I am cross and fidgety when I go out these days. No points for guessing why. The normal temperature here in Dallas has made up it's mind to keep at a loony 3 digit. Only at night, around midnight does it come down to 2 digits, fat lot of good that is! I cannot wake Little S at that ungodly hour to go for a special walk, can I? huh!
To top that, who knows what creature may be roaming free? Don't raise your eyebrows at me! Did I tell you, dear readers, of the time when we had recently moved to this apartment, when one night, around midnight or a quarter to, when M and I were talking to our family in India, glancing out of the window, we spotted 2 coyotes loping on the path right outside!? Yikes! My curly, frizzy hair stood up in silent shock! Good God! To think, that just the day before,we had gone out and returned home late, real late, gulp! and walked home, unsuspecting, slowly, carrying a sleeping toddler in our arms, not knowing, not even guessing!
So now, I try not to stay out after dark, unless I have lots of company. Better safe than sorry, what!
What does this have to do with a food post? Why everything! You see, going out in the daytime is pure insanity, for me at least. If I do, the end result is cross and cranky, migraine-y and an antsy 4 year old... what a combination! Safer option, stay indoors, crank up the air conditioning and invent ways to keep a 4 year old engaged.
I draw atrocious pictures for him to paint ( he likes them, his, good job Mommy! with a pat on my back makes me feel like some great artist) and watch with pride as he colors his lady bug a violent yellow or pink, his stegosaurus in 4 different body colors and a varied colors for the plates on his back.
After that is done, we turn to the kitchen, painting (and drawing) are tiring and make us hungry. We churn up something edible and spend time.
Last week, the temperature stayed steady at an oppressive 108F. Foul weather like this demands making ice cream at home.
If you have 4 ingredients at home, you can make it!
Interested? Read on........
|I could capture just this one shot before we ate most of it!|
3/4 Cup Mango Pulp ( I got Alphonso Pulp, nothing close to the real thing, but such as it is)
1 Cup Powdered Sugar ( 1 1/2 cups, for those who like it very sweet)
2 Cups Heavy Cream
Juice of 1/2 Lemon
If using granulated sugar, blitz it in the spice mill / coffee grinder (only if the spice mill is free of any smell of spices etc.) / mixer attachment.
Add the sugar and lemon juice to the mango pulp and combine ( I use my hand mixer)
Add the heavy cream and whisk until soft peaks form ( do not over do it)
Transfer the contents to a sturdy plastic container with a tight fitting lid and freeze ( I left it overnight)
Optional, Top with chopped mango bits to serve or serve plain, either way, you have a wonderful treat for blistering hot days!
I also wanted to share something with all of you! A few weeks ago, the Executive Editor of The New Indian express contacted me and asked me if I was interested in writing an article for the paper. Of course I was thrilled and agreed. The article was published in the Sunday edition. I am glad I got this opportunity!!