I went to see my all-time-favorite musical last night and bawled like a baby. The new restaged version of Les Miserables is touring in celebration of the show's 25th anniversary. I have seen a production of this show on almost every continent, and have, on more than one occasion, been the last nostalgic fan blubbering in the stalls! Polite ushers from theaters far and wide have had to politely ask me to vacate the theatre as I stared longingly into the curtain praying for an encore.
Last night's performance was not the best production I have seen. The show was too big for the theatre and I am not a fan of that modern clipped singing style that this production's musical director seemed to be championing. At one point, I thought Epinone was going to bust out into a Brittany Spears version of The Star Spangled Banner! But maybe I am just too much of a purist.
Having said that, I thoroughly enjoyed myself -- there were some beautiful moments in this production and I had more than a few lumps in my throat. There is just something about the incredible evocative music that brings people to their feet. I found myself marvelling at what a chorus of passionate human voices can do for the soul. I wept for the meadows of France, just as I have many times before; and despite my issues with this "American Idol Style" remount, I was in heaven.
Theatre is just my "cream on the top" in life. Something magical happens with that energetic exchange between performer and audience that cannot be replicated by any other medium. I felt grateful, privileged and humbled to be in the audience last night. Wow, some people are talented!
This gratitude for all things "cream on the top" lead me to reflect on other things that make we weak at the knees and weep with delight. I, of course, turned to my stomach for inspiration, and remembered the delectable raw coconut cream that has almost lulled me into a pleasure-induced coma on more than one delectable culinary occasion. I noticed that a coconut cream recipe was appallingly absent from the blog, and so I rectify that immediately, by offering up, not one, but two coconut cream recipes.
Making coconut cream is easy. You just throw raw coconut meat in your blender with some flavorings! Too easy!
These two raw coconut cream blends are some of my favorites because they're really really simple. I like serving them both together because one has got a really subtle flavor, and the other has a beautiful caramel flavor that still tastes like coconut. I love Coconut Secret coconut crystals! If you're using other coconut sugar you will need less. Add to taste. This basic recipe is a fantastic blank canvas for further flavorful inspiration. You can make chocolate cinnamon coconut cream, banana coconut cream, berry coconut cream, mint carob coconut cream. The raw potential is endless!
Serve this raw coconut cream with fruit skewers for a quick dessert or serve on top of your favorite pies and puddings. This recipe also makes a fantastic raw pie filling! Or you could just be a pig like me and eat it as a pudding with some shaved coconut!
Either way, for a little cream on the top -- give this raw coconut cream a spin in your kitchen.
"Do you hear the people sing?"