The Life of Cream and Cone- Cut Short

Summertime is grate for grater's ice cream. I am always able to rangle a friend inot going to get the seasonal flavor. This time it was black rasberry chocholate chunk- And when they say chunk they mean iceberg or glacier. My other favorite is strawberry chocolate chunk!

Brunch With Myself and the farmland of Kentucky

I enjoy a great brunch filled with friends and an added mimosa is great too. Likewise, I have fond memories of Sunday mornings lounging in bed and making coffee and breakfast with the boy. However for the past six months I have had an opportunity to develop an appreciation for the brunch with myself. It is one of the most self indulgent things a person can give themself.

Perfect cobination:
- Read the Sunday Times
- moka pot cappiccino
- Sunday brunch

I've had multiple variations on the brunch theme:

- fresh salad with vinnegerette and goat cheese with an omlette filled with fresh vegtables and goat cheese
- waffels with fresh strawberries
- bacon bacon bacon

Today I am using up the last of my asparagus:

- roasted kentucky asparagus topped with a kentucky poched egg and goat cheese ( from southern Indiana) and bacon, with a refreshing drink of lemon italian soda and a couple fresh Kentucky strawberries.

It is a Kentucky sunday brunch.

Plus the postal service is playing in the background.

I love my time with myself at sunday brunch.

Green Spears and Red Rubies: An asparagus and Strawberry Marathon

I love the look of asparagus. It has such a unique form slender body with a tightly bound tip. I like to compare it to a spear- Can you imagine a war fought with asparagus spears! Now that truely would be a food revolution. Another pressing question of mine- is the Jolly green giant really an anthropomorphic asparagus?

Last week I made a trip home. One of the highlights of the trip was going to the farm where my 15 year old brother works for the summer. Its less of a farm and more of a strawberry patch and aspargus patch. Timmy stands at the stall, directs people where the best berries are, weighs the harvest and also picks asparagus. So early Saturday morning before it got too hot, my mom and I headed over to the field to get strawberries.

I also saw asparagus growning for the first time and picked about 4lbs.

I came home with about 10 lbs of strawberries and 4 lbs of asparagus and I have been racking my brain all week to figure out how to use the multitude of asparagus. It doesn't help that some of my freinds refuse to eat asparagus.

several meals included the traditional- roast asparagus in olive oil with parmesean cheese (my asparagus standby)

I also made homemade pasta with my new pasta roller. Tossed with fresh pesto from my window garden with two uncooked canned tomatoes diced and added a saute of asparagus and onion and garlic- this was delicious. I thought about pured asparagus and adding it to a pasta dough- I wonder if this would work.

Now it is the end of the week- rather begining of a new one-and I still have a hearty portion of green spears in a bucket in my fridge. Cream of asparagus soup sounds good.

As far as the starwberries go, everyday I have enjoyed the decadence of cereal with fresh strawberries. Now I am going to use the last of the stawberries and make strawberry bread.

Self-Service Froth!

You know you have reached a certain point in life when you can serve yourself a perfectly frothy cappiccino from the privacy of you own home. No need to patranize the soudntrack-filled starbucks.

I just purchased a moka pot (I love how it looks on my stove top- I've never been one much into the clunky filter coffee pots taking up so much room on the counter) and a hand-held battery powered frother. It makes the perfect cappiccino BZZZZZZZ- froth is ready! Froth on command!

The only draw back to my recent moka pot purchase- in my attempt to learn how to make the perfect cappiccino I am intoxicating my body with multiple cups of high octance esspresso shots. Each time increasing the caffine jitters.

Illi coffee, Moka Pot and self-service froth

Plus with my soundtrack of The Southland and the Sunday Times, I have the perfect start to a Sunday.