Her: “A fool? What’s a fool? Mom, why are you calling this a fool? I don’t even know what that is. I’ve never heard of it. It has whip cream but why is it a fool? Or are you calling me a fool? I don’t want to be a fool. Mooooooommm.”
And then one big spoonful of raspberry swirled whipped cream into her mouth.
And in 3-2-1…
Her: “Oh mom, this is really, really good.” Smiles and licks and more creamy swirled spoonfuls into her rosebud shaped mouth.
Me: “Give me a bite.”
With the look of shock and awe and a wickedly fast turn of her entire torso, she guards her glass jar of Raspberry Fool like she’s just rebounded the game winning shot in the finals of the WNBA championships.
And replies curtly, “No!”
Me: “Seriously? Not even a bite?”
Her: “Uggggh. Okaaaaaaay,” as she wipes the raspberry swirled cream from the sides of her mouth and hands me the jar.
Just another example of the generosity that’s shared when I deliver leftovers of the day’s recipe creations to my sweet—and can I say it again—more than generous 10 year old.
Those words always brings a smile to my face. Years ago I worked with a printer who every time I called him on the telephone, he didn’t answer, “hello?” when he picked up the phone. Instead, he would answer each and every call with, “Happy (insert day of the week here) friend, this is Carl speaking.”
It was gave a routine task, like calling the printer to see when a brochure would be printed, a bright perk in the day and set the tone for the entire conversation. I think summer Fridays deserve the same respect. Hell, Friday’s all year long!
This week I feel like I’m finally settling into a summer routine that is balancing work and a 10-year-old-on-summer-vacation-who-wants-to-play-all-day to the best I can. We’ve crossed one or two things off our summer bucket list, and are excitedly devising strategies to kick off a few more.
I hope you are too! It’s what’s summer’s all about.
Have a happy weekend, friends. But first, a few Friday Faves.
Why is homemade ice cream so fulfilling? So totally and utterly…happy? Move over Pharrell. There’s a new tune in town.
Making ice cream at home is something special but hardly a chore. It’s not like I’m working my building my depleting muscle tone when churning the cream and sugar myself. So why does it feel like I’ve really accomplished something once it’s done?
I think it’s because ice cream is one of those recipes that is so easily accessible and acceptable to buy from the store / truck / soda fountain, that we just don’t do it often enough. Like doughnuts. We need more homemade doughnuts, too. Topped with homemade ice cream.
But it’s probably more because homemade ice cream makes me and everyone who’s lips it touches, so…happy. Satisfied. Sweetly satisfied.
Sometimes I get all wrapped up in outdoing / improving / out-creating some of my most favorite / simple / craveable recipes.
It’s easy to get caught up in the complicated when I see all sorts of crazy inspiration and crazy mash-ups on the big, ol’ www. Totally inventive concoctions that take humble and mundane basic recipes I’ve always known and loved, then stuffed them into a firecracker with whatever’s trending at the moment, lit the wick, and ka-boom-er-ama!
That’s not this recipe.
This recipe is right back to the basics. The very basic. The elemental and absolutely essential. The simplest, juiciest chicken breast recipe you might ever make / grill /eat that will be the base to every chicken recipe you throw on the griiiiiilllll. And it just might possibly lead you to lick that wick and send you over the moon.
When Craftsy asked me if I’d like to do a little Grilling Giveaway for my readers on their blog I said, yes, let’s do! Let’s give the people something to accent their mad cooking skills. Because that’s what Craftsy’s all about, too.
Presented by Spike TV’s Frankenfood. Premiers Sunday, June 22 at 10/9c.
Do you guys watch cooking shows? Oh man, I am such a fan. And I have been for years. And because of it, I often catch myself bringing the cooking show slang into my own cooking world vocabulary.
“BAM!”, “E.V.O.O.” and “How easy is that?,” have all eeked their way into my vernacular. But when I catch myself saying, “That’s money!” I have to physically take a step back, remove the sunglasses hanging off the back of my head, re-think my bleached blonde ends and check myself at the kitchen door.
But there’s a few cooking show phrases I find myself adopting more often than not. Like when Ina says, “Let’s turn up the volume,” and Emeril exclaims, “It’s time to kick it up a notch.”
Roger Wilco, foodie fans, I’ll be doing exactly that thanks to the new cooking show, Frankenfood.