Where Life Meets Food: The Cosmic Ball

Do you ever look at something and you can behold the whole world in front of your eyes? It could be the entire presence of somebody somehow felt in their subtle expression, or not being able to clearly define the horizon between the ocean and the sky.

Perhaps it is something so tiny by comparison, you can hold it in your palm.

An intimate moment that leaves you as the only one who saw.


I guess in some sense we are the only witnesses to our individual experiences when they happen. Our understanding, our own set of eyes. At least we can share.

IMG_2738_2These longans…

Aka ‘dragon eye’ are from the same tropical farm I mentioned in my last post, and they’re the freshest and most flavorful I’ve come across. Just look at them! Lovely to be quenched with a bunch of these during the extra hot months down here. Gotta love how foods also reflect their environment!


Speaking of refreshed…

I decided to make another ice cream. This time around I’m sharing the recipe which came about when I was thinking about some of my Honeydewd’s favorite things. I like to learn about his ‘likes’ and ‘dislikes’, and highlight the ‘likes’ by making or creating recipes he maybe hasn’t tried before.

Tasting things in a new way.

Well, it’s become more of a pileup of recipes till I get the chance to share them with him. One by one.


Honey Ricotta Ice Cream… served with merlot salt, local orange honey, and flowers.

One of the things I love about cooking is that what I make in the kitchen is a page pulled from my life. It could come from a memory, a place I’m intrigued by but haven’t visited, a healing insight, the season around me, an experiment based off of an intriguing food I found, the special people in my life…

Come to think of it, all parts of my life can’t help but merge… and into one cosmic ball. Like the dragon’s eye.

Where does your inspiration to cook come from?

Honey Ricotta Ice Cream
I find that ricotta makes ice cream making much simpler as far as ingredients and process are involved. The texture turns out light yet creamy, and the coconut oil hardens into little bits. It's like biting into white chocolate. This ice cream is great served as is, with a dash of salt, or some fresh fruit like pineapple or mango.
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  1. 1 1/2 cups whole milk*
  2. 1/2 cup honey
  3. 2 cups fresh ricotta*
  4. 2 tbl coconut oil
  1. Mix all ingredients into a heavy-lined pot, turn on to med. heat and stir till honey is smoothly blended in. Transfer to a large enough bowl, and chill in the refrigerator.
  2. Place your desired ice cream container into the freezer, i.e. a loaf pan.
  3. Pour the mixture into an ice cream maker according to the manufacturer's instructions.
  4. Once the mixture is frozen and creamy, transfer to the cold ice cream container. Cover and freeze for a couple hours before serving.
*For dairy
  1. I like to use dairy from grass-fed cows, and one of my go to sources is Natural By Nature.
Adapted from Wonky Wonderful
Adapted from Wonky Wonderful
the kitchen gypsy http://www.thekitchengypsy.online/

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