"The home should be a treasure chest of living." ~ Le Corbusier
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
John and I were in Palm Springs this week for Modernism Week, staying with John's cousin who is married to my college roommate… and also lunching with another dear friend who now makes La Quinta her home. It was a wonderful week of mid-century modern tours, a trip to Idyllwild in the San Jacinto Mountains, Temecula wine country, relaxing in an idyllic home setting… and did I mention amazing daily temperatures in the 80s?!
RECIPE OF THE WEEK
This week's recipe is one from Carolyn's mother that has become a favorite with her whole family. We obliged by enjoying it while we were basking in the glow of beautiful evenings that felt like summer.
CAROLYN'S PEANUT BUTTER FROZEN PIE
- 1 graham cracker pie crust
- 1/2 gallon vanilla ice cream, softened
- 1/2 cup light Karo syrup
- 1/3 cup peanut butter
- Chopped peanuts or pecans
Press 1 inch layer of softened ice cream into crust. Mix 1/2 cup Karo syrup and 1/3 cup peanut butter and spread half over ice cream. Sprinkle with chopped peanuts or pecans. Chill this layer until firm. Repeat layers and freeze until firm. To serve, let stand at room temperature 5 minutes or more for easy cutting.