I’ve had some unsuccessful attempts at making ice cream. I blame myself for the majority of these failures (if one can refer to them as such… can something that has cream and sugar in it be bad?). My mistake has always been that I’ve made ice cream in the middle of summer. Now, that might make perfect sense to you folks, but when you keep your apartment at 76 degrees on a balmy day, well, things aren’t likely to freeze very easily. I think my ice cream maker was having issues too. So, between those two things, the stuff wasn’t turning out the way I’d hoped.
Anyway, I decided recently that I’m not giving up. Nope. In fact, I want to start making ice cream on a regular basis. Maybe not every week, but once or twice a month (I think it might be time to get back into that gym routine). I may not post every success on here, but given how good this turned out, I thought it’d be wrong to keep it to myself. Despite my obsession with Jeni’s Ice Cream and her beautiful book (which, shockingly, has sat on my book shelf, virtually untouched for two years. Well, let me tell you, that book has now found a permanent place in our kitchen.
I’m gonna let you in on a little secret. I’m celebrating a birthday this weekend… the last year in my 20s. I know, SO OLD! I must admit that I’ve been looking forward to turning the big THREE-OH for a while. And now that we are only a year a way, we can start planning (not that I haven’t been for the past five years). Seriously, I have visions… and it involves a multi-course seafood dinner at a well known New York establishment (Eric, are you reading this?).
We’re keeping my 29th birthday quiet this year, because Eric and I could use a little alone time after a summer full of travel and family vacations and work… and more work. The Cape house is ours (ALL OURS) and our goal is to just sit on the deck, read, listen to music, sleep, drink, eat… drink some more, eat some more. We do have grand plans to pull out the charcoal grill to smoke some more bluefish, as well as salmon and maybe even oysters (I know, I know… tough life). Oh, yes, and there will be margaritas. Not sure you knew that I’m a tequila fan. A fresh margarita and some fish tacos… I don’t really need anything else.
My friend, fellow blogger and Boys Club contributor, Greg Henry, has come out with a wonderful new book full of unique cocktail recipes called Savory Cocktails. I had it on our coffee table for a few days and Eric and I kept poking through it, tabbing recipes we want to try. For any cocktail enthusiasts out there, this book is totally for you.
Greg and the publisher of Savory Cocktails have been generous enough to offer a copy to give away to one A Thought For Food reader.
To enter, all you have to do is comment on this post (would love to hear what your favorite cocktail is).
Bonus entry: Tweet about the giveaway by clicking here, then come back to tell us you’ve done so.
Giveaway Disclaimer: No purchase necessary. Open to US and Canadian residents only . Giveaway will end on September 20th 2013 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.
Unlike most of our trips to the Cape, we breezed over the Sagamore Bridge without hitting any traffic. It was particularly odd for the Labor Day weekend. Definitely a pleasant surprise, one we felt we deserved after a summer of sitting bumper to bumper for hours on end. We arrived, mixed gin and tonics, and sat outside until the sun went down. I woke up on Saturday (at 6:30, because Maki’s trained me to wake up then. Oh, the joys of having a pup), and, following a walk around the neighborhood, got started on a batch of blueberry scones. Of course, as we finished our leisurely breakfast, talk quickly turned to what we were going to eat for lunch. It didn’t take long to figure out the perfect Cape Cod lunch: mussels with crusty bread and a crisp white wine.
A bowl of mussels is one of those unique dishes that’s decadent and satisfying and takes very little work. A bit of butter, a lot of garlic, a splash of cream and white wine and you have something splendid. There’s no question that bread must be served… and you’ll need the whole loaf… for scooping up mussels and dipping into this rich broth.
A few months ago, I had the pleasure of meeting Will and Dave Willis, brothers and owners of Bully Boy Distillery in Roxbury, at the launch party for their Boston Rum. We chatted about scheduling a time to do a piece for The Boys Club, but didn’t get around to it until the other week. The Willis Brothers were generous enough to give me a private tour and sat down to chat with me a bit more about the creation of their very successful business.