Food, Recipes

Something Sweet in the New

I am one of those people that if I am not learning something new on a regular basis I begin to feel stagnant.  I feel stuck.  I then become frustrated.  Usually, I don’t pay attention to the nagging in the back of my mind until it’s too late.  The last few weeks I have been overwhelmed with lengthy to do lists, custom orders, and planning some big life changes (more to come soon).  As I was rushing around yesterday, I had a iCalendar notification for an ice cream class that I had signed up for a month ago.  Signing up for this event had completely escaped me.  What a treat, an ice cream class in August! Well done! Thanks, past Me!

The co-owners of Lick Ice Cream partnered with Sustainable Food Center to host this class.  What a great opportunity for such a great cause, for more on that click here. There was a demo and then we broke off into groups to create our own fig inspired ice cream!  We were given a base, chocolate sauce, fig jam, and neufshatel (fancy cream cheese).  I, clearly, fell into the right group when the decision that all of the ingredients would have to be used!  We went with a chocolate and neufshatel base, with fig & chocolate swirls.  Heaven!  Due to the smokiness of the figs this year, it tasted like toasted marshmallow.  As a serious s’mores fan, I was completely blissed out.  In fact, I would have taken a picture of our batch, but…. we ate it all.

Who knew making ice cream was so easy.  I was always under the impression it was much more difficult.  I’m looking forward to testing out new recipes and maybe, potentially, incorporating some recipes into the upcoming cookbook!

Thanks Lick and SFC for a great learning opportunity!

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Cocktails, Food

A Good Little Wife: Back in the Kitchen

I don’t know anyone that likes to be sick.  I think most would actually prefer to be at work or school than be home in bed.  I rarely get sick and when I do, it’s at the mercy of allergies.  This past week was one of the times I feel victim to seasonal allergies with a serving of mold allergies.  There was a stretch that I slept for 24 hours, not an exaggeration, which drove me to go to the doctor.  Something I avoid at all costs because I know it always results in antibiotics. On three, 1, 2, 3,…. UGH!

I’m on the mend, finally.  I have an urge to move around the house, cook, and get back to making things.  While I still a have limited energy, the sun has been such a driving power… and the salsa music… and the coffee, of course, the coffee.

I have my next batch of jam simmering away (details soon) but I just have to share some of my kitchen creations, as of the last few months I have felt completely uninspired in this department.

Saag PaneerFullSizeRender

Indian food is my favorite.  Hands down.  It’s what I consider comfort food at its best.  A world of complex flavors that warm the soul.  Saag Paneer (spinach & cheese) is my go to when I am feeling blue.  It has been tough to find a recipe that I like, but, believe it or not, I nailed one down!  Of course, I amped up the amount of ginger, garlic, and spice, but it’s a good one!   (Click here for the recipe)

 

IMG_1983Infused Rum

Ok, so I can’t drink at the moment due to being on antibiotics, but boy, oh boy, this one is going to be a treat once I’m in the clear to have an adult beverage!

2 cups of white rum + 1 cup pineapple + 1 tsp. red chili flakes = cocktail in 2 weeks.

I’m hoping for some sweet and spicy goodness! Just add club soda!

 

Juice, Juice, Juice

I really like to say that I am not a picky eater.  I was raised to eat what was put in IMG_1975front of me, because there are starving children all over the world.  Admittedly, there are a few things I just cannot stand: my grandmothers hot red sauerkraut with vinegar being at the top of that list. Raw celery, number two.  If I have the opportunity, I pass on cooking with parsley or munching on a green apple.  Feeling under the weather lately and having no appetite, I know that parsley and green apple are so good for you, so I bent my rules.

(4 Granny Smith + 1/2 bunch Parsley)/juicer = DAMN!

I’ve made this 3 times this week! That has to say something about how good it is, right?

Enjoy!