Mango lassi ice cream.

Technically it is mango lassi ice buttermilk, but you get my point, I'm sure.  I bought a litre of cultured buttermilk this past weekend because we were going to make Indian food and I was craving a lassi.  Specifically, a mango lassi.  So I also obtained a mango and hoped for the best.  If you read my entries for Sunday, I was pretty busy with other things, so decided not to make lassis, but of course I still wanted to use up both the buttermilk and the mango, neither of which are popular in our home on their own (although I did enjoy the buttermilk ice cream I made.  I decided to Google mango lassi ice cream and lots of people liked it, but after checking out the various recipes, I thought I would just make a mango lassi, then freeze it into ice cream.  It is both simpler and I figured more "true" to the taste of a real lassi.

So here's what I used:

• 1 ripe organic mango
• 1 and 1/2 cups organic buttermilk
• 1/3 cup organic cane sugar

I figured out how to get the flesh off of the mango (uggh), then pureed everything in a blender until it was very well blended.  I tasted it and it was delicious.  It could have had more mango and still been delicious, but I was quite happy with the results.

If only I had another mango, I could have made one lassi to drink and one to use for the ice cream!

I love the taste of mango lassis, they are both tangy and sweet, perfectly refreshing.  The ice cream version is much the same, but colder!

Extra buttermilk.

Tim and I returned home after grocery shopping for a fun morning of baking and preparing foods for the week.  I bought a fairly large carton of buttermilk yesterday because there were no smaller sizes, so I knew I would have a lot of buttermilk to use up, so most of the foods I prepared incorporate it somehow.  I made a small batch of buttermilk waffle batter and Tim made the waffles and then I started preparing the foods for the week that we would need.  I made Tim loads of both lemonade and some pure limeade (the many bottles on the right side of the shelf, our small army of juices):

For the limeade I combined the juice of three limes with 1/3 cup of sugar and three cups of water.

I then made our salad dressings for the week: noosh (nutritional yeast) dressing for me and ranch for Tim, and of course stored them in our 1/2 litre glass milk bottles: