We enjoyed cherries in our quinoa breakfast bowls, whipped up a refreshing artichoke
dip with spinach and avocado, tossed together grilled corn and jicama with sweet watermelon for a salad that was as spicy as it was refreshing, cooled off with both pistachio and (fresh) mint ice cream
pops, and a
strawberry hot fudge sundae that will go down in Scott and I's books for life.
After our meal was devoured, out came this darling little metal contraption with
strawberries, blackberries and little puffs of meringue
popped onto the points of the arms with a bowl of powered sugar to
dip the lovelies into!