Do you need a recipe for the pictured dessert? If so, it’s here. I’d use fresh Whipped Cream between the layers, or Lemon Curd and Cream Cheese like its publisher. You can use Pudding or whatever you want. And the rest is visually apparent, right? It’s an impressive Holiday Layer Cake that’s easy to make with a store bought Angel Food Cake. Cherish Memorial Day.
Happy Cinco de Mayo amigos – Ideas regarding what to make, eat and drink are here.
I hope not to receive any drunnnnk texts from this dog. Be on alert.
It’s easy to grow a Pineapple in a pot, or at least Mr. Freis makes it look that way.
You don’t have to live in Hawaii to enjoy the splendor and luxury of growing a Pineapple.
It takes a long time to grow — At least 2 years before it first bears fruit. Know that.
It’s a special day when your homegrown Pineapple is ready to pick and eat. Exciting!
Cut it off the stalk, trim excess stalk if necessary and voila — You’ve got a Pineapple.
It’s like you chose a perfectly ripe, juicy Pineapple, but instead grew and picked it – Brilliant.
It’s a magnificent thing — I’m grateful for the visual experience, education and tasting.
Let’s get more Pineapple growing ASAP – It’s going to take a while, but it’s worth it.
We’re also growing grapes and may attempt Wine – Post title inspired by a B-52′s song.
Meet Yolanda’s Fridge — The latest STAR on the Real Housewives of Beverly Hills. It would inspire me to cook and eat (and drink) well. All is easily identifiable and accessible. It’s pretty like Yolanda too, and better stay pretty since it’s a walk-in fridge with see-through doors. I love its contents in both photographs. Pre-washed and ready to eat is a most ideal treat.
Where’s the Grey Poupon? Hopefully there’s a hidden fridge too for the less attractive food, condiments and leftovers. I wonder!? Yolanda’s Fridge is on Twitter – Why not ask it. Huh?
Most are familiar Avocado favorites and some ideas came from others linked throughout.
We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion. Simple, rich and amazing.
Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo. An Egg Baked in an Avocado — Have you seen that one before? It’s different and not bad. And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday. It’s ready in minutes and always satisfies. On to Mango Salsa.
Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.
BLT Sandwich, plus A+, minus the L & T on this day.
Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.
Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper. I overcooked this Egg.
It could be better next time — The original is much more impressive.
Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.
Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.
Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.
Avocado with Grapefruit — Many say how well it goes together. It’s okay.
And would you believe Avocado Ice Cream?
Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.
I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.
Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!
Dogs apparently love them too — I can’t believe we ate ‘em all and still want more.
We recently traveled to Oxnard for a hands on tour with a California Avocado Grower.
It’s a special day when you start it with an outdoor brunch on a hill.
AVOCADOS — The Star of the day in every way.
We learned about growing techniques from Dan Pinkerton on his farm.
Bloggers from all around were invited to experience the California Avocado Story.
We RSVP’ed Y-E-S!
And you can see why we were glad to experience it all.
Avocado in EVERYTHING was the Menu — Starting with a Shrimp and Scallop Ceviche.
Bacon Smoked with Avocado Wood.
A very fresh Fruit Salad, including Avocados — It’s a Fruit you know, right!?
Omelettes with Tomatoes, Asparagus, Cheese and sliced Avocados.
Baby Greens Salad with Avocado.
Spring Vegetable, Sausage and California Avocado Frittata.
Warm Bagels with an Avocado Spread.
Grilled Fajita Potatoes with Avocados.
A Chocolate Mousse dessert made with Avocados.
Professionals also photographed Avocados’ glory.
My first plate (below) before going back for more Bacon Smoked with Avocado Wood.
Take all the Avocados you want they told us — Thank you!
We stuffed our face (and bags to go).
We loved the view, brunch and our friendly, informative tour guides.
Our drive was already worth it.
Then it was on to Dan and Susan Pinkerton’s other grove/farm/crop, along with Jan from the California Avocado Commission to pick our own Avocados and possibly drive a tractor.
Learning about tree buds and what to look for and hope for when growing Avocados.
The beautiful trees were loaded.
Looking to pick some Avocados.
As if all wasn’t enough, it was on to a tour of one of California’s leading Avocado packing houses, Mission Produce — It was truly a behind-the-scenes look at a farm-to-fork journey.
Hair nets please everyone — Oh goody.
Thousands of Avocados — Crates filled on farms and hauled off by tractors to be here.
First a cold wash to bring down the Avocados’ basking-in-the-sun temperature.
The cool-down is an important step to Mission Produce.
On to the belts and rollers, through specially made machinery.
First a wash, then light wax.
Now sorting — Second tier Avocados, Grade 2′s get tossed on top for separate packaging.
Others move on to be weighed, stickered by size and PLU, then packaged.
Each cup weighs then drops the Avocado — I think the heaviest lasts the longest. Not sure.
Boxing Avocados to be shipped to grocery stores and restaurants near YOU.
You’ve seen them sold in stores and now you know the care involved — All is well run.
More Avocados to take home — Thank you! And a 1/2 Avocado Stress Ball. Does it look real?
We’re grateful for all that grows, those who grow it and those who get it to us.
What an amazing day — God bless California Avocados.
I like Pistachios, but its advertisers make me want Cashews – Ever seen a Cashew Tree?
One of countless thanks is for the freedom to grow and eat fruit — Thank God for it and YOU.
It’s Watermelon LOVE, what a surprise since it’s generally not one of my favorite flavors, though I always like it as Fresh Fruit and 100% Juice. Inspired by the request of Kids in the Kitchen, I discovered Shelly’s Jellies are superb when made from pureed Watermelon.
At first I didn’t think it was possible to create an intensely flavored Candy without using Citrus Juice and Zest — Since I’d made all available citrus flavors, I took a chance with Strawberry and Watermelon and both couldn’t have turned out better. Lexi and Hannah (pictured) loved the Watermelon and Bailee liked the Strawberry ones better. Blackberry Jellies are next.
None can say they’ve tasted a better, naturally flavored Jelly Candy. Thanks for the ideas kids!
Have you seen, tried or received an Edible Arrangement? They’re sure nice, but not cheap.
If you’re delivered one, save its bare bones – My Mom did and prepared them to live again. The frame of an Edible Arrangement is basically a pot with a foam insert and plastic skewers.
Just cut and ADD FRUIT for an anytime array.
See here for ideas, buy one for its eventual bones or assemble a kit with craft store materials.
Chef Bailee and Lexi of Kids in the Kitchen created a fruit bouquet for a family birthday party, but didn’t want to be seen on camera this day due to teenage makeup concerns – Well, okaaaay then. They enjoyed crafting it, an outcome sought most. And it’s tasty too!
Why not make it a family project? You can come out now Lexi.
Do you see the unfocused jeans draped over a chair in the distant background? CK would stay here and so would I — Not sure where it’s found, perhaps in the bizarro world, but it applies to this prominent food blog because… Do you see the Bowl of Fruit in the forefront with Champagne on the side? That’s enough with this photo, and then there’s the Fish.
My Roasted Peach Scones received an Honorable Mention — I’ll take it. Thanks!
And my Orange Zest Cheesecake with a Chocolate Ganache received a Second Place Ribbon.
I’m thrilled with the results and will soon be reporting more about OC Fair food.
I love me some FRUIT in Panera Bread‘s Strawberry Poppyseed & Chicken Salad – Not only does it have Strawberries, but Blueberries, Pineapple, Mandarin Oranges and Pecans. Yum!
I felt ready to walk miles after this healthy, refreshing Salad and Creamy Tomato Soup.
And a Strawberries and Cream Scone for the road — Fueled for a 5+ mile hike after.
Panera Bread — A good start for many things, though wish I had opted for the Chips, instead of an Apple with the Soup & Salad Combo. You get a choice of Bread, Fruit or Chips with it, and the Chips would’ve gone well with the Soup, as there was plenty of Fruit in the Strawberry Salad. It’s not all about health you know… It’s about taste too and all was well.
Considering the next color to be featured in our Food Coloring Series. Perhaps 50 shades of GRAY? We’ve previously highlighted orange, purple, yellow, green, blue, red, white, black, brown and pink. What color should be next? Gold is valuable. Rust isn’t. Silver? That’s gray.
Searching for an adaptable Peach Ice Cream recipe, I came across Sticky Gooey Creamy Chewy’s Roasted Peach Ice Cream and it was over and on – I began roasting Peaches.
I had 5 Peaches, 1% Milk, Cream, Sugar & Vanilla on hand and made the best recipe with all.
Inspired by the linked recipe, I got lucky with the ingredients and measurements used to make the pictured Roasted Peach Ice Cream, and will happily make the same over and over again.
Always wanting to simplify a process, I merely blended the ingredients, and then transferred the mixture to an Ice Cream Maker to churn — And it couldn’t have turned out better.
It’s crazy good – I’ll roast Peaches forever for this Ice Cream.
A new favorite, Roasted Peach Ice Cream is documented below — Try it.
RECIPE: Halve, pit, and toss 5 – 6 Peaches with Brown Sugar (1 - 2 Tbsps.) and roast them cut side down in the oven at 400° for 25 – 30 minutes, and then set Roasted Peaches aside to cool. Add cooled Roasted Peaches (with skins) to a blender with 1/2 Cup of Cream, 2/3 Cup of Sugar and 1 Tsp. of Vanilla. Once well-blended, add 1 Cup of 1% Milk and blend a little longer to combine. Transfer mixture to an Ice Cream Maker and churn for 30 minutes. Viola.
Our Best Recipe for Orange, Grapefruit, Lemon-Lime, and Lemon or Lime Fruit Gems is HERE. Like an Emerald, a discovery was made, then cut and polished for optimum consistency and flavor. The pictured were made with Lemon and Lime Juice and Zest. All flavors are superb.
Homemade Fruit Gem Ingredients: 1 Cup of Corn Syrup, 1 Cup of Sugar, Zest of 1 (Orange, Grapefruit, Lemon and/or Lime), 3/4 Cup of Fresh Squeezed Juice (Orange, Grapefruit, Lemon and/or Lime), 7 Tbsps. of Fruit Pectin, 1/4 Tsp. of Baking Soda, and Food Coloring (optional to improve color). Recipe was fine-tuned after earlier posting and best measurements are noted herein, and amended in this post, for best clarity and color, though the previous variation worked well too. Step-by-Step instructions (and same recipe) are linked here. Irish eyes smiled this day – Should Lemon-Lime become the New March Madness?