Everything is prepped:
Tossed salad (from the garden: leaf lettuce, endive, beet greens, sliced baby beets,green onion, sweet pea pods, fresh basil, from the store:
mushrooms--I know, you're not supposed to eat them raw, tomato, red pepper), steamed Swiss chard with a bit of garlic and butter, pork medallions I cut and wrapped with bacon, and for dessert, since it is so bloody hot and the AC is not working, a batch of "Steve's recommended Strawberry and Black Pepper Ice Cream" (
Strawberry And Black Pepper Ice Cream Recipe from CDKitchen.com). I used some of my duck eggs and used coconut extract instead of vanilla (don't have either vanilla beans or vanilla extract at the house in the City--I know exactly where the vanilla beans are, and they aren't here), soooo since I used coconut extract, I used about 1/2 c coconut milk (I added that when I added the 35% cream). And, since I didn't have fresh lemon juice, I used lime. The "slurry" tastes really nice. I used ATK's trick--I put it in a cake pan to cool and put 1 c in the freezer to freeze. I'm about to check the temp of the stuff in the fridge now--40F and we'll be good to go.
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