Our group for the big Komen Breast Cancer Walk, Yeah Team!
Jenn, Mom and Me
Breakfast at Squatters- Yum Fun
Creminelli Sopressatta Salami over Fresh Cucumber
Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon
The dudes chillen, waiting for food. (Billy and Big Mike)
View of our beautiful table
Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto
Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar
-Homemade Coconut Ice Cream-
1 14oz can organic coconut milk
1/4 c. agave
1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)
a pinch of salt
1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.
2. Scoop into a freezer container and freeze for at least a few hours before serving.
3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!