Cookbooks. One of my favorite things in the whole big world. Christmas. One of my other favorite things in the whole big world. A Christmas cookbook. Now, we’re talking! This week, I started reviewing Gooseberry Patch’sThe Christmas Table. The book couldn’t have arrived at a more perfect time. The weather has been so hot we all are about to swivel on the vine. Enter: a cookbook about Christmas. Ahhhhh…….the weather is suddenly more tolerable and my mood is lighter. Mental images of Christmas don’t include sleigh rides and snowmen if you live in Central Florida. However, the days are milder, the nights are chilly and we can forget about 90+ degrees temperatures for a little while. We revel in the Christmas festivities, visit friends and family, entertain and be entertained, cook, eat and worship. It’s a remarkable time of the year.
Flipping through any Gooseberry Patch cookbook is a heartwarming experience. Not only are they chock full of favorite recipes, they also contain cooking and entertaining tips and heartfelt sentiments. The Christmas Table is no exception.
For a thoughtful gift that’s easy on the wallet, purchase a calendar and fill in birthdays, anniversaries and other important family events….a nice gift for those new to the family!
The 220 page cookbook contains 6 chapters.
Cozy Christmas Brunch. During the busy holiday season, brunch is ever more popular. It’s a an easier meal for entertaining than dinner. Baked Hard-Boiled Egg Casserole, Quiché Muffins and Apple Cider Breakfast Oats are some of the interesting and versatile recipes found in this chapter.
Soup is always an option for a hearty, stress free meal. Christmas Eve Pasta e Fagioli, Velvet Broccoli Cheese Soup, and Cheese Lasagna Soup are options included in Chill-Chasing Soups and Breads. Round out those meals with Christmas Croissants, 4-way Versatile Quick Bread or Potato Biscuits.
After an evening of caroling, gather with your friends to share a meal using recipes from Caroling Party Supper. Dive into Swiss Alps Casserole, Impossible Tex-Mex Chicken Pie or Homestyle Pot Roast.
If preparing Christmas Dinner is a daunting task, fear no more. Your will be the star of your celebration by offering such dishes as Lasagna Rolls, Christmas Celebration Salad or Mom’s Perfect Prime Rib found in Classic Christmas Dinner.
Make your home welcoming by offering your guests some delicious appetizers and snacks found in Festive Holiday Fare. Everyone will enjoy Snow-Covered Cranberries, Cannoli Dip and BBQ Wontons.
Finally, there are many Sweet Treats to Share. What’s Christmas without a sugar overload? Whip up some Apricot-Coconut Bites, Chocolate Peppermint Cookies or Triple Chocolate Coffee Brownies.
I’m already making plans to include several recipes from The Christmas Table in my Christmas festivities. More than likely, you will find a few of the decorating tips in my home this Christmas, too.
Chile Rice Casserole is recipe from the Caroling Party Supper chapter. It’s a nice alternative side dish to Mexican Rice for a Tex-Mex Dinner. It’s hardy enough for an entree, also.
Chile Rice Casserole
Adapted from The Christmas Table, Gooseberry Patch
yield: 6 to 8 servings
I sprinkled the top with chili powder to add color and give an extra pop of chile flavor. The original directions called for the casserole to bake for 30 minutes. It took an additional 10 minutes for the casserole to get become hot and bubbly. It’s assemble in one bowl and then popped into a casserole dish and baked. Couldn’t be easier.
Chile Rice Casserole
2 cups cooked white rice (I prefer Basmati)
16 ounces sour cream
8 ounces Colby Jack cheese, shredded
4 ounces canned mild green chili peppers, diced
Salt and pepper to taste
Chili powder for topping
Mix all ingredients, except chili powder, in a mixing bowl. Adjust for salt and pepper. Pour into a greased 8×8 baking dish. Sprinkle top with chili powder. Bake at 350 degrees for 40 minutes uncovered or until heated thoroughly and bubbly.
Mix all the ingredients in one bowl and bake. Easy.
Syrup and Biscuits would like to sincerely thank Gooseberry Patch for opportunity to review this delightful cookbook. Purchase one for yourself and several to give as gifts. It’s going to be a nice Christmas in 2012.
Gooseberry Patch furnished me with two copies of The Christmas Table in exchange for providing a review of the product. All comments and opinions are mine. Are you kidding? No one else would claim them.
Now, here’s your chance to win a copy of The Christmas Table. The giveaway contest entry will be in two parts; this post and another coming up next week. To be eligible for the giveaway, here’s what you must do:
(1) Leave a comment on this post in the comment section saying, “I’m looking forward to eating ___________________ at Christmas.” Fill in the blank with your favorite Christmas food. It can be a sweet treat, a main dish, an appetizer….anything you associate with Christmas.
(2) Be on the lookout for the second part of the giveaway contest coming up next week in a separate post.
You can have additional chances to win. Earn one additional chance for each of the following:
(1) Earn an additional chance by sharing this post on your Facebook page. You can use the button at the bottom of this post.
(2) Earn an additional chance by sharing this post on Twitter. You can use the button at the bottom of this post.
(3) Earn an additional chance by liking Gooseberry Patch’s Facebook page.
(4) Earn an additional chance by liking Syrup and Biscuit’s Facebook page.
For each additional chance, you must leave me a comment telling me what you did. Only comments left in the comment section below will be counted..
So, get started on this portion of the giveaway. Time’s a wastin’.
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Mother’s Day Anew (Recipe: Picnic Menu)
I love special occasions: holidays, birthdays, anniversaries, parties. You name it, I love them all. The food, festivities, well wishes, laughter and overall happy moods are delightful. They leave me with a euphoric feeling that lasts for days and days. Sometimes, it never goes away.
Mother’s Day was one of those special occasions that I look forward to the most. All that changed when my mother died March 2009. Mother’s Day became a day of grieving. It was the hardest day for me to get through, much harder than her birthday or the anniversary of her death. My joyful anticipation of Mother’s Day turned into dreaded darkness. I missed my mother and just didn’t seem able to manage the awful sadness on Mother’s Day.
Out of sheer determination, I was going to make Mother’s Day 2012 happy again. So, amid the sweet fragrance of lavender and gardenias along with the birds and butterflies, we had a party in our backyard. Not just any party. We had a live band. Not just any band. It was a jazz trio that included our son playing bass.
Jazz trio!
Along with the fragrant flowers, butterflies, birds and jazz, we had lots of people. Some of those people were my children…….
Daughter Marcia
Daughter Amy and son-in-law David
Son Tyler
…..and grandchildren.
Jackson and Ella
Jackson and Ella buzzing by Uncle Tyler as he plays.
Some of those people were friends.
Friends!
Friends!
Friends!
One of those people was my husband.
My husband in the one NOT dressed in black. We don't want to confuse him with the musicians.
The scene was perfect. People enjoyed the music and each other. A nice breeze kept us from burning slap up until the sun went behind the house leaving our backyard completely shaded.
Children romped….
This is romping.
and played.
Handsome dudes playing!
I wasn’t sad.
Happy!!!!
Guests arriving bringing their chairs, food and drink. A guest book is on the wooden table in the foreground. Guests signed in...well, most of them did.
The party was meant to be a celebration of Mother’s Day. I asked the band to select a piece that we could dedicate to mothers. The mothers were asked to stand be recognized and the band played the dedication song immediately following. They chose ”My Girl” and played it beautifully. It was my intention to literally put my heart and soul into to making this a great and special occasion for everyone who attended. A little piece of my heart went into the Mother’s Day story I wrote and handed out to the mothers. The story was printed out on pretty linen paper which is perfect for Moms. You can read that story by clicking here but you won’t see the pretty paper. You’ll just have to take my word for it.
Happy Mother's Day from my heart to yours!
Y’all come see us!
All images above are courtesy of Amy Garvin Wren. Yes, she is my daughter. No, I didn’t make her snap all the photos. She volunteered. I’m glad because she did an outstanding job!
Picnic Menu
The concert was from 6:00pm to 8:00pm, the perfect time to enjoy your dinner and listen to a great jazz band. Everyone brought their own food and drink. My job was to feed and water my husband, the band and myself.
For picnics, fried chicken is a favorite entree. But, don’t forget about roasted chicken. It has everything that fried chicken has and it’s much easier to make. Well….it doesn’t have the that great crispy crunchy skin, but, it’s so much easier to make than fried chicken. It really is tasty and can be enjoy hot, cold or at room temperature. We love dark meat in our house so I roast the leg and thigh pieces that have the skin and are bone-in. Simply rub them with olive, sprinkle on your favorite seasonings (the sky’s the limit) and place on a prepared baking sheet. Roast at 350 degrees for about one hour or until the internal temperature of the thigh is 165 degrees.
A great alternative to a mayonnaise based potato salad is my recipe for Parsley and Chive potatoes. The potatoes can be roasted or boiled. With our high outside temperatures, you need to be careful about mayonnaise based dishes.
All of my menu choices can be made ahead and enjoyed at room temperature. I did keep the tomatoes and cucumbers in a cooler until we were ready to eat.
Roasted chicken quarters (see about for instructions)
Sliced Fresh Tomatoes and Cucumbers
Strawberry Limeade Sparkling Cooler
Hot weather is a favorite topic of conversation for Southerners. We know our summers are hot. They always are and always will be but that doesn’t stop us from talking about how hot is and complaining about it. We do a lot of complaining about the heat. We can’t help ourselves. We listened to our parents, grandparents and great grandparents complain about the heat. Who are we to break the tradition? So, we complain and complain and complain. We not only complain about how hot it is, we worry about everyone else getting too hot. We encourage people to stay cool. We tell them, “Sit down right here and cool off. Lawd, it’s hot weather. Can I get you something cool to drink?”
Granted, it’s easier for us to stay cool now than it was back in the day. I remember the days prior to air conditioning. All my school days were spent in the Deep South and I never experienced an air-conditioned classroom until college. I know hot. But, we survived, nonetheless. And we complained. We still complain.
Cold drinks are a necessity. We can’t get enough of them. I drink gallons and gallons of water. I consume much more water than any other beverage. After I have coffee in the morning, I drink water for the rest of the day. As much as I love water, it’s nice to have a special beverage occasionally. Southern Sweet Tea and Fresh Squeezed Lemonade are favorite standbys that I make often and drink from time to time. Here lately, I’ve had a particular taste for lime. I like the contrast to lemon and it provides a different flavor profile. However, I don’t care for straight up limeade too much. So, I came up with a limeade concoction using another of my favorite fruits: strawberry.
Strawberry season is over for us so I used frozen strawberries instead of fresh. An out of season strawberry is about as tasty as styrofoam. Frozen is better. Next strawberry season, I’ll use tasty strawberries from Plant City, FL.
I used a simple syrup for sweetening. If you don’t want to use sugar, try a natural sweetener such as honey or agave nectar and adjust the amounts accordingly. The amount of simple syrup depends on the sweetness of the strawberries. You might not need the full amount.
I made a double batch because I wanted to freeze some of the purée to have later. Pouring it into ice-cube trays would be logical. However, I don’t own any ice-cubes trays. I used my mini-muffin tins instead. Spraying with non-stick spray before filling made them easy to pop out with the tip of a sharp knife.
Mini-muffins tins make a good substitute for ice-cube trays in a pinch.
I’ll use two for each glass and let them sit in the glass for a few minutes until they start to get slushy before adding the wine. If you can’t wait for the ice cubes to get slushy, just put them in plastic bags and beat them with a rolling-pin. You can use another object other than a rolling-pin to do the beating. That was just a suggestion.
Y’all come see us!
Strawberry Limeade Sparkling Cooler
Strawberry Limeade Sparkling Cooler. One for me, two for friends!
The amount of simple syrup needed will depend on the sweetness of the berries. You might not need the whole amount. The proportions below make a double batch. Use some now and make the rest into ice cubes for later use.
1 cup sugar
1 cup water
2 pounds (6 cups whole strawberries without added sugar)
1 cup fresh squeezed lime juice
1/2 cup loosely pack mint leaves
1 (750 ml) bottle sparkling wine or 1 liter ginger ale or lemon-lime soft drink, chilled
Add water and sugar to a small saucepan to make a simple syrup . Heat until sugar dissolves and set aside to cool. Once cooled, add simple syrup and the rest of the ingredients to a food processor. Blend until smooth.
Place 1/2 cup strawberry purée into a glass. Slowly pour in 1/2 to 1 cup (depending on size of glass) of sparkling wine or ginger ale or lemon-lime soft drink. Stir well before serving.
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Graduation Day! (Recipe: Graduation Party Menu)
We did it! We graduated the last of our chickens from college. I’m not literally speaking of chickens. I’m talking about “chilluns” or “churrins” or “young ‘uns”. The last one. We’ll be empty nesters as soon as that whole job thing kicks in.
Congratulations, Tyler!
I planned a menu for the graduation party that could be done ahead. Everything was waiting for us when we got home. That’s my kind of party! Oh, wait. This wasn’t my party. It was for Tyler.
Before I get into the menu, I have some pictures I want to share. We’ve live in this house since Tyler was in first grade. I have a picture of him on the first day of first grade.
Tyler first day of first grade on the front porch.
Next is the picture of his high school graduation day standing on the same front porch.
Tyler ready for high school graduation. Same front porch as first grade.
And now we have college graduation.
Tyler ready for college graduation. He's been standing on this porch since 1st grade!
I made a chronological photo album for all three of my children (chickens, chilluns, churrins, young ‘uns) when they graduated high school and presented it to them at their graduation party. By the time Tyler graduated from high school, he had forgotten about the picture I had taken on the front porch the first day of first grade. He thought nothing of me telling him I wanted a picture of him by the front door in his high school graduation cap and gown. He was quite surprised when he got to the last page in his photo album. The last two pictures were the first grade picture and the graduation picture. That was an emotional moment for the whole family and one I’ll never forget.
Now I will switch hats from Mama-beaming-with-pride to party planner and let’s talk about the menu. I mentioned that I wanted all the food prepared ahead of time. Everything held up well and turned out just the way I planned. Everything except Aunt Bea’s Cream Cheese Pound Cake. There was nothing wrong with the flavor, mind you. It was so moist that it fell into three pieces as I was transferring it from the tube pan to the cake plate. I had intended to slice up several pieces and put them on a serving tray to take a picture. You know…to make it seem like the cake turned out perfect and wasn’t a colossal fail. I just slap forgot to do it and the cake was eaten before I realized I never took a picture. The post about Aunt Bea’s Cream Cheese Pound Cake will have for another day. That’s the only menu item that doesn’t have a picture. The items highlighted in blue are a direct link to the recipe. Just click on the name of the dish.
Graduation Party Menu
Southern Antipasto Tray
(click here for Deviled Eggs recipe)
deviled eggs, roasted red peppers, pickled okra, Spanish olives, banana pepper rings, bread-n-butter pickles
Pimento cheese. The pate` of the South.
Slow-cooker Split Pea soup. Made with ham and loads of vegetables.
7 Layer Salad with 9 Layers. More layers means more flavor.
Aunt Bea’s Cream Cheese Pound Cake
Slush Punch served non-slushy and with Rainbow Sherbet
I often wondered what gives recipes staying power. Sometimes recipes will be wildly popular for a while and then fade away. What might be this year’s most sought after recipe will only be forgotten about next year. Obviously, a dish must taste good in order for it to become popular. But once it gains popularity, there’s no assurance it will stay in the spotlight.
Seven Layer Salad is a recipe that has staying power. I’ve known about it for over 30 years and it keeps turning up at covered dish suppers, baby showers, family gatherings and picnics. Not only does it turn up, it gets eaten. Folks genuinely like the taste of this salad.
Whoever was smart enough to think of lining the top layer of the salad bowl with peas is a pure out-and-out genius. Not only do peas keep the salad dressing from getting to the lettuce and making it soggy, they make the salad unique. You don’t often expect to find raw peas as part of a green salad. Maybe this salad doesn’t qualify as a green salad. It does have bacon, eggs and cheese in it. When you get right down to it, there’s a whole bunch of things about this salad that makes it interesting. I realize that you could put the dressing over the cheese, bacon or even the egg layer and it would serve the same purpose as the peas in that it would keep the salad dressings from getting to the lettuce making it soggy. The peas are just so unexpected. Maybe it’s time for me to stop swooning over the peas in this salad. One last thing before I stop obsessing over them. With the dressing poured on top of the peas and the some of the peas popping through, I don’t even think the top of the salad needs to be garnished. Once again, “Yea for the peas!”
The ingredients can be suited to your liking. Use your favorite type of cheese that shreds well. Substitute your favorite raw veggies for any of the layers. If you use tomatoes, I recommend a cherry type because of a lower water content. If you use a regular tomato, you should deseed it and squeeze out most of the juice. I suppose you could use ham for the bacon but why would you want to do that? Eggs are eggs and nothing else compares so you may want to use eggs. There are any number of variations for the salad dressing. I prefer the mayo/Ranch dressing/sugar combo that I include as part of this recipe and I don’t vary from that. It goes without saying that I think you stick with the peas and certainly include them.
My salad wound up with 9 layers. That’s perfectly all right. You can have 6 layers or 10. This is a very forgiving dish.
The amount of ingredients for each layer will depend largely on the size of your dish. I used a standard trifle dish and fill the center with lettuce and spinach and layer the rest of the ingredients along the outside so they show up nice and pretty in the clear bowl. I would recommend you do the same. The spectacular colors are one of the best things about this dish. And the peas. They’re spectacular, too!
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7 Layer Salad with 9 Layers
1/2 head iceberg lettuce, shredded
1 package fresh baby spinach
4 or 5 radishes, thinly sliced
1 bunch green onions, chopped
1/2 pint cherry tomatoes, halved
6 to 8 sliced bacon, cooked and chopped
4 boiled eggs, sliced
8 ounces shredded cheddar cheese
1 (10 ounce) package frozen English peas, partially thawed
1/2 cup mayonnaise (I prefer Duke’s)
1/2 Ranch dressing
1 tablespoon sugar
Layer lettuce and then spinach in the bottom of the bowl. Reserve some of both to build up the center so the rest of the ingredients can go along the side of the bowl.
Lettuce and spinach. Starting to build the layers.
It’s hard to tell in the above pictures that I’m mounding the lettuce and spinach in the center. I used my OXO hand-held mandoline to thinly slice radishes. Look how perfect they are! The picture below makes it a little easier to see the mound in the center.
Radishes are the next layer. Spinach and lettuce are mounded in the center.
Continue layering the next four ingredients in order concentrating them on the outside of the dish. The cheese is spread over the entire dish in an even layer. Peas go on top of the cheese and the peas evenly cover the cheese. Mix together mayonnaise, Ranch dressing and sugar. Pour over the peas. Cover and refrigerate overnight before serving. Some recommend tossing the salad before serving. I don’t ever do that. I let folks serve themselves and get as much or as little of the dressing as they prefer. That’s the way I roll.
7 Layer Salad with 9 Layers after sitting the refrigerator overnight.
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As with most Southerners, I have been eating peas and butterbeans all my life. We wait all year for them “to come in”. The food that Southerners call peas are a summer crop and are distinctly different from the English pea or garden pea variety.
Since my history with this Southern delicacy is long, I thought I had just about eaten every variety of Southern pea known to mankind. Then, along comes one of the restaurants at Blackberry Farm serving up a variety of Southern pea called Washday Peas. Not only did this magnificent restaurant have Peas and Cornbread as a menu item, but they served this wonderful heirloom variety that was a new eating experience for me. I pray I never get to the point in my life that a bowl of peas and cornbread doesn’t excite me. The taste of Washday peas was alluring and intoxicating. I needed to find out more about them or bust wide open trying.
The Blackberry Farm restaurants get a lot of their produce from their gardens that are on the grounds. The next day, I made a beeline to the garden in hopes that I could spend some time with their Master Gardener, John Coykendall. My mission was two-fold: listen to every word John has to say about anything and everything because he’s fascinating AND find out about Washday Peas.
According to Mr. Coykendall, the pea gets its name from its utilitarian purpose. Back in the day, washing clothes was an all day job. After the back-breaking job of getting the laundry done, folks still had to be fed. Washday Peas became a favorite on washday because they were easy to shell and could be cooked in about the same amount of time that it took to cook a skillet of cornbread. They were considered fast food minus the drive-through.
I don’t have any of the heirloom seeds to plant and I’ve never known anyone, except Mr. Coykendall, that’s grown them. The taste reminds me of Split Peas. I eat Split Peas and dream that they’re Washday Peas freshly harvested from my garden. Thank goodness no one has ever been arrested for dreaming. I also appreciate hearing the hum and whirring of my washer and dryer.
Y’all come see us!
Slow-cooker Split Pea Soup
Split peas do not require soaking as do many dried beans. However, they do need to be rinsed before cooking. This soup is satisfying and easy to assemble. It uses ingredients that you are likely to have on hand in your refrigerator and pantry. Best of all, it just flat out tastes good. And it reminds me of Washday Peas.
1 (1 pound) package of dried split peas
2 cups diced cooked ham
3 carrots, diced
3 celery stalks, diced
1 medium sweet onion, diced
2 to 3 cloves garlic, minced
1 bunch fresh parsley
1 tablespoon Lawry’s Season-All Seasoned Salt
1 1/2 quarts chicken stock
Layer all ingredients in stockpot in order. Do not stir. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. When done, stir well before serving.
Split Pea Soup cooked in a slow-cooker with ham and lots of vegetables.
Punch is a favorite party beverage for Southerners. We love parties and we love to serve punch at our parties. There are as many variation for punch as Carter’s has little liver pills. It usually has a fruit juice base and we throw in all sorts of other things such as ginger ale, tea, milk, ice cream or sherbet.
A variation called “Slush Punch” became popular in the late 1960s and early 1970s. You make it ahead of time, freeze it in a gallon jug and then partially thaw before serving. The punch remains slushy which is not only refreshing but negates the need for ice or an ice ring. Make ahead dishes are always on my party menus. They decrease the party day stress and help you to get organized a little better. It’s a beautiful thing.
I had two events rather close together for which I wanted to serve punch. Considering the closeness of the dates of the events, I needed two different versions of punch. I can’t have people thinking I serve the same thing over and over, for Heaven’s sake. This recipe answered the calling like a champion. It makes up two gallons and one gallon is all I need to fill my punch bowl. At the first event, I served the punch in the traditional “slushy” manner. For the second event, I completely thawed the punch but kept it ice-cold in the refrigerator and pour it over scoops of sherbet in the punch bowl. I kept both versions kid-friendly. You can certainly add spirits or liqueur if you so desire.
The consensus was pretty evenly divided with about half preferring version 1 and half preferring version 2. Overall, it’s palate pleasing. And it’s cold. We can’t ever have too many cold drinks south of the Mason-Dixon line. The weather gets hot here more than it’s not. We’ve seen several 90 degree days so far this year and it’s only May 1. Lord, please help us through this summer.
Y’all come see us!
Slush Punch – version 1
I’ve had this recipe in my file for over thirty years. I’ve made some modifications to the original recipe that I think have even improved an already delicious punch. You can change the flavor of the Jello to suit your tastes. Also, if you can’t find raspberry lemonade, just use two cans lemonade. Change up the flavors to suit your taste. All that matters is that you like the flavor. Simply use my measurements as a guideline for the amount that you need to yield 2 gallons of punch.
I froze the punch in two (1-gallon) plastic jugs. In that size container, it needs to thaw 5 hours before serving. If you use gallon freezer bags or other size containers, the thaw time may be different.
1 package (0.6 ounces) strawberry Jello (other flavors may be substituted)
6 cups water
2 (46 ounce) cans pineapple juice
1 (12 ounce ) can frozen orange juice concentrate, thawed
1 (12 ounce) can frozen raspberry lemonade concentrate, thawed
1 (12 ounce) can lemonade concentrate, thawed
1/2 gallon water
1/2 cup sugar, optional
1 liter ginger-ale
In a large bowl, dissolved jello in 6 cups boiling water. Add remaining ingredients, except ginger-ale, and stir well. Taste before adding the sugar. You may not need it. Pour into two (1-gallon) jugs. Freeze for at least 24 hours. Thaw one gallon 5 hours before serving. Pour into punch bowl. Add ginger-ale. I used about half the liter. One gallon is just about the right amount for a standard size punch bowl. I had to cut the top off the plastic gallon container to get all the punch out. Once it’s in the bowl, you can break up the large chunks very easily.
Slush punch, version 1. Let's par-tay!
Slush Punch – version 2
This version isn’t served slushy, but it uses the same base as version 1. Completely thaw the punch before serving but keep it ice-cold in the refrigeration. Scoop out your favorite sherbet into the punch bowl before adding the punch. I used Rainbow (orange, lime, pineapple) and scooped about 1 1/2 quarts. Pour in the punch and top with ginger-ale. Once again, I used about 1/2 a liter of ginger-ale. Use more or less to your liking. The ginger-ale isn’t required but I think the carbonation makes the beverage seem more party-ish.
Slush Punch, version 2. I love seeing the floating sherbet scoops!
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