Tuesday, July 6, 2010

A Feature, A Feast, And Some Ice Cold Fruit

Recipe below: Tropical Summer Sorbet

Look out, people. I’m going to get all personal on you here. Talk about feelings and issues. Deep ones even. Just skip over it if you’re of a squeamish constitution, I completely understand.

When going through tough times, it’s so important to focus on the positives. Like, sure, I’m looking like a total porker after stuffing my face at my 4th of July feast...and again on the 5th...and then again today. I can’t stay away from the leftovers! But on the bright side, my boobs look awesome! Very full and vollllllluptuous. See? Bright side. 

Some aspects of life have been a total downer the last few months. I’m unemployed. Things in my house and cars keep breaking and requiring tons of money to fix, so now I’m poor. And I’ve recently deduced that apparently because I worked the first 5 years out of college in one profession, it’s impossible to move to any other. Because I would just leave the new position as soon as something better came along. Because people never do that within their own profession. People in college and younger beware this little fact.

But, the positives abound! The likes of the Pioneer Woman and her fabulous underlings have recognized my recipes on her Tasty Kitchen food community home page three times now! That’s three more times than I ever expected. And what’s more. So much more! Is that I've made it. My blog has made it. What is “making it”, and how do I know that I’ve done it? Well a certain co-habitating biped of the gentlemanly persuasion has been reading regularly. This individual does not read blogs, could care less about the random ramblings of his fellows, even those of his life companion. But he reads this modest one. Hi Husband!

Can I just run this food blog full time? That would be my first choice. I would get a fancy Apple laptop with the latest Photoshop software. I would get a top end digital camera and take lessons on how to actually use it. I would cook and bake in the kitchen all day long, concocting boozy creations and share them with you! Man, wouldn't that be nice?  Cross your fingers I win the lottery one of these days!

Oh, right. The small matter of the leftovers I mentioned. It was my second annual 4th of July barbecue feast! We had a few friends and one very adorable Beagle over to help us consume what can only be described as a smorgasbord. It’s all Husband’s fault, you see. I couldn’t decide between serving hot dogs, hamburgers, and BBQ pulled chicken, and he adamantly insisted that we have all three.

“How about all three?” He said.

Do you see what I have to put up with?!

And with all that meat, I couldn't serve just one salad. One measly side. Oh no. I had to do appetizers, grilled vegetables, a slaw, grilled mashed potatoes, a pie, and of course, bake my own buns. I was in the kitchen all weekend. It was awesome. And all Husband’s fault.

I think my guests were a bit overwhelmed by the variety of food available. I hope they don’t think I make that much food every time I have people over. Except that I kind of do. I have a problem. But I’m determined! I will have a few guests over sometime in the future, and I will cook a simple meal. One protein, one side, one veg. And one appetizer, and one dessert. And maybe some homemade bread. See? Totally not overboard. Right.

Well if you ate as much as I did to celebrate our Nation’s Independence, you’re probably in the mood for something a bit...simple and light. I’ve got you covered! This tropical fruit sorbet! It’s sweet. It’s delicate. It’s the perfect treat for a sunny Summer day. And best of all, it’s boozy! The hefty helping of rum not only adds an awesome tropical punch, but it lowers the freezing temperature of the sorbet, so it stays nice and scoop-able!  Heck, it’s even sugar free.  It's so delicious that it could just be a bright side to your own trying day.

Tropical Summer Sorbet

6 kiwis, skin removed and cut into pieces
1 mango, skin removed and cut into pieces
1/2 cup rum (I used light)
1/4 cup agave syrup (or more to taste)

  1. Combine all ingredients in a blender or food processor until liquefied. You may need more agave syrup, depending on the sweetness of your fruit. Chill mixture for at least 30 minutes. Add to an ice cream maker and churn according to the manufacturer's instructions. Move sorbet to a freezer-safe container and freeze for a few hours to harden.
Note: If you don’t have agave syrup, you can always substitute simple syrup instead.


  1. This recipe is calling to me. I must make it! It's so easy! Thanks for sharing!

  2. I think you could totally be a full-time food blogger! Just keep at it!! :) Maybe write a cookbook!

  3. LOL! Thanks Kelly! Unfortunately blogging is free, so it doesn't tend to pay so well, as I understand it. But since I love it, I guess I'll keep doing it. Just without the fancy equipment. Hehe.

  4. That's a whole lot of booze in one little sorbet. I like :)

  5. Your sister suggested I visit your blog after mentioning that i know how to put booze in almost any recipe -- I even boozed up her pumpkin cookies. Last night was some red wine in my buffalo meatballs.

    I'm glad to be in good company! I can't wait to read more!