Brown Sugar Sour Cream Softer-Serve from Ice Cream Adventures + A Giveaway

Brown Sugar Sour Cream Softer-Serve from Ice Cream Adventures

Brown Sugar Sour Cream Softer-Serve from Ice Cream Adventures Brown Sugar Sour Cream Softer-Serve from Ice Cream Adventures

Brown Sugar Sour Cream Softer-Serve from Ice Cream Adventures

I met Stef Ferrari at ice cream college. She sat one row ahead of me in the giant conference room that served as our lecture classroom. On the first day, she was eating candy for breakfast. At our mid-morning break, she joined me in line for an ice cream sundae. Her bright red hair made her easy to spot. At afternoon break, she told me how good the chocolate milk was.

As ridiculous as this sounds, I liken my experience in ice cream academy to a short stint in the military–the hours were long, the information was overwhelming in quantity and complexity, and it was January in Eastern Pennsylvania. These are conditions under which you bond rather quickly.

I soon learned that we both lived in Brooklyn, and by the spring, Stef would open her own ice cream shop in the neighborhood next to mine. The shop, named Hay Rosie for her mother, is now shuttered, but I spent that summer visiting more times than was reasonable or healthy. Read more »

Ramp Foraging + Ramp Risotto

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Ramp Foraging + Ramp RisottoRamp Foraging + Ramp Risotto

Ramp Foraging + Ramp Risotto Ramp Foraging + Ramp Risotto

 

Ramp Foraging + Ramp Risotto Ramp Foraging + Ramp Risotto

Ramp Foraging + Ramp Risotto

Last Sunday dawned bright and breezy and perfectly spring. The Frenchman and I drove an hour from our apartment to the parking lot of a strip mall. We waited. After a time, a jeep wrangler came careening into the lot, and parked beside us. Inside was my favorite market farmer and his wife. We said good morning, and he joked again that it was time to blindfold us and stuff us into the trunk before the next stage of our operation. Read more »

Tequila-colada Cremoladas

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Tequila-colada Cremolada Tequila-colada Cremolada

Tequila-colada Cremolada Tequila-colada Cremolada

Tequila-colada Cremolada

For those who don’t know–I didn’t until very recently–a cremolada is Peruvian; a sort of slush puppy made with tropical fruit, water, and sugar. The basic formula is: blend juice, sugar, and water; freeze the mixture in ice cube trays; when frozen, blend again. This is my twist on the classic. The tequila is optional, but recommended.

You can double or triple this recipe, as long as you have the ice cube trays to support it. This way, you can make individual drinks as desired, or continue to blend batches fresh throughout a party. Makes 5 cups. Serves 4. 
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Bourbon, Garlic and Hot Honey-Butter Roasted Oysters

Bourbon, Garlic and Hot Honey-Butter Roasted Oysters

Bourbon, Garlic and Hot Honey-Butter Roasted Oysters Bourbon, Garlic and Hot Honey-Butter Roasted Oysters

Bourbon, Garlic and Hot Honey-Butter Roasted Oysters Bourbon, Garlic and Hot Honey-Butter Roasted Oysters

Snowdrops

Do you know what I was, how I lived? You know

what despair is; then
winter should have meaning for you.

I did not expect to survive,
earth suppressing me. I didn’t expect
to waken again, to feel
in damp earth my body
able to respond again, remembering
after so long how to open again
in the cold light
of earliest spring–

afraid, yes, but among you again
crying yes risk joy

in the raw wind of the new world.

–Louise Gluck

Bourbon, Garlic and Hot Honey-Butter Roasted Oysters Bourbon, Garlic and Hot Honey-Butter Roasted Oysters

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Nigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and Coffee + A 30th Birthday/Housewarming Menu

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Nigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and CoffeeNigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and Coffee

Nigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and CoffeeNigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and Coffee

Nigel Slater’s Cake of Roasted Hazelnuts, Muscovado, and Coffee

I turned thirty at the end of January. I meant to throw a birthday party/housewarming at our new place on the 23rd, but alas, Jonas! So, we rescheduled for the 30th.

I salvaged what I could from that first Saturday’s cooking–although we still have two-pounds of prosciutto in the fridge, God help us–and decided to cater bits and pieces to fill in the rest of the menu for the following weekend.

Below, a compilation of what I served, but also what I originally planned to serve, to aid in planning your next winter party, plus some tips and notes:

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Cardamom-Orange + Brown Sugar-Pistachio Ice Cream

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Cardamom-Orange + Brown Sugar-Pistachio Ice Cream

Cardamom-Orange + Brown Sugar-Pistachio Ice Cream pistachios

We moved, from Brooklyn to Jersey City, where I don’t yet know where to buy fish or bread or meat or farmers’ market vegetables. But our apartment is finally set up, save one chifforobe, and I’m really proud of it–it has style–dare I say it is stylish?–and it is full, full, full of plants. (More on this in an upcoming post.) 

I turn thirty today. I’m finally adopting the cat I’ve long wanted, and I spend hours in bed when I should be sleeping, googling possible names to the glowy light of my phone, to the bemusement of my husband.

I’ve been struggling with some health issues that, while not dire, feel like they’ve swallowed me up. I avoided writing for too long, so now I don’t know where to start, except to list the highlights. This is list writing, not actual writing.

We have a table that seats eight now, and dish ware and silverware to accommodate that many. I’m trying to lure groups for dinner with the promise of three-day ragu and cakes. Do you live in Jersey City? Do you want to be friends?

I’m trying to go for runs in Liberty State Park, which is very close to our apartment, and also very beautiful. I walked there through the snow this weekend, and it was peace personified in whiteout, in chips of ice floating in the canal, in the geese idling between lolling reeds.

For now, there’s too much percolating in my mind to be eloquent in this space. This is a cop out, I know it. In the meantime, read When Breath Becomes Air and also Astonish Me. AlsoI’m not a beer person, but I recently discovered sour beers (thanks, Crissy and Ryan!), and maybe now I’m a beer person. I especially love Two Evil Geyser Gose at the moment.

Make some ice cream. It’s what I did. You won’t regret it.

Cardamom-Orange + Brown Sugar-Pistachio Ice Cream

Cardamom-Orange + Brown Sugar-Pistachio Ice Cream Cardamom-Orange + Brown Sugar-Pistachio Ice Cream

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