Avocado Ice Cream

It rained Sunday.

It was 80 degrees last week, people. I was wearing shorts and flip-flops, and then it rained.

I also bough a boatload of avocados.

You see, my plans this weekend were to lay out in the back yard and fill my face with tall margaritas, snacks, and bowls of ice cream. Oh yea. That was SO the plan.

But then the weather changed and it rained for like an ENTIRE DAY. Ugh. But, but, you know what? I totally still made the ice cream (and like 4 margaritas, but that’s another post…)

And it was the

Avocado Ice Cream

(adapted from Alton Brown – Makes about 3 cups)

12 ounces ripe avocado meat, approximately 4 medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Do ahead: Freeze your ice cream gel-bowl at least 24 hours prior to ice cream making madness

Halve and pit the avocados, and harvest the meat. Add the avocado meat, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill completely, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. This mixture sets up super fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Trust me on this one.


Pomegranate Margaritini

Friday night we went to Olive Garden to celebrate my father’s birthday. PAR-TAY!

GamerMan and I got there first, and after launching myself from the car so I could get our names in and not wait 4 hours for bread sticks, I found there was absolutely no line and was immediately seated. How’bout that! SO, while the hubs parked the car, I ordered a drink!

Our waitress was super nice and suggested the Pomegranate Margarita Martini. It was delicious and devoured in .4 seconds. But being $10 a pop, I wasn’t about to order another one so I impatiently (and apparently quite loudly) waited until I got home before running to the interwebs to find a comparable recipe.

Lucky for me the copycat recipe immediately popped up. Unlucky for me, I didn’t have all the ingredients (and I wasn’t about to spend $100 on booze after all.the.cute.props I just.bought). So I did what any geeky lush would do – AN ADAPTATION!

Pomegranate Margaritini

(adapted from TopSecretRecipes – Serves 1)

1 oz Jose Cuervo Silver
3/4 oz Absolut Orient Apple
1.5 oz POM
1 teaspoon lime juice
1 teaspoon lemon juice
1 teaspoons orange juice, low/no pulp
2 oz Sweet & Sour Mix

In a cocktail shaker, vigorously shake ingredients with a handful of ice. Strain into a chilled glass and serve with a lime round. Enjoy!

Like the glasses? Get’em here!


Breakfast Baguette

Let’s face it – after a week of having guests in your home (and in your hair), you start to not care what the heck they eat for breakfast. There’s only so many cinnamon rolls one can make, omelets are SO last season, and it’s tough to convince most folks over the age of 7 to eat fruity, marshmallowy cereal.

Enter the breakfast baguette. Chock full of the sophistication your guests will appreciate: Parm, lemon, and parsley. Throw in some prosciutto and you’ve got the makings of a yummy Euro-inspired morning meal.

Bonus: It’s easy enough to go from oven-to-table in 30 minutes!!!


Breakfast Baguette

(adapted from Martha Stewart Living – January 2012)

1 baguette (~15 inches long)

5 large eggs

1 teaspoon lemon zest

3 tablespoons water

1/4 cup Italian parsley, roughly chopped

4 slices prosciutto, thinly sliced (pick up the Columbus brand!)

1/4 cup shredded parmigiana cheese (optional)

Preheat oven to 350F. Hollow out the inside of the baguette (the easiest way to do this is pretend you work at Subway and cut into the bread in a V shape down the length of the baguette, discard the negative V, and forcefully run your fingers through the inside to remove most of the soft interior). Tear the crumbs into small pieces and set aside.

the subway cut!

side note: yes, that is indeed a candy-cane shaped baguette. fresh & easy sets my heart aflutter :)


In a medium bowl, whisk together the eggs, zest, water, and parsley. Season with salt and pepper per your normal tastes. Stir in 1/2 cup reserved bread crumbs.

Place hollowed out bread on a baking sheet. Shingle the inside of the bread with prosciutto slices (depending on the size of your baguette, you may need more or less slices of prosciutto – work accordingly).

Slowly pour egg mixture into the meat-lined cavity until you reach the brim.

Bake for 30-35 minutes or until eggs puff and are cooked through. Remove from oven and sprinkle with parmigiana cheese. Slice and serve!

Now you have the Lucky Charms back to yourself ;)



Craxy Feta

There are times in my life when I wonder what rock I’ve been hiding under.

Like the time I discovered avocados are a gift from above.

Or the time GamerMan cooked my steak to medium and I wanted to impress him so I ate it anyways and I didn’t die!


Well today was one of those days. Today I ate feta and it was FREAKIN’ AMAZING. image I’ve eatten feta before, but it was in some premade salad and it didn’t rock my world. But this dip is made with brick feta, freshly crumbled and combined with some totally nomworthy add-ins.


I’m not gonna lie, it takes a bit of work to make this stuff… Waiting for stuff to roast, then cool, then chop, then mix? Snoozeville. But when you take that first bite ZOMG!!!


Check out Jessica’s blog for the recipe.