I like it.
Let us begin by saying that it is time for something sunny. Negative temperatures and omnipresent grayness are catalysts for the tumbling into that rotten state of dejection and despair. Not the instigator, the fuse or spark that gets the ball rolling; but the agitator--the shoulder-rubber in a boxing ring. Want him gone? You're the one wearing the gloves. Say the word, the fun little bubbly word of the bubbly textured cream and perhaps you feel better already. Tapioca. Why would i make tapioca? Because i like it. Because it is a tabula rasa to do with what you please. Because it is gluten free. Because it tastes of ambrosia. Because you can mix alcohol with it and dedicate it to a little sister's 21st birthday. Because it's simply good. Because it's tapioca. on y va.
What has been done to tapioca throughout the years; it's a flour, a pudding, a thickener, a starch. Tapioca flour makes a cake much more appetizing than potato flour, and it's lighter and more mailable to taste than a clunky quinoa. What exactly is tapioca? Well it is a flavorless, colorless, and odorless root starch from cassava. Cassava eh...cassava is also known as manioc, yuca, and mandioca. Tapioca is a gem of many faces. The root is primarily indigenous to southern Brazil, Thailand, and parts of Africa, but consumed all over the world. Brazil eh? Would you like a story? I thought so.
Flash back: restaurant in Paris seated with D and F two classmates qui vienent do brasil ask--you want to sprinkle that with manioc? (small white flakes in a bowl) with what? with manioc. maniac? maniac? oh like maniac en anglais, ca veut dire maniaque! hahaha. maniac. Proceed for the remainder of the meal chittering and referring to me as the maniac, all this in portuguese of course. Me, i sit and smile. Two hours later: a quick consultation of wikipedia and i am ahhhhhh, it's tapioca; tapioca is all. Tapioca flour sprinkled on black beans and rice? Fine by me, gluten free. But hark; it appears that tapioca can be used for far more than a mere 20 minute pudding of gelatinous pearlage--and indeed it can. Soups, stews, potato substitute as root, wheat substitute as flour, cereals, deep fried, Pão de Queijo, and of course, tapioca pudding.
O the things you can think; yes a book by Dr. Seuss, but also a descriptor of our pustulous pudding. What shall be done with him? The first thought came from dedication to my little sisters birthday this 22nd of January--the big 2-1. Also gluten free, my sister R would benefit greatly from a sup of tapioca. But tapioca de quoi? Well, 21, alcohol. Rum. Rum raisin. Of course; the raisin married the pearl many a year ago. But alas, i do not have rum. What is there...limoncello, pomegranate vodka, and cachaça. Limoncello; been there done that. Vodka tapioca? mmm delicious. Cachaça? Well, close to rum. But oh no--cachaça and tapioca? I didn't mean to! These things just happen. But the result, was brilliant. And the gummy bears? Not particularly appetizing, i agree. Though a glitzy photo prop to supplement the vibrant lemons and limes in a citric crusade against the deadness of winter i will verily testify to. Perhaps though there will be some guests tonight that will not agree to the taste of cachaça; halve the batch for a vanilla-almond variant. Ah yes guests of course--for these are not in the end for dear sister R who passes her birthday festivities frivolously away in sunny LA; but who can blame. Would it be--i'd be anywhere but here. Save Siberia. I hear it's a bit chilly off yonder in eastern snow-deserts. Either way, happy birthday sister. I scored some pudding off of your birth.
Tapioca may seem awfully simple, no recipe other than the goods at hand and an imagination. Though it is good enough for Salty, we ask you to bear patiently by us; we have now begun the writing of our thesis, and perhaps may be slightly distracted. But never distracted enough to neglect our dearest home here. Though there might be increased mention of liquors, and liqueurs...Try some tapioca. While its bubbly texture may not be for everyone, it is worth your effort to try. But who couldn't like tapioca? I ask--and shocked I was upon discovering my three housemates in their loathing of the dessert--well we can't all be perfect now can we. More for me.