BA#22: Pink lady milkshakes. To be fair to Bon Appetit, all of the ice cream recipes in this issue are contributions from what I'm guessing are very fine establishments across the country, and not something they cooked up in their secret underground BA lair. STILL, one of the major issues I've had with this project so far is my thwarted desire to leave well enough alone. What do you mean you want me to demolish this perfectly nice cantaloupe and then stir basil into it? What am I, a monster? Can't I just make a regular ice cream cone? Why do I have to sully this delicious adobo sauce with shrimp? And now, this: why mix rum and vinegar and pepper into already-delicious strawberry ice cream?
|This strikes me as a waste of both rum and ice cream. And vinegar. I don't actually have a lot of call for pink peppercorns.|
|You know, that's actually...not too far off. Lucky for me BA picked some Very Serious children for this issue.|
Anyway, they're all gone now and I'm buying more dates at the store today.
BA:24: Grilled pork chops and peaches with pole beans. Honestly, when I took the 60 SUMMER RECIPES dive, this was pretty much what I was hoping for. Grilled deliciousness! I did not like the beans, because I believe green beans should be so mushy as to barely be considered a solid, and also taste mostly of bacon. Certainly not marjoram. Marjoram tastes like perfume.
|But grilled peaches taste like summmmmmmmer. (In the good, mythical-fun-summer way. Actual summer tastes like hot asphalt and mosquito repellant.)|
|Breading and a side of ranch.|
How you doing, Ivy? Still got your embrace-face on?
|My little summer stalwart.|