Almond Panna Cotta

Since nearly the beginning of 2018, I have been suffering from shoulder pain.  What began as stiffness, which I attributed to sleeping funny, turned out to be the beginning of adhesive capsulitis, aka "frozen shoulder".  Over the course of 4 months, my shoulder when from slightly stiff to absolutely painful upon certain motions.  I have had surgeries, sprains, fractures, ischemic colitis, and a bunch of other painful things, but nothing compares to the pain from frozen shoulder.  Nothing.

While the pain didn't start off as all-consuming, it gradually caused a few lifestyle changes which really put a damper on comfort.  I had to resort to sleeping flat on my back; any degree of rotation caused pain, either from direct pressure on my shoulder or from my shoulder being unsupported.  At some point, I reached for the Aleve, but it wasn't very helpful.  I blame the combination of Aleve and sleeping flat on my back as the cause of my GERD.

So in addition to restricted movement/motion while I was awake, I had some difficulty eating, fearing the resulting heartburn and gas which followed.  As I mentioned before, sleep was out of the question.  This was my life for the second half of April and all of May.

MMM suggested that consuming yogurt might be soothing.  The Help had no problem going to the market and buying tons of one of my favorites.  My yogurt jag failed to remedy my stomach ills, but it did contribute to my growing war chest of cover-less, smallish glass jars.  A work friend, who also had an affinity for that brand of yogurt, and I talked about what we could possibly do with all of the jars.  We both thought it would be a shame to throw them out, as the jars were sturdy and cute.

On a hot day in May, I had D2 make jello for dessert, and she poured them into those jars since they were out on the counter already.  She stacked them in the fridge (our fridge real estate is always limited) since the bottom of the jar is larger than the top.  That's when it occurred to me that the jars would be perfect for panna cotta, a dessert I've enjoyed at Noodle Club and some other restaurants.  And being able to stack the jars meant I wouldn't need too much space in the fridge.

I tried a few different recipes, but some were too firm, and some did not set up adequately.  A few recipes also called for odd amounts of not-usually-in-my-fridge milk varieties.  After some trial and error, the recipe with this post is what turned out to be a good texture (to me).  Reduce or increase the amount of milk to get the texture you prefer.  Although this recipe is for almond panna cotta, there is a small amount of vanilla extract in the recipe.  I find that adding a bit of vanilla nicely softens the almond flavor, which can sometimes be very bold (think Chinese almond float).

Because cherries are now in season, I made a topping with fresh cherries (thank you Ds for pitting and halving all the cherries).  I hope The Help can come up with a summery drink using the cherry syrup.  Any type of fruit can be used as a topping.  I've had this at a restaurant with some lavender syrup and it was delicious.  I think chocolate lovers might enjoy it with a spoonful of Nutella.

Now that June is nearly over, my shoulder is almost back to normal, thanks to the MUA (manipulation under anesthesia) I underwent just after Memorial Day.  I am able to sleep on my side, my GERD is gone, and I can actually straighten my arm and lift it over my head.

Best of all, my MUA was done on Oahu, so I got to check out the Memorial Day sales at the Waikele Outlets and Nordstrom Rack. And the Rack just happened to be having a fabulous sale on boots.

click on recipe title for printable recipe

Almond Panna Cotta

     2 c heavy cream

     1 c milk, divided

     1 envelope unflavored gelatin

     1/2 c sugar

     1/2 tsp almond extract

     1/4 tsp vanilla extract

Soften gelatin in 1/2 c milk.  Heat heavy cream, remaining milk, and sugar, to just below boiling.  Stir in softened gelatin and milk.  Continue stirring until gelatin is completely dissolved.  Remove frm heat and stir in extracts.  Pour into small containers.  Chill until set.  If not serving within 8 hours, cover each container to avoid drying out.  If serving unmolded, lightly grease containers prior to filling.  Serve with fruit or desired topping.

Congratulations, D1! Celebrating with Almond Float

D1 is officially a high school graduate!

Whew!

Four years went by quickly!

A few days before graduation, D1 sent me the scorpion pic (on left. . .scorpion is a reference to the pose) with the caption "school isn't over but I sure am".  Zazuzzhhh.

D1 is generally a good student, but towards the end, she was driving me bananas.  I would cringe in the early evening because I didn't want to receive a "robocall" from the school attendance office saying she was absent from class.  She appeared unfazed by my kicking and screaming about being conscientious to the end.

But she made it. . .or at least I'm pretty sure she did.  Diploma distribution is early next month, and I'm thinking they could call at any time to say they made a mistake!

In any case, it was nice that the family came out to support her at commencement.  I had my teary moment when D1 hugged me in the reception line, but I had over 200 other students to congratulate so I managed to hold it together.  It was only later that evening, as I was looking through preliminary pics with The Help, that I noticed D1s shoes.  She was wearing my Michael Kors white patent wedges!  Darn kid!!!


I played nicely with Mr. Dependable and his family.  I didn't cuss him out, and I was pleasantly surprised that he was dressed nicely, unlike KikukatDad.  While we were queued to enter the stadium, I noticed he was wearing a polo shirt (not even an aloha shirt) with a bunch of flaming guitar motifs all over! Luckily, he kept his jacket on all night since he was on the breezy side of the venue.

We now enter the short party season before kids embark on the next chapter.  Unfortunately, it doesn't look like D1 will have a massive party rocking the walls at Sangha Hall.  That's not how she rolls.  She did ask me if she could have a handful of friends over for a pool day/night.  I'm also thinking of having family over when it gets closer to her departure date.

For those of you who know me, you can bet the menu wheels are already turning in my head.  One item of the dessert menu will definitely be almond float.  Almond float is a popular Chinese dessert which consists of tofu-looking cubes with assorted fruit.  Traditionally, agar agar is used as the coagulating agent for the cubes, but a quicker, easier coagulant is unflavored gelatin (doesn't require all the soaking/shredding).  Chinese restaurants (if they're worth anything) still use agar, but most home versions use gelatin.

D1 and D2 both love almond float.  It's easy to make for a party because it can be thrown together ahead of time, and guests can serve themselves in small, colored plastic cups.  Almond float is also a great way to use a variety of fruit.  For the Ds, canned mandarin oranges are non-negotiable.  I also add fresh oranges (and the juice...helps to keep any apple chunks from browning), mangoes, and pieces of longan.  Canned or fresh lychee can be added.  Many people add canned fruit cocktail, but I think that's just gross. . .the grapes and pears give me the willies!

click on recipe title for printable recipe

Almond Float (Home Style)

     3 envelopes unflavored gelatin

     3 1/4 c water, divided

     1 c sugar

     1 1/2 c evaporated milk

     1 tbsp almond extract

     assorted fruits (fresh or canned), chilled

Soften gelatin in 1/2 c of the water.  Bring remaining water (2 3/4 c) to a boil and add softened gelatin and sugar.  Stir until dissolved.  Remove from heat.  Add milk and almond extract.  Stir.  Pour into 9 x 13" pan and refrigerate overnight.  Cut into cubes and mix with fruits, including liquid.

     

If you aren't squeamish and want to see pics from graduation and a few events leading up to the big day, please enjoy the slideshow.  There's some background music so be sure your speakers are turned on.

Another free photo slideshow by Smilebox

Confetti Jello

Yikes!  Last week was bad.  Why do students go all crazy right before long breaks?  For that matter, why do adults act like assholes before long breaks.  Last week, I asked a science teacher if she could assist one of my students.  I am NOT a science teacher (the 10 credits from college are indeed telling), but if a student needed assistance with their language arts work, I wouldn't hesitate to help them.  Well, this science teacher told me she is "busy too" (what the hell is that supposed to mean...she wasn't teaching a class), and if this student needs help, she should go see so-and-so or so-and-so during her recess or after school.  Where did that rant come from.  A simple, "I cannot" or "I'm busy now" would've sufficed.  The lingering bitter taste in my mouth triggered my suspicious brain cells and left me wondering if the science teacher was unable (competency-wise) to help.  Luckily, a competent science teacher was willing to assist.

Wednesday was one of the worst days I've seen in a while.  There were at least a half-dozen fights.  The first fight happened before school even began.  It was actually two separate fights happening at the same time at the same place.  The adults in the area had a hard time keeping order and were lucky that a well-respected student was there.  He single-handedly pulled off 2 of the fighters and was talking nicely to them, asking them to calm down.  I'm glad he was there because I could've easily been hit too.  I assessed the situation and saw no adult in the immediate vicinity.  I surmised that the boys he pulled off were likely done fighting (if they weren't, they would've wrangled free of him and attacked again) and were looking for an out.  I suggested they leave the area and go to a quiet place to gather themselves and get back in control.  Both boys obliged politely.  Whew!

Later that day, the student who stepped in to help break up the fight told me I should not have stood where I had.  He said he did not want me to get hit and if I had gotten hit, he would've stepped in and done something.  He told me not to ever do that again because he won't always be there to look out for me.  D1 echoed his sentiments, telling me I was stupid.  Probably.  Would I do it again?  Probably.  It's not in my fabric to just sit back and let kids punch each other silly.  But it is nice to think that a student thinks enough of me that he would have my back.  Bless him. . .he is awesome.  Bless his family. . .they did a great job raising him to be an honorable young man.

The thing that's most bothersome with fighting is that students all just wanna watch.  It takes a lot to be someone who attempts to dissolve a fight.  Most of the spectators are there for the show and don't want the fights stopped.  As a parent, if it was my child fighting, I would want someone to stop the fight.  It's just wrong.  

Anyway, both recess and lunch on Wednesday were fighting times.  Two fights occurred near my room.  Security actually had to pull one kid off of another kid.  Ughhhh.  The other fight was between 2 girls.  I saw some JROTC boys trying to hold one of the girls back.  I know there were other fights (I saw crowds of students heading in one direction en masse), but mercifully, they took place away from my room.

I was worried about Thursday and Friday, but they were both quiet days.  I managed to get my grades done.  Now I can work on pacing guides during my break.

D1 attended her last winter ball (as a student, and I hope, for the love of God, that she does not become an educator and has to chaperone or advise the winter ball).  I asked Aunty 3M to keep an eye on her.  At last years dance, she seemed to have befriended this attitude-rich boy.  Unfortunately, I saw him picking up a permission form this year, and I can only hope she didn't rekindle any friendship with him.  With all the nice guys out there, I don't know why she would want that one!

Because D1 went to the winter ball, I was banned from attending.  I was hoping to begin my vacation, but someone asked me for a favor, so I went to school yesterday to chaperone some students.  It was a good chance for me to prep for 3rd quarter.

So now I am finally on vacation, and it could not have begun soon enough!  Unfortunately, this means the holiday party season is upon us.  I'm really not into the whole holiday party thing.  It's just so much work for just a few hours.  It also bugs me when guests don't come on time, or they come with food that isn't ready to present.  I think I inherited that part from my uncle.  I knew that irked the shit outta him to no end.  With any luck, this holiday season will be quiet.

If I need to go anywhere, I decided that my go-to potluck dish of the season will be confetti jello.  Many people love jello desserts, and I am one of them.  I grew up in a home which did not make a lot of desserts, and our refrigerator was always full so there was never enough room for a pan of jello.  I usually alternate between layered jello and confetti jello.  What I like about confetti jello is that you can switch up the colors for the occasion (red & green for Christmas, red & blue for Independence Day, orange & yellow for Thanksgiving, etc.).  It also firms up fairly quickly, allowing you to make it in the morning for serving that evening.

click on recipe title for printable recipe

Confetti Jello

     4 (3 oz) boxes Jello in assorted colors/flavors

     4 c boiling water

     4 envelopes unflavored gelatin

     1 1/2 c hot water, divided

     1 can (14 oz) sweetened condensed milk

     1/2 c water

Dissolve 1 box of Jello in 1 c boiling water.  Pour into 8 x 8" pan (or simlar) and chill until firm (2 hours is adequate).  Repeat for remaining Jello flavors.  In a 2-cup measuring cup, sprinkle unflavored gelatin over 1/2 c hot water.  Let sit 5 minutes.  Add remaining 1 c hot water and stir until gelatin is dissolved.  In a 1-qt measuring cup, stir condensed milk with 1/2 c water.   Pour gelatin mixture through a sieve and add to condensed milk mixture.  Let sit until cool (room temperature).  Cut flavored Jello into small cubes and toss gently in a 9 x 13" pan.  Add condensed milk mixture to cubes.  Chill until firm.  Cut into serving size pieces (we like to cut into 1 3/4" pieces because they fit nicely in serving cups).

For several past posts, I've mentioned D1s saga in applying to various colleges.  So far, she has received email acceptance (unofficial to me...I'm old-fashioned...I wanna see the hard copy letter) from one school and official (yes, paper) acceptance from two schools.  One of the "real" acceptance letter places is in her top three.  Rawr!!!

I hope she hears from the other places, especially the other one in the top three, soon.  She needs as much time as possible to mull over her choices and make an informed decision.

While D1 and I are proud (and relieved) that she has options, D2 is ecstatic.  She was worried that no college would accept her sister and she'd be living here for years to come.  D2 sent me a text a few weeks ago:  "mom, D1 needs to get out of the house NOW".  I explained that it was nearly 11 pm and there was really nothing I could do at the moment.

This will be my last post before Christmas, so I'd like to wish everyone a Merry Christmas.  From my family to yours. . .

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