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Copyright 2005-2012, Christine Cooks. All rights reserved
|Gremolata with Meyer Lemon and Capers|
|Freshly dug garden potatoes|
|Purple Majestic potatoes|
|Chocolate ice cream base|
|Spicy Chocolate Ice Cream|
|New russet potato|
|Garden-fresh China rose garlic and sweet onions|
|Oven roasted garden potatoes with bacon and cream|
|The potatoes are growing just behind those wild onion stalks|
|Tucked into a corner of my vegetable garden you will find fennel and lemon balm growing in perfect harmony.|
|See them back there at the far end of the greenhouse? Nice, huh?|
|Tanna, this is for you!|
|Fennel Blossom and Lemon Balm Ice Cream with Absinthe|
|Using sharp kitchen scissors, snip the flower buds from their tiny stems. |
Do this over a bowl as the buds tend to fly around when released.
|Gently bruise the lemon balm leaves just before steeping them in the milk.|
|While the buds and balm are steeping, whisk the egg yolks, sugar and salt.|
|Strain the milk through a double-mesh sieve,|
push on the herbs with the back of a spoon to extract all the flavors.
|Mmmmm. Absinthe. But just a touch. (Thank you, Miles!!)|
|Eggs from my sweet hens have deep orange yolks.|
|Walnut Wine version one|
|Walnut Wine, Jars #1 and 2|
|Jar #3 in the middle of this photo holds 2 liters|