Please wipe the saliva from your chin before continuing. It’s gross.

I’ve been thinking a lot about ice cream lately.

And you may be thinking “Well duh! I mean – it is 90 degrees outside as if that’s even the only excuse for wanting that sweet goodness”

But truly- i’m not a big icecream person.  There.  I said it.

Now if your disbelieving outrage has calmed enough i’ll continue with stating… I’m a candy girl: Fruity candy (Twizzler Bites, Skittles, Taffy, Sour Patch Kids…).  And  a beer-and-sausage girl above all.  So although I enjoy the occasional refreshing cone, it’s just not what I’m eager to spend my calories on.

But lately, I’ve wanted a lot of it.  And I don’t think it’s just a craving of the taste.  It’s that I crave the colors and flavors and presentation.  I’ve been looking at photos and drooling.  But mostly just at the very well-styled photos, and  at the unique ideas and concoctions the fanciful, childlike ice-cream makers come up with.

It seems i’m caught up in an Icecream Aesthetic. An Icecream Worldview.

I especially love the idea of this New York shop.

Artisan Ice-cream made from natural, local ingredients.  Nothing too fancy — Your basic flavors plus a few extra like Red Currant and Giandujia.  Simple and Comforting.  ok so maybe i am craving the actual taste a bit….

And they serve out of a good old-fashioned Icecream Truck too!!

Come to Kentucky please!!

What we do have here, though, is light & fresh Cefiore

And my as-of-yet unchallenged favorite….

Black Raspberry Chip!  mmmmmmm….

Our town also boasts this delightful local shop.  I’ve been inside but have not sampled any goodies yet.

What’s your favorite brand and/or flavor of ice-cream?  Where do you like to get it from?

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p.s.  I’m straying from the dessert-theme a bit but wanted to share this delicious and simple recipe with you.

Tuesday night, i had my friend Mandy over for dinner and I made Paula Deen’s Blackened Tilapia Sandwiches.

I had no idea that there even was a Sweet Paprika and barely even found it at the local chain grocery, but i have a feeling regular paprika would have made quite the tragic difference (as in hot! hot! hot!)

I substituted a fresh chopped onion for the onion powder, and used fresh chopped Thyme instead of ground Thyme.

Provide the perfect kick by simply adding some cilantro and lime to your serving of mayo

The recipe calls for store-bought mango salsa, but i made my own by chopping up a mango, avocado, onion, and tomato.

Easy Easy Side:  Crunchy Asparagus Salad…  simply chop up a few raw asparagus stalks; add a sharp cheese of your choice (i had some leftover Gruyere), 2 Tbsp. of Olive Oil, 1 Tbsp. of Balsamic Vinegar (adjust according to serving size of course).  Salt & Pepper to taste.

Throw your fish, mayo, and mango salsa on some toasted bread, add your salad and it’s a summer-fresh healthy meal combining just enough sweet and spicy.

We mixed sweet wine with Perrier for a cocktail and for dessert- I served up some blueberries and strawberries with a dollop of creme fraiche on top.

I think Mandy was a fan too.