We put the HAPPY in happy hour.
If you’ll recall, Saturday started out sunny and lovely…
…but turned gray and wet, at an inopportune time.
That’s me, out-paddling the storm. Our day of standup paddleboarding was cut short by a summer rain, but there was fresh guacamole to be had- and nobody hates that. Matt poured a few vodka-limeade cocktails, and we all spent the rest of the evening in the kitchen.
Ya, ya… the guacamole was delish. Fresh and flavorful, spicy with just the right amount of lime. But I had something planned that I suspected would trump anything else that came out of the kitchen. Homemade s’mores ice cream, you guys.
(You’re welcome for that. No, no… trust me.)
So, this was only my second time with the ice cream maker. The first time was a huge success, so I had high hopes with this batch. And how can anything that includes marshmallow fluff be bad?
Basically, I made a rich chocolate ice cream and then mixed melted chocolate chips, fluff, and graham crackers into it. Magical.
But it’s not time for dessert yet! We haven’t even had dinner.
Last time Matt was in town, the three of us made homemade pizzas and John brought out the wine aroma kit. Such a fun night with really good food and really good wine. We were on a mission for culinary joy once again.
Who wants grilled fish tacos? I do! John handled the grill, perfectly searing our ahi tuna (with lovely grill marks). Matt went to work on a fresh pico de gallo and a creamy cilantro sauce. I took care of a couple of side dishes and also made a batch of honey-ginger sparkling lemonade (mostly an excuse to flirt with my juicer). Oh, and Cholula had being ADORABLE covered.
Apparently, a tiny and persuasive voice was calling from the freezer: Taste me. Taste me.
See that ribbon of marshmallow…? But wait, it’s not time for dessert! We haven’t even had dinner yet. Stay focused.
Matt caught that last photo, and I love it. It’s such a good representation of John and me before a meal, concerned about everything being perfect. And it was.
We heated up Rico Mexican rice and refried beans as side dishes. The ahi tuna was chopped and added to the delectable mixture on our flour tortillas: shredded cabbage, pico de gallo, cilantro crema, sliced avocado.
Matt’s plate was by far the prettiest, but they all tasted incredible. The tuna was seared, so it kept its flavor but with a little added char. The pico and cilantro sauce Matt created didn’t cover the flavor of the fish but were spicy and awesome. We sat at the counter, chatting and munching and clinking wine glasses until we were content.
Except for one very important item on the menu.
I asked Matt to describe our homemade s’mores ice cream experience. He threw out words like “complex” and “sensuous” but then uttered a phrase that I think encapsulates our entire food-fantastic afternoon:
If any part of this is wrong, I don’t want to be right.
Oh, there’s more. Stay tuned for Sunday Funday!