Dream a little Dreamsicle

Several weeks before launching this blog, I found my idea of a perfect looking-for-like-minded-you posting. This doesn’t happen often, since as Graham will readily tell anyone, he has weird parents.
The solicitation, if I may call it such, was not for run-of-the-mill romance. It was not for folks who like to get frisky in the kitchen. It was for foodies who can follow directions – at least the first time – and test recipes bound for a cookbook, with the tantalizing promise of being included in a list of testers. Since the only way my name is likely to appear on the cover of a bona fide published cookbook is with a Sharpie, this sounded quite appealing. I replied immediately pledging my culinary troth, and was soon after rewarded with a recipe for spring rolls.
I had never made spring rolls before, assuming that was something better left to the experts at favorite restaurants. Like crepes, the first one may be messy, but then they get better. Trust me, if you can diaper a baby, or recall rolling things in college, they’re simple.
Weeks went by without another test recipe appearing. I fretted if my feedback was too bossy. No one like that on a first date. But then, finally, a dreamy invitation appeared.
This time I was asked to test a recipe for blood orange sherbet. Since the glamorous fruit is out of season, I was assured that any juicy orange would be fine. I’m sure I’d be promptly fired from this unpaid job if I share the recipe now, but you can count on me to announce when “our” book is available from your favorite seller.
While I’ve never made sherbet before, I suspect this is a fairly traditional technique. Ingredients were simple to obtain and delivered an encouraging look and aroma at each step. It took longer to set in the freezer than I expected, but the results were delicious and reminiscent of those summery ice cream treats of childhood, Dreamsicles.
I garnished each serving with a twist of orange, though gilding this lily really is not necessary. To my surprise, Graham declared it almost too rich, which makes me think a blend of whole and low-fat milk might suffice.  Still, he savored every spoonful, saving just the creamy cling for his patiently waiting pups.