|Here you can clearly see her real name complete with a Spanish accent.|
2. The Camino de Santiago
|My brother John, a little Benevides, Luis Benevides, and Peter beginning the Camino de Santiago.|
|Another day on the Camino.|
|Sunflare in Spain|
|The whole group at the final destination.|
Here is Peter holding perhaps the only plenary indulgence that come with a certificate of completion and my dad is holding up the credencial or Pilgrim Document that Peter had to get stamped along the route to prove that he had been to various points along the way.
3. But back to Susan.
She's staying in southern Spain and Portugal, hitting some beach resort places with her host family.
Places like this:
But with a fair bit of history thrown in. Aqueduct anyone?
How about a Roman ampitheater from 1 B.C.?
4. When Susan returns, she's bringing her host "sister," Angela with her. We're going to show her Lake Michigan beaches,
as well as outdoor theaters "Chicago style."
5. Last night at Lucy's birthday dinner, I served a side dish using the Mystery Ingredient which I will tell you all about on Monday, and The World's Greatest Ice Cream Cake.
|Lucy and Peter|
It's a family recipe called "Chocolate Coconut Dessert." I promised Lucy's godmother I'd share the recipe with her, here, today.
Chocolate Coconut Dessert
makes one 9x13 pan of ice cream cake
1 half gallon of ice cream (I sometimes use more.)
6 oz. chocolate chips
12 oz. evaporated milk
10 oz. mini marshmallows
1 1/3 cup sweetened shredded coconut
6 tablespoons butter
2 cups rice crispies
1 cup chopped walnuts or walnuts pieces
Melt the chocolate chips with the evaporated milk in a saucepan, stirring frequently. Boil gently, uncovered for 4 minutes, stirring constantly. Remove from heat. Add marshmallows and stir until melted and combined. Pour mixture in a heatproof bowl and chill or set aside until at least room temperature or no longer warm. The final result will be a pudding-like chocolate topping.
Crunchy Bottom and Topping:
Combine the rice crispies and walnuts in a mixing bowl. Melt the butter in a medium skillet. Add the coconut and cook until brown. Then add cooked coconut to the rice crispy mixture and stir to combine.
My sister Mary loved this crunchy topping so much that she always made extra. You can't have too much toasted coconut.
Spread 3 cups of the crunchy mixture in the bottom of a 9x13 pan. This will be a loose crust, not like a graham cracker crust. Next, layer slices of vanilla ice cream. Then top with half of the chocolate topping, spreading to cover. Add another layer of vanilla ice cream slices, the rest of the chocolate topping, spread to cover, and the last of the crunchy stuff.
Or the lazy way: 3 cups crunchies, all of the ice cream slices, all of the chocolate topping spread to cover, and the rest of the crunchies.
Freeze until firm. Slice and serve!
Easiest and tastiest birthday cake evah. Just don't try to rush it. I've done that. If the chocolate sauce isn't COMPLETELY cooled, it will melt the ice cream. It will still taste great, it will just look like goo.
That's what happened a few weeks ago on Peter's birthday, but he still enjoyed it.
6. Something funny that happened this week.
|The Chef calls this his "Buster face."|
Edmund was hungry and bored and hungry. It was about 5pm and I was making dinner. When he asked me if he could have a bowl of cereal, I said, "No, it's almost dinner time."
He glanced at the stove, retorted, "It's only 375!" and ran out the back door.
Even funnier, Susan was still stateside and working in the kitchen, and actually believed him!
Just for a moment, she claims.
7. Prayer Request, Same One as Yesterday
My mom is having surgery today. She's having a tumor removed from her cervical spine. It's probably not cancer but it is a delicate surgery. Please remember her in your prayers today.
Happy Father's Day to all the Dads out there!
Joining up with Jen again, whom I strongly feel should stay in the PC camp with me. JEN, YOU ARE NOT ALONE. That bit is in all caps so she can hear me. Mac books make me cry.