June 4th, 2009
You may never have guessed it, but we here at Seven Ten Clark love to cook and bake. Honestly, Kevin is the better cook and I’m the baker in the household. I mostly love making breads and desserts, while he loves throwing together yummy meals, especially on the grill. We’re hoping to be able to share some of our culinary delights, starting with tonight’s strawberry sorbet.
The Farmer’s Market in Iowa City runs on Saturday mornings and Wednesday evenings, and we decided to go after work last night. While there, we picked up a fresh pint of strawberries, and we when we got home we discovered that they were perfectly ripe. Perfect for eating on the spot, but not so perfect if we wanted to stretch them out over a few days until we could get some more. I considered making up another batch of Paula Deen’s strawberry shortcakes, but I didn’t have all of the ingredients I needed and didn’t feel like going to the store tonight.
It’s summer, and the weather is beautiful, and I just happened to have received this recipe book for Christmas and hadn’t gotten to use it yet, so I decided to make some strawberry sorbet.
It gave me a chance to use my awesome juicer
Multipurpose kitchen appliances FTW!
And the recipe:
Half pound strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 large or 2 medium lemons (I used a lime instead, since I had it on hand)
1/4 cup corn syrup
2 cups water
1. Combine the strawberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
2. When ready to freeze the sorbet, mash the strawberries until pureed. Add the corn syrup and water and stir until blended. (I left my strawberries a little chunkier)
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
June 2nd, 2009
Last night after work, Kevin and I made some more progress on the dreaded front yard. Sunday, he had tilled up the dirt a bit with a lawn rake and then actually planted the broadleaf hostas that had been waiting out front for a few weeks. The poor things would wilt sadly, and then we’d water them and they’d perk up again, and then wilt some more a few days later. I’m glad they didn’t die while we waited for a spare moment to plant them. Anyway, Kevin had also picked up a truckload of free mulch, and we unloaded it around the hostas. We also spread some grass seed in the dirt area between where the hostas are planted and where the grass actually starts, which is a good three foot divide. Those bushes sure took up a lot of room, and we’re glad to be rid of them.
The current front view
Cosmo helped by meowing out the window
Oh hey, we're also going to paint the exterior this awesome green color, with white trim
I'm going to tear out all of this ridiculous grass
Existing hostas that we're going to divide and use some along the front
June 1st, 2009
We currently have two different planting areas in the backyard: a large vegetable garden at the bottom of the yard on the long skinny side, and a smaller herb garden situated right alongside the current patio (spot that will someday soon be enveloped by the bricks we’ll be using to extend the patio quite a bit). I got a chance yesterday to snap some pictures of both areas.
Sugar snap peas, with their viny fingers twisting around some fencing
One of several tomato varieties
My poor dead watermelon
Jalapenos, nrom nrom nrom
The watermelon seems to have been the only casualty in the garden so far, although I was afraid of losing my squash on a few occasions. The veggie garden doesn’t get as much sun as it probably should, so the plants are a little shorter than they might be otherwise, but they still seem to be thriving. I’ve noticed a few nibbles on the jalapeno leaves, and I suspect the bunnies in the neighborhood are trying to infiltrate the fence. My dear friend JoAnn gave me a haircut on the back patio last night, and I took all of the cut hair (there was A LOT, man) and tucked it in close to the outside of the fence to keep the rabbits away.