Why didn’t I know this place was here??? I’ve lived in the area for over 2 years and JUST found this pace today! The ice cream had a wonderful texture and great flavor. Not too sweet either. The names are super fun too! I had the “serenity now” which was raspberry liqueur and white chocolate. As a huge Seinfeld fan it was calling my name.
It’s also from the “adults only” section of the menu where they have alcohol infused flavors. This place has a really fun vibe and an inviting atmosphere. I appreciate that I was also given a reasonable size of ice cream. I’ll definitely be back!
FYI – It’s right near the Sawgrass Marriott, in the way way back of the Sawgrass Village Shopping Center in Ponte Vedra.
Check them out here: https://www.facebook.com/christysdreamicecreambar/
Okay guys….I’ve tried this blog 3 times and I really, really, really want to stick with it this time! Welcome to my hodgepodge of a life. Let’s start at the very beginning (of the year), as Julie Andrews says, a very good place to start.
NEW YEARS EVE. Sometimes when I’m left to my own devices I start channeling my inner Martha Stewart and think up elaborate meals and/or craft projects.
I’m still a little under the weather so I wasn’t in the mood to go out. And I feel terrible leaving this little guy alone trembling to the sound of fireworks all night.
I set out to make french onion soup and grill some NY strip steaks. And since I can’t leave well enough alone, I made salad with homemade Caesar dressing. So, I fired up the myriad of devices that connect to the internet, and set out to find some recipes. Hope you enjoy – I did!
So wash your hands and let’s get started.
I wasn’t particularly interested in dealing with raw eggs, so this recipe cheats a bit and uses mayo. Here’s the link to the recipe where I found it online.
2small garlic cloves, minced
1 teaspoonanchovy paste
2 tablespoonsfreshly squeezed lemon juice, from one lemon
1 teaspoonDijon mustard
1 teaspoonWorcestershire sauce
1/2 cupfreshly grated Parmigiano-Reggiano
1/4 teaspoonsalt (I found that I didn’t need to add salt at all, the anchovy paste and cheese provided plenty of salt)
1/4 teaspoonfreshly ground black pepper (I probably used close to 1/2 tsp)
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
And, the best part about making all of that food, leftover steak Caesar salad!