BeeZee

I guess I'll call this short term preserve. Bought a pound container of figs at TJ's and they were under-ripe and tasteless, so I chopped them up and made fig compote with a pinch of cardamom. Will likely freeze it in 2 portions. Hoping that co-worker who has a friend with a fig tree comes through this year.

Yes I have, there have been some awesome pops posted by @blue_dolphinshe inspired me to jump in!

Thanks-I was figuring on reducing the sugar a bit and maybe incorporating some fruit puree with minimal sugar to increase the possibility of having it freeze a bit more solidly. Most of the ice cream pops are enrobed in chocolate (or something resembling chocolate). The pops I made with a skyr/heavy cream base froze solidly enough, my molds are pretty small (4 oz I believe). I don't mind eating the failed experiments.

I do have The Perfect Scoop, I'll give it a shot!

Opposite question from what is normally desired...if I want an eggless, stabilizer free (I have no powders) ice cream that freezes hard, what would you suggest? My intention is not to scoop, but to freeze as pops.

I like the concept of pairing savory snacks/hot sauce by region...so you could pair Asian products, then pair Mexican products. If you don’t have easy access to ethnic markets, or a curiosity.

Chicken enchilada casserole (not pretty), included black beans and lots if veggies. Avocado that had seen better days, and a beer that was living in the back of the fridge for a long time, the “best before” date was literally today...*phew* crisis averted.😉

Good to know about the bags. I wrapped my pops in saran and put in a tupperware type of container, I loathe wrangling saran wrap.

Silicone popsicle molds, two sets of 4 with wood sticks, found on sale on Amazon for under $6.

Grilled chicken breasts, corn (literally the first weekend my neighborhood Shoprite had fresh local corn), shishitos, yams.

My first pops...had 1/2 cup blueberries so made a half batch blueberry yogurt swirl. The blueberries are cooked just a couple of minutes and mashed with a bit of sugar to make compote. I added a bit of creme de cassis. For the cream portion, it is greek yogurt or skyr (my choice), sugar, and heavy cream. Very delicious. I have to work on my stick insertion skills.

I bought an assortment of flavors back from a trip a couple of years ago for my office. They went mostly uneaten by the vultures.

I just restocked my Grape Nuts, I use them to add crunch to yogurt and when I make overnight oats/muesli I sometimes add some just before eating so I get a little crunch with the mush.

At the office today...Philly soft pretzel with spicy mustard, and fruit. To be healthy.

I would just tear the "ear flap" off that slice, love a well done crust!

Dinner was a bit of a combo freezer dive plus fresh. Falafel (frozen), pita, homemade hummous, leftover grilled veg salad, cuke, farmstand tomato.

I’m jumping in on this, ordering molds from Amazon. DH loves having fruit pops after dinner and I like the idea of mixing in some coconut milk, or yogurt, for variety.

@blue_dolphin How do you wrap your pops once you remove them from the molds?

Photos from the little roadside stand I stop at when driving to my Dr’s office, he has a lot of peppers. Big tomatoes today, none of the little guys. This was around 4pm, so maybe I was scooped. I took a closer photo of a container of little green striped guys, are these Thai eggplants?

Tahini and Miso dressing, last time I made it, 1/4c each tahini and white miso, about 1/2 water (stir while blending in, easiest with a fork), a bit of maple syrup (1 tsp to 1 tbs, as you desire). I also like a mustardy vinaigrette made with coarse Dijon type mustard (with the seeds), very little oil. Bit of orange juice is nice in it, too. Peanut sauce, plenty of recipes out there to suit your taste.

Shrimp, corn/tomato/avocado salad, sweet potato waffle fries (from frozen).

Husband back on healthy eating track, made pasta salad using Barilla chickpea pasta (rotini), planned-over grilled zucchini and chicken breast, chopped. Green olives, cherry tomatoes, yellow bell pepper. A little olive oil on the pasta, tossed to make sure it didn’t stick, a bit of bottled caesar dressing. Just perfect after a hot day outdoors.

@JoNorvelleWalker, ShopRite had limes. The restaurant provisioner that I had previously gotten produce from has a ton of cheese this week in their specials. 5 lbs of paneer, anyone?

Gazpacho...I didn't peel the tomato before food processor chopping and didn't notice any difference.

@Tri2Cook, you use a bowl? Huh, I guess I could do that...😋