Jeffrey and I have had a rough two days. He had a minor medical procedure today. It was nothing serious and he is totally healthy, but he was not very excited about not eating for two days. We went to the hospital for his appointment at 10:30 and they didn't take him in for the actual thing until 1:30! We got home at 3 and needless to say we were both famished! It took us all afternoon to recover! Now I am finally getting around to watching So You Think You Can Dance from last night and I am so completely devastated that Alex has been hurt. After last week I chose him as my favorite and this is not the way I want him to go out!!!
In other news, many of you know already, but my camera has broken! I was planning to ask for money for my birthday in August to buy a camera. Hopefully Jeffrey and I can figure out a way to get a new one before my birthday or else the blog may be going on a hiatus for a few weeks. In the meantime, I have like 5 blog articles saved up and ready to go. I made this dessert because I had some Mascarpone cheese left over from my lemon risotto and I wanted to use it up. It is soooo good!!!
1 cup water1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
In a small saucepan, stir together 1 cup water and 1/2 cup of sugar with mint. Simmer for about 5 minutes.
Blend chopped strawberries with 1 Tb of sugar.
Blend mascarpone, pinch of salt, and lemon juice.
Strain mint from simple sugar and blend into strawberry puree.
Pour into a baking pan.
Freeze solid, then use a fork to scrape into the granita texture.
Serve with whip cream, fresh strawberries and mint garnish.
This was so pretty, but my stupid camera didn't capture it well. I am excited that soon a new camera will make prettier pictures for you guys!