suzette roberts

// Strawberry Ginger Smoothie

Our 'official' strawberry month is upon us (hello June!~) and so is our fast-approaching Dads' Day. A delicious and jazzy late spring through summer frozen smoothie with a kick of fresh organic ginger. Our lemons will 'sleep in' for this round. :) Recipe after the jump...

// Fresh Whole Lemon Sherbet

Back in early February I too boarded the self-elevating whole lemon train and whipped up this light and refreshing after lunch, after dinner and anytime really easygoing dessert/ treat: Fresh Whole Lemon Sherbet. Made with fresh organic whole lemons (full indulgent peels and pulp), sugar, light(er) organic cream and fine sea salt. Perfect for 'moody' weather, overcast anything, full-on rainy days, —and a deliciously sweet and tangy after-school pick-me-up...

 

Via ♫ Blank & Jones...

Blank & Jones - High Fly

 

// Music, Recent Reads and More...

Authentic tropical pineapple notes during May for our later spring evening relaxation. Loving the mellow After 7 layers. Recent reads and quiet behind the scenes music. Happy long weekend!~xx

 

...  Stepping into our longer weekend and making ♫ all the moments count.

...  Planning your next 3-day getaway? A few very scenic loves.

...  'Craziest' Ice Cream flavours worth a try. #6 sounds invigorating!

...  The most terrifying space photo yet. Would you sign up? :)

...  "Your students don't care what you know until they know that you care."

...  And, the forgotten art of squatting --and a soothing stretch guide for everyone.

>>> Plus...

// Three Recent Food Network Series Favourites!

Chef Dynasty: House of Fang - We love! our Chinese takeouts with my all-time favourite: Sichuan Sweet & Sour Pork! always included in our order with simple white rice and toasty fries. I even upgraded my older recipe to an extra lean grain-free version during our first pandemic lockdown year for more at-home comforts. It had to be done. Here, Father-Daughter duo, Chefs Peter and Kathy Fang try to 'work together' to add a blended, cultural spin to Classic Chinese Cuisine. Such an inspiring true story reveal of Chef Peter Fang, who came to the U.S. with 'less than' $40., decades ago, and overtime created a beyond delicious, successful and in-demand menu. "Ohhhh no no no no no...; ohhh c'mon, this is a Chinese restaurant." Makes me laugh every time. Episode 6 especially resonated revealing Chef Peter's stance on loyalty to honest, hardworking, long-standing staff. Well done!

// Spring Blossoms in Frozen Flavours

Cheers to our new season and having fun with all our familiar favourites and new adventures. Hello Spring! 🍨 💕

 

Via ♫ Exposé...

Exposé - Come Go with Me