Did you know that July is National Ice Cream Month? And to think, I almost let the whole month slip by without making any ice cream! In my defense, when a pregnant lady wants ice cream, she usually wants it right now…and that tends to lend itself better to buying Ben and Jerry’s than buying heavy cream and separating eggs. But homemade ice cream really is a treat, and I insist you make some before the summer is out!
Without further ado, here is the recipe for my all-time favorite chocolate ice cream. It is simple to make, assuming you are patient (though I suppose all homemade ice cream requires superhuman patience), and you will be absolutely delighted with every bite!
What I love about this ice cream is that it uses bittersweet chocolate and not too much sugar, which means it has a rather grown-up flavor. It is rich and not too sweet, like a proper chocolate truffle. Yum!
It’s another Secret Recipe Club reveal, and today I bring you a dish from a very interesting blog, From Arepas to Zwetschgen. Have you ever wanted to go around the world in 80 days, because I bet this blog could help! From China to Iceland, this blog’s got it covered.
However, since pregnancy has put me in the mood for simple and familiar, not to mention quick-to-prepare, I took the less adventurous route and went with a salmon dish that claimed to be full of summery goodness. I loved the idea of using Greek yogurt as the basis for the sauce, since pregnant women can never get enough protein.
In the end, I wrestled with whether or not to share this with you, because this meal was decent, but not something I thought I could rave over. While I was pleased with how easy the recipe was to make (stir sauce…grill salmon…done!), I had to make the sauce several times before I thought it would work. I was really hoping to find a way to highlight the salmon and the chives, but nothing I tried really made them sing. It was kind of fun experimenting with it, though, since I tend not to be a fly-by-the-seat-of-my-pants cook…I always have a plan and then tweak the plan before I get started. But I have to admit I am not sure how often this meal will grace our table (though I should probably add that my hungry husband ate two pieces of salmon in one sitting and said he thought the meal came out well, so don’t write it off just because I am not as enthusiastic as usual!).
Okay. I may have mentioned earlier that one of the things I have truly been loving during this pregnancy (aside from ice cream) is sandwiches. I have been taking note of interesting veggie sandwiches and wraps—you know what I mean, the ones that aren’t basically melted cheese with one mushroom or something like that.
Not that I don’t like cheese. Last week when I was hanging out with my sister-in-law, she made herself an egg and cheese sandwich, and I kind of drooled on her a little bit. And then I spotted a delicious-looking egg and avocado sandwich in a coffee shop with a friend. And maybe you see the trend here.
I added spinach to the above mix, inspired again by last month’s Secret Recipe Club blogger, Amy of Amy’s Cooking Adventures. Plus an everything bagel, and voilà! The best sandwich ever. The toasty bagel warms the colby jack just slightly, the ripe avocado and spinach provide a rich butteriness and a crisp crunch, and the over-easy egg…oh my, the over-easy egg. When you bite into the sandwich, the yolk breaks and drips all over everywhere, but it also douses the sandwich in amazingness. I ask you, is there anything better than a runny egg yolk? mixed with cheese and my favorite green veggies? I think not.
(P.S., if you have never had an everything bagel, you really should rethink that decision, because they are great!)
I was originally holding off on sharing this sandwich with you until I could also bring you a great bagel recipe, but honestly I am just too tired to knead bagel dough for 10 minutes, so you will have to settle for bakery bagels for now. Maybe I will regain my bagel-making fervor in a week or two. Continue reading →