CARDAMOM APRICOT LASSI

I miss India. I miss the heat, the brightly-colored saris, the kinetic and devilishly slow pace, the interesting assortment of mustache styles, the free-falling off the high dive into the cosmic swimming pool, the first bite of a really nice flaky masala dosa, holding people's babies for photos, chatting on every bus ride with my fellow travelers, the feeling that every day something crazy and unexpected could happen . . . Like being invited to a 3-day wedding, spotting gray monkeys in a papaya tree or having the spice guy give me a 'family' discount. That was amazing.

I was reminiscing on the subcontinent and all of it's flavors, and thinking about what's in season here-- apricots, stone fruits and things of this nature are exploding in the Northwest, papaya and mango, however, are not. Thus, the cardamom apricot lassi was born. So tangy and delicious on a summer afternoon, might even be perfect as a popsicle, frozen in molds with a stick or spoon in the center, kinda like this.

Cardamom Apricot Lassi
serves 2 (generously)

Ingredients:
4 ripe apricots, cut in half
1/2 c plain greek yogurt
1 1/2 tbsp honey
1 tsp vanilla
1/4 tsp cardamom (or more to taste)
1/2 c soy or almond milk
3 ice cubes

Method:
Blend at a high speed until all ingredients are combined. Then, blend a little more so it's extra smooth and lassi-like. Enjoy!