By The Georgia Aquarium field trip was Friday, and I need to document it because it was the kind of day that exists in opposition to everything else. A day where cancer and child support and mortgage payments didn't exist, and there was only my son's face pressed against the glass watching whale sharks glide past like slow-motion dreams.
Marcus was cool about me being there — cooler than I expected. He didn't walk next to me the whole time (that would be social death), but he kept finding me in the crowd to say things like, "Mom, did you see the octopus?" and "Mom, that jellyfish looks like a brain" and once, quietly, "Mom, thanks for coming." I will live on that last one for approximately six months. That's the half-life of an eleven-year-old's gratitude — you have to catch it and store it because it decays fast.
Jasmine was with her own class and her own chaperone, but we crossed paths in the gift shop and she ran to me like we hadn't seen each other in weeks. She wanted a stuffed penguin. I said no because it was eighteen dollars and we'd just bought Marcus shoes. She said okay without a tantrum and I felt simultaneously proud of her and guilty for raising a child who knows not to ask twice because she understands what "no" means in the context of our bank account.
The chaperone duty was easy — keep five boys alive, fed, and within shouting distance. I can do that in my sleep. I do that in my sleep. Feeding and keeping alive is my entire skill set.
This week at Mama's, I made her peach cobbler. Not because it's peach season — it's not; I used canned peaches and Miss Ernestine would disown me if she knew — but because Mama asked for it. She said, "I want something sweet. Something that tastes like summer." She's been craving specific things lately, and I make whatever she wants because I don't know how many cravings she'll get. The cobbler was good. Not as good as fresh peaches, but good enough. Mama ate a full serving and fell asleep on the couch with the bowl still in her lap. Daddy took the bowl. I took a picture with my phone. She looked peaceful. I wanted to remember her looking peaceful.
End of school year is in two weeks. I am counting down not because I don't love my job — I do — but because I need a summer. I need mornings that don't start with crisis and afternoons that don't end with documentation. I need to sleep past six AM and cook dinner at a reasonable hour and spend time with my children before Marcus turns twelve and decides I'm the enemy. They tell you it happens. The counselor in me knows it happens. The mother in me is bracing.
Mama’s cobbler was made with canned peaches and love, and this smoothie carries that same spirit — the one she named when she said she wanted something sweet that tasted like summer. When the season hasn’t caught up to a craving yet, you work with what’s in the pantry, and somehow it’s always enough. On the days when the peacefulness of a moment feels like something worth holding onto, this is the kind of quick, bright thing I make to bring a little of that feeling back.
Fresh Pineapple Peach Smoothie
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 2
Ingredients
- 1 cup fresh or canned peach slices (drained if canned)
- 1 cup fresh pineapple chunks (or frozen)
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 cup orange juice or pineapple juice
- 1/2 cup ice cubes
- 1 tablespoon honey (optional, to taste)
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Prep your fruit. If using canned peaches, drain them well. Cut fresh pineapple into rough chunks if not already prepared. No need to thaw frozen fruit — it blends right in.
- Add to blender. Place the peaches, pineapple, Greek yogurt, and juice into a blender. Add ice on top.
- Blend until smooth. Blend on high for 45–60 seconds, until completely smooth and creamy. If the smoothie is too thick, add a splash more juice and blend again briefly.
- Taste and adjust. Taste for sweetness. If your peaches were packed in syrup or your pineapple is very ripe, you likely won’t need honey. Add it now if you do, and give it one more quick blend.
- Pour and serve. Divide between two glasses and serve immediately. A slice of fresh peach or pineapple on the rim is a nice touch if you have it.
Nutrition (per serving)
Calories: 165 | Protein: 6g | Fat: 1g | Carbs: 34g | Fiber: 2g | Sodium: 35mg