N’ice Cream

Wake Up Little Bloggy (N’ice Cream)

I don’t like giving up much. I am also a terrible procrastinator. Which is why my little bloggy here is still alive. It has just been dormant- much like my fig tree out back. In fact my fig tree looks dead, but I am looking forward to fig jam and fig newtons this summer, and I am looking forward to sharing all my new experiences. Ever since my last post, I have been working in the cardiac unit, and honestly it’s hard to hunch over medical charts for 8 hours, then come home and hunch over the computer. But why am I going to go to the effort of baking my own bran flakes, and rolling out my own wonton wrappers if not to record it. It will make it so much easier for that lucky journalist to write up my biography one day.
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Cappucino Ice Cream

Naughty, naughty, naughty post! I tried to stop it and it just wrote itself.

This is what happens when you combine free time with an  ice cream maker and the need to clear out your pantry because you are moving.

This recipe comes from Marcella’s book called Marcella’s Italian Kitchen. In case you haven’t figured it out yet, I love Marcella. Her ingredient lists are so simple. This ice cream is just coffee grinds, milk, sugar, and egg yolks. Since there are so few ingredients, it is important that they are good ingredients. For example, be sure that you are using fresh coffee ginds(unbrewed) that would make a coffee you would want to drink. Don’t go grabbing at any old preground, flavoured, canned business you find at the store or you’ll regret it.

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Bag Lunch Series Part 2: Niçoise Salad

Somehow, salads have gained a reputation for being the food of the fanatical health nut. Or worse yet, being a “lady’s” lunch, thus excluding all male parties from partaking in this easy and inexpensive lunch. But salads can include any combination of “manly” ingredients (that ‘s a code word for filling) so you don’t have to worry about grabbing at your stash of quarters for the vending machine.

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Bag Lunch Series Part 1: Grain Salads

Quite a while ago my friend asked me to do a post on taking your lunch to work. My usual default mode as far as lunch is concerned is to make leftovers at dinnertime, then pack them away before Sean can eat them, so we have them for lunch the next day. First of all, not everyone likes leftovers, not everyone cooks dinner every night, and not every dinner is good the next day. So, I have been doing some thinking on the matter, and have decided that one post will just not do. Taking lunch to work is a multi-faceted process that takes time and planning, so I have decided to do a bag lunch series, instead.
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Summer Melon Salad

When you live in Las Vegas, you have to come up with a few summer coping mechanisms, like walking around with a lifetime supply of water, making friends with the neighbor who has a pool, and getting used to wearing very little, if any, clotthing. Our move back here from California was nothing short of shocking. All you want to do is sleep and drink water and complain. Not really anything like SLO where it rarely gets above 80 degrees and you can bike for miles and miles without feeling like you are going to pass out. So magical.

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Canelé

Oh, Canelé! Right when you think that you have heard of all the variations on butter, sugar, eggs, and flour that could possibly have been created, out comes another. I came across these when I was looking for ideas to use my vanilla beans, and my interest was piqued. Of course, it was a fine fiasco making them. They have a shatteringly crisp exterior that just looks burnt. So, if you are baker, you can see the dilemma. You have to be a bit of a hawk the first few times you make them. The inside is slightly cakey, but more custard-like. They are wonderful little treats.

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