Tasting & Treasuring A Few Delights🍴

How I start out most days…

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Trying to decide on what to make for lunch & dinner…

Then seemingly out of nowhere, my tummy firmly comes to a conclusion…on this particular day, I opted to make the type of pie that pleases my palate.

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…and why not have dessert, I mean you can always make something. Right?

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Making some cantaloupe sorbet before calling it a night…it should be ready by tomorrow. Many thanks to my dear friend Nanette, who shared her recipe with me last summer❣

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INGREDIENTS

  • 2⁄3 cups of natural honey
  • ½ cup of H2O
  • ½ peeled seeded cantaloupe (chopped)

PREP

Pour the measured amount of honey and water into a saucepan. Ensuring to stir, whilst dissolving the combined mixture over medium heat until it creates a simple syrup. Transfer this part of the potion into a small bunt-sized glass dish and chill until cold; which can take upwards of 2 hours.

 Take a moment to puree the cantaloupe pieces in a blender, until its velvety smooth. Be certain to combine the simple syrup potion into the glass dish. Mix well, with a whisk and then freeze.

And voilà…

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D-freaking-licious🍨— eating homemade cantaloupe sorbet.

Thankfully, after a bit of natural sugar in your system, one might have sustained enough raw energy to take a moment to tidy up. Or if you’re lucky, head for the deck with your favorite book tucked under your arm; allowing  you to position the pillow just right on the wicker chaise. Before collapsing in delight.

…currently I’m reading, Women Who Run With the Wolves: Myths and Stories of the Wild Woman Archetype, by Clarissa Pinkola Estés, Ph.D..

After having read several inspiring chapters about noteworthy likeminded women, I began drifting into ideas about what I might prepare for my evening meal.

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Making it do what it do…adding some olive oil, salt & pepper along with a heap of parmesan cheese, before wrapping these delights up in some parchment paper. — making dinner.

Which resulted in…

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Supper time🍴 You’re looking at grilled wild Alaskan salmon, smothered in a bevy of spices. Along with some grilled asparagus and marble heirloom potatoes drizzled in EVOO, with a few pinches of salt & pepper and a heaping amount of parmesan cheese to top it off. — eating deliciousness.

…and with the above expressed visually and in hyroglphicks you can relate to, I’m going to go in search of another bowl of that ever so delicious homemade cantaloupe sorbet.

*Spices include: Jamaican Jerk Seasonings, Turmeric, Sage, Himalayan Pink Salt & Pepper.

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