I was going to post something about bread baking today. Then, I realized that if it’s 90 degrees here, it’s probably in the hundreds where most of you are, and none of you want to turn on your ovens.
I don’t blame you. We’re having the kind of weather that makes me anxious about the future, the kind of weather that makes me feel sorry for the dog and her thick double coat, the kind where we have to shut all the windows and close all of the blinds during the day and fling them open at night, desperate for a breeze.
Sure, you can make ice cream. But my favorite recipes involve making a custard on the stove, and who wants to stand over a stove stirring things in this weather? Precisely no one. Continue reading
I was trying to be good this week. I was all excited about turning over a new summer leaf, about eating vegetables and fruits and cutting back on dairy (well, a little) and forgetting that I ever let a slice of bread into my life.
And then I found this recipe. Guys, it’s buttermilk ice cream. You may be thinking that, actually, this sounds kind of gross, but that’s only because you haven’t tried it yet. Normal ice cream can be too sweet, cloying, making you wonder why you bothered with the ice cream instead of taking a spoon to a bag of white sugar. Because, you know, at least sugar is vegan.
You won’t ever have this problem with buttermilk ice cream. It’s velvety, creamy goodness with just a little punch of sour to cut the heaviness of the cream and to set off the lovely sweet-sour taste of fresh blueberries.
A wildfire started about six miles from my home on Sunday, growing from half an acre to 700 acres overnight. The entire fire station was thrown into a frenzy as people arrived to help, with sirens wailing and cars parked everywhere. While some manned the station and made sure there was staff to respond to medical calls in the area if necessary, others went to help protect homes in the face of the rapidly growing fire.
While far better people than I were throwing on their wildland fire protection gear and making sure they had enough water, I was making ice cream. Wildfires drive me crazy because I used to cover them for the local newspaper. I had complete freedom and justification to call every public agency I could think of to discover what the fire was doing and what would come next; I was the one the Wood River Valley could rely on for that information. Now, I have to wait and read the newspaper like everyone else, even as my new husband could be literally standing next to a house on fire with a hose in his hand.
So, I make ice cream to keep from going crazy.
I am really, really bad at themed food. The second I try to come up with something to fit a certain holiday or season, every idea I might have had flies straight out of my head. Then, I come up with tangential ideas that only kind of fit the theme and try to make them fit, usually with disastrous results.
But every once in a while, a recipe comes beautifully and gloriously together and happens to fit a perfectly appropriate theme. This salad is a perfect example. The recipe reads like I just threw every superfood at my disposal into a salad bowl and mixed thoroughly; the reality is that the flavors all meld deliciously together, complementing each other in complex and satisfying ways.