A good friend of mine turned 40 recently and decided to celebrate by inviting her girlfriends to Puerto Vallarta, Mexico for a week. The plans were made seemingly forever ago, but time flies when you’re busy, doesn’t it? Since that time, we’ve had construction on our house, my sister and her family came to stay during the holidays, and then my husband’s busy season set in as it always does. From one year to the next, I can never quite figure out how April finally gets here, but it thankfully does. Normally about this time, my husband and I would be in Las Vegas where he enjoys unwinding for a couple of days, but in the fashion I’ve grown accustomed to in the years we’ve been married, he’s sending me off with good natured smiles — and threats of taking photos of all he and my son eat while I’m away. I can’t wait to see that.
This past weekend, we’ve been out and about enjoying the spring weather here, and had friends over for dinner. Oh, yes — and cheesecake. Lots and lots of cheesecake. Now that I think of it, I must have had my almost tropical vacation on my mind when I conjured up these particular cheesecakes and didn’t realize it. Or maybe it was that mangos have been on sale here. And strawberries. They go together quite well, you know, and what a coincidence that it’s time for my Daring Bakers’ challenge.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. Many thanks to her for this delightfully tasty recipe. Continue reading
I’ve had greens on my mind quite a bit lately, and so it was only a matter of time that a vegetable not classified as a “green” but which is very green would surface. Spring has exploded here, and it’s difficult to avoid the beautiful asparagus I’ve been seeing at the grocery store. It’s a bit challenging to pass up a sale, so invariably a bundle is put in the basket even though it wasn’t on my list. Unfortunately, the beautiful pencil thin stalks were pushed back in the vegetable drawer, and somewhat forgotten. For a vegetable that has been referred to as the Food of the Kings, this is a sad state of affairs.
Often, recipes I’ve seen initiate a purchase, but in the case of the forgotten asparagus, it was the sale. Once I’ve made the purchase, then a seed is planted in my brain and I head for the recipes. Of course once I’d located a recipe, I realized I hadn’t seen the asparagus. Had I really purchased it? Not completely sure, I picked up another bunch at the store, and when I went through the vegetable drawer, while putting the groceries away, I found the other bundle still wrapped in plastic and looking as fresh as ever. Good thing we like asparagus because I now had quite a bit of it.
Soup was definitely in order. Beautiful silky, creamy and very green Cream of Asparagus soup — quite different from the Campbell’s my mother used to purchase for me when I was growing up.