A Girl's Gotta Eat!

Happy Shrove Tuesday (otherwise known as Fat Tuesday)! As I left for work this morning, I asked Mike to think about what he might want for dinner tonight, and suggested perhaps making pancakes. Growing up, my church often offered a pancake dinner to honor Shrove Tuesday in light of Ash Wednesday and the upcoming season of Lent beginning the next day. As I was looking for possible pancake solutions during my break today, I remembered the 2 bro wning bananas sitting on our counter at home. I was in luck...I found a recipe for none other than Banana Pancakes in the very same book ( Salt to Honey ) that offered the Lemon Raspberry Sherbet I previously blogged about. I had all the ingredients on hand, and it used the bananas that would have otherwise been thrown into a smoothie or made into bread and muffins. Mike also thought banana pancakes sounded good (which was pretty fortunate since I was ravenous for them by the time I arrived home.) The recipe was easy to put together,...

Now that I know how well my ice cream maker works (having made Vanilla Bean Ice Cream and Lemon Raspberry Sherbet), I have a long list of ice cream, sherbet, and sorbet that I can't wait to try. Next on the list was Coconut Ice Cream from the Ben & Jerry's Cookbook the MIL gave me with my new gadget. I used eggs in the sweet cream abse this time, although I cooked the base even though they didn't to avoid any potential issues using raw eggs. To do this, I heated the milk and cream to a low simmer in a saucepan. Whisk the eggs and sugar together in a heatproof bowl. Gradually whisk some of the hot milk into the eggs, then whisk the eggs into the remaining hot milk. Continue to heat over low to medium-low heat until slightly thickened. Proceed as directed. You can skip this and make the recipe as they directed if you're not worried. Be sure to get coconut cream (not coconut milk), which we found with the drink mixers at Walmart/Kroger. Coconut Ice Cream 2 larg...

Many of you know that for the month of January, Mike was in Antarctica for work. What you may not know is that I wanted to surprise him when he got home with the aforementioned Lemon Raspberry Sherbet, found in Salt to Honey , the newest cookbook from the Junior League of Salt Lake City . I’ve been waiting to try this recipe for a while. Like the vanilla ice cream I previously posted, the lack of an exorbitant number of egg yolks appealed to me, as did also the combination of lemon and raspberry—two of Mike’s favorite flavors. The recipe is simple and easy to follow, and oh so tasty. The only thing I would do different next time is either A) spread my raspberries out on a larger pan (not in a baggie) before freezing them to prevent the large chunks I ended up with, or B) cheat and use already frozen raspberries, which I’m sure would work but would not have the same fresh flavor. Lemon Raspberry Sherbet 1⅓ cups sugar 2⅔ cups milk ⅓ cup cream Zest and juice of 2 large lemons 1 tab...