I had a busy weekend. Do you ever have those weekends where you’re glad to see Monday come? Nah, me either. I’m never glad to see Monday come. :)
My birthday is tomorrow. I will turn 31. This year I am feeling much better about getting older than when I stared 30 in the face on March 19, 2011. I have heard 31 is harder than 30. Not for me. I’m totally okay with it.
The past 10 years have been pretty great. In a few weeks it will be the 10th anniversary of my first date with my husband. It seems crazy now that as a young 21-year-old I felt old enough to get married. I was such a young bride! I thought I was so smart and knew everything. Ha! Having a baby when I was 23 changed that.
I can appreciate the wisdom that comes with age. I’m far from wise. That’s my goal–to someday be wise.
The past two years I’ve grown up even more than the past 10. My husband found out he was losing his job in April of 2010, and we’ve survived almost two years without steady income or health insurance, or knowing what tomorrow will bring. Perhaps I’ve grown a little wiser in the face of adversity and hardship. My faith in God has definitely been strengthened, and I’m better able and better equipped to deal with the disappointments life throws our way.
My palate has also changed in the past 10 years. I always liked fancier foods, but I was pretty picky. If someone had served up Indian Spice Pear Honey Sorbet, I might have refused and asked for peanut butter chocolate ice cream instead.
I’m growing up. My tastes are growing up. I’m better in tune with my health and my body. Life is good.
I confess that I ate more than my fair share of this sorbet. I truly loved it. We tried it in sparkling water like the Minted Grapefruit Sorbet, but it wasn’t as good. The unfrozen sorbet base was incredibly delicious warm–like spiced apple cider, only thicker. I liked it frozen in small scoops with a chewy gingerbread cookie bar pictured above. (Recipe forthcoming.)
Tomorrow night my husband will take me to our favorite restaurant in Utah County to use the gift card he gave me last year for my birthday. I’ve been saving it for a special occasion. :)
Here’s to another great year!
5 medium sized green pears, peeled, cored and sliced
2 cups water
1/2 cup honey
juice of 1 large or 2 small lemon
zest of 1 large or 2 small lemons, yellow part only, removed with a vegetable peeler in long strips
2 green cardamom pods
3 whole allspice berries
1 cinnamon stick
1/2″ piece of ginger, peeled and thinly sliced
One Chai tea bag (optional)
2 tsp. vodka or eau de vie Poirre Williams, or another liqueur (optional)
Place all ingredients, except for optional tea bag and alcohol, in a medium sauce pan. Bring to a simmer and cook for about 30 minutes. Add the tea bag, if using, and let stand for an additional 30 minutes. Remove whole spices, zest, ginger and tea bag.
Puree the pears and accumulated juices in a blender. Add extra water, if needed, to make 4 cups. Chill until very, very cold. Add the alcohol, if using.
Churn in an ice cream maker according to manufacturer directions. Transfer to an airtight, freezer-proof container.
Makes about 1 quart.