Custard’s Last Stand (or rather, mine with it)

Ice cream versus frozen custard: the parameters are loose. Frozen custard, like its less-cold forebear, engages egg yolks in the emulsion, but so does rich ice creams. Wikipedia attributes it to a higher temperature than ice cream when served; also, its production to a fast-freezing barrel that churns out the product more quickly than traditional ice cream makers. The entry states, "Frozen custard is usually prepared fresh at the place of sale, rather than stored." They both can be served by the scoop, or in soft-serve form. In my estimation, there is little difference between (very rich) ice cream and frozen custard, except that frozen custard is not designed to be, and is therefore not typically, made at home. And I'm not at home, haven't been for a week -- I'm in the frozen custard capital of the world.

Ginger Sesame Truffles

Is there something slightly devilish about making a great batch of sugary-sweet treats, for the sole purpose of bestowing upon others as "gifts"? Do you get that Grinch-like smirk, stirring a bowl of melting chocolate and butter, thinking, this is not all going in my belly, 'cept for one teeny bite? And then, does it dissolve just as quickly as those last slicks of butterfat when your first "sneak" lick from the spatula turns into two, then three, then five? Concluding with a sigh, that we're all in it together. 'Tis the season for overeating. Yours, mine and their ultra-rich holiday foods.

Spicy Squash and Chorizo Soup

Today marks a sad day. I usually never let good produce go to waste, but after coming home and inspecting the three miniature squashes I had left out on a decorative platter on the coffee table, as a decorative touch to the room, I discovered that I had overestimated their coffee table life. They were no longer firm and heavy, but sickly hollow-feeling, and the acorn squash's lizard-green skin was a bit wrinkled, with one spot of mold on the pleated base. These were remnants from my last CSA pickup, which was, oh, about a month ago (another tear of remorse). There's surely no use crying over spilled milk, or expired ingredients. But the thought of the good meals that could have been had with these squashes suddenly brought on a floodgate of memory, and a conviction to do right by some lost opportunity.

Spiced Orange Ice Cream

This ice cream flavor is an ode to sticking cloves in oranges around Christmastime. They turn out looking a little funny, and it feels a little bit voodoo doll-like doing it, but it's one of those wholesome childhood traditions, and it makes the room smell good. Like orange and spice, and everything nice. This tastes good, too.