Nature Preserve

Once there was a famous Broadway director, or was he a writer or choreographer, may be just a, no I think he was a writer. In any case he was famous and did very few and perfect works. In his twilight years he spent his days walking to and from his Village apartment to the Metropolitan Museum of Art. When I discovered this anecdote I realized I had been doing something similar with walking to the Museum of Natural History. As I enter my Grace Kelly years I have reduced the number drastically because for me frequency of experience tends to dim the quality. Maybe subconsciously that is why I don’t mind Sir traveling so often. I will ask my astrologer Keith to analyze that for me.

The techno disco frog exhibit is to die for and the dinosaur wing on the upper level makes humanity appear even more special for being able to capture well something they have never seen before.

Today I will walk up with Pepi and Pepe. Agatha will come stop by in a car once I get there to take the young gentlemen back home. And when I get back home, my mind filled with stars and moss and sugar gliders all I want is dessert. Especially Green Frog Pie (Dendrobates Auratus Pie). I created this dessert in honor of my favorite frog in the exhibit, the Poison Arrow Dart Frog. It incorporates the same colors as the frog, and something this decadent should be considered poisonous!

The Ingredients:



-1.5 Quarts Gourmet Mint Chocolate Chip Ice Cream








-1 Chocolate Pie Shell
-1 Bottle of Magic Shell ice cream topping
-1 Dark Chocolate Candy Bar Infused with flavor (I like Mayan Dark Chocolate infused with Orange and Spice)
-Fresh Mint Leaves for Garnish


Scoop tiny balls of Ice Cream using a cookie scooper and create a single layer of Ice Cream on the bottom of the pie crust. Wet the scooper as necessary.

Coat every other scoop of Ice Cream with Magic Shell. This will ensure a decadent flavor and crunch throughout the pie.



Freeze the pie and the quart of Ice Cream for about 5 minutes to keep it from getting too soft.

Remove the pie from the freezer and continue to scoop the rest of the Ice Cream in little scoops evenly over the top of the pie.

By the time you are done scooping the rest of the Ice Cream into the pie, it should be soft enough to smooth over with a frosting spatula.

Return the pie to the freezer for 10 minutes to harden.


Using the Magic Shell, create an artistic design over the top of the pie.



Grate about ¼ of the Flavor Infused Chocolate Bar

and sprinkle over the Pie.



Return the pie to the freezer for 1-2 hours to ensure the Ice Cream sets.

Slice and garnish with Chocolate and Mint Leaves.


And just as a precious aside, Bill Cunningham On the Street (which I have been a featured surprise participant many times) said this changing of the season to fall is clothed in black and white. Pepi and Pepe feel so with it. I gave them black and white biscuits to celebrate their au courant fabulousness.

See you this weekend for brunch gang!