I guess its me, but there is a recession, possibly a depression, we have a local hospital foundering because they are $3.5 million in debt (and its a very good hospital) and yesterday the sale of the possessions of Yves St. Laurent realised something like $500 million. Admittedly for charity, but I am thinking more of the people who bought than the amount raised. For some strange reason, the government have refused assistance to Cambridge Memorial Hospital and yet it is one of the best around. Matt and I have both been patients there as their orthopaedic facilities are some of the best. They have been pleading for locals to write to their minister, I haven't done so, but plan to in the near future. If you are a local and haven't done so, please write to your MP.
Anyway, I was up late this morning and today is our travel league with us
meeting for lunch at 11:30 so gotta go. Wish me luck, I have been bowling so badly lately. By the way, I made up the soup from the Tourtière stock yesterday, Matt enjoyed it, I didn't for some reason.
Here's a nice light recipe for you today.
**Exported from Cookbook Wizard Recipe Software**v2.0
Cantaloupe Sorbet
Cuisine: Italian
Category: fruit
Preparation: uncooked
Temperature: frozen
Servings: 6
Ingredients:
1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy
Instructions:
Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool.
Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.
Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.
Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.
Note: Honeydew melon may be substituted; then substitute lime juice for lemon juice.
Have a great day.
I guess its me, but there is a recession, possibly a depression, we have a local hospital foundering because they are $3.5 million in debt (and its a very good hospital) and yesterday the sale of the possessions of Yves St. Laurent realised something like $500 million. Admittedly for charity, but I am thinking more of the people who bought than the amount raised. For some strange reason, the government have refused assistance to Cambridge Memorial Hospital and yet it is one of the best around. Matt and I have both been patients there as their orthopaedic facilities are some of the best. They have been pleading for locals to write to their minister, I haven't done so, but plan to in the near future. If you are a local and haven't done so, please write to your MP.
Anyway, I was up late this morning and today is our travel league with us 
meeting for lunch at 11:30 so gotta go. Wish me luck, I have been bowling so badly lately. By the way, I made up the soup from the Tourtière stock yesterday, Matt enjoyed it, I didn't for some reason.
Here's a nice light recipe for you today.
**Exported from Cookbook Wizard Recipe Software**v2.0
Cantaloupe Sorbet
Cuisine: Italian
Category: fruit
Preparation: uncooked
Temperature: frozen
Servings: 6
Ingredients:
1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy
Instructions:
Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool.
Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.
Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.
Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.
Note: Honeydew melon may be substituted; then substitute lime juice for lemon juice.
Have a great day.
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