When I get ready for any sort of travel, I like to keep obsessively obnoxious packing lists. You probably do too. What I think might be a little more unique is my habit of making things-to-eat-before-leaving lists.
With a three and a half week trip to China just around the corner, that list includes plenty of good-for-you American staples, and looks something like this:
- Papa John’s
Chipotle(I’ve crossed that one off several times now)
- Flamin’ Hot Cheetos
- Lauriol Plaza Mexican food (planned for my last supper)
- Chili cheese fries from The Diner
I’m all about The Diner’s chili cheese fries. The barely uphill walk to Adams Morgan from my apartment is the excuse I use to justify getting them. If I’m having a bad day, I add their Honey Badger milkshake to my order. Since it’s been a rough week, I decided to make their delicious honey-banana milkshake myself.
It’s pretty straightforward. You’ll want ice cream, milk, honey and bananas. Throw on some whipped cream if you have it on hand, or run outside and buy some like I did, whatever works. I used fat-free milk and low-fat ice cream for mine, and let myself pile on the Reddi-Whip.
Part of me wishes I’d calorie-splurged on the fatty milk and ice cream, since I like my milkshakes on the thicker side. This didn’t entirely satisfy the way The Diner’s version does, but it certainly didn’t hurt. Recipe below, but use your own proportion judgment. You can’t go wrong with this one.
I hope you enjoy the weekend. I know me and my belly will.
- 3 bananas
- 8 scoops of low-fat ice cream
- 1/4 cup fat-free milk
- 1 Tbsp honey
- Whipped cream, for topping
- Combine in blender and blend. Drink and enjoy!
- Use whatever kind of milk or ice cream you want. Adjust the honey and ice cream for your own taste and preferred consistency.