Lately there have been two things I've been hearing about non stop. One is jeggings, those tight jean legging things. Now, I had them confused with pajama jeans and just said "no no no!" If you haven't heard of pajama jeans, they're usually shown on late night TV along with those dipilatory infomercials where ladies are running feathers along their upper lip to prove how smooth everything is.
"Pajama jeans where style meets comfort." This intersection is not on any GPS I've ever encountered and I think I'd have a better chance of finding Narnia in my closet. Believe me, if I could find the corner of Style and Comfort, I'd already be living there.
I always equated pajama jeans as the step right before this.
But no, I'm been informed that jeggings are actually quite stylish and all the best jeans designers are featuring them and all the stores are carrying them.
I did a search, and Bloomies has reams of these things, I may just have to pay a visit to San Francisco... or not, since they do remind me of something I burned when the 80's ended. But what goes around comes around again and again and again.
There is something else out there however that has gone viral. Something that I haven't had/seen /eaten before, and that is 5 Minute Ice Cream. I know there are 7 Minute Abs, and of course Father Guido Sarducci's 5 Minute University.
But 5 Minute Ice Cream?? Really? 5 Minutes? It seemed like everyone but me was making it. My friend Farmgirl Gourmet whipped some up, I happened to read her recipe during a very very hot Sonoma day and of course couldn't wait to try it myself. Of course the next day we had a cool spell so I had to wait a week. But finally I whipped some up and it really, truly works. In 5 minutes. I had purchased an OXO cherry pitter and fresh local cherries were on sale.
Of course this recipe can be made with any frozen fruit but I had that pitter and was dying to use it.
Five Minute Ice Cream
Here's what You Need:
1 lb of frozen or fresh frozen fruit (I used cherries)
3 to 4 tsps of sugar
6 oz of fresh vanilla yogurt
1/4 cup of chopped dark chocolate
Here's What To Do:
Wash, dry, and pit the fruit if using fresh fruit.
Halve the pitted cherries and put them in a dish in a single layer in the freezer.
Of course if you are using already frozen fruit, you don't need to do any of this. Thus the 5 minute part.
Put the frozen fruit, yogurt, and sugar into a blender or food processor and pulse until it's soft and creamy.
During the last few pulses add in the bits of chopped chocolate.
That's it. It's done. Serve it up, you've got ice cream baby!
This will give you about 6 servings of ice cream, and boy is it good and fresh and without that giant sugar rush that most desserts bring. I'm looking forward to trying it with other summer fruits, and I also think I'm going to use plain unsweetened, unflavored yogurt and see how that works. Do I recommend this? Yes!! It's also a lot of fun to let your guests watch their ice cream getting whipped up right before their eyes.
Now if you'd like to try this but you don't have a cherry pitter, let me offer you this. I was sent a cherry pitter by the OXO people, but since I already have one of my own, I'm going to pass this one along to someone who can put it to god use. Just leave a comment as to what you'd like to use your pitter for and I'll be choosing a winner via random.org on August 1st. Because of shipping issues, only US residents are eligible. So don't worry about pitting. It just got a whole lot easier. PS: it works on olives too! Tapande season is coming.
What else is coming? Another cherry treat to ease us from the summer into those fall dishes. Follow along on Twitter @kathygori And finally just because, I'm thinking of numbers, here's the 1950's classic Sixty Minute Man. Just think how much of this ice cream you could make in all that time even though I don't quite think that's what they're singing about.