I always thought it was a beautiful idea to support local businesses and I do. It’s just that convenience is so….convenient.
When I originally set out on my culinary adventure to share recipes and make fun of people, my family and of course myself. The one thing I didn’t take into consideration is that it would involve a lot of work.
An idea shot down that turned into one beautiful dessert. I give up easily on people if we don’t click. My best friend Brandi once told me, “you can’t reason with crazy.” She couldn’t be more right.
To be completely honest, the only reason I bothered to make this ice cream is so I could call it Richard Persimmons Ice Cream. It made me giggle when I thought about it so I wanted to do it. I’ve always been fascinated by Persimmons and Richard Simmons for that matter.
Growing up there was always banana’s on the counter in the kitchen. My dad insisted we have them and he was going to eat them but never did. This worked out well for me in hopes that my Ma was going to make banana bread.
I don’t recall the first time I tried Horchata. It doesn’t even sound like anything I would like but I love anything Spanish so of course I tried it. Horchata is one of those things I always try if I see it somewhere. Everyone has a different way of making it, so I always want to try their secret recipe.
Here is the roasted pineapple recipe. You can make this and store it in the fridge for the week. Finely chop it and use it in cakes or what not. Put it on toast in the morning or on a bagel with some cream cheese…Yummy! It’s great stuff, I keep this in the fridge myself. It really livens up a lot of dishes, including savory. Try it with some chicken and rice or on a pizza. It’s awesome!!