First up was to make some Lemon Buttermilk Sherbet. Last week when we had guests for dinner, I made a berry cobbler which required a half cup of buttermilk. Of course, the store only had the quart containers in stock! So I had a Whole Lot of buttermilk left. I made blueberry buttermilk pancakes over the weekend (for dinner!) but that didn't put much of a dent in it. I'd made a similar sherbet before with buttermilk and pineapple, but I didn't have any pineapple in the house, so I googled and came up with this. Simple enough! I didn't have any real lemons either, so instead I added about 2 tablespoons of Key Lime Juice. The result was delicious, if I do say so myself! So tangy and refreshing!
|This ice cream maker was a wedding gift. We'll|
be married 15 years tomorrow, and we still use
|Yes, you may have some. But you have to eat your dinner first.|
Next up: Blueberry Pie. Mmmmmm . . . pie. I love pie. And blueberry is my second favorite (number one being cherry, and number three being Key Lime. Number four is Lemon.) Last Friday I popped into Whole Foods to get a loaf of bread, and they had pints of organic blueberries on sale for $1.99! Unheard of! I bought three. One became the pancakes and some smoothies, the other two became this:
|Would you like a slice with your sherbet?|
|OK, so it's not the most gorgeous pie you've ever seen. |
Thankfully, Martha Stewart doesn't read my blog.
I'm pretty sure.
As it was sitting on the counter to cool, I kept wondering if a hobo would come along and steal it. Good thing we have an alarm system.
So that's dessert settled. How about some dinner? I made a main dish salad of brown lentils, potatoes and garlic-sauteed spinach with green onions, parsley and red wine vinaigrette, a summer favorite of ours. Delicious (and healthy) to eat, but not so beautiful to photograph. It's very brown.
Its accompaniment is brown too, but I did take its picture. I made some garlic crostini, on top of which we put this Sardine-Tahini spread:
|I taste much better than I look. Honest.|
And some fresh tomatoes on the side. Way back in the dark ages, when I was in my early twenties, I decided it would be a good idea to eat a macrobiotic diet. It didn't last long. This was the only macrobiotic recipe from my macrobiotic cookbook that I actually liked. It's super simple to do: a can of sardines, approximately 1/3 cup tahini (the cookbook is long gone, so I just eyeball it) and about 1-2 tablespoons of soy sauce. Mush it all together and you're good to go! Fishy and salty - yum! And full of calcium too. (In case you were wondering.)
And now, if you're still reading, I really ought to invite you to dinner!