Photographing ice cream continues to be one of my weaknesses in the food blog world. I really enjoy eating ice cream, but usually do so out of a mug, which is not really the best presentation. I could probably start keeping cones around for this purpose, but who, sitting on the couch late at night with a glass of wine, wants to eat an ice cream cone? It also didn’t help that I was making this ice cream on a rush basis before heading down to Rhode Island for a wedding, so didn’t actually get to take a picture of …
I’m officially in Boston on a weekend for the first time in forever and on my run this morning, it finally felt like Fall. I recognize that I’ve been living in a perpetual Fall for the past month and a half, as Alaska has been in the 50s with changing leaves since the beginning of September, but last week I was in Florida, where it actively did not feel like Fall, so today felt absolutely magical. The air was crisp, the leaves were starting to turn, everyone was wearing flannel and vests, and I even saw a few pairs of …
If you’re reading this on the Sunday it’s supposed to appear, it means that my posting from Italy worked! I’m actually typing it on Tuesday, the day Erik and I leave for a bike tour through Piedmont. To say I’m excited is an understatement. It has been far too long since I’ve been able to go on vacation and not even think about bringing my laptop with me – my only electronics will be my phone, my kindle, and a camera.
Law school is over! And as we always do when finals are over, Erik and I spent the weekend off the grid in the mountains, camping and hiking. That means I had to get something made before I left, since I wasn’t sure when I’d be back today. I came up with (yet another) Ottolenghi recipe, though this one didn’t go so well.
It’s Labor Day weekend. Classes start on Tuesday. All signs are pointing to the end of summer. So, naturally, I had to squeeze out one more truly summer recipe before the invasion of pumpkin spice.
I’m a plan-everything-far-in-advance kind of person. Like, if I know I won’t have time to bake, I’ll make two recipes the week before. But sometimes, a whole weekend can work out perfectly with very little planning at all.
I’m always surprised by how much of ice cream making is done over a stovetop. It’s a frozen dessert – I feel like at most I should be mixing the batter at room temperature, and then freezing it. But no, it’s like 20 minutes of stirring over low or medium heat and then using an ice bath after the fact to cool it down. Seems counterintuitive.