The art of ice cream

Good evening! This is going to be quick because I am tired.

As promised, dinner was blogger-inspired.  A week or so ago I saw Kath make Happy Herbivore’s Inca or Aztec Corn Soup, and tonight was the perfect night to try it.

I followed the directions to a T, but changed the ingredients around a little based on what I had.

  • 1/4 cup cooked bulgur
  • 15.25 oz can “no salt added” corn
  • 1 cup skim milk
  • 1/2 cup red bell pepper
  • 1/2 tsp chili flakes
  • 1/3 cup black beans
  • 1 T agave nectar
  • season with black pepper


It was so quick and so easy.


Seasoned with hot sauce, as the recipe called for:


With some steamed broccoli and rebel carrots:


Carrot-broc water:


The art opening was fabulous.  All the students put so much time and effort into their work, and came out with such unique and creative pieces (like a print of a Grizzly bear wearing cowboy boots and Mandy Moore’s “Candy” slowed down to near inaudibility).

I had some wine (x more):


Jalene and I decided we needed to go to Izzy’s for ice cream.  We made it five minutes before closing (I’m sorry, food service industry, I know what that’s like!) and I got an enormous “single”: 1/2 chocolate peanut butter, 1/2 salted caramel, with an “Izzy’s” baby scoop of chai, topped with hot fudge.  Holy splurgarific, but it was fantastic and 100% worth it.


I’m going to go fall asleep watching Confessions of a Dangerous Mind... hope you had a lovely evening.


3 responses to “The art of ice cream

  1. Okay, that’s a recipe I could do! Sounds great!!

    Glad to hear you had a great night filled with wine and ice cream 🙂 Doesn’t get much better!

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