Did you all love those Meyer lemons that were in last week's box as much as I did? I thought they were wow, zing, zam, "they getcha right back here", oh so good!  They provided all the inspiration I needed to complete my self-prescribed homework of finally using my ice cream maker to make the Meyer Lemon Cardamom Ice Cream recipe from the LA Times. Ever since I told you I would make it and blog about it, I was fantasizing about how good it was going to be.

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Last week I was lucky enough to be able to go on a great getaway to Mexico with three of my best gal pals. Beautiful weather, gorgeous turquoise water soft warm breezes and yoga twice a day had us in ultra relaxation mode. We had lots of time to catch up on our reading..., three of us with our old fashioned "books" and Mariah with her Kindle.  "Listen to this", she said as she read to us from a "book" she was reading called Born to Run by Christopher McDougal who set off to find a tribe of the world's greatest distance runners and learn their secrets.

This brown text is taken directly from the bo...

Hello Purple-top Turnips... You're so pretty with that purple blush on you.  Now,  what do I do with you?

Here are a couple of ideas:

Turnip Mash with Crispy Bacon

After dicing, boiling and mashing them through a ricer and seasoning the turnips, dry-fry up some diced, lean smoked bacon and when crisp, sprinkle over the mashed turnips and drizzle some fruity olive oil over the top.

How about this scrumptious, simple soup

Italian Turnip and Rice Soup

2 Tablespoons butter

1 Tablespoon olive oil

1 pound of turnips peeled and cut into a 1/2-inch dice 

3 pints of chicken or vegetable stock

1/2 cup of rice, arborio if you have it ...