Finally, it is summer.
The days here are now long, the sun lingering above the balmy air well beyond 9 p.m. The city is emptying out and the local grocers and boulangers are getting ready to close shop for the rest of July and all of August. After July 14, the French Bastille Day, much of Paris will be void of Parisiens. It is actually a great time to be in Paris and to visit the city, since the usual stress of the city is gone and replaced by tanned tourists with cameras beating the pavement, and in my neighborhood, in the 16th district, it becomes like a ghost town with quiet streets and empty playgrounds.
This summer, as I approach my 3rd term, getting heavier and more tired by the day, we won’t be travelling all that much. Except for a week in August, we will stay put, with Magnus in an immersion French program and me wrapping my head around the fact that we will soon be welcoming another baby.
So for this week, we take long walks, have lunch in the parks and look for insects, sticks and leaves to collect.
We make fun snacks that Magnus can whip up in the blender, like this mango lassi with flax seeds. We freeze it for an ice pop, or he drinks it straight with some chopped mango. This snack is packed with DHA Omega 3, Calcium, Choline, Protein and other good vitamins and minerals. And so pretty to serve.
We packed the lassi in a small container and went for a long walk along le Jardin du Ranglagh, where Magnus played with the large statue of la Fontaine, and the fable of the crow and the fox.
Mango Lassi with Flax Seeds (Serves 2)
1 ripe mango, peeled, cut and chopped (save a tablespoon for serving)
½ cup plain yogurt
¼ cup milk
¼ cup apple juice
1 tablespoon ground flaxseeds
1 tablespoon Agave nectar or honey
2 -4 large ice cubes
1. In a blender, mix all ingredients and blend until smooth.
2. Pour into small serving glasses, and top with some of the chopped mango.