Our 4th of July ended up being a quiet day, just the two of us. Jack grilled up some stuffed mushrooms & poblanos and then whipped together this juicy little dessert.
We have a new annual tradition – which is not the 4th of July – but rather the annual “Jack cooks because Jeanine’s hand is all busted up from trying to break up yet another dog fight.” Yes, this has happened before, and no, I’ll never learn. Everyone’s fine, by the way, but lets just say our little Annie is looking much more disheveled than this guy. But back to the dessert… who doesn’t love berries on the 4th of July? To make this simple dessert exciting, we added fresh vanilla bean paste, toasted pecans and a dusting of cinnamon. The coconut cream is super simple to make, the hardest part is remembering to put your can of coconut milk in the fridge overnight. (I’ve gotten into the habit of just always keeping one in there). Now if I could just get into the habit of keeping my hands out of the dogs teeth… Expert dog-breaking-up tips are totally welcome, btw.
