Tuesday, April 11, 2006

It is officially Spring

The guests have come and gone and my refrigerator, the silent witness to a ravenous pillage. What remains are a motley group, the hard core survivors: ½ a tub of Sabra hummus, some hardened jasmine rice, milk, grated carrots, raspberry sauce and scraping-the-bottom-of-the-carton vanilla ice cream. It pleases me to create, reuse and recycle when need be and food is no exception. On many occasions, the remnants make up a strange concoction which I loosely categorize as my layered meals that I dutifully eat. They can be pretty in that rough and tumble patchwork, take-me-as-I-am kind of way. There is no cool elegance in these meals. Today’s creation was different all together. I awoke this morning drifting upward towards consciousness after a fantastic night of movement and thrill. It was so involved that I dropped many details as I awoke. The sole memory of my nightly escapades was me scantily clad in an avocado green bikini flecked with gold. I sported a wicked tan complete with a very bodacious Brazilian bottom. Amused and inspired my thoughts turned to the raspberry sauce in the fridge. It was created for another time and place- Peach Melba the week earlier. The frozen raspberries were pureed with sugar, water and vanilla and then passed through a sieve to de-seed. The sauce was a potent floral elixir puddling sweetly over vanilla ice cream with mounds of syrupy peach halves. Peach Melba was indeed a happy convergence of ingredients, in particular the sauce and the cream a perfect marriage. In a move to simultaneously usher in warmer weather and thumb my nose at the cold I decided to create a beautiful blushing raspberry rose milkshake which would consist of the sauce, milk, vanilla ice cream and a healthy glug of rosewater. While I had visions of sweet 16 pink, I came up with girl gone bad fuchsia. A little too much sauce and not enough cream! I guess that is what happens when you throw in night time romp with spring time frolic. Nevertheless, the sauce was cleverly reinvented into a sophisticated drink snack that in a future iteration will partner perfectly with a crisp-chewy pignoli cookie. Now I’ll drink to that.

4 comments:

Mighty Mouse said...

Star! What a wonderful blog. Anytime I'm hungry I can just read your post for the day and not have to worry about eating. Your fridge of leftovers sounds like a bounty compared to my/our constantly bare unimaginative container we call a fridge. Not that we can't afford to properly stock it, but it just seems like we never have time to put what we have of ourselves into the food that we eat. Maybe if we did, our spirits would be properly nourished. Anyway, it may be "officially Spring" where you are but we are still waiting patiently for it here in San Francisco. Keep cooking and eating and smiling and I will visit you again soon enough! PS -- you might want to allow "anonymous comments" to your blog so that your friends can comment without having to sign up for a Blog account.

Callipygia said...

mighty mouse- thanks for the "anonymous" tip, after hearing about your crockpot masterpiece I think you should be cooking every night.

Mighty Mouse said...

Even after that crockpot masterpiece, we still haven't been cooking all that often. We really need to make a commitment. Anyway, it's time to put the crock back to work. Maybe a roast this time...

M&MMom said...

Well my refrigerator finally gave out with lots of interesting defrosted packages to decipher. Tonight's dinner was a motley crew of mismatched tidbits, nothing as creative as your delectable sounding delights. Potstickers, corn and peas, chicken parm, cherry smoothies. Things I won't be able to salvage from this melted down mess is the ice cream (sigh), strawberries (too slimy), among others. Too bad you weren't here to add your insight to what could be put together.