[CH] I'm melting! I'm melting!

Thu, 4 Jun 1998 15:10:22 EDT

100 degrees in Melbourne today.  Gawd only knows what the heat index is.  I'm
spending my afternoons sprawled across the sofa and glassy eyed like Martin
Sheen in the opening scenes of "Apocalypse Now".  I will hand it to the little
wall-unit that could, our source of frigid air keeps a licking and keeps on
clicking as it were.

If Dinky the Taco Bell chi is unavailable, I'll nominate my 'orrible Chihua
Sharona (the Cubanelle eating fiend of several postings ago) as an honorary
member/mascot of the list.  She's a connosseur (sp?) of good living, fine
foods, and has a real bad attitude(see the parallels?).  Racy bathtub photos
are also available.

Valerie- here is a light little dessert from "Chiles" by W. Park Kerr it's
called Pineapple Sorbet w/ Serranos and Purple Basil:
You'll need 1 1/2 cups water, 1 cup + 2 tbs sugar, 3 fresh serranos cut into
thin rounds, 5 med. springs of purple basil (or sweet), 1 med. pineapple,
peeled,cored, and cut into 1 inch chunks, and 1/4 fresh lime juice.

combine water, sugar and serranos in a small sauce pan.  Bring to a simmer
over med. heat, stir to dissolve sugar.  Remove from heat, stir in basil, let
stand, covered until cool.  Strain the syrup and toss basil and serranos.

In a food processor, combine pineapple and lime juice and process until
smooth. Add puree to serrano syrup, cover and refridge until very cold (at
least 5 hours).  Transfer mixture to an ice cream maker and churn.  Cover and
freeze.  You can make this up to two days ahead of time.

I remember coming across a brownie/chile powder recipe once.  If I see it
again, I'll post it.

Tah for now.