In addition to condemning inferior radishes to death, I also spent Mother’s Day doing a whole lot of nothing. My husband offered to take the kids to the zoo so I could have a little time to myself. Woo hoo!
I started to feel guilty about the idea. Like maybe I should go with them. You know, spend Mother’s Day actually in the company of my own family. But, then, I remembered that it’s Mother’s Day every other day of the year, too. So, I stayed home and made ice cream for myself, instead.
I really wanted to make a recipe from the pages of my Mother’s Day present, but Amazon’s FREE Super Saver Shipping screwed us over once again. It still hasn't arrived. And although I probably could have gotten a sneak preview here or here or even here, I couldn’t bring myself to do it. I kept slamming my laptop shut lest they spoil the surprise (don’t worry, I’ll be back as soon as my package arrives).
But something perfect leapt to mind. I had forgotten about it until I saw the gingersnap and lemon sherbet sandwiches on Anita’s delightful Dessert First blog. But that looked hard. Mine was simple. A restorative grapefruit and ginger sherbet. It really hit the spot with its citrusy zing and buttermilky tang. I sat outside with my sherbet, still soupy because I couldn't wait, leafing through a magazine. All alone. With the birds and the no screaming. It was very nice.