Pirate cook, bastardizing recipies one at a time

Ok, so its been a while since i posted.  I have been supper busy mostly away from home.  So here is something that i litterally created off the top of my head based off of random left overs and tid bits in the fridge.   It is a sweet veggie fretata with roasted potatoes cooked and baked in a cast iron skillet.  

Here is something I have been experimenting with for a while....   Lavender Panna Cotta with fresh raspberries.  

Here is my most epicly awesome creation....  Lavender Ice Cream with Lavender infused chocolate chips.  It was the best ever.    I was on a lavender kick and figured why not put it in ice cream.  so I used the same recipe I came up with for the Herb de Provence and just substituted the herbs for Lavender.  It came out soooo much better than I ever thought.   This will defiantly get made again and again and again. 

Ginger Honey Pepperment Tea.  

I have made this several times and it tastes great.  That is if you love ginger. I have a headcold right now and it always seems to make me better, also feels good to drink when i have a stomach ache too.  not very hard to make but it does take a while.  It is a little bit more involved then just putting a tea bag in boiling water, but not that much harder.  Since I never use measuring cups, and only eyeball it, the spiciness does vary and since I have a headcold I cant really smell, which means this was much spicier than it should have been.  oh well,  I will just add more hot water and honey and dilute it down, which means more to drink.... oh shucks.  nexttime I want to try using fresh mint instead of peppermint tea.  ok,  off to continue drinking.   

This is an herbs de Provence Ice cream,  with herbs de provence infused chocolate chips.  The sauce on top is a mixed cherry berry compote with rum and ginger.   

This ended up a savory ice cream.  Using organic cream and 1/2 and 1/2  helped the flavor and it was very good.  It sounded really weird and different which is why i did it, but it was very good.  I defiantly made an impression on those that tried it.  At first the ice cream itself was great, but needed another layer. so thats when i got the idea to make the compote out of random things I had lying around. and bingo! that was the missing element.  I would in a heart beat make it again, but thinking as I always do, what would i do different....  not that I had a real recipe i followed, this was totally made up in my head.  the only thing i did look was to see how much could fit in my dinky ice cream maker,  but I never follow the same recipe twice and keep building up on it...  I would probably try to make it a bit smoother, and velvetier.   I honestly dont know what came over me to try this,  i think the herbs de provence smells great and its fabulous seasoning for fish and chicken, but an ice cream...   I really was stabbing in the dark... but great risk comes with great reward and for a savory ice cream this was a home run!