instant banana, pecan and maple ice-cream
There are certain realisations you come to as you get older. Being particularly aware of your limits is one. The other is the acute awareness that you may not achieve everything you set out to do when you first began making plans for your life ahead. These plans usually begin in your teens – I think I was around fourteen when I really secured down my hopes and dreams for the future.
Right now though I kind of feel like my life is one huge ticking time bomb ready to implode at any moment, forcing me to question what exactly it is I want out of life. This comes as quite a surprise to me, as up until about the age of 29 I was absolutely sure of the answer. Thirty does strange things to a girl. Fact.
It suddenly turns out the life you prepared yourself for in your twenties isn’t necessarily the one you want to live in your thirties. Time is a curious thing. I’m not even going to predict what I want from my forties because quite frankly it terrifies me to the point of near nervous breakdown.
For now though there are a few certainties that remain and whilst I may not have control over all my desires, I can only hope I’ll achieve at least a few – or enough to save me from a mountain of regrets in my fifties; which are apparently the new thirties anyway, so really all this premature panicking is for nothing.
And if all else fails, there’s always ice-cream….
2 frozen sliced bananas
1/4 cup maple syrup
1/4 cup chopped pecans
place the frozen banana in a hand blender and blitz until crumbly – you’ll see what I mean, it gets weird before it gets good. Add the maple syrup and blitz until smooth, frequently scraping down the sides with a spatula.
stir through the pecans and transfer to the freezer for a few minutes to firm up.
squeeze a little more maple on top. serve.