Family Ice Cream Contest Ends With Mild Remorse
Karen Roberts recalls a sunset half gallon Breyers challenge with her daughters and husband. They devoured bowls in a race to finish a gallon, felt brain freeze and stomach discomfort, then paused from ice cream for a week. Now they savor moderation and the idea that enough is enough.
MENTIONED IN THIS ARTICLE
Breyers Corporation
Big Mac
Breyers
Roberts
Gourmet Sorbet and Fresh Tomato Ice Cream Mix
Recipe notes provide steps for a tomato sorbet with tomato juice sugar lemon and vinegar plus a carrot ginger ice cream and a pea mint puree. Each uses blender or processor steps then strained mixtures and ice cream machine guidance with brief sourcing credits.
MENTIONED IN THIS ARTICLE
Howard Yoon
NPR
Pea Mint Syrup Preparation Notes
Boil four cups of frozen peas for three to four minutes. Drain and cool. Combine with one eighth cup fresh mint leaves and half cup water. Prepare simple syrup by dissolving one cup sugar in one cup boiling water, then cool to room temperature. Add one teaspoon salt to to taste. (Fragmented instructions)
Amuse Bouche recipe anthology note
Recipe book credit for Amuse-Bouche by Rick Tramonto and Mary Goodbody from Random House 2002 mentions online recipes at ljworld.com. This brief item notes publication and a web resource without further details.
MENTIONED IN THIS ARTICLE
Amuse-Bouche
Rick Tramonto
Mary Goodbody
Random House
Ljworld.com
Baked Apples and Their Lasting Comfort Appeal
The piece notes apples remain a fixture despite late-spring freezes raising prices in some regions. It recalls baked apples as a childhood comfort food, detailing a 350 degree oven bake of 25 to 30 minutes with water, butter, sugar and raisins, plus variations with cinnamon. Author Gwyn Mellinger teaches journalism at Baker University.
MENTIONED IN THIS ARTICLE
McDonald’s
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