You may have noticed that it’s been more than a week since I posted about Week 2 of the food science course. Well, there was a grading glitch, so they pushed everything back two weeks, and with Christmas and all, it was very easy to take them up on their offer to be lazy. But…
Sweet and Tangy Plum Frozen Yogurt with Lemon
Well, friends, there’s no denying it – summer is here. And though that means great things for my garden, I find it less friendly to me personally. I hate to be hot, I hate to sweat… so, let’s face it, I’m not a huge fan of summer. But the season has its upsides, and one…
Eating ABQ: Van Rixel Bros. Gelato & Sorbet
Calling me a locavore would be like calling a meal vegetarian because there’s broccoli and a baked potato next to the steak. I love trying and collecting foodstuffs from all over the world – my pantry is crammed with Asian condiments and imported olive oils. But few things thrill me more than really good local…
Basil Ice Cream with Tomato Jam
I must thank my nephew Joseph and his new bride Melanie for this recipe; if their lovely wedding luncheon had not included a beautiful dessert of basil whipped cream over blackberries, I would never have thought of it. I’m not entirely sure which component I decided to make first, but once I thought of the…
Very Strawberry Frozen Yogurt
The strawberries just called to me. They seduced me with their incredible fragrance and forced me to bring them home. And then what was I to do? A little surfing found me this recipe, in the archives of David Lebovitz’s blog. I had once made an almond cake from his recipe, and it was divine,…