Four Years

Six years ago...






I was lucky enough to find my soul mate. The love of my life.

And four years ago...

I got to marry him!

This was our awesome cake...

It was made by my "beautiful sisters" as a surprise and has a long story behind it involving multiple requests for Sunfish Sailboats, a failed e-bay auction and a lifetime love of Playmobil. We couldn't have asked for a better cake! And yes, it is on a boogy board!

On Tuesday I celebrated four years of marriage to the most wonderful man I know and this weekend we are returning to the scene. Cape Cod (Wellfleet specifically). Because of all of the celebrating and packing and eating of leftovers from a BBQ at our house last weekend I don't have a lot to share, food wise, this week. But I couldn't leave you totally hanging.

~~~

I have not only never before made a Shepherds Pie but I can't recall ever eating one either. When I bought the rotisserie chicken a couple of weeks ago it came with a free container of mashed potatoes and after the BBQ last weekend I was left with a package of hamburger patties. I thought to myself, "Hmmm... what can I make with mashed potatoes and ground beef? Obviously, Shepherds Pie!" I looked online at a couple of recipes for the method and then came up with this version.

1. Shepherds Pie

makes 6 servings

1 lb lean ground beef

2 carrots, chopped

1 onion, chopped

2 cloves garlic, chopped

1/2 cup fresh or frozen corn

1/2 cup fresh or frozen peas

kosher salt and black pepper

1/4 t ground thyme

4 T butter

4 T all-purpose flour

2 cups beef stalk

4 t Worcestershire sauce

mashed potatoes

Heat broiler. Heat 1 t of the oil in a skillet over medium-high heat and brown the meat until no pink remains. Drain the grease off of the meat and set the meat aside. Return the skillet to medium-high heat and add the remaining 2 t oil. Add the carrots and onion and garlic and cook until just soft. Meanwhile, in a saucepan melt the butter and slowly whist in the flour until no clumps remain. Cook until the color deepens to a golden brown, about 2-3 minutes. Slowly add the beef stalk and Worcestershire sauce and stir until fully incorporated. Let cook over medium heat until thickened slightly. Add the beef, corn, peas, gravy and thyme to the onion mixture. Season to taste with salt and pepper. Spread the mixture on the bottom of a large casserole dish and spread the mashed potatoes over the top. Broil until the mashed potatoes golden brown.

~~~

I made this for the BBQ and, perhaps because of more exciting desserts, it was mostly untouched. I am definitely not complaining. This is one of my favorite ice creams that I have made. The flavor has the ability to instantly transport me to the sunny summer days of my childhood. My friend J preferred to eat it with his eyes closed to fully experience the flavor. I'm telling you, it is that good.

2. Pink Lemonade Ice Cream

(I found this recipe a while back and now have no idea of the source. I also modified it slightly. If you know where it came from, please let me know.)

makes 1 quart

1 cup heavy cream

1 1/2 cups whole milk

1/2 cup sugar

1 T honey

1 T vanilla extract

1 can pink lemonade juice concentrate, thawed

pinch of table salt

Combine all ingredients and chill in the refrigerator for at least 20 minutes. Freeze in ice cream maker per manufacturer's instructions. Transfer to a container and place in the freezer for at least 2 hours before serving.