Belated l’shanah tovah! Or in goy-speak, happy Rosh Hashanah, aka the Jewish new year! Having been raised Jewish in New York, I grew up under the assumption that most people knew at least a little about Judaism. Yes, obviously I was very mistaken and that was quickly made clear to me in the first few weeks of college in rural Ohio. Now that I’m back living in NY, I celebrate it with my family in a very millennial, non-religious way. In short, I go to synagogue/temple with my family because it matters to them, and I go to the meals/cook/write about it here because food matter to me. Plus family heritage and whatnot, you get the point….
Ice Creams & Sorbets
Oh hey. Yeah, it’s been a while. Like, a year and a half kind of while. I could wax on about what’s been going on, but really it’s the same as before- I’m terrible at keeping this up regularly, life has been weird/busy, etc. Ultimately, though, I’d have to blame it on me being too lazy to just clear off the counter when I’m cooking/baking to take a nice photograph, even though it’s really not that hard. Or that I seldom plan my recipes in advance, so things like bad lighting or running out of ingredients mid-shoot happen. As I’ve said, this is not my forte….
Confession: This is a revised post from my old blog. I figured as I begin the process of setting up this new site, I ought to transfer some of the old recipes that I don’t want to lose. Also, I’m lazy. It’s been quite fun to re-read what I wrote at the time, which was in my final months of college, as I was preparing to graduate. In other words, I started blogging more because that was less scary than applying for jobs….
As much as it pains me to admit, I’ve been reflecting a lot on the last few months. Granted, this mostly has to do with bigger-picture items, such as jobs, future careers and potential living arrangements, but also with cooking. Whereas June was a culinary celebration of all food, July has been somewhat (albeit necessarily) restrained. It got brutally hot, which is usually less of a cooking deterrent for me, but even worse, all that food rejoicing started to show, and I was not pleased about that at all. Especially since I didn’t have safety net of moving back to Ohio, where I would make up for all my summer indulgence, to fall back on.
In my opinion, there are few things better than a good bloody mary. I started drinking them years ago (chill, they were alcohol-free at the time) when I worked as a hostess for brunch at a restaurant one summer. Unlike the servers or bussers, I was mostly stationed at the front, near the door, which meant I routinely went six hours without eating or drinking much. At best, I could sneak to the end of the bar to have a sip of water or coffee during slow points, but I was constantly hungry. So one day I decided to try out the bloody mary mix that I always watched the bartender make….
I like tea. A lot. If the photo above is any indication, my housemates and I consume a whole lot of it. I drink it year-round, both hot and cold. There are few things in this world that I find more soothing than having a hot cup of strongly brewed tea with milk and a bit of sugar in the winter, or more refreshing than a glass of cold iced tea in sweltering heat.
This recipe was actually the first I tried after buying my all-things-frozen-bible, because I had dreamed of one day getting an ice cream maker and making the milk tea I had become obsessed with while in Japan years ago into ice cream. The original recipe uses black currant tea- I tried out darjeeling. I think that flavor was a bit much, but I loved it with earl grey.
Phew! I don’t even know where to begin with this one- ice cream cake? I had seen homemade ice cream cakes online before, but considering they were never quite my cup of tea (pun intended, but that’ll come later), it was never something I was really itching to try out myself….