Strawberry Lavender Ice Cream

Strawberry Lavender Ice Cream

Lavender Simple Syrup:
1/3 cup sugar
1/3 cup water
1/2 tsp lavender buds

Combine sugar, water, and lavender in a saucepan and bring to boil.  Let boil for 1 minute and then remove fom heat.  Let stand for 10 minutes.  Strain syrup to remove the lavender buds and chill the syrup.

Strawberry Ice Cream:
3 cups strawberries, sliced
1 cup sugar, divided
3 tbsp fresh lemon juice
1 cup whole milk
2 cups heavy cream
1 tsp vanilla

Combine strawberries, 1/2 cup sugar, and lemon juice.  Allow strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving the juices.  Mash or puree the strawberries (depending on how chuncky you want the ice cream.)  Add the lavender syrup to the reserved juice.

Combine the milk and remaining 1/2 cup sugar with a hand mixer on low speed for about 1 minute or until sugar is dissolved.  Stir in the heavy cream, reserved strawberry lavender juice, mashed strawberries, and vanilla.

Pour the mix into an ice cream maker and let mix until thickened, about 25-30 minutes.  Transfer the ice cream to an air tight container and freeze overnight before serving.

*I used the strawberry ice cream recipe that came with my ice cream machine.  I had the idea to add the lavender syrup which I used from another recipe.  The lavender flavor is very subtle and almost too subtle for me.  I think next time I make this, I'll use 1 tsp of lavender buds instead of 1/2 tsp to increase the flavor.

Signs of Spring

The New Love of Our Life

Hello Blogosphere!

I can't believe it's been nearly nine months since my last post!  I had just found out I was pregnant on my last post and as I write this now, I'm one day away from my due date.  We moved to Brooklyn over the summer and soon after our move, my old laptop finally died.  So I was unable to access my blog until recently when I purchased a new laptop.  Now I'm back in business!  We've had lots of snow in New York in the last few weeks, so I want to share some pictures from Prospect Park, which is really beautiful covered in snow.

Spring is Here

A few weeks ago, all the flowering trees in New York were in full bloom.  For someone from Texas where flowering trees are not as common, this was a beautiful site to behold.

Texas Gals in New York

After a long break from blogging, I'm finally posting again.  So sorry to all of you that read my blog!
My mom, Lizzie, and Terry (Lizzie's mother-in-law), all came to New York a few weeks ago for a visit.  Here are a few pictures from their visit... 

Lizzie and I blowing kisses to each other in front of Sissy on Spring Street.















Trying on hats together at Forever 21 on Broadway.













Here we are on St. Patrick's Day at their hotel lobby before we went out for dinner to celebrate my birthday (one week early).








Mom admiring the dinosaurs at the American Museum of Natural History.






Taking a break from our walk with Georgie in front of the mini grocery where I shop.









John and mom sipping a sweet treat at Balthazar where we had my birthday celebration.














Lizzie, me, and John at Balthazar











Walking Georgie up 5th Avenue...








...and through Washington Square Park.

What a fun visit!

Spicy Lentils with Rosemary Grilled Cheese

The other day while walking Georgie I passed the Blue Ribbon Bakery on Bedford Street.  I've bought baguettes there several times, but this time I decided to go in and try something new.  I bought a small loaf of rosemary bread which turned out to be delicious!  Later that day for lunch I used the rosemary bread to make grilled cheeses and served them with a spicy lentil and spinach soup.

Spicy Lentil and Spinach Soup
1 tbsp olive oil
1 cup sliced celery
1 cup sliced carrot
1/2 cup chopped onion
2 cloves garlic, chopped
1 cup brown lentils
1 chipotle pepper (canned in adobo sauce), seeds removed and chopped
2 tsps canned adobo sauce
1/8 tsp cayenne pepper
2 (14 oz) cans chicken broth
1 1/2 cups water
1 tsp fresh thyme
6 ounces cooked smoked sausage links, quartered and sliced (optional)
2 cups baby spinach leaves, chopped

Heat olive oil in large saucepan over medium heat.  Add celery, carrot, onion, and garlic and cook about 5 minutes stirring frequently.  Add lentils, chipotle pepper, adobo sauce, and cayenne pepper.  Stir and cook 1 more minute.  Add chicken broth and water.  Bring to boil, reduce heat, and simmer, covered, for 25 minutes or until lentils are tender.  Add thyme and sausage (if using) and heat through about 2 more minutes.  Stir in spinach leaves just before serving.