MANGO SORBET

I think I have found my new obsession.  Making sorbet!  We have had an ice cream maker forever (it was one of those wedding gift gadgets that seemed fun and useful at the time, but ended up getting stuck at the back of the cabinet from day one).  I think this was only the second time I've used it, but I pretty sure I'll start using it a lot more because this mango sorbet was so easy and so delicious.  We found a great looking recipe for chocolate sorbet I want to try next.  Also, can't wait for summer fruits to start coming in.  So many possibilities!

Mango Sorbet

2 large, ripe mangoes (2 lbs)
2/3 cup sugar
2/3 cup water
5 tsp freshly squeezed lime juice, plus more to taste
1 tbsp dark rum, plus more to taste (I used almost 2 tbsp of rum extract as a substitute)
pinch of salt

Blend all ingredients together and then follow the directions on your ice cream maker.

COSANTI

Making a visit to Cosanti was a huge highlight of our Arizona trip.  Located in Paradise Valley, amidst expensive houses and boring urban sprawl, Cosanti is the gallery, studio, and residence of the legendary Italian-American architect, Paolo Soleri.  Mr. Soleri is probably best known for designing the other-worldly Arcosanti; an "experimental town" built in the Arizona desert in the 1970s to showcase his concept of arcology (combining ecology and architecture).  The town is still there and is open for tours year-round (hopefully we will go next time we're down. I really want to see it!) The smaller Cosanti, however, was a great introduction to the work of Soleri.  We loved exploring the outdoor studios, seeing examples of the "earthcasting" method of architecture, and studying the handmade ceramics and famous Soleri windbells.  We liked the look and feel of everything so much we ended up buying a beautiful hanging ceramic planter that I LOVE.  I can't wait to find a plant and hang it up; it will be a great memory of a really fun afternoon with Erik and my awesome sister-in-law, Brittany.

ARIZONA

We took a fun trip to Arizona last week to visit Erik's parents and a couple of siblings.  The weather was so perfect, and the desert never felt so fresh and beautiful. Some highlights included; getting to spend some time with our little nephew, Wyatt (sooo cute), eating great food (Pete's Fish and Chips, Los Olivos, The Sugar Bowl, Erik's mom's cooking.....), taking a visit to Cosanti (a truly amazing place; I'm going to make a separate post on it), and just relaxing and watching Food Network.  It was too short!  Can't vacation be all the time?

LUNCH THAT IS NOT CANDY

After eating about 90 gallons of candy and sweets on Easter and the days (and weeks!) leading up to Easter, I decided on Monday to make a healthy lunch. I hardly ever make lunch, but Erik had the day off and we were just relaxing around the house, so I decided to go for it. I had seen this soup in the April issue of Bon Appetit, and it looked good. It was very good (especially considering there wasn't any chocolate in it).  The warmed tomatoes were particularly yummy, and it was great served with very dry toast.

Fennel and Zucchini Soup with Warm Tomato Relish

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
• 1 cup trimmed diced zucchini
• 1 cup chopped onion
• 1/4 teaspoon fennel seeds
• 2 cups low-salt chicken broth
• 3/4 cup grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

HAPPY EASTER!

TEA COSY

We love our little collection of traditional Brown Betty teapots that we have acquired over the years.  The English pots, used in Britain for centuries, are made with a special red clay that retains heat better than most any other material and are distinguished by their beautiful brown 'Rockingham' glaze.  They not only work perfectly, but are design icons that we love to look at everyday in our kitchen windowsill.  I made an adorable tea cosy for our most-used medium sized pot several weeks ago.  It looks like a little sweater sitting snugly on that fat little pot!  It was a fun project and will be well-used, I'm sure.

SPRING

Spring is mostly here and flowers are blooming everywhere and the grass is so green! We were able to take a couple of day-trips this past weekend; one day spent going up the coast to Mendocino and another making our way down the peninsula to the estate and gardens at Filoli.  We saw so many pretty things, ate some perfect lemon-cookie ice cream, picked up a few bottles of our favorite special occasion treat, and got some delicious bread from the famous Cafe Beaujolais.  A great trip.  We look forward to going back soon; especially to Mendocino for some camping once it gets just a little warmer :)