Our time in WA is quickly coming to an end. In a little over six weeks the movers will be here. This would normally be the part where I get all misty-eyed and tell you how much I’m gonna miss this place…but I’m not.
When I first got here in August of 2008 I did fall in love with the mild weather. It was a welcome change from the blistering heat and humidity I had just experienced three straight months of in the south. And I also fell in love with all the lush green scenery, Mt. Rainier looming in the background, and gorgeous sunsets. But then it started to rain. And it didn’t stop for approximately 47 years.
Just kidding, but that’s what it felt like. By the time “summer” rolled around again I was in a serious funk and ready to get out of the house and explore what a WA summer was like. Unfortunately so was everyone else. Everywhere we went it was crowded and I am so not a crowd person. And despite wearing extra dark sunglasses and a hat everywhere we went, I still joked with my husband that it felt like someone was shooting my corneas with a laser beam. Except I wasn’t joking.
So yes, I will miss Mt. Rainier. I will miss fresh fruit and flowers from Pike’s Market. I will miss the amazing sunsets and the best fish and chips I’ve ever had in my life. And Starbucks…oh dear sweet Starbucks on every corner. I will miss you most of all. But overall I am excited to get back to the east coast!
So anyway, In preparation for our move I’m going through every room of the house, cleaning and organizing like a madwoman. And that’s how these milkshakes came about. At the end of last summer I bought a boatload of pineapple. There was no way we could eat it all at once so I cubed a lot of it up and froze it. Obviously now we have to eat it or toss it before we move. I was just going to make a pineapple coconut milkshake but then I found this one sad little jar of pears when I was cleaning out the pantry…and boom. Pineapple coconut pear milkshakes were born. I know, this so isn’t the time of year for milkshakes, but that’s never stopped anyone in our house before. The crazies loved these!
To make these you need some pineapple chunks (if you use canned drain the juice), pears (these are packed in water), vanilla extract, milk, and coconut ice cream. This is actually coconut gelato because I couldn’t find any coconut ice cream, but I know they make it! Over the summer the crazies and I devoured gallons of it made by Dreyer’s, and I know for sure Haagen Dazs makes pineapple coconut, but the commissary was all out. If you can’t find any coconut frozen anything I would use vanilla ice cream and add some coconut extract.
P.S. If you like your shakes really thick, use less milk. If you like them thinned out, use more milk.
P.S. Yes those little hands are reaching for the buttons on the blender! Good thing I got smart years ago and learned to unplug it as soon as I’m done using it. It really one takes one incident that has you scrubbing your ceiling for months to learn that lesson!
Ever since #1 saw the episode of The Pioneer Woman on Food Network where she made cherry limeade in mason jars, he’s been obsessed with drinking out of mason jars. So of course when I asked him to go grab me four glasses, these are what he brought me. And I used paper straws, which remind me of my Grandma Newhard. She always had paper straws in her china wall (yes, she had a built-in china wall, not just a china cabinet) and always made sure to stick one in the A-treat cream sodas she always had on hand too. Any time I make the crazies a special drink I like to use the paper straws and tell them stories about her.
- 1 cup pineapple chunks
- 14.5 oz. can sliced pears in water
- 1 pint coconut ice cream
- 1 cup whole milk
- 1 teaspoon vanilla
- Toasted Coconut Flakes, for topping
- Remove ice cream from freezer 10-15 minutes before making milkshakes and let it sit at room temperature.
- Place all ingredients in a blender and blend on high until smooth.
- Pour into glasses and top with toasted coconut flakes.
- Serve immediately.