“You can’t buy happiness… but you can buy ice cream and that is pretty much the same thing.” ~ unknown
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Linda and I celebrated our shared birthdays last week with Pumphouse ice cream appetizer – Pizza Biga – and Pumphouse ice cream dessert… we were all loving our licks! A walk along Minnehaha Creek and a stop at the bunny made for a perfect evening.
RECIPE OF THE WEEK
It’s starting to feel like fall, so I figured I better get this summer fruit salad out there before summer is gone. It makes a great dish to share if you have a Labor Day get-together coming up. I don’t usually use anything on my fruit, but this light dressing helps keep everything fresh.
PERFECT SUMMER FRUIT SALAD with dressing
- 2/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup packed brown sugar
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups cubed fresh pineapple
- 2 cups fresh strawberries, hulled and cut up
- 3 kiwi fruit, peeled, halved and sliced
- 1 container blackberries (1-2 cups)
- 2 oranges, peeled and sectioned
- 1 cup seedless grapes
- 2 cups blueberries
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Mix fruit in a large, glass bowl with the cooled sauce. Cover and refrigerate for 3-4 hours before serving.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks