A Cupcake Royale seasonal ice cream flavor – Preserved Lemon Ice Cream (with sprinkles, of course!)
I do not do “gluten free”, no way, no how. Spring quarter is over and I have time to COOK again! So on a hot 85 degree day, what’d I do? I decided to make fresh pasta. *grin* Fresh, homemade pasta and homemade sauce, oh god yes.
Our front yard is a mess because I really don’t support the whole manicured lawn thing. Then I passed by THIS house on one of my walks and I inwardly high-fived them.
I don’t have anything against “vegan” (in fact, I often vacillate pretty hard between vegan and not) but I generally hate vegan things that are supposed to be full of dairy. I tried the Vegan Chocolate Mousse in Gwyneth Paltrow’s latest cookbook (I have them all – don’t judge. Regardless of what you think of her, her cookbooks are fabulous). I made my own almond milk, fresh almond butter (on the right), the cashew cream… and then made the mousse. Holy cow! (haha – or not) It’s actually really good. I can see making this a regular thing.
Another 85 degree day – I seem to break out the color on hot days.
Covering all the bases! (What more does a girl need, really?)
I don’t really drink much… but when I go to Tilth Restaurant, I can never resist their housemade Limoncello and a glass of Sauternes.