Is there a food that you like so much that your love for it has compelled you to eat it in, well, sort of strange ways? Maybe you admitted on your podcast to making a taco out of macaroni and cheese or perhaps you drown your oatmeal in tamari every. single. morning. Those are of course, completely hypothetical scenarios.
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I can’t talk about homemade ice cream without talking about how much I love it. I LOVE IT, YOU GUYS. What I do not love is when it gets freezer-burnt, takes on weird flavors, freezes into a impenetrable block, and/or gets otherwise icky in the freezer. I put a lot of work into a batch of homemade ice cream, so I like to treat it right. Here are my favorite ways to store homemade ice cream with stuff you likely already have in your kitchen.
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Although I’m slowly but surely working my way toward a more well-stocked home bar, grenadine is one of the things I’ve avoided buying. A sweet-tart pomegranate syrup, grenadine is a staple for well-known cocktails like the Tequila Sunrise and the Jack Rose, plus it’s the star ingredient in the non-boozy Shirley Temple. I’ve made due without it for so long because the most widely available commercial version is pretty artificial. I felt like I could bust out a DIY version that would be relatively easy and a major improvement over anything in the store, but it ended up being one of those projects that never quite materialized.
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Just a quick note to share that I was completely honored to present at the First Annual (Virtual) G+ Bloggers Conference this weekend. Along with fellow podcaster and marketer Ryan Hanley, I talked about developing new markets through podcasting. It was really nice to feel like we were able to demystify podcasting a bit and show it as a viable (and fun!) tool to make deep connections with folks online and grow your brand. If you’re podcasting-curious, click the video above to watch the whole session on youtube. We touch on the basics of how to start a podcast, the equipment you need, hosting, and more.
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Last Sunday, I attended the Fancy Food Show for the first time. A gigantic trade show for the specialty food industry, it features over 260,000 foods from around the world. That’s your clue that I certainly didn’t see everything, but did my best to see what I could in a single day. To be reductive, it was a giant convention hall full of samples. However, it was also a really cool opportunity to connect with a bunch of passionate producers and brands, all in the same place at the same time. There were a couple of things on my must-see list that I somehow missed (Hella Bitters, I’m looking at you), but below are some of my favorites from what I saw at the show.
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Kelly and I have talked about this on the podcast, most recently in the context of me buying my first teapot at age 28, but I can be a little stingy when it comes to kitchenware. I have a hard time allowing myself to spend money on stuff for my kitchen–stuff some people might consider essentials–because in NYC it’s hard not to see everything you buy as something you’ll eventually have to move to another apartment.
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A handful of weekends ago, still in not-quite-summer here in the northeast, we took the bus to visit my grandma in rural Pennsylvania. I brought back a little bag of spruce tips to make syrup and it got me thinking about the many fruits, vegetables, and other wild edibles I’ve shuttled back to the city—often on public transportation—over the years: a grandma-grown butternut squash wrapped gingerly in a sweater, a flat of strawberries with red-stained jeans on the G train, two tote bags full of apples on the megabus from Albany, and a pilfered flat-rate box full of blueberries all the way back from Vermont, first on a rental car, then the Metro North, then the subway. I have come to truly value these little pilgrimages, the way that they punctuate my year, and the preserving that follows.
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Lately, I’ve been trying to rethink the way I approach work. The sidebar to what I’m about to say is that I REALLY recoil at the idea of offering anything I’m doing in my life as anything resembling a model for anyone else, but here I go, recoiling all the way. I suspect some of the rest of you might identify with this—especially those of you with a side hustle: creative commitments that fall outside of what you do to make all or much of your money. I hope to start a conversation. So. I’ve been trying to rethink the way I approach work. For me, work means a lot of things. When I sit down to define work, I don’t think first about my day job, the thing I currently do to make money. Work is the stuff I love: taking pictures, writing, and cooking.
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We have some catching up to do! I’m working hard and thinking summery thoughts, but I have some big news and some little news that I’m excited to share. No humblebrags here, I’m proud guys.
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Lemon balm is miraculous, in a Walt Whitman yawp over the roofs of the world sort of way. It sings itself and only itself, which is just a romantic way of saying that it smells unbelievable and like nothing else at all. It works some Willy Wonka magic on milk and cream and the result is something that miraculously (again!) tastes like an entire lemon cake. I like it much more than I like old Walt.
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