A fork is one of those amazing inventions. Important in a way that transcends most tools it elevated us from caveman fingers eaters to full blown snooty diners. Tines, (I love that word,) are to food what Cupid's Arrows are to hearts and what sugar is to chocolate - transformational.
My latest tine tale begins with a cantaloupe that although appeared fine when wrapped upon by my knuckles in the produce aisle, turned out to be too ripe and a bit too mush even for an uber-loupe-lover like me. Then, while using my fork to create some pretty marks on the inside of my pie crust one day, it hit me that a Granita was the answer to my fruit woes. Cool, refreshing, colorful; this is a the grown-up answer to the Sno-Cone and you'll have so much fun serving it.
It was easier than I ever thought, and although it's a little high maintenance; scraping through the frozen tundra of orange mush every 30 minutes, it produced a very WOW-worthy dessert. Tine-ly Tenacious of me, don't you think?
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.