Before I get to my post and recipe, I wanted to tell you about a wonderful way to help end hunger in America. I’m proud to have been selected as a Brand Ambassador for the Foodbuzz/Yahoo! Support Share our Strength Program.
Now on to my delicious post:
Although I don’t happen to have a green thumb, there are a few things that survive in my garden. One of them happens to be my gorgeous mango tree. It came with the house. I had nothing to do with it becoming the generous and glorious fruit-bearing tree that it is.
Nonetheless, it has survived since we became the owners of it. That in itself is something to say, right? Like possibly I have a green pinky? And our basil is really lovely. So is my rosemary and oregano. So all hope isn’t lost for my future in becoming an organic gardener after I write my first book and open a cake shop.
I’m content and thrilled with my green pinky. How’s them apples?
Where did that phrase come from anyway?
This is what I’ve found on my lawn every day since we’ve come home. Thank you, beautiful mango tree.
You may be wondering how I looked this summer in Italy. That is me. That is basically what I wore every day. I do the same thing we go every year. I over pack and then I wear the same outfit over again. You think I’d be smart enough to leave more room for the cookies I bring back.
We were at a grigliata. One of a few we attended while in Italy. A grigliata is basically a barbecue. A barbecue with lots of meats. But first there is lasagne or some some other pasta dish and other appetizers. And they don’t use sauces like we do here in the States. They use olive oil with herbs and salt on the meats. I can assure you it is delicious. Simple and delicious.
My son Luca (5 yrs old) took this shot of us eating.
I took this shot of the group. It’s quite a large family. We were at cousin Caterina’s house that Saturday. There were lots of new kitties in the yard for the kids to play with when we finished eating.
Here is one of the new kitties. Gabriella (almost 10) took this photo. Pretty cute kitty.
I have 1000’s of photos of Italy to sort through and promise to put them together in posts in the next few weeks. And now this is where we will spend five minutes every day until we start melting from the intense heat.
Summer is too short. I’m really grumpy most of the year. But summer is when I’m really, REALLY happy.
Sorbetto di Mango – Mango Sorbet
2 cups of sugar syrup (boil one cup of water with sugar until the egg dissolves. chill before using)
1 egg white
7 Key limes (or regular limes)
Clean the mangoes and blend them in the blender. *I had to process the mangoes in two portions. I divided 1/2 the syrup to the first batch and then 1/2 to the second batch in the blender. Add the egg white and the lime juice and blend together. Add the mangoes to your ice cream maker and make according to your machines directions. * This yielded two containers of mango sorbet. My ice-cream maker came with two and I filled both.
Buon Appetito! Hope you are keeping cool and relaxing this summer. Thanks for stopping by.