Hello, everyone! Right now T-Hubs and I are getting ready to return home from our vacation -- returning to the so-called "real world," where we have to deal with "life," and "work," and "cooking delicious food we really can't wait to eat long enough to take a picture of it." Man, we've got it rough. Until then, though, I've got one final guest post for you, from my friend Rachael... er, I mean, Movita. Movita Beaucoup isn't your average food-blogger -- this girl has some serious personality (and I mean that as a compliment). She isn't afraid to tell it like it is, and she makes me laugh harder than any other blogger I know. That's talent, right there. Plus she makes the most incredible sherbet... did I mention the sherbet? Incredible.
When you’re middle-aged and develop symptoms such as mine, you get pushed through an otherwise sluggish medical system at an alarming rate. Within 48 hours, I had multiple tests run, an MRI scheduled, and a visit with a neurologist. Thus far, I’ve been diagnosed with JOOTT (Just One Of Those Things, also known as: your body and mind are in decline).
I was pretty happy that I hadn’t had a stroke or any other obvious maladies, so a JOOTT diagnosis didn’t seem so bad. The doctors were, after all, very reassuring, and seemed confident that they wouldn’t be naming a new disease after me anytime soon. Yes, my face is wonky, but I can still eat and go to the bathroom, so... bases covered. I was told that in the unlikely event that my symptoms become “alarming,” I should head to the emergency room. I set aside my one pair of underpants that still has functioning elastic just in case.
I began reflecting on my genetics. Sure, all senior Dyers hike their slacks up to their ribcages, but they have generally fared well as aging. Why, yes! The Dyers are a long-living and competent sort. I’d be okay! And then I remembered the family reunion at which my grandfather made everyone wear name tags with both their first and last names on them, despite the fact that only family members were attending. And that at that same event, Great Uncle Ed got confused and wore Great Aunt Amy’s coat home...
Remaining positive, I figured that in the worst case scenario, I’d have the loving support of 2.0 (my partner in crime). I mean, should I start exhibiting symptoms of dementia, he could probably take care of business, right? He’s strong and very bright, and the two of us combined are at least as capable as one mediocre 20 year old. But then I remembered that 2.0 has forgotten me at the grocery store twice in the past year, so I bookmarked home healthcare services online.
So, unable to rely on anyone but myself, I’ve been watching the first season of Girls to make myself feel way better about not being in my 20’s again. And, to ensure that I don’t forget what summer is like, I’ve been eating a lot of sherbet. This sherbet is tangy and refreshing. It’s summer in a bowl. If you find it a little too tart for your tastes, you could always add a little more honey or sugar. This sherbet sits well alongside a piece of sweet vanilla cake topped with buttercream - because life is all about balance. I use frozen berries for this recipe, which means that in the darkness of winter, when you’re longing for the lazy, hazy days of summer, you can whip some of this up to awaken your senses. Because fully functioning senses are never a bad thing...
Tangy Raspberry Sherbet
recipe: movita beaucoup
Yields about 4 cups.
3 cups frozen raspberries
1/4 cup granulated sugar
1 cup light sour cream
1 cup buttermilk
1/2 cup honey
2 tablespoons lemon juice
zest of 1 lemon
Mise en place - begin by getting organized. Measure out all of your ingredients. Ensure that the bowl of your ice cream maker has been frozen. Chill the container you intend to use for storing the sherbet.
In a bowl, sprinkle the sugar over the frozen raspberries and allow the raspberries to thaw until they can be broken up and combined with a fork. The raspberries don’t need to be entirely crushed, as they add nice texture to the sherbet, but big pieces can clog some ice cream makers, so small bits are best.
In a separate bowl, combine the sour cream, buttermilk, honey, lemon juice and lemon zest.
Combine the raspberries (accumulated juices and all) with the buttermilk mixture, mixing until well combined and smooth.
Freeze and churn in an ice cream maker according to manufacturer’s instructions, then transfer to a chilled storage container (for example, a loaf pan or glass dish with lid) and freeze until hardened. Allow to freeze for at least 2 hours before serving.
Recipe and photos by Rachael @ www.movitabeaucoup.com