suzette roberts

// Organic Earl Grey Ice Cream

It's officially ice cream season(!) But, then again, one could easily add, "Is there ever a season that's not ice cream season (heat on during our winter)?" We are a heavy tea-drinking family and grew up on mugs of simply-brewed black tea-- my amazing parents included, back in the day... This month I wanted to celebrate them both with a new flavour: Organic Earl Grey, with its pure Italian bergamot citrus oil, after taking some time away last month. This pure (organic) blend of ingredients salute their strong work ethic, exemplary business acumen, and drive to live an authentic life. We're over the moon to have them both with us on the same side of the pond these days, finally! More behind-the-scenes steps after the jump. Have a fun weekend. ~xx

// Fresh Sautéed Spinach

For the love of our greener greens-- spinach(!), and because we cannot live on fish and ice cream alone, unfortunately :), really?, yes really... for better balance. This healthy veggie add is super-delish, quick and easy to make thanks to my aunt, Beverley, who shared the simple steps decades ago. So, whenever our market has it well in season, a bunch or two or three is always a welcomed pick-up. I say two or three bunches when preparing for two or a larger family as one bunch steams down into literally one generous serving, especially if eliminating heavier carb (flour-y/ starchy) foods with breakfast, lunch and/ or dinner. And good to know, sautéed spinach is pretty universal when it comes to all meals, so why not enjoy a generous serving of it with a favourite sit-down meal of the day. A little spring refresh in our tummies too. Music and more after the jump... Happy weekend. ~xx

 

Fresh spinach (leaves and stems) rinsed individually under cool running tap water.

// Chocolate Fudge Cake for A Good Cause

Kids helping kids... and a great way to have our cake and eat it too with school fundraisers such as Terra Cotta Cookie Co. Many of our schools are already actively involved in this very edible and fun hands-on fundraiser. For a small donation, you receive a cookie or brownie mix of dry ingredients to which you simply add water and two eggs for an easy anytime chocolate treat. Last year, my sister Gi, participated in this fundraiser and promptly handed me the box of dry ingredients to practice my cake-making skills. I added milk (instead of water), and some dark chocolate chips for added moisture and fudgyness, followed the simple directions, making another beloved slim cake. We thoroughly enjoyed it... More after the jump, and have a restful weekend. ~xx

 

Using half of the ingredients to make my loved slim cake...

// Madagascar Bourbon Vanilla Bean Ice Cream

Hello April! For our first full and welcoming month of spring, I decided to take a detour, making a sharp right (wildchild feels) with a quiet and simple everyday flavour that's soothing and easy-going with its own secret complexities in the mix: Madagascar Bourbon Vanilla Bean. How contradicting... It has an earthy, back-to-the-good-old-basics feel of fresh beginnings with the generous invite to add little touches of colour (aka wonderment) as we desire, which too is completely optional. Have a safe and healthy April. More behind-the-scenes photos of its early beginning days after the jump...

// Conte's Gluten-Free Spinach and Cheese Ravioli

Every now and again, we look forward to adding a little more variety to our menu while also eliminating (or at least majorly minimizing on most days) the grains that have no mercy in taking us under the table,-- and without even blinking an eye. Ravioli in all its cheesy and stuffed saucy glories was a loved staple back in those cheap and easy eats school years. After laying off the gluten-ful ravioli for almost two decades, in favour of simple gluten-free pasta on occasion, I was excited to try this new-to-me find: Conte's Gluten Free Spinach and Cheese Ravioli in the veggie freezer section at our local Whole Foods..., while looking for something entirely different a few weeks ago (funny how these meets happen?). We've enjoyed its wholesome all-natural deliciousness twice since, with and without a light sauce, and it's a definite must-try and keeper... Happy early weekend and have a fun and relaxing Mid-Winter Break(!) next week. Music and more after the jump...  ~xx

// Cookies and Cream Ice Cream

Hello March! Somewhere in the very early 80's while at my high school graduation, totally clueless as to what the larger than life world had in store for a simple island girl who only wanted to swim in the warm salty sea, fly wide-bodied jets, eat fish and ice cream, and have a really good time, this, always a hit flavour with so many of our young kids, was born... becoming the best-selling flavour in 1983. Years later, deeply buried in classroom teaching, wings clipped and mostly grounded, this indulgent flavour continued to live on, as proof with the gazillion Favourite Ice Cream Flavours pictographs created by my kids at varying grade levels, and many times by-passing any reference to the usual chocolate and strawberry. What happened? It's simple... Cookies and Cream Ice Cream has a no-explanation-needed feel of extra-fun with all the sweet and sandwiched crunchies in the mix for both our younger and older kids. And it's still happening...

Have a refreshing weekend, and thanks so much for all my treats this week. I needed every. single. one. of them. :) Music and more after the jump... ~xx