I'M BACK

At least for awhile. I will know on Tuesday if my breast cancer is back. If I do not have cancer I will begin posting again. Hopefully, i will be able to posr a new sweepstakes within the next few days. If my cancer is back my postings will be spotty.

In the meantime, I have entered a drink contest which requires that I post the recipe and a picture on my blog. So, here it is.

Gorilla Martini
2 medium ripe, but firm, bananas, sliced
2 cups banana ice cream, homemade or purchased
1 Tablespoon Cream De Cacao
2 Tablespoons chocolate syrup, homemade or purchased
2 Tablespoons caramel syrup, homemade or purchased
In the jar of a large blender combine the sliced bananas, the ice cream and the Cream De Cacao. Pulse until the mixture is thick and well blended.
Drizzle the chocolate and caramel syrups down the sides of four (4) chilled martini glasses, dividing equally. Divide the ice cream mixture between the dressed martini glasses. Serve immediately.
Serves 4
To make this a mocktail substitute an additional Tablespoon of chocolate syrup for the Cream De Cacao.

AL'S RECIPE

My friend, Al Singer, has entered a recipe contest which requires him to post it to a blog. Since he does not have his own blog he is posting it to mine.

Avocado and Chickpea Salad with Pomegranate-Lime Dressing
　
1 large ripe, but firm Mexican avocado (peeled, pitted and cut into bite-sized chunks)
2 cups canned chickpeas, rinsed and drained
1/4 cup red onion, finely diced
1/4 cup green bell pepper (seeded, ribbed and finely diced
1/4 cup fresh cilantro, finely chopped
2 Tablespoons fresh lime juice
2 Tablespoons pomegranate juice
1 small garlic clove, finely diced
1 teaspoon granulated sugar
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 teaspoons extra virgin olive oil
　
In a large bowl combine the avocado, the chickpeas, the onion, the bell pepper and the cilantro. Toss to combine and set aside.
In a small bowl combine the lime juice, the pomegranate juice, the garlic, the sugar, the salt and the pepper. Stir to blend. Whisk in the olive oil until well blended.
Pour the dressing over the avocado salad and gently toss to coat.
Serve chilled or at room temperature.
Serves 4 - 6