pineberry sorbet

I was going for a quick refresher after a long walk in some pretty good heat - think smoothie - but I ended up with this.  Closer to a sorbet (which is even closer to ice cream than a smoothie is, and you know what I've told you before about me and ice cream!), it scooped out in beautiful rounds as soon as it came out of my Ninja.  

This pic is actually the second batch I made and refroze within hours of the first, because as I shared with you here, John and I nearly came to blows on the front porch when I first arrived with the treat.

By the way, that would not have been a good move if wanting to win over new neighbors and influence people.

We both begrudgingly took turns scraping the bottom of the bowl, and then I went back inside to begin mixing again.  

This is not rocket science or even unique, I'm sure.  But the consistency and ease was so unexpected, I wanted to share.  Though, one word of advice.  If there are two of you and only one bowlful of the dessert, make sure you have a pair of gloves and bell in tow; a knock-down, drag-out is a given.

Ding. Ding. Ding.

one year ago this week:
homemade rosemary bread (a la' macaroni grill)
homemade corn tortillas
cooking light, cooking right; 20-minute chicken enchiladas

Pineberry Sorbet

• 14 one-inch pineapple chunks, frozen
• 1 cup frozen mixed berries (I used strawberry, raspberry, blackberry blend)
• 1 cup vanilla almond milk

~ Pour all ingredients in device (blender, Ninja, etc) and blend until smooth.  

~ Serve immediately, or pour into airtight container and store in freezer. 

Recipe from The Lazy Daisy Kitchen.

banana blueberry "ice cream"

We are moved.  Barely.  It's been an exhausting week, but we were able to transfer sixteen years worth of stuff from one house, shed, and barn into another house half the size and a storage unit.  

Embarrassing.  That's the word that kept coming to mind this weekend, as we packed up every box at lightning speed to meet the requested departure deadline.  Embarrassing is how I describe the unexplainable need to have so much stuff I think we have to have just to live.  So little of it is actually necessary.  So much of it is just plain frivolous.  And so when we finally find our next home, we will take time to weed out, because I can't do what I just did again.  Well, let me rephrase that.  I won't do what I just did again.  

I.  Want.  Simple.

And speaking of simple, this recipe is good that way.  AND it's healthy.  AND it's delicious... I mean delicious.  I was wowed by the results, to say the least.

Do make sure to let this sit a few minutes before eating or serving.  It will help with the creaminess factor.  

If I were you, I'd go ahead and make a double-batch of this.  Considering my ice cream addiction, this is a marvelous frozen treat to keep in your freezer at the ready.  Cause we all know two scoops of Moose Tracks every night for a near 40-year old doesn't yield desirable results.

one year ago: Old Fashioned Cobbler

Banana and Blueberry "Ice Cream"
 makes 4 servings

• 4 firm, ripe bananas, cut into chunks and frozen overnight
• 1 cup blueberries
• pinch of Kosher salt
• plash of heavy cream (optional)

~ Puree all ingredients in food processor, scraping down sides, until creamy.  

~ If freezing, let sit 10 minutes before serving.

Recipe slightly adapted from Bon Appetit

   

stars and stripes fruit pizza

Exactly one year ago today, I took this picture and was completely sold on the idea of starting the blog.  I was only taking the picture to send my grandfather as a thank you on that Memorial Day, but I had so much fun, I knew quickly that I didn't want to stop with one snapshot.

I never did post this, as the blog wasn't officially begun until a couple of weeks later, but I thought today was fitting to share.  This is one of my favorite desserts and couldn't be more perfect for a holiday such as this one.  

If you are fortunate enough to still have loved ones who have made tremendous sacrifices, so that across this country we can celebrate today in peace and great fun with friends and family, then hug them tightly and tell them, "Thank you!"  And every day... every day, may we celebrate the blessing of knowing others loved us more than themselves to make it possible. 

Stars and Stripes Fruit Pizza
Ingredients:
For the crust

• 3/4 cup softened butter
• 1/2 cup confectioners' sugar
• 1 1/2 cup flour

For the glaze

• 1/4 cup sugar
• 1 tbsp. cornstarch
• 1/2 cup pineapple juice
• 1/2 cup lemon juice

For the filling

• 8 oz cream cheese, softened
• 1 tbsp. brown sugar
• 1 tbsp. honey

For the topping

• sliced bananas
• hulled and sliced strawberries
• blueberries

~ Mix butter, sugar and flour until thoroughly combined and press into rectangle about 1/4

    inch thick.

~ Bake 20 minutes at 350 degrees or until slightly brown.  Cool.

~ In mixing bowl, cream together cream cheese, brown sugar and honey.  Spread on cooled 

    cake.

~ Place cut fruit in flag design.

~ Mix 1/4 cup sugar, cornstarch, pineapple and lemon juices together and drizzle over fruit.  

~ Refrigerate until ready to serve.

       

wednesday wisdom - apple (preservation) juice

Dearest Readers... I realize I could be equally positive or negative in my reflection of the fact that it's been over a week since I've posted.  In my truest form, I'm an optimist, and that side of me wants to say to you, "Wow!  It's been months since I've gone over a week without a post!"  

But the pessimist perspective?  It's a totally different deal.  "I am a poor and wretched blogger to allow so many days to pass with no post" is more of what comes to mind.  I could provide you many great reasons for my absence, but you know what I say?  Excuses are like elbows.  We all have them.  Why talk about them?

So I'll move on to one of the best tips I've recently run across regarding the preservation of freshness and color in cut apples.  I read about this a while back and wondered about its outcome.  I decided to give it a try on a five pound bag of apples I sliced and added to a large fruit tray for a recent event.  I cut them at 5:45 AM and had a handful left at 4:00 PM.  They were only the tiniest bit "yellowed," if that, and still were crispy as could be.  

I encourage you to use today's Wednesday Wisdom tidbit to prolong your apples' appearance and life.  It's a great tip to put to use for this versatile fruit included in anything from lunch boxes to major platter displays.

Happy Soaking!

Apple (Preservation) Juice

• 1 tbsp. lemon juice (fresh preferred, but bottled will work)  for every one cup of cold water

~ Soak sliced apples in lemon/water mixture for 3-5 minutes.

~ Remove from mixture, dry, and use as desired.