soft touches in a pond.

tied around your waist...kitty licking on kitchen tables. thomas lennon reno 91-1ing. all these colours all these bicycle wheels. dresses hardly covering your knees and exposing those marilyn monroe legs. cake carving boys under clear umbrellas.
watching some like it hot tomorrow with kray or going swimming.
last week in bloomington for a while, with mermaid fashions and coleco rubbing her scabbed nose on my fingers.
jenny lewis tunes have been playing thru my head.
taking picnic foods tomorrow, and a raspberry sunshine scone.

*bowed girl back from catherine.
reminds me so much of Mandy. <3
*ballerina from lavender lines, tumblr.

Raspberry-Pistachio Ice Cream Pie with Almond Praline

Bon Appétit | August 2001

For crust

• 1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
• 5 tablespoons unsalted butter, melted

For almond praline

• 3/4 cup sugar
• 3/4 cup blanched slivered almonds

• 2 pints pistachio ice cream, slightly softened
• 1 pint raspberry gelato, slightly softened

• Raspberry Sauce (optional)

Preparation

Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.

Make praline:
Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.

Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)

Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.