When we built our house I said all I wanted was a huge kitchen island. These days I'm thinking I should have asked for two dishwashers. There are only four of us but I swear our dishwasher is always full.
As is the sink. And the two counters surrounding the sink. Every time clean dishes come out of the dishwasher, it gets filled right back up with dirty ones. And there are still dishes waiting to go in on the next round.
Don't tell me I bake too much. This is not the problem. It's the darn size of the dishwasher!!
I need to butter my hubby up sometime and mention the fact that I want two dishwashers in the next house. Just to get him warmed up to the idea, you know.
(I am not the slightest bit joking about this. If people can have two ovens I should be able to have two dishwashers.)
One good way to butter hubbys up is to give them ice cream torte. I realize that this is actually a sherbet torte, and that sherbet is... um... kinda girly. But it's a good starting point for a two-dishwasher kind of conversation.
Also, it's bright and happy. Just like my face will be when we build a house with two dishwashers.
I always forget that rainbow sherbet is good. I mean, I would never go to the ice cream store and order sherbet, but whenever I end up eating it I love it. This is a fun torte to make for dinner guests in the summer and is easy to throw together. I have actually made it two ways, both of which are delicious so I'm posting two (very similar) recipes. The biggest difference is the crust- one uses coconut cookies and slivered almonds and makes a true crust. The other uses macaroon crumbs, chopped pecans, and whipped cream and makes a thick creamy "frozen topping" type crust. I have a hard time finding macaroons and usually don't want to make them (lazybutt) so I often make the first recipe, but if you have macaroons the second recipe is killer.