tag:blogger.com,1999:blog-65044786296726089202024-02-19T00:53:27.614-05:00one small scoopUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6504478629672608920.post-72884768777558404672013-11-01T16:32:00.000-04:002014-08-20T02:28:00.103-04:00The Summer of Food<div>
2013 was my first summer in food. I spent two days a week at the farmers market, selling meat and produce for <a href="http://stillmansfarm.com/" target="_blank">Stillman's Farm</a>, and the rest of the week making ice cream at <a href="http://fireplacerest.com/" target="_blank">The Fireplace</a> for the restaurant and other customers. I have collected stories from some of Boston's small food business owners. I have gotten to know the inside workings of a restaurant. And I have made a lot of ice cream.</div>
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Blueberry Basil. Orange Cardamom. Espresso Oreo. Peaches & Cream. Grape Nut. Honey with Chocolate Almonds. Mint Chip. </div>
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Aside from non-native produce like citrus (send 'em over, California!), I'm learning to change with the seasons. And one thing that I've realized recently about myself is how much I <i>love </i>change. From strawberries to blueberries to raspberries to blackberries, I've watched closely as fruits danced their way into summer and ever so quietly sneaked their way out. Spoiled by the market, I'd often eat a pint, if not more, in one day. I was so berry-drunk this summer that I forgot to freeze them before they all vanished. Thank goodness I learned my lesson after blueberry season and have one bag of raspberries and blackberries tucked away for a rainy (or, more likely, snowy) day -- Dark Chocolate Berry Swirl, anyone? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCz9pKrNBj1jh2DLwm5X3H9VEfh7teQdfckK-WsOn4BUrYY0-3QbSQMX25IxIvttOQifh-J43yadaqTb0tjKSMA3Nr8Vyno3WxtoMY0P_dEKTseqL9kI-NucCxeRRBX4QeEnPq3QvLe37/s1600/Screen+shot+2013-11-01+at+4.09.26+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCz9pKrNBj1jh2DLwm5X3H9VEfh7teQdfckK-WsOn4BUrYY0-3QbSQMX25IxIvttOQifh-J43yadaqTb0tjKSMA3Nr8Vyno3WxtoMY0P_dEKTseqL9kI-NucCxeRRBX4QeEnPq3QvLe37/s320/Screen+shot+2013-11-01+at+4.09.26+PM.png" height="320" width="320" /></a></div>
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This magical summer has come and gone. I'm learning to embrace the pumpkin and squash, and slowly turning my attention towards other delicious things -- nuts, chocolates, and caramels. And though everything around me might quiet down for the winter, I plan to keep moving and changing. I'm not exactly certain where all this is going, but it's somewhere amazing, full of ice cream, and temporarily void of berries. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-3999875775271143582013-08-17T12:52:00.000-04:002013-08-17T18:13:25.773-04:00Positive Wonderful StressOne year ago, I was frantically running around my kitchen, measuring out little sandwich baggies of cloves, ginger, cardamom, and cinnamon. I was making<i> Orange Chai with Chocolate Chips</i> for a competition only a month after getting my first ice cream maker. The week after my birthday, my friend Rachel had forwarded me an email about an Ice Cream <a href="http://thetakedowns.com/" target="_blank">Takedown</a> and encouraged me to enter. When I enter something, I mean business. So, for the next few weeks (my very first weeks making ice cream), I'd leave work, come home, and go straight to the kitchen. The next morning, I'd wake up early to churn before heading into work. My social life for those few weeks revolved around having friends over to taste-test.<br />
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It was prepping for last year's competition that made me fall in love with ice cream making. The whole process was very stressful (mostly unnecessary and self-induced, I now realize), but it was the best kind of stress. It excited me and motivated me to keep going. When I talked about this feeling with my sister, she said "this is what it feels like to be passionate about something." And that's when I realized that this is the kind of stress that I want in my life. Lots of it. Lots of positive wonderful stress.<br />
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It's one year later, and the competition is tomorrow. I feel more confident, better prepared, and I'm so excited to stand at a table making <a href="http://www.urbandictionary.com/define.php?term=single-serving+friend" target="_blank">single-serving friends</a> with everyone who comes by for a taste. Won't you join me?<br />
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Get your tickets <a href="http://www.kitchit.com/local_events/Takedown/BostonIceCream2013" target="_blank">here</a>! </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6504478629672608920.post-89420021476376716522013-06-30T11:09:00.000-04:002013-06-30T11:09:55.560-04:00The Ice Cream SandwichHomemade ice cream sandwiches. Yum. It looks like <a href="http://www.nydailynews.com/life-style/eats/ice-cream-sandwiches-perfect-summer-sweet-article-1.1383476" target="_blank">they're all the rage right now in New York.</a> It seems like something only a retail shop can master though, because an ice cream sandwich tastes best when both the cookie and the ice cream are super fresh. How do Nestle and Blue Bunny do it!?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-17053995618017820702013-06-10T18:19:00.001-04:002013-06-11T01:01:28.286-04:00The Fig Newton Effect<div>
About eight years ago, my friend and I were in the car, and she told me how much she loved fig newtons. "Really?!" I can still remember how confused and surprised I was by this. And she was just as confused and surprised by my reaction. So, I explained. The filling is too sticky and grainy and, if you don't eat them when they're super fresh, the cookie part gets kind of gross, too. I ruined fig newtons for her, and she hasn't been able to look at one the same way since. So, I apologize in advance if this blog post has the fig newton effect on you. I pray that it doesn't. </div>
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A while back, I was tasting some fresh batches of ice cream and realized all of the things that I pay attention to now when I take a bite. It's not just flavor. It's texture. But texture means so many things. So, being the ice cream dork that I am, I made a list of what I taste for:<br />
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The obvious one is <b>ice crystals</b>. If it's not smooth and tastes icy, we have a problem. Moving on. </div>
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<b>Thickness</b>. I've made some batches that have come out more pudding-like (I'd say custardy, but I don't use eggs). It's still delicious, in that <a href="http://www.popsicle.com/product/category/107675/fudgsicle" target="_blank">Fudgesicle</a> kind of way, but it definitely belongs on a popsicle stick and not in a bowl. </div>
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People talk about mouth-feel, but I want to focus on <b>tongue-feel</b>. This sounds dirty, but every ice cream feels different between your tongue and the roof of your mouth. Some stick to your taste buds and leave a thin film behind; others are super smooth (I like this kind) and melt perfectly. Which brings us to the next two...</div>
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...<b>residue</b>, which can be that feeling on your tongue that I just mentioned, but it can also be the buildup on the spoon. Too much left behind on either will make you want to stop eating far earlier than you should. </div>
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...<b>meltability</b>, which I didn't think was a real word, but turns out it is. I've noticed that some ice creams melt super quickly, and others (I've noticed this most in custards) don't melt at all. Some melt into a thin liquid that leaves you wondering if that was ice cream you put in your mouth. It was only when I tasted this kind of ice cream and thought <i>"huh, weird" </i>that I started paying attention to this feature.</div>
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Are you laughing at me yet? Go ahead. But now you'll notice these things, too, and you'll never be able to eat mediocre ice cream again. You're welcome. </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6504478629672608920.post-13781571102506970172013-05-07T07:56:00.000-04:002013-05-07T07:56:22.676-04:00A New Chapter<div class="separator" style="clear: both; text-align: left;">
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The room was grey, and I sat on a black chair waiting to go into the recording studio. At least this is how I remember it. I was two, and my legs were barely long enough to dangle off the edge of my seat. My dad the Creative Director coached me in reciting my favorite nursery rhyme into a microphone the size of my face. And that's how I got my start in advertising. </div>
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The journey continued with a video for the St. Louis Visitor's Bureau when I was six. My job was to sit and eat ice cream. Take after take, I took a bite with my hands like this, my legs like that, turning the cup, sitting like so. Perhaps I should've realized my dream then, but I continued in advertising with tons of take-your-daughter-to-work-days (which, for me, happened more than once a year). I played pinball in the lounge and did arts and crafts in style, drawing with Prismacolor markers and collaging with old issues of Communication Arts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IF-FD1QsH9x5UnnbRDtFfhooN8YQU34EdAFKwPbtUpbEPYQ6-7bz2Mafe-9WWFkFGPGNqvZaDKw-SrqxuxSHkzTU0phPv9rTbula0oqjqnR4mT9VExPTipHk4UFJ7eVVT6s0O0LYffQq/s1600/Scan+131140000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IF-FD1QsH9x5UnnbRDtFfhooN8YQU34EdAFKwPbtUpbEPYQ6-7bz2Mafe-9WWFkFGPGNqvZaDKw-SrqxuxSHkzTU0phPv9rTbula0oqjqnR4mT9VExPTipHk4UFJ7eVVT6s0O0LYffQq/s320/Scan+131140000.jpg" width="213" /></a></div>
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I felt so comfortable in an ad agency, so it made sense. Years later, I graduated college and got my first job in the industry at <a href="http://arn.com/" target="_blank">Arnold</a>. A girl who loves going to farmers markets and cooking for friends, I found myself working on McDonald's (remember <a href="http://www.youtube.com/watch?v=azORIF3ugBI" target="_blank">this</a>?). When I joined the team, I was the only person there who had never tried a Big Mac.</div>
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Two agencies later and twenty-six years after my advertising debut, I've gained mentors and friends. I've learned a lot, grown a lot (ate a lot, and drank a lot), and now it's time to try something new. So, I'm trading creative briefs for recipes and handing in my jeans for an apron (well, not exactly...I have to wear <i>something </i>underneath). It's the end of a chapter -- or at least a bookmarked one.</div>
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Today's my first day in the kitchen.</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6504478629672608920.post-42514992919059535662013-04-14T23:57:00.004-04:002013-04-17T13:41:37.390-04:00The Blind Taste TestI've always enjoyed my grapenuts with milk, warmed in the microwave for about 45 seconds, and drizzled with honey. If I'm trying to be fancy, I'll sprinkle some sliced strawberries on top. But grapenuts in ice cream? As my grandma would say, "I never heard of such a thing!" At least not until I moved to Boston.<br />
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The other week, a chef asked me to make some grapenut ice cream for him. After babysitting my niece last weekend (sitting there as she napped, wondering how bad it would be if I woke her so we could play, and then continuing to sit there as she napped), I got a ride from my sister and brother-in-law to <a href="http://www.tosci.com/" target="_blank">Toscanini's</a> and grabbed a pint. It was surprisingly simple. The cereal doesn't really have a crunch to it anymore, and the only added ingredients seem to be vanilla extract and grapenuts. Time to put my spin on it.<br />
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To resemble my favorite method of grapenut-eating, I made one batch with honey, (one failed half batch of honey,*) and one batch with <i>just</i> enough vanilla to bring out the flavor of the dairy. I was happy with them both and, while that's exciting, it's also confusing; I have no idea which to move forward with. So, I took my two flavors and Toscanini's over to my sister's for a blind taste test.<br />
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My sister, <a href="http://www.sweetamandine.com/" target="_blank">Jessica</a>, tasted all three and couldn't decide between two of them. My two! I hold her opinion of food in high regard, so I didn't <i>need</i> to do any more blind taste tests. But I couldn't help myself. So far, I've done five others and, while some friends have been nervous that they'll "pick the wrong one," I've consistently come out on top! What a confidence-booster -- it's so great to feel like you're good at what you do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQShWuregdgTkTIIrqGIbjCn1jBlLB68iYDdcEWsmj-Dt6gw1jOt1f-2lXpHaK-rxMIhIKvoeLikwlPgqWYK9ZmS0I8iUJcy9ue0dZx9PKsqZ91THHYjYk_EzCqF-LBpEgdzOH_axiXN7V/s1600/DSC_0666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQShWuregdgTkTIIrqGIbjCn1jBlLB68iYDdcEWsmj-Dt6gw1jOt1f-2lXpHaK-rxMIhIKvoeLikwlPgqWYK9ZmS0I8iUJcy9ue0dZx9PKsqZ91THHYjYk_EzCqF-LBpEgdzOH_axiXN7V/s400/DSC_0666.jpg" width="400" /></a></div>
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*note to self: half batches aren't worth it.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-3803026677708538152013-02-18T12:52:00.002-05:002013-04-15T08:49:07.511-04:00Side by side<br />
I started making ice cream in July with a<a href="http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC"> Cuisinart ICE-30BC</a>. That sucker's a workhorse. Out of the three machines that I've used, this one took the least amount of time to churn (25-30 mins). One problem: you have to re-freeze the drum between each batch. (Well, this is only a problem if you want to make three batches in one day.)<br />
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After borrowing my sister's <a href="http://www.amazon.com/Lello-4090-Gelato-Quart-Cream/dp/B0007QCQNG/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1360628094&sr=1-2&keywords=lello+4070">Lello 4070 Gelato Junior</a> for some heavy churning over my "Winter Break," I realized that I needed to upgrade. I'm the kind of person who researches products for a year before finally buying something, but time was of the essence. So a year of research was condensed into a week, and I narrowed it down to my sister's model and the <a href="http://www.amazon.com/Cuisinart-ICE-100-Compressor-Cream-Gelato/dp/B006UKLUFS">Cuisinart ICE-100</a>, a new and improved version of the <a href="http://www.amazon.com/Cuisinart-ICE-50BC-Supreme-Cream-Maker/dp/B0007XOHN6/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1360628073&sr=1-1&keywords=ice-50">ICE-50BC</a>. I ended up with the latter, but without the help of a side-by-side review. I was surprised (and slightly annoyed) to see that no such thing exists. So, here goes!<br />
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The Lello has a 1-quart capacity; the Cusinart has a 1.5-quart capacity. <b>Point for Cuisinart! </b><br />
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The Lello's motor is attached to the lid, which makes it really hard to clean; the Cuisinart's motor is in the base. This also allows for a bigger opening for mix-ins on the Cuisinart (the one on the Lello is practically useless!). <b>Point for Cuisinart! </b><br />
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Now's where I start to get nit-picky...<br />
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The Lello has a switch that turns on the compressor (aka the power switch) and then a button that turns on the motor. On the Cuisinart, there is one button that turns on the compressor and the motor at the same time. Although neither instruction manual tells you to do this, I like to run the compressor for 5-10 minutes to get the bowl cold before churning. Fortunately, if you press the Cuisinart's compressor/motor button twice, the motor shuts off and the compressor stays on. But that interface is just kind of annoying. <b>Point for Lello! </b><br />
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Like I said, I chill the bowl before adding the mixture. The compressor on the Cuisinart must have a temperature sensor, because it'll automatically shut off if I leave it for too long and it overfreezes, which is sometimes 5 minutes; sometimes 10. I then have to turn it off and wait a little before turning it back on or else the compressor won't start back up. <b>Point for Lello</b> for not being so finicky. (*Update: If the compressor shuts off, you can still start churning. As soon as it's back at the right temperature, it'll start back up.*)<br />
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Both the Lello and the Cuisinart have a timer. I find this feature silly, because there's no way to know <i>exactly</i> how long the churning will take. You can't start the Cuisinart without setting the timer, so I automatically set it to 60 (the highest it will go). When the Cuisinart timer goes off, the churning stops. The timer on the Lello doesn't need to be set, but if you choose to use it, it doesn't shut off automatically, and the beep at the end is not really that loud. So, it's pretty pointless. On both models, I find the timer kind of stupid. So in my opinion, this one's a <b>draw</b>.<br />
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Thought they're both about the same size, the Lello's motor on top makes it a weird shape and a little harder to store. <b>Point for Cuisinart.</b><br />
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Finally, though I haven't tried it yet, the Cuisinart comes with a separate paddle that's designed for gelato and sorbet. Supposedly it incorporates air into the mixture differently. Possible but not certain <b>point for Cuisinart. </b><br />
<b><br /></b>Since the Cuisinart is newer, I'd say I made the right choice. For me, the biggest draw was the canister size and the motor being located in the base. But you really can't go wrong with either machine.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-26034764858363684932013-02-16T16:26:00.002-05:002013-02-16T19:17:28.298-05:00Making it mineI've been talking to my roommate about how much poking and prodding is needed before someone else's recipe becomes your own. <a href="http://foodblogalliance.com/a/recipe-attribution/">David Lebovitz writes </a>that most cookbook authors agree on three rules:<br />
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<i style="background-color: white;">"1. If you’re modifying someone else’s recipe, it should be called '<strong style="border: 0px; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">adapted from'</strong>.</i></div>
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<i style="background-color: white;">2. If you change a recipe substantially, you may be able to call it your own. But if it’s somewhat similar to a publisher recipe, you should say it’s '<strong style="border: 0px; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">inspired by'</strong>, which means that you used else’s recipe for inspiration, but changed it substantially.</i></div>
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<i style="background-color: white;">3. If you change three ingredients, you can in most instances call the recipe <strong style="border: 0px; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">yours</strong>."</i></div>
<span style="background-color: white;">I just started working on a Salted Caramel Mascarpone (potentially with dark or white chocolate). I changed </span><a href="http://www.jenis.com/products/Salty-Caramel-Pint.html">Jeni's Salty Caramel</a> recipe, replacing cream cheese with mascarpone, adding chocolate, and changing the amount of corn syrup and vanilla extract. So I'm teetering on the edge of "inspired by" and "mine," one ingredient shy of rule #3. And that made me wonder -- are there people out there who will make an extra change in a recipe just so they can call it their own? Which then made me realize that, regardless of whether I pass rule #3 or not, I will always be proud to say who/what has inspired me.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-39345077637619565332013-01-14T20:14:00.001-05:002013-01-14T20:46:38.037-05:00Rivers & Tides<div class="separator" style="clear: both; text-align: center;">
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When I was a senior in highschool, my boyfriend and I watched the documentary <a href="http://www.amazon.com/Andy-Goldsworthys-Rivers-Tides-Goldsworthy/dp/B0002JL9N6">"Rivers and Tides."</a> Ever since, I've been mildly obsessed with Andy Goldsworthy's environmental art, specifically the way it evolves over time. He makes ice sculptures that melt when the sun comes up, big stone cones that get covered when the tide comes in, and leaf formations that get blown away by the wind. Well, my friends, I bring you the Andy Goldsworthy of ice cream flavors.<br />
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I hesitate to call this Vanilla Bean w/Caramel Crackle (hence the label on the pint), because the caramel changes. On day one, you have crunchy flakes of caramel. But, by day three or four, it starts to become more of a caramel swirl. Regardless, no matter what day you eat it, it is delicious. So so delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUz-lCkrZGbeZfvmc956X3ibfh5Ybw385665j6r5hPe-a6cH8qE5zTvko4aeHw30KocimBif2pAOXQlhXNAELbEAfwG4VAvXED5KnlipMGh92HLDKyDYOnezoTUMf7IDGbxpfZn0XABrm/s1600/VanillaCaramel-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUz-lCkrZGbeZfvmc956X3ibfh5Ybw385665j6r5hPe-a6cH8qE5zTvko4aeHw30KocimBif2pAOXQlhXNAELbEAfwG4VAvXED5KnlipMGh92HLDKyDYOnezoTUMf7IDGbxpfZn0XABrm/s400/VanillaCaramel-1.jpg" width="400" /></a></div>
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<br />
<b>Vanilla Bean w/Caramel Crackle</b><br />
<i>(adapted from <a href="http://www.davidlebovitz.com/2007/04/salted-butter-c/">David Lebovitz's Salted Butter Caramel Ice Cream</a> and Jeni's Splendid Ice Cream)</i><br />
<i><br /></i>
For caramel crackle:<br />
1/2 cup sugar<br />
3/4 teaspoon fleur de sel (or maldon/other high-quality salt)<br />
<br />
- Line a baking sheet with a Silpat or parchment paper, or lightly spray the sheet with a non-flavored oil.<br />
<br />
- Spread the sugar evenly in a medium saucepan and set over a moderate flame. Leave it be until it shows signs of melting (it will either brown around the edge or become transparent in some spots). At that point, gently stir until all of the sugar has dissolved and you begin to smell it burning ever so slightly (very soon after it's all dissolved).<br />
<br />
- This next part should be done quickly. Immediately sprinkle in the salt and pour the caramel onto the prepared baking sheet. Quickly lift the baking sheet and tilt it so that the caramel creates as thin a layer as possible. Set it aside to cool.<br />
<br />
- Once cool, use your preferred utensil (I use a combination of my hands and a rolling pin; David Lebovitz uses a mortar and pestle) to break the caramel into small pieces -- the size of large confetti. You can wait to do this part while the ice cream is churning.<br />
<br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">For ice cream:</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">2 cups whole milk</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">1 tablespoon + 1 teaspoon cornstarch</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">3 tablespoons whipped cream cheese</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">1/8 teaspoon fine sea salt</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">1 1/4 cup heavy cream</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">2/3 cup sugar</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">1 1/2 tablespoons light corn syrup</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">1 vanilla bean, split lengthwise and scraped</span><br />
<br style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;" />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">Before you make the base...</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- In a small bowl, mix the cornstarch with 2 tablespoons of milk into a slurry.</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- Measure out the whipped cream cheese and sea salt into a medium bowl (if you don't have whipped cream cheese, you can whisk the two together).</span><br />
<br style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;" />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">Then...</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- In a medium saucepan, combine the cream, sugar, corn syrup, vanilla bean pod & innards, and remaining milk and bring to a rolling boil over medium-high heat. While you're waiting for it to boil, fill a large bowl with ice and cold water and set it aside. Boil the mixture for four minutes, keeping an eye on it so it doesn't boil over. Remove from heat and slowly add the cornstarch slurry, whisking constantly.</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- Bring the mixture back to a boil, stirring frequently, and boil for approximately one minute, or until it's slightly thickened. Remove from heat and gradually whisk the hot mixture into the cream cheese, starting with a very small amount to make sure the mixture is perfectly smooth. </span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- Pour the mixture into a 1-gallon Ziploc freezer bag, and place the bag in the prepared ice bath until fully cooled. This usually takes about 30 minutes, and you'll need to add more ice as it melts. If you don't want to churn the ice cream right away, you can cool the mixture in the fridge overnight.</span><br />
<br style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;" />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">Finally...</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- Discard the vanilla bean pod and pour the mixture into your frozen canister (I do so by cutting a hole in the bottom corner of the bag). </span><br />
- Churn according to your machine's instructions. When the ice cream is just about done, add the caramel crackle for the last minute of churning.<br />
<span style="background-color: white; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;">- Pack the ice cream into a quart-sized or two pint-sized containers, press parchment paper on top, and seal the container with an airtight lid. After 4+ hours in the freezer, your ice cream will be ready to eat.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6504478629672608920.post-58448896327532682472012-12-28T00:02:00.000-05:002012-12-28T00:02:00.796-05:00From biggest failure to biggest successThe use-'em-or-lose-'em vacation day policy at work left me with a lot of days at the end of this year. Instead of couchsurfing in Europe or visiting friends in DC, I borrowed my sister's self-cooling ice cream maker (mine has a drum that you need to re-freeze), and I've been spending most of my time in the kitchen. I've made chocolate, Mexican chocolate, peanut butter, maple with buttered pecans, <a href="http://onesmallscoop.blogspot.com/2012/12/in-holiday-spirit.html">lemon with olive oil</a>, and my first batch of waffle cones. My friend came over last night to help get rid of some of the evidence. I gave him a taste tour, from biggest failure to biggest success.<br />
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"This one's you're biggest failure?" he asked. "Yes," I said, "It's too chewy." The tasting continued with my nitpicky commentary and, when I asked which he wanted more of, he chose peanut butter -- the one that was the slightest bit too crumbly. While he could see what I was talking about, he said he wouldn't have noticed if I hadn't pointed it out. And, besides, the flavor is ridiculous.<br />
<br />
There's a distinct possibility that I'm crazy. My friend Chyna's mom said the peanut butter and Mexican chocolate are perfect as is, especially when paired together. In terms of my chocolate, some people say that <a href="http://www.purcolour.com/chewy-ice-cream">chewy ice cream is "highly treasured."</a> And my friend Ian loves my maple pecan so much that he ordered a quart of it. This all may be so. But I'm not just looking for delicious. I'm looking for perfectly delicious. And so, when I repeat these flavors...<br />
...the chocolate won't be as chewy. <br />
...the peanut butter will be smoother.<br />
...the maple pecan will be a little less sweet.<br />
...the Mexican chocolate will have a more flavorful heat.<br />
...the lemon olive oil will stay exactly how it is.<br />
<br />
Here's to perfect ice cream, and to the imperfect ice cream still being scoop-worthy.<br />
<br />
<br />
<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6504478629672608920.post-83421679198078084372012-12-27T15:16:00.004-05:002012-12-27T15:27:57.064-05:00Where people love ice creamI was wondering where an ice cream business would be the most successful and decided to ask the Internet. In terms of countries, it looks like the United States is in the lead right now, but reports over the last 10 years show some stiff competition from Australia and New Zealand. Looking more closely at the United States, this infographic pretty much sums it up (and is also a strong indication that I'm not the only one interested in learning about this):<br />
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<a href="http://cdn.foodbeast.com.s3.amazonaws.com/content/wp-content/uploads/2012/07/Ice_Cream_Country-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://cdn.foodbeast.com.s3.amazonaws.com/content/wp-content/uploads/2012/07/Ice_Cream_Country-01.jpeg" width="358" /></a></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6504478629672608920.post-25143001351917036842012-12-27T14:50:00.001-05:002012-12-27T15:06:53.149-05:00Merci, Pierre Hermé!Last month, I went to see Pierre Hermé speak at the Harvard School of Design on "The Architecture of Taste." He focused a lot on "flavor themes" and how he takes a theme and translates it into different dessert mediums. For example, ispahan -- a theme of rose, lychee, and raspberry -- looks different in a cake than it does in a macaron, than it does as nougat (see <a href="http://www.pierreherme.com/galerie-photos-1/ispahan.html">here</a>).<br />
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Whenever he mentioned a new theme, I of course thought about what it would look like as an ice cream...wasabi and grapefruit; mascarpone, caramel, and amber; grapefruit, cloves, and nutmeg; peach, rose, and cumin. I want to be in his brain. </div>
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He let me peek in there a little when he talked about how he's constantly being inspired by things he randomly encounters; the combination of grapefruit and cloves came from a perfume he had smelled. And so, since hearing Hermé, despite whether I've been looking for inspiration or not, I've been finding it just about everywhere -- at <a href="http://drsofskins.com/emporium/">a candle shop</a> in Union Square's holiday market; in <a href="http://laboiteny.com/LaBoiteaEpice_Catalog_2011.pdf">a spice catalog</a> a friend sent me; at farmers markets, restaurants, and even at CVS (<a href="http://www.stives.com/Facial-Products/Fresh-Skin/Invigorating-Apricot-Scrub/">St. Ives "Invigorating Apricot Scrub"</a> also has corn and walnut in it). And, of course, the inspiration I found through attending his talk...</div>
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<br /></div>
<div>
Two things that I left the event wanting to try:</div>
<div>
- Meringue either mixed in or as a topping to almond ice cream, inspired by his macarons.</div>
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- Stroopwafels either as a mix-in or an ice cream sandwich, inspired by a picture of his liege. </div>
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Oh, and I really can't talk about this event without trying to make your mouth water the way mine did when a plate of four desserts were set down in front of me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQLBSpWssSqJJ-RQ3R6Tsp8d-ylc4RUHM7Sbq4Exlan1Zy6PfbwaIc_8Z__QNKl3KzM_ELkGC7GnQRTAFHpaTtUn1LR_BCvncy15jV7CHBVJ1iEvGFTCpK6Aa5ARe7gHDXRdszOFW8eKI/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQLBSpWssSqJJ-RQ3R6Tsp8d-ylc4RUHM7Sbq4Exlan1Zy6PfbwaIc_8Z__QNKl3KzM_ELkGC7GnQRTAFHpaTtUn1LR_BCvncy15jV7CHBVJ1iEvGFTCpK6Aa5ARe7gHDXRdszOFW8eKI/s320/photo+(9).JPG" width="320" /></a></div>
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That one in the back left had candied grapefruit hiding in the middle of the cream filling. The soft spongey bottom of the lemon dessert in the back right had some cookie bits that surprised me in the second bite. The chocolate hazelnut was this ridiculously perfect combination of chewy, crispy and creamy. And, why yes, that glass with grapefruit purée <i>does</i> have wasabi marshmallows on top!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6504478629672608920.post-84597140394168617402012-12-26T19:05:00.001-05:002013-04-09T16:41:21.509-04:00In the holiday spiritIf you ask me, one of the best things about Christmas is waking up and watching the snow fall outside your window, lying warm in your bed, knowing that there's nothing you have to do all day. Nothing you <i>can </i>do all day, aside from watch movies and eat Chinese food. This year, I figured this would all be the same, only without the snow. It hadn't snowed all month.<br />
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But when I woke up, I lifted my head, looked out the window, and there it was. It didn't last long. The snowflakes drifted by just long enough to get me into the holiday spirit and into the kitchen. I turned on <a href="http://open.spotify.com/user/myplay.com/playlist/5l6rFyXN63iINVsbaBObag">a Christmas playlist</a> (quietly, since I had house guests) and danced around my pantry, surveying my breakfast options. Belgian waffles. A frittata. Maybe I'd make some <a href="http://allrecipes.com.au/recipe/21953/mini-dutch-pancakes--poffertjes-.aspx">poffertjes</a>. I looked at my flours, then to my sugars, and then I reached for the olive oil. We'll have bagels for breakfast. I'm making ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW90pZUUhdbJVMY2sFPsOIrKCh4la1GimNwmeaEijg2gWggAQX1ppUIjnjRX0rmRxvjN3lDkMB5C8V6KbooIVCJatgqmfLZpZ5-EuQuyw4pByj9-7Ao219RgUxw3PQxnZFwzEnEVpUQe8m/s1600/Lemon+Olive+Oli-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW90pZUUhdbJVMY2sFPsOIrKCh4la1GimNwmeaEijg2gWggAQX1ppUIjnjRX0rmRxvjN3lDkMB5C8V6KbooIVCJatgqmfLZpZ5-EuQuyw4pByj9-7Ao219RgUxw3PQxnZFwzEnEVpUQe8m/s400/Lemon+Olive+Oli-1.jpg" width="400" /></a></div>
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Olive oil ice cream. One of my house guests had requested it, and I'm glad she did. It has this creaminess that is so effortless and buttery. I hadn't made this flavor since July, and I was so excited about it that I started to sing "it's beginning to look a lot like ice cream" as it churned. Usually I'm alone when I change the words to make songs about ice cream, but this time I had friends around to point out what a big dork I am.<br />
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<b>Lemon Olive Oil Ice Cream</b><br />
<i>Adapted from <a href="http://www.jenis.com/">Jeni's Splendid Ice Cream</a>.</i><br />
<i><br /></i>
There are lots of options with this ice cream. If you want a subtler lemon, you can leave out the lemon syrup. If you like poppyseeds, you can either mix them in at the end of churning or sprinkle them on top. Whatever you choose, use a high-quality olive oil, and the result will be delicious.<br />
<br />
For lemon syrup:<br />
1/4 cup lemon juice (1-2 lemons)<br />
1 tablespoon sugar<br />
<br />
For ice cream:<br />
2 cups whole milk<br />
1 tablespoon + 1 teaspoon cornstarch<br />
3 tablespoons whipped cream cheese<br />
1/4 teaspoon fine sea salt<br />
1 cup heavy cream<br />
2/3 cup sugar<br />
2 tablespoons light corn syrup<br />
zest of 1 lemon<br />
1/4 cup olive oil<br />
<i>optional: 2 tablespoons poppyseeds</i><br />
<br />
Before you make the base...<br />
- Remove the zest of two lemons in large strips with a vegetable peeler. Set the zest aside. Then, combine the measured lemon juice and sugar in a small sauce pan. Bring it to a simmer over medium heat, stirring until all of the sugar is dissolved. Pour into a bowl and let it cool in the fridge.<br />
- In a small bowl, mix the cornstarch with 2 tablespoons of milk into a slurry.<br />
- Measure out the whipped cream cheese and sea salt into a medium bowl (if you don't have whipped cream cheese, you can whisk the two together).<br />
<br />
Then...<br />
- In a medium saucepan, combine the cream, sugar, corn syrup, lemon zest, and remaining milk and bring to a rolling boil over medium-high heat. While you're waiting for it to boil, fill a large bowl with ice and cold water and set it aside. Boil the mixture for four minutes, keeping an eye on it so it doesn't boil over. Remove from heat and slowly add the cornstarch slurry, whisking constantly.<br />
- Bring the mixture back to a boil, stirring frequently, and boil for approximately one minute, or until it's slightly thickened. Remove from heat and gradually whisk the hot mixture into the cream cheese, starting with a very small amount to make sure the mixture is perfectly smooth. Add the olive oil and whisk until fully incorporated.<br />
- Pour the mixture into a 1-gallon Ziploc freezer bag, and place the bag in the prepared ice bath until fully cooled. This usually takes about 30 minutes, and you'll need to add more ice as it melts. If you don't want to churn the ice cream right away, you can cool the mixture in the fridge overnight.<br />
<br />
Finally...<br />
- Discard the lemon zest and pour the mixture into your frozen canister (I do so by cutting a hole in the bottom corner of the bag). Add the lemon syrup and churn according to your ice cream maker's instructions. <i>Optional: In the last minute of churning, add poppyseeds. </i><br />
- Pack the ice cream into a quart-sized or two pint-sized containers, press parchment paper on top, and seal the container with an airtight lid. After 4+ hours in the freezer, your ice cream will be ready to eat.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia12AbyrZRbQMr7hufTtDJ5kMyYw-1Kcei5z4VV3Tt9rQt5A3la8XKCEkOsIUo-Ed4Xltki99s09I1DgeejWqPsGZsR5p_kAfHrTvG5sVQEHxV1haiWKcxg5KUAf-D59A7s8wHPnGL9lPe/s1600/Lemon+Olive+Oli-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia12AbyrZRbQMr7hufTtDJ5kMyYw-1Kcei5z4VV3Tt9rQt5A3la8XKCEkOsIUo-Ed4Xltki99s09I1DgeejWqPsGZsR5p_kAfHrTvG5sVQEHxV1haiWKcxg5KUAf-D59A7s8wHPnGL9lPe/s400/Lemon+Olive+Oli-2.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6504478629672608920.post-856137777454044172012-12-21T14:47:00.000-05:002012-12-21T17:55:12.466-05:00And so it begins<span style="background-color: white; color: #222222;">About once a year, I catch up over IM with someone I haven't seen since 2003. We usually talk about our jobs, because advertising is what we have in common. The other night, I got that random annual IM: "You're super special, and I just thought you should know that." He proceeded to give me instructions for his original s'more ice cream recipe and then concluded, "and the fact that you're gonna do it soon is what makes you super special." </span><br />
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Like I said, we haven't spoken in a year. So, starting the conversation on this topic made me realize that the majority of my Facebook posts are about ice cream. If you ask me, this isn't a bad thing. But, despite my friend's enthusiasm, I know that not <i>everyone</i> cares that I made vanilla with caramel, mexican chocolate, and eggnog last week; that I went on a tour of New York City's best ice cream; or that I just ordered a waffle cone maker. </div>
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For those of you who <i>do</i> care about such things, welcome to my brain-log (or, as some might call it, blog). I'm Kasey, and I'm here to talk about ice cream.</div>
Unknownnoreply@blogger.com3