my obsession
Wednesday, June 9th, 2010 Recipe: passion fruit ice cream
I was commenting (read: whining) about the heat to my girlfriend the other day when she replied, “I want to kick the sun in the nuts.” That about sums it up. It was the hottest day of the year thus far. But then a lovely cool-down (literally) blew into town and we woke up to misty mountains and that chill on the morning air. Sunny days are beautiful and plentiful in Colorado, which is why I cherish those cool and cloudy moments when we can get them. Perfect hiking weather for a black dog.
clouds descend on the valley
happy dog
high runoff means parts of the trail were flooded
what is normally a lovely cascade is currently a torrent
June is the month of major upgrades here at urb. Oh wait, you thought I meant the blog? Ha! I’ll get around to editing that code in about 6 months. No, I’ve been making upgrades for my work (this blog is not my work, people). Upgrades like:
my second shooting body
and my desktop
There are more upgrades, but these are the biggest offenders. And by offenders I really mean these are my babies… my workhorses. So expect the next 3000 recipes to be some variation on how to eat dirt.
I’m kidding.
I have a really fabulous recipe for you today. It’s fabulous because I have been obsessing over it for a few years now. I’ve been obsessing over passion fruit which is prohibitively expensive here in Colorado. I was on a mission to find them in order to flavor buttercreams for passion fruit macarons. I started with a passion fruit syrup/nectar/concentrate from an Asian grocer in California’s bay area. It was decent. Then last year I received a package of goodies from my dear friends, Todd and Diane.
remember these beauties?
the passion fruits were more precious than gold
I scooped the guts of the passion fruits into a little container and popped it into the freezer. On my most recent trip to California, Jeremy and I were returning from Yosemite to the bay area when I sent my pal Lisa a text asking where she found the passion fruit concentrate for her passion fruit macarons (I had one of those macs, by the way, and they were out of this world). Whenever you ask Lisa for information, you are going to get ALL of it. That’s one of the reasons I love her. We’re both just a little OCD. Just a little.
i managed to snag the last container (and i defrosted the pulp i had in the freezer)
**Jump for more butter**