Mis-matched is the new “thing.”
Last week I went antique shopping in
Parkville, MO with my mom and her parents. I don’t really get jazzed about
antiques, but show me some refinished furniture, chevron pillows, and mason
jars, and I’ll go ga-ga as much as the next Pinterest freak. I got these
awesome sundae dishes at Finders Keepers. Here’s my favorite thing about my
sundae dishes: the random 4 glasses I picked were cheaper than the matching
set of 4.
Hands down, the best moment from our trip was when my grandma
started playing away on a piano in an antique shop. She’s an amazing piano player—think rhythm and ragtime. Turns out, a woman in the shop recognized some of her
tunes. She said her mother used to play piano like that. My grandma made her day.
Here’s my list of Parkville favorites:
H.M.S. Beagle
The French Bee Bakery
No more talking—time to eat! Here are 5 ways to fill a
sundae dish.
Go sweet:
1. Lemon Mousse. Make
this lemon curd from Sweet Julia, and at Julia’s recommendation, mix with
whipped heavy cream. I will be making this ASAP. Lemon anything is the perfect summer treat.
2. Peanut Butter Mocha Shake. This is my husband’s invention
and was originally just a peanut butter espresso shake. I’ve added some chocolate
(what else would I do?) and made it peanut butter mocha. You’ll need whatever ratio of milk to
ice cream you prefer, and to that, add a scoop of peanut butter and a
tablespoon or two of instant espresso powder. We drink espresso roast coffee
normally, so we just use fresh ground beans (not too many or else it gets gritty). If you want to add chocolate to make it “mocha,” do your thing and
squeeze in some chocolate syrup. Taste frequently and adjust
ingredients as needed!
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| Look, I saved you a seat! |
3. Caribbean Ice Cream. This was maybe the best dessert I ate
on vacation in Mexico, and it’s simple. You need one scoop each of chocolate,
vanilla, and coconut ice cream. Then cover it all in rum sauce. It’s best if
the ice cream is a little soft so you get a mixing of flavors. Oh. Yes.
Go savory:
4. Ceviche. Think seafood pico de gallo. While ceviche calls for raw seafood
that cures as it sits in a lime juice marinade, if you’re like me, you may opt
to just cook it up instead. My seafood of choice: sautéed and diced shrimp. Here's a basic ceviche you can personalize. (For my part, I'd sub in shrimp and lose the tostada and Clamato.)
Go healthy:
5. Yogurt parfait. Because you can’t eat like you live in a
dessert blog every day. Layer up some yogurt (go Greek for more protein and
beware the added sugar in many yogurts), fresh fruit, honey, and any assortment
of crunchiness, like sliced almonds, oats, and chia seeds.
Or, in the words of Fleetwood Mac, “Go your own way!” Layer
just about anything that you think will taste good together in these beauties
and chow down.
-Madison
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