This website of mine, which has become one of the loves of my life this past six months, was nominated for Best Theme Blog in the Food Blog Awards of 2005, organized by Kate at the Accidental Hedonist. I'm truly honored. Entirely chuffed, as the Brits would say, which feels like the best word at the moment.
This food blogging community has been one of the best discoveries of the year for me, in a year full of discoveries. What delicious people you all are. It pleases me, no end, to be a part of this. And I'm thoroughly thrilled when those of you reading come to this site from search engines, trying to find gluten-free foods you can eat. Thank you for all your emails and lovely comments. You keep me taking photos and inventing recipes.
If reading this blog has brought you some pleasure, or some good meals you made from the recipes, then maybe you could wander over here to vote for my website as the Best Theme Blog. I'd be really honored.
Oh, and if you know anyone else who might like my site, enough to vote, well -- you know what to do!
In the meantime, I'd like to share some sweetness with you. Sweetness with a hint of tartness too.
On New Year's Eve, as part of the three-course meal I made for myself, I grabbed the seven or eight Meyer lemons sitting on my drainboard, and dabbled in some recipe creation. In the dead of winter, I desired sorbet.
Simple and elegant, this sorbet makes long, grey evenings feel more vibrant. Sweet, but not too much so. Puckish with lemon, but not overpowering. And in the lingering taste of the Meyer lemons, something mysterious. Your tongue will be tingling and asking for the answer to that mysterious taste. A hint of bergamot, perhaps?
When I gave some to my friend, Amal, on New Year's day, after our decadent risotto, she grew quiet for a moment. And then she said: "I don't even like ice cream. I haven't bought a pint since I returned to Seattle. But I love this." And then she grew quiet again, looking far away into the corners of the room. "This reminds me of walking with my grandmother in the afternoons, smelling her jasmine, being with her."
Nothing could have made me more happy in that moment.
Meyer lemon sorbet
one and one-half cup of granulated sugar (I used the extra-fine baker's sugar)
two cups water
one egg white
3/4 cup Meyer lemon juice
zest of one Meyer lemon
Beat the egg white in a stand mixer until it is frothy. While you are letting it beat, boil the water and sugar together until the mixture boils. Let it boil for one minute, then slowly drizzle it into the frothy egg white.
Allow the mixture to stop steaming, cooling off just a bit.
Add in the Meyer lemon juice and zest. Stir until just mixed.
Chill this zesty liquid completely in the refrigerator (at least one hour).
Put the chilled liquid in your ice cream maker and let it run for about fifteen to twenty minutes. If you take it out now, before it's completely hard, it seems to make the taste all the sharper. Transfer the sorbet into a freezer-safe dish and freeze it to desired hardness.
Enjoy.
18 comments:
Amal speaks as beautifully as you write.
I nominated you for a Bloggie. http://www.spynotebook.org/bonnie/archives/2006/01/1000.html
Good luck!
You leave me speechless. Thank you for sharing your moments. I need to get an ice cream maker. See...speechless.
Congratulations on getting nominated. You have my vote. It is so nice when we get rewarded or recognized for being true to our journey. I will be cheering for you!
Congratulations! And thanks for the recipe. I have no ice-cream maker, but might try to make this as a granita-like thing.
Congratulations a thousand times over for your nomination - you are now at least one vote closer to winning! And thank you for your blog, my dear - your passion, energy, eloquence and good taste have brightened many of my days, and in the year to come will most certainly brighten many more.
congratulations! the 'bloggie' nominations are open, too.
Shauna, my vote has been cast! Congratulations, my dear! I think a toast is in order, and very soon...
Ok Shauna give it up! I have to know the Billy Barty joke now, I can't resist! Especially since I knew him personally...if you're willing send me an email with it, ok?
P.S You have to KNOW you got my vote. You're my hero.
sorry, this entry came too late - i've already voted for you. good luck! oh, and, out of curiousity and a love for lemons and ice cream, is there any possible way to make a variation of this without an ice cream maker?
congratulations shauna! you certainly have my vote :)
hi shauna, congratulations! the nomination is very very well-deserved
Congrats! I made sure to vote for you. :) Good luck!
Yay!!! Shauna!! Of course you have my vote! You've opened me up to a whole new world...thanks! I wish you all you desire for yourself in '06 & always!
Shauna, congratulations and so well deserved. Yours is one of my very favorite places to visit.
Naturally I voted for you, you're the best.
Thank you, thank you, thank you, everyone. Now I'm blushing. Having all of you stop by to read my words is reward enough. I'm not kidding. Any awards on top of that are just gluten-free gravy, in my book.
Miss V: where in Seattle are you?
Rachel: I'm embarrassed about our childish Billy Barty joke, especially if you knew him! Still, I'll tell you. But you have to email me, because I don't know who you are!
Haha!
So I am wondering, is it possible to make this without an icecream maker??
Thanks!
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The conversation and community is the best part of being here. Id love to hear what you have to say.
Let the conversation be spirited and full of questions. However, any nasty comments with a personal attack, or scurrilous ones with no intention but to hurt? They]re not getting published.
This is why I am no longer accepting anonymous comments. Too many insulting comments come through those.
This space is like my kitchen, and Im inviting you in. If you would feel comfortable pointing your finger at me and shouting during a party in my kitchen, well, I'd ask you to leave. And then the rest of us would clear the air and go back to talking and laughing. The same is true here.
Now. Enough of that. Let's talk.