Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. Trust me, if I’m hoping you’re going to bust out some salted caramel dark chocolate mousse and you come out of the kitchen with pale icy chips? It’s going to be hard for me to feign enthusiasm.
Ice Cream/Sorbet Archive
Raise your hand if you’re surprised that my mother used to make us homemade hot fudge sauce for our ice cream? Right, I see you’re not new here! Welcome back. But really, the crazy didn’t start with my generation, despite the fact that I may or may not have crafted a really elaborate chicken dish this week when sick and not remotely interested in cooking or eating it. So I didn’t waste the ingredients. Also totally my mother’s daughter there.
I’m going to take a brief break from your food phobias today to tell you about my newest one. It lives in the freezer. It controls my mind, and at times, my spoon. And at the rate we’re going, it will be the very end of me. Or my waistline. Or my husband, as he leaves me for the Paris-dweller who envisioned this masterpiece.
Two weeks ago, I had the honor to meet one of the people who has been reading this site in all of its incarnations for so long, she probably knows me better than I do. And yet she still wanted to meet me for lunch! The lovely Marce and I had a weekday lunch on a stunning day at Tabla’s Bread Bar, sitting outside discussing cameras and childcare, the food in Buenos Aires and the freelance life. It was fantastic, and not only because I can never resist an opportunity to have lunch at the Bread Bar but because she brought me…
Everyone needs a motto, an inspirational catchphrase or a daily affirmation and at least for the duration of this post, mine is going to have to be: when life gives you stupid, annoying pudding that never, ever sets, make ice cream. What? You don’t think it will work for t-shirts and taglines? I’m crushed.
I’m patting myself on the back right now–no, not for finishing NaBlo, because I think we have already established that an 86 percent effort doesn’t count–but because I have finally made the fennel ice cream from the October Gourmet and it is absolutely wonderful. You have no idea how many things have had the balderdash to get in my way.