Over the weekend my husband and I went on a much needed adults only vacation to the Smoky Mountains of Tennessee. We rented a beautiful cabin that was perched way, way, way high atop a large mountain (I had to cover my eyes on the drive up). It was very remote. And by remote I mean no internet. Three and a half days with no internet. I consoled myself with beautiful breathtaking views like this. This is a real picture taken just this morning. The snow on the mountains was as beautiful as beautiful gets.
During the day I shopped. The Lodge Cast Iron Factory Store was my personal favorite. We're talking wall-to-wall cast iron of every shape and size. Everything from super cute minis to a super-sized cast iron paella pan. I wanted it all, but in the end I settled for a few pieces. One of the pieces I bought was this oval serving griddle.
The nights called for another type of consolation. Something strong, something special, something mountain made and over a century old. Believe me when I say nothing fits the bill like Ole Smoky Tennessee Moonshine. The Ole Smoky Tennessee Moonshine Distillery is one of the only places you can buy moonshine legally. They have every flavor imaginable. I tried them all (the results were very entertaining).
All in all I do have to say that I really missed popping online here and there, BUT I did manage to fill my days with several worthwhile distractions. We had a wonderful time, but it is nice to be back. My body needs a break from all that moonshine.
Before leaving on vacation I made this very refreshing pomegranate sorbet. It was both tart and sweet and had just the right balance of lemony flavor. The kids loved it. I loved it. It disappeared in a flash. We loved it so much I'd double the recipe next time around. It really was that good. Next time around I'd like to scoop a bit into a champagne flute and pour some champagne or prosecco over it.
Adapted from Apples for Jam
by Tessa Kiros
4 ripe pomegranates or 1-3/4 cups Pom Wonderful 100% pomegranate juice
Juice of 1 lemon
1/4 cup sugar
Juice the pomegranates very thoroughly, using a levered juice extractor or a citrus juicer, and then strain. Or, pour 1 - 3/4 cups of Pom Wonderful pomegranate juice into a bowl/cup. Put the lemon juice in a small saucepan with the sugar and 3 to 4 tablespoons of the pomegranate juice. Heat, stirring, over medium-low heat until the sugar has dissolved. Remove from the heat, leave to cool a little, and then stir in the rest of the pomegranate juice.
If using an ice cream machine: Place the mixture in the refrigerator until it is completely chilled. When the mixture is chilled, place it in your ice cream machine and follow the mfg. instructions.
If you do not have an ice cream machine: Pour the mixture into a bowl or container that has a lid. Put the lid on, and put it in the freezer. After an hour give the mixture an energetic whisk with a hand whisk. Put it back in the freezer and then whisk again after another couple of hours. When the sorbet is nearly firm, give one last whisk, and put it back in the freezer to set.
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