Lemon Ice Cream with Shawl and Shibori on top

The shawl I made with Camilla's  Twist and Twine Yarn 

I am wearing as I snap a photo of myself into the mirror over my

kitchen stove. You ask why I have a mirror in my kitchen?

My grandmother told me, when I was about to be married, to always hang a 

mirror in my kitchen to remind me that this is what my husband sees when he

looks at me, and if I want a long marriage. . . be happy with what I see.

I love this shawl. It makes me like a little of what I see.

For a real treat visit Camilla's blog to see her new restaurant

and all of the beauty of Montana at

http://www.freerangechik.blogspot.com/

just because she is really a nice person.

From my garden the above dahlia shines in my kitchen. 

My cup runneth over! The new cup I bought in Asheville.

Remember? This is the photo I showed you before.

Here is another shot of the shawl in progress.

I swatched the yarn so many ways to see what I would do with it.

The color is lovely and it is different with unusual stitches. Here it pools

into larger areas of  color. I like this a lot and will do something with this, soon.

I love the sense of color Camilla chooses to express. I have enjoyed her

Magnolia Handspun for the past couple of years. She is discontinuing this

yarn. I am practically out of stock of this, myself. Sad. It was so much fun to use. 

I made Lemon Ice Cream from the China Moon Cookbook.

It takes 1 1/8 cups freshly squeezed lemon juice,

the zest from all of the lemons (I used a special zester tool)

2 cups sugar and 4 cups of half and half plus

a pinch or two of kosher salt.

You grind the sugar with the zest in a food processor or blender for a few minutes,

then add the juice and blend well. Stir in the cream in a large bowl.

That is all!

It is the most delicious Ice Cream Ever!

I served this in green carnival glass with a Pepperidge Farm

Milano chocolate cookie.

Yum 

Barbara Tropp really knows her stuff.

I love this cookbook 

which was out it 1992.

I visited her bistro China Moon when I lived in SF

The recipes are amazing.

On Indigo Shibori Day:

We had chicken with cranberries and pecan salad 

on lettuce in croissants sandwiches

Caesars Salad

a huge tray of fresh summer Melon

Lemon Ice Cream and Milano Cookies

drinks

and way too much fun

outside under the umbrellas on the deck.

Just before you ad this into the ice cream maker you let it sit and

stir for a little while to mingle the ingredients.

Freezing. . .

Frozen and ready to eat. I like it right away after freezing rather

than containing it and putting it in the regular refrigerator freezer. It gets

too hard and the texture is not as nice.

Shibori Indigo dyeing was the activity of the day.

We had a great time and can you believe this???

I forgot to take pics because I was having so much fun.