Recently, I made Honey-Vanilla Ice Cream, which basically is any vanilla ice cream recipe, minus the sugar plus honey. I borrowed a book from the library and followed the recipe to the letter. After the ice cream had its go in the magical carousel, I swirled in some blackberry jam that I made. The jam was a little runny so it made a perfect addition to this ice cream. I ripened it in the freezer and it was amazing.
Here is the asparagus that my friend Ermentrude* made for us when she and her family visited in May. It has my children begging for more. And just so I am not stepping on any toes, she told me that this is similar to the one on the Pioneer Woman's Website. But old Erm does it her way, I hope she won't mind me sharing!Season asparagus with salt, pepper and olive oil. Roast for 15-20 minutes on 400. Sprinkle 1/4 cup grated parmesan cheese over asparagus, and put it back into oven until asparagus is melted. Before serving squeeze 1-2 tablespoons fresh lemon juice over asparagus. Watch it disappear and pat yourself on the back.
*Ermentrude is not my friend's name.
