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Summer’s Not Over Until I Stop Eating These Ice Pops

Endless summer matcha chia pudding pops.

Photo by James Ransom

This post originally appeared on Food52.

Newsflash: Summer is not over. Quit writing obituaries for it, because summer is totally alive. There is basically only more summer on the horizon, and more summer after that — and plus, what is time anyway? Seasons are a construct. I don’t think fall is about to be upon us at all. There is definitely not a winter in our future. I will continue to eat outside for approximately as long as I live, of this I’m very sure. My roof will always be a comfortable place to hang out. I will walk bridges instead of taking trains because it is just going to be that nice out, all the time. My numerous pairs of pants are obsolete. Socks are never coming back. Don’t buy a coat! You don’t need one, because summer is not ending. 

Stop eating all of the tomatoes you can find because “probably tomatoes will be gone soon.” Certainly still eat all of the tomatoes, but in celebration of today. Don’t wave goodbye to the ice cream trucks, they aren’t going anywhere! It’s still summer! If you start to see them less and less, it’s only because you just missed them on your block and now Mr. Softee’s a street away, or two, or seven, or however many it is before you can’t hear his jingle anymore. The beach isn’t closed, it’s just resting. 

The nip in the air you can sense very early in the morning, a harbinger of colder things to come, is simply a figment of your imagination. You have always had a wild imagination. Do not open your sweater drawer. Do not pull your boots out from the back of the closet. Do not eat a sweet potato. 

Summer is nowhere near complete. And anyway, even if it were, ice pops are timeless.

Endless Summer Matcha Chia Pudding Pops
Makes 4 pops

1½ teaspoons matcha powder
3 to 4 tablespoons agave nectar
1 teaspoon vanilla extract
2 cups unsweetened almond milk (alternatively, use sweetened vanilla almond milk and skip the agave and vanilla extract)
¼ cup chia seeds

See the full recipe at Food52.

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