What made you smile today?

Congrats hamilton!

I'm smiling because I went on a bikeride to do an errand I'd usually use the car for (I'm so loving my new bike) and then came home to have one of the avocado/lime/cilantro popsicles I made last night. It's hot out and this is perfect. (Savory, not sweet.)

All right then..

perfect!

Yeah... last night I finished off the last of my homemade orange grapefruit sherbet. Sweet but tart.

yum...
you should put that in my food thread...
id like to see that start up again.

Southampton 3-0 Werder Bremen

Athletic Bilbao 2-1 Werder Bremen
Southampton 0-2 Athletic Bilbao.

Bilbao win the Memorial Cup. ****!

Allen's friends think this is quite amusing, but he doesn't. He works for me. He and his girl friend are moving to a new apartment and there was a need for a security deposit to be paid by July 20th, a Wednesday. No problem, except that all of the people involved were going to be traveling.
The husband of the landlady gave them a deposit slip on Monday and they put the money in on Tuesday. On Thursday, they got an email from the landlady saying that, since the money was not in on time, the lease was broken and she was renting the place to someone else.
"We paid the deposit," Allen somewhat shouted. "No, you didn't," snarled the landlady.
A trip to the bank revealed that the money ended up on Tuesday in an account of the husband and a lady who is not his wife.

Oh dear!

Now therein lies a tale.

Was looking through the magnum series, Today's Pictures, found at Slate.com;
saw this one:



by Bert Glinn - I remember liking his photos other times, but I don't have a clear sense of his style. Anyway, I enjoy this one, that day's subject (July 20) being about boredom.

that sounds fabulous!

Makes me wonder if I could do an avocado lime cilantro sorbetto..
It's hard for me to do anything else with a ripe avocado but eat it right away, sliced, with a sprinkling of salt. Second best would be a relatively unfancy guacamole (assuming they are Hass avocados from, say, my aunt's old tree).
I put them in sandwiches once in a while, but that's way down the line of preference.
But that popsicle sounds good.

which is ... guacamole sorbet ... which is an incredible idea

I suppose it wouldn't be too far to a gazpacho slushie ... mmmmmmmmmm

Well, they - as you know - make a lot of new fangled adventurous ice cream type products now, so why not.
Some people (I could name names..) hate cilantro, usually people who really do not like bitter tasting items. Basil? sounds wrong to me. Garlic? Pickled garlic? thinking, nah. Slight very sweet onion? Maybe a way to make people suddenly blanch. Faint tad of hot sauce?

It really was. IS... I have one left.

Sozlet and I went on a popsicle-making rampage last night, this was our starting point:

http://www.nytimes.com/2011/07/17/magazine/mark-bittman-ice-pops-four-ways.html

I stayed pretty close to the recipe, I happened to have a bunch of limes and I upped the ratio of limes to water (more lime juice, less water). Quite lime-y but I liked it.

Sozlet made the orange cream ones (so good) and then went off in several other directions on her own. (Banana-milk-honey: good. Banana-strawberry-kefir: better. Milk-peppermint extract-sugar: not so much.) Next she wants to make peanut butter-sriracha ones for E.G. We'll see how that goes. (All her idea.)

mmmmmm

tomato-cucumber, that's my style for sure

I posted a link to some other savoury/less sweet ice pops on littlek's calorie/nutrients thread - I've made a couple of cheater versions (froze the liquid in a small cup instead of popsicle forms (just dug the contents out with a spoon)

I need to do more of this.

Soz, would you mind posting the recipe? I'm very near my 20 article nyt limit.
Not the whole article, just the fine hairs. Or, I'm not clear on this, does it not count in the 20 if it is a referenced link like this??? Not that you would know that, since you subscribe.

I think it counts.

I'll post:



I also want to make this:



And this:



Sozlet already made this:



There are four categories, with three recipes in each category. Categories are fruity, creamy, savory, boozy.

But what I love about this series (in the magazine, a single tear-out page that you can put on your fridge for example) is that it gives you the info needed to riff even further off of the given varieties. (They've done that with soups, some other stuff. Very useful for me, a still-emerging cook.)

Edit: and we got some bathroom rinsing cups (you know, swish and spit, very small) at the grocery store and we're using those plus cocktail forks for many of the popsicles. The avocado ones went in the fancy popsicle forms (they are also very pretty when freshly unsheathed, the pale avocado green with darker green flecks of cilantro).

All right, Soz, I love you, I like all of those. Once the 28th passes, I'll go and nab the whole article.

IrishK said something one day about getting around the twenty by using links.. I'm going to have to remember to ask her if it really works, since I've been chary to try. (I have improved my screw up numbers of mistaken clicks on nyt in google news - but then I'm not sure if those count either). Ahem, I need to save a certain amount for the frugal traveler articles, which I find at the Times site. Towards the end of the month ending in the 28th, I tend to copy old Bittman recipes that I had saved onto a new mac Works page... (very aggravating).

On sorbets/sorbetti and their associates called sherbets, I think they need a certain amount of sugar to be slushy, meaning other than ice cube like. Don't trust me, I'm still learning on that, and since I tend to cut down sugar, I get something that approaches a big popsicular formation.. still tasty, but not like a serious sorbetto. Where is plainoldme when I need her most? IrishK is ice cream smart too, but if I remember, pom has experimented more. (Will have to review pom's ice cream thread again.)

Thanks for the clue about the little dental cups - too funny!

I see we have worked out a four person (at least) a2k tangent about certain smile matters.



Edit - you use the cocktail fork as a 'spooning' thing or as a popsicle stick?