This week we celebrated M’s birthday and held a make-homemade-ice-cream-a-thon. Here’s what we ate before ice cream…
Stir fried pork
Fried rice with peas and bean sprouts (Cooks’ Illustrated)
Steamed baby bok choy with Schezuan peppercorns and salt
Carrot cake (at the birthday girl’s request)
Citrus and spice ice cream
Blueberry & dark chocolate ice cream
Raspberry & milk chocolate chip ice cream
I made a triple batch of the pork and a double batch of rice. Lots of left over rice, not so much pork. I’ll have some tasty lunches this week.
For the bok chop I rinsed them and then split them lengthwise. I filled 2 levels of the bamboo steamer and cooked them for about 10 minutes. Then we sprinkled them with Schezuan peppercorns and sea salt which Ted ground up after toasting. Tasty.
ted_badger made the citrus and spice ice cream. miss_jenith made the blueberry & dark chocolate ice cream. Tom made the raspberry & milk chocolate chip ice cream. The sherbet came from the grocery store.