At 5:30 a.m. on Friday, I dropped my man off at the airport.
I don’t find mornings to be nearly as ugly as many people do, but, my oh my, it felt particularly early that day.
As we made our way to my car, I silently comforted myself with the knowledge that it was too early for traffic. Small victories, friends.
Feeling minutely better about the early hour, we hopped onto the highway and wham! our on-ramp was closed. Goodness gracious. Really??
A slight detour, and we were back on track, honing in on the airport.
Approaching our exit: detour. Yeeesh. After yet another roundabout and a quick kiss goodbye, Anthony was off to fly across the country, and I was off to *fingers crossed* easily(?) find my way back home.
Home-bound on-ramp: closed. For the love of….!
*takes unknown road, going in the general direction of home*
At that point, at 5:57 a.m., I was kind of beside myself with fatigue and frustration, but I finally recognized a route that’d ultimately take me home to kiss my squishy little kitties.
My final exit? ALSO CLOSED! with police barricade. Yeeeaaaah, that’s a nice cherry.
I was batting 1000 on road closures. Take that, Batista.
Perhaps had I had some of this delicious, and super healthy, pineapple-mango sorbet on hand to cool my myself off (literally and figuratively), my morning could’ve been salvaged.
On that fateful morning, my strained-nervous system, singularly, earned a double-batch of guilt-free indulgence.
2-1/2 cups chopped frozen pineapple chunks
1/4 cup mango puree*
1. Place the frozen pineapple pieces in a food processor equipped with the metal blade. Process the pineapple until it is broken down into itty bitty pieces. Think: chubby granita. Turn off the machine and scrape down the sides with a rubber spatula.
2. Add the mango puree to the processor and run the machine again (stopping if necessary to scrape down the sides) until the mixture turns smooth and creamy.
3. Scoop into a glass, a bowl, or a cone, and enjoy!
*to make the mango puree, take a very ripe mango, cut ‘er up, and process it in the food processor until it forms a silky puree.
Like this? Try my One-Ingredient Vegan “Ice Cream”!