Homemade Ice Cream Quotes

Hope turned sly. “What if the slice of apple pie is served a la mode?” Smiling, Peggy Sue regarded her tall, brunette, and blue-eyed friend. “Is the slice of apple pie served a la mode with three scoops of homemade vanilla ice cream piled on top of it?

~ FRENCH APPLE CAKE WITH ALMONDS ~ I like a mix of apples, some firm and tangy, others soft and sweeter for a bit of variety. Whatever you do, do not spice the cake! Cinnamon and nutmeg do not belong in a French cake. Serve with crème fraîche to be French, but freshly whipped cream or homemade ice cream won't taste bad either.

And he had no quarrel with dessert—a choice of chocolate, pistachio, or strawberry ice cream from Moxley’s, served with homemade brownies. His plate cleared, he

Instead she wants to know every detail of the menu I have planned for her party, relishing everything in advance. She is brimming with suggestions. Brandade trufée, vol-au-vents aux trois champignons, cooked in wine and cream with wild chanterelles as a garnish, grilled langoustines with arugula salad, five different types of chocolate cake, all her favorites, homemade chocolate ice cream...

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

Dad cornered fathers as they left their pews. He started with his cousin Jim, who listened good-naturedly while Dad waved his Bible and explained the sinfulness of milk. Jim grinned, then clapped Dad on the shoulder and said no righteous God would deprive a man of homemade strawberry ice cream on a hot summer afternoon.

Be ye kind one to another, tenderhearted…. —Ephesians 4:32 (ASV) Jamie, our oldest daughter, spent the night with us. She had one request: to watch her favorite show, a popular TV dating program. I’ve caught a few snippets but I’ve never watched an entire show. Such silliness! I made homemade lasagna, one of Jamie’s favorites, and picked up some chocolate ice cream, but I planned to finagle a way out of watching the program with her. After supper, she helped me clear the table and load the dishwasher. Then her show started. Her daddy stretched out in his recliner, and Jamie sat on the sofa near him. “I’m going to take my bath, ya’ll,” I announced. “Be back in a little while.” I knew I’d bailed on her, but was it really that important? Sinking into my warm bubbles, I overheard Jamie and her dad discussing which one special woman might be chosen for a date with “the prince.” Rick wasn’t poking fun at the far-fetched island drama. I knew he’d rather be watching sports, but he made interesting comments and listened to Jamie’s observations—to his daughter’s heart, really. Something I’d ignored. After my bath, I put on my pajamas and crept back into the den. Only the last few minutes of the show remained. As I sat beside Jamie, a lump rose in my throat. “Sorry I didn’t watch the whole thing with you. I should have.” “It’s no big deal, Mom.” “Yes it is. This program’s important to you. Let’s do dinner again next week and we’ll watch it together. I promise.” Lord, little things matter so much. Help me listen with my heart and be kind—just like You. —Julie Garmon Digging Deeper: Prv 31:26; Phil 2:4;1 Pt 3:8

Maple Coconut Dairy-free Ice Cream Serves 2 1 1/2 cups coconut milk 3-5 tbsp maple syrup (depending on how sweet you want it) 1/4 tsp salt 1. Combine coconut milk, maple syrup and salt and mix well. 2. Put in your ice cream maker and process according to the manufacturers directions. If you don’t have an ice cream maker, but would like to make homemade ice cream, consider getting one! You can get a buy a lower

He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds. "The sauce?" I asked, dipping in my spoon. "Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine." I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily. "You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?" "Your palate is just like your grandmother's. I can never get anything past her either.

We're going to cook our hearts out." He whispers. "Kate, you already have mine. Just don't serve it up on a platter." I can't bring myself to look at Charles because when I do, he smiles and all I can think about is kissing him. As we make a homemade Mexican-inspired chocolate sauce for the vanilla ice cream, our arms brush together as I hand over the urfa biber flakes. He stirs the pot, the aromas mingling together, all sweet and spicy, and now, thanks to his recording in the vent and the words I'd heard, I'm imagining us together. "Kate, taste this," says Charles, snapping me out of my fantasy. He holds out a spoon laden with sauce, I take a tiny mouthful, and then lick my lips. Charles flashes a sexy smile. "Almost better than sex, huh?" He has to be a mind reader.

We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

Red and white wine/Manischewitz cocktails Apple cider challah/homemade date honey Potato and apple tart with horseradish cream Old-Fashioned braised brisket with tomatoes and paprika Tzimmes duo: Honeyed parsnips with currants and saffron, sweet potatoes with dried pears and prunes Stuffed cabbage Mini Jewish apple cakes with honeycomb ice cream "What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks. I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.

whipping cream 190ml yogurt 250ml water 250g strawberries 60g sugar 1 lemon 10-15 fresh strawberries 2 tablespoons sugar powder 2 teaspoons agar-agar Pinch vanilla sugar Pinch mint Pinch mango powder

blueberries 90ml coconut milk 1 egg ½ banana 1-2 tablespoons honey

buckthorn berries 500mlwater 10 g gelatin

water 200g sugar 2 oranges 1 lemon 2 teaspoons agar-agar Pinch mint Pinch cardamom

milk 250ml yogurt 150g sugar 60g chocolate 2 teaspoons corn starch 1 teaspoon vanilla extract

fresh raspberries 200g sugar 500ml water 1 egg

double cream 100ml Irish cream syrup 4 eggs 4 teaspoons chocolate syrup 3 teaspoons stevia 1 teaspoon glucomannan powder

double cream 70g sugar 50g currant 50g strawberries 4 eggs

double cream 100ml milk 5g instant coffee 5 teaspoons stevia extract 1 teaspoon vanilla extract

My favorite desserts are homemade fruit sorbets and ice creams that you can easily make in minutes. By blending frozen fruit (bananas, berries, peaches, cherries, mango) with some nuts (cashews, almonds, macadamia nuts) or seeds (hemp, chia, flax), maybe some dried fruit (dates, unsulfured apricots, or pineapple) and a splash of nondairy milk, you can make your own refreshing creations.

It’s okay, Ellie, don’t worry about it. I’ll use what I have.” “No.” This admission comes out so fast, so true, that it surprises me. “I’m in.” “In?” Dan asks. “I hope by ‘in’ you mean you’re in for some of my homemade ice cream!” But Jack’s smiling back at me with a level of gratitude I haven’t seen in years. And I want to feast on this instead of ice cream or biscuits, and revel in this strange warmth.

This was the most delicious food she had ever eaten in her whole entire life. The bread tasted like the sun on the wheat fields, and inside the taste of the sun was the taste of the bursting kernels of the wheat, even of the rich dark crumbly soil that surrounded the roots of the wheat, even of the lives of the bugs and animals that had scurried through the wheat, even of the droppings of those foxes, beetles, and mice. And the homemade peach ice cream tasted overwhelmingly of sugar, cream, and peaches, but also of the bark and meat of the peach tree and the pink feet of the birds that had landed on it, and the sharp, brittle voices of those birds, also of the effort of the hand crank, of the stained, whorly wood of its sides, and of the sweat of the man who had worked it so long. Every taste should be as complicated as possible, and every taste goes up and down at the same time: up past the turtledoves to the far reaches of the sky, so that one final taste in everything is whiteness, and down all the way to the mud at the bottom of graves, then to the mud beneath that mud, so that another final taste in everything, in even peach ice cream, is the taste of blackness.

water 120g coconut powder 5 tablespoons honey 1 cinnamon stick

water 4 chamomile tea bags ½ lemon 1-2 tablespoons honey

2 watermelons 250ml coconut milk ½ lemon 2 tablespoons vanilla extract 1-2 tablespoons honey

Bunch basil leaves 120ml coconut milk 120ml water 4-5 limes 2 tablespoons honey

banana 80ml water

apple juice 250ml water 250ml coconut milk 1 cinnamon stick 1-2 tablespoons honey 1 teaspoon ground cinnamon

3 limes 530ml water 80ml corn syrup 80ml rum 50g sugar

whipping cream 50ml coconut milk 70g raspberries 3 teaspoons stevia

2-3 limes 530ml water 80ml corn syrup 80ml rum 50g sugar Bunch fresh mint 2 tablespoons Triple Sec 2 teaspoons gelatin

180ml pomegranate juice 160g blueberries 120ml water 60g sugar 2 tablespoons cornstarch Pinch salt

peaches 380ml water 60g sugar 50g raspberries ½ lemon 2 teaspoons gelatin Pinch salt

150g raspberries 1 egg 80ml coconut milk ½ banana ½ lemon 1 tablespoon honey

almond milk 100g Swerve sweetener 2 avocados 1 teaspoon mango extract

bananas 250ml water 100g sugar

4 oranges 5 rhubarb stalks 1 egg 1 tablespoon honey ½ teaspoon vanilla extract

1 pineapple ½ lemon 250ml coconut milk 60ml water 100g sugar 30g coconut flakes 1 teaspoon ginger ¼ teaspoon vanilla extract Pinch salt

water 3 bananas 210g sugar 5g sorbet stabilizer 1 lemon

melon 230g sugar 170ml water Pinch salt

coconut milk 2-3 avocados 2 eggs ¼ honeydew melon ½ lemon Bunch mint 2 tablespoons honey

500ml coconut milk 60g coconut flakes 1 egg 1 tablespoon honey ½ teaspoon coconut oil

yogurt 130g sugar 50g strawberries 1 lemon 1 teaspoon vanilla extract 1 teaspoon cinnamon Pinch salt

water 100g sugar 2 grapefruit 1-2 teaspoons tarragon Pinch salt

180g blueberries 90ml coconut milk 1 egg ½ banana 1-2 tablespoons honey

420ml coconut milk 180ml water 80g sugar 30g coconut flakes 1 teaspoon ginger ¼ teaspoon vanilla Pinch salt

500g strawberries 240g sugar 250ml water 1 lemon

raspberries 200g sugar 200ml water 200ml Malbec wine

mango 300ml water 230g sugar 5g sorbet stabilizer

The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you’re willing to prepare them—chances are good it won’t be every day.” Oh, Michael Pollan, you underestimate me.

That’s what I hoped for myself: back-door friends, women who felt comfortable waltzing in my door without knocking, who grabbed what they needed from my fridge without asking permission, who knew that there was a seat at the table and love in my heart for them, and who knew that the meal just might end with homemade ice cream.

Two months later, Gail brought Bill home to meet her parents, and Beryl, a nervous mama having heard so much about the gallant Navy boy, served up her best pot roast with onions, a heap of buttery mashed potatoes with Gail’s favorite gravy, and boiled carrots for Sunday dinner. Before dinner was served, they sat on the porch and made homemade ice cream together. Gail sat on the ice cream bucket while Bill churned—abiding the flirting of Baby Lou and worldly Laila, though married with a baby. The Navy boy couldn’t care less about the two sisters because he was busy pouring ice cubes and salt into the bucket, soon hidden again under Gail’s skirt. Coalbert, the working boy, accompanied by his cute girlfriend, Ivy, wasn’t going to be outdone by a crew cut. He started making pig squeals and then said, “Come on, piggy, I wanna kiss you!” This was the story that humiliated Gail the most. She hated when Coalbert told stories from their Arkansas childhood. “What’s with him?” Bill looked at Gail. Coalbert took over and explained how Gail had fallen in love with the baby pigs they had bought to ward off starvation in Western Grove. “She’d run chasing them through the mud and shit, ‘Come on, piggy, I wanna kiss you!’” Gail got off the ice cream bucket and walked into the house. Bill laughed and stayed on the porch with Coalbert and the sisters, shooting the breeze and catching up with stories to embarrass Gail.

In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.

I was STILL haunted by the horrible memory of making homemade ice cream at Thanksgiving and both Brianna and Dad getting their tongues stuck on the metal ice cream thingy!

And everything was back to normal when he cooked dinner that night. Salima had requested homemade pizza, and the ones he made were delicious, with a huge salad. He had baked apple crumble for dessert, made with sugar substitutes for Salima’s diet. He served it with homemade dietetic vanilla ice cream. He was a genius at making the foods she could eat and making them taste great. And as they chatted and joked after dinner,

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Mr. Weasley conjured up candles to light the darkening garden before they had their homemade strawberry ice cream, and by the time they had finished, moths were fluttering low over the table, and the warm air was perfumed with the smells of grass and honeysuckle. Harry was feeling extremely well fed and at peace with the world as he watched several gnomes sprinting through the

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

Choosing a simpler life does not offer me a paycheck, a pat on the back from the parents who paid for a “wasted” education, or reassurance from my feminist upbringing that screamed “You can be anything you want to be—and you damn well better want a career because we FOUGHT to shatter that glass ceiling for you, honey!” But what it does offer is worth more than any amount of money or recognition to me—the chance to fight for a shockingly healthy, lasting marriage, the opportunity to sit and sip tea while my child brings me book after book to read to her rather than hearing her day recounted to me by a daycare worker and the endless putterings and ponderings that my kitchen, my community, my Netflix subscription, my library and my backyard have to offer. Do I sit in my pajamas some days and eat homemade ice cream and accomplish very little? Absolutely. But am I blissfully happy, intellectually fulfilled and physically healthy while doing so? I’d have to say, resoundingly, yes. So no, my feminism is not squelched, but rather best expressed through an occupation that I find vital to the authentic sustenance of my family and community.

Moomers Homemade Ice Cream: Food & Wine magazine named Moomers among the Best Ice Cream Spots in the U.S. The family-owned business churns out more than 120 flavors; 20 are available at any given time. Five miles from Traverse City, the North Long Lake Road shop sits right next to the dairy farm -- talk about close to the

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey ½ lemon

tea 800ml water 2-3 tablespoons honey 80g starch 1-2 teaspoons citric acid

liquid milk 115g sugar 110g powdered milk 6g gelatin Pinch vanillin

liquid milk 70g powdered milk 200ml water 140g sugar 20g starch 20g cocoa powder

apricots 100ml low-fat whipping cream 2 teaspoon stevia extract 1 teaspoon vanilla extract

black coffee 600ml water 300g sugar 20g starch 1 lemon

pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey

green tea 800ml water 2-3 tablespoons honey 80g starch 1-2 teaspoons citric

Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.

currant 200ml water 200g sugar 2 lemons 20g fresh mint 3-4 tablespoons liquid honey

kiwis 250ml water 250ml dry white wine 220g sugar

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.

Homemade fudge sauce. Her favorite. She stuck her finger in it and sucked the chocolate off. "There's ice cream in the freezer. YOLO-gurt, right?

Black Lead in a Nancy Meyers Film Aging, at all. I want that. And to fall perhaps most honestly in love beside the ocean, in a home I’ve paid for by doing as I like: drinking good wine, dusting sugar over a croissant, or the stage play I’m writing myself into. Aging Black woman in neutral summer turtleneck. Known. And jogging. Lonesome enough. Eating homemade lavender ice cream, the moon blooming through the kitchen window. The distant sound of waves. Learning French as a second language. Votre pâte merveilleux, I smile back. And then, just like that! Falling, cautiously, for my busy, middle-aged lover, who needs me, but has never truly seen me until now. Our Black friends, celebrating with hors d’oeuvres. Our Black children growing older.

I remember certain group gatherings that are hard to get up and leave from. I remember alligators and quicksand in jungle movies. (Pretty scary.) I remember opening jars that nobody else could open. I remember making home-made ice cream. I remember that I liked store-bought ice cream better. I remember hospital supply story windows. I remember stories of what hot dogs are made of. I remember Davy Crockett hats. And Davy Crockett just about everything else.

tip. I always try to catch a moment when I just stand back and quietly watch my family and friends enjoying themselves and each other. Let that moment wash over you so you can store it up for the times when life gets stressful. Those moments are like precious treasures we can pause to look at again and again. You might even keep a hospitality journal—a book to record the memories of your time together. Or, like we have, a guest book by the front door for our friends to sign so we remember our time together. Entries can be short and sweet, just enough to jog your memory: ice cream sandwiches on the patio with family and friends, game night with the grandparents, pizza party with the neighbors. You might write down what was on the menu, who attended, any details that you cherished—twinkly lights on the porch, the smell of homemade brownies baking, or jokes you laughed at, stories you shared. There

Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.

The cucumber-mint sorbet came out next, more an intermezzo than a full course. Then dessert: Melody's elegant pistachio financiers. Rachel had topped the tiny French almond cakes with homemade orange blossom ice cream and garnished it with candied citrus peel and chopped pistachios.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

Tell me about your relationship with food." How can I tell her anything she'd understand? Has she ever eaten a pan of brownies in one sitting? A half dozen salad-bar baked potatoes? A baker's dozen? What is it about slippery-sweet ice cream, about half-melted chocolate chips or moist homemade birthday cake, juicy steak seared on the grill, creamy potato salad, watermelon freshly cut and dripping with juice?

I take out Chloe's dinner: veal mousse with shiitake puree, creamed spinach, and, in order to balance the colors and textures, souffléd butternut squash. All homemade, frozen in the tiny compartments of blue plastic ice cube trays. Before Chloe was born, Jake and I agreed our child would have a sophisticated palate. No Happy Meals, no macaroni and cheese, and- God forbid- chicken fingers.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints