftovers into green enchiladas. I looked at the cans of enchilada sauce on the shelf, but I thought I could probably make my own and I am so glad I did!
One of ingredients I couldn’t find was a yellow pepper so I substituted 2 habanero peppers which made it pretty spicy. Luckily my family loves a little kick in everything we eat! The kids loved these so much the last one even went in my daughters lunch box today!
Try this recipe I found online. It calls for only 6 tortillas in a 9×13 pan, I used more like 12. I’m not sure if that was me putting too little pork in each corn tortilla or a mistake on the website. But I think 12 was about right to fill the pan.
I like to make a Salsa Verde Sauce when I make the pork tacos, and we had some leftover to put on top of the enchiladas after they were done baking. It’s also good on salads and pretty much any vegetable.
1/2 cup salsa verde
1/2 Tbsp lime or 1/2 fresh squeezed lime
1/2 cup sour cream
1 pkg ranch mix
1 cup cilantro, fresh loosely packed leaves
5 stalks green onions
garlic to taste
1/2 tsp salt
blend and chill