It seems I’m always thinking. Depending on the day depends on what it’s about and sometime it works, but sometimes it doesn’t. The one constant thing, however, is I am always thinking about what I can make and how I will make it. And that is exactly what happened on the day I was looking through one of my food magazines and saw a recipe for a mango and tapioca parfait. I wanted to make it.
But I didn’t have a chance to make it as soon as I had hoped to, which was perhaps, a blessing in disguise. I just couldn’t find small pearl tapioca anywhere! I honestly think it is a rare commodity in my area, but if you have as much trouble finding it as I did, check your local asian market. They will have it. During the search, however, I was looking through my friend, Patrick Evans-Hylton’s new cookbook, “Dishing up Virginia”, and came across his Ambrosia recipe. I now wanted to make that too.
Here’s where the thinking part came in. What if I combined the mango parfait with the ambrosia recipe? Now that was something worth thinking about and I have to say, this one thought was with me almost every day. How would I combine them, what would I take out and what would I keep? For days I had both recipes open on my counter, reading and re-reading. Thinking, thinking, thinking.
I may have blown a brain cell with all my thinking but I honestly believe I came up with a really great combination. I have Patrick’s Ambrosia in a whole new way. I don’t think Patrick would really mind me taking liberties with his recipe, in fact, I’m almost positive he would love the fact that I did!
So the next time you see a recipe you like (including this one), think about popping a few brain cells, taking a few liberties and see what you come up with. I think it could be something amazing!
See…..there I go again…. always thinking. However, I believe this time it worked and it was a good thing.