When I went to the grocery store the other day, I spotted several bags of lemons and limes on manager’s special. I purchased three two-pound bags of limes. I was planning to make limeade.
But that afternoon I didn’t feel too well, and after I juiced them, I just refrigerated the juice. No limeade.
Then I thought. (I try to do this every once in a while.) It occurred to me that a nice lime coconut sorbet/ice cream would be quite tasty. So I searched, and found a recipe. As usual I just used it as a basic guideline, and changed it a bit.
I ended up with a lovely ice cream. It’s only fault is that it is just not quite sweet enough.
(I checked out a book on food photography from the library, and looked at it briefly. It has made me try harder with my food photography.)
Mom bought several avocados for me the other day, and as usually happens, they all ripened at the same time. So I decided to make chocolate avocado pudding.
But when I was on Immer Wachsen, I saw a recipe for Key Lime Pie, and the filling was avocado based. I had seen an avocado-based lime pudding recipe somewhere (I think), and I had wanted to try it. So I did. I split my avocados and made lime pudding AND chocolate pudding!
The lime pudding was pretty good. I made it by combining all the filling ingredient recipes (minus the Irish moss). The coconut oil formed little chunks after I refrigerated it, which I would rather not have had happen, but it is still edible.
The chocolate pudding is better.
What is really good is if you take a small spoonful of lime and a small spoonful of chocolate, and eat them together. MMmmm!