Sweet and Sour
Do you want the good news first or the other? I don’t want to say the three letter word we typically call the opposite of good. It’s not b@# in the traditional sense, but rather just life doing what life does. That is, changing, surprising, shifting and marching on despite us. Maybe a more appropriate description is sweet and sour – both sensations have a time and place. We’ll start with the sweet because life is short and sometimes dessert should come first.
Isn’t summer all about ice cream? Well, it should be. It’s also about grilling and fat, juicy tomatoes and ripe stone fruit and fresh herbs and corn on the cob. We’ve been enjoying a bit of each of those, too. But I always go back to the comfort of a frozen, creamy treat when DC’s steam heat takes over.
I’ve always had a weak spot for ice cream, so you can imagine how I tasted my way through Italy’s many gelato shops on our trip earlier this summer. Andy will have you know that on one particular day, I had not one but three servings of the good stuff. He wasted no time in ratting me out over Skype when we called the boys, who were at my parents’ house in North Carolina. It might have been the first thing he said after hello.
The first gelato of that day was a traditional cone topped with a pillowy heap of traditional chocolate. The second was a small cup with two fruit flavors, melon and grapefruit, enjoyed with gusto after a long, steep and incredibly hot hike between the towns of Corniglia (pictured above) and Vernazza along the Cinque Terre. The last – an affogato (one shot of espresso poured over vanilla gelato) – became the finale of a classic Italian dinner. My mouth is starting to water just thinking about it all over again.
Inspired by a flavor I returned to several times during the trip, I whipped up this batch of yogurt gelato to complement crumbly fruit crisps like this one, or to be enjoyed alone in a bowl or on a cone. I would also recommend placing a tangy dollop alongside this or this. The sour flavor is a nice balance to the sweetness of most desserts that beg for ice cream.
Now who’s ready for a little sour to counter all that sugar?
The truth, dear reader, is that I’ve not spent much time in the kitchen as of late. The (still half functional) kitchen isn’t calling my name right now. I’m going to take a little break for a while. I need some time. When the kitchen speaks to me again, I will then speak to you. I promise.
In the meantime, I hope you will continue to find both old favorites and maybe even some new inspiration here on my recipes page. You may want to look at some of the sub-categories, like summer or kid-friendly or fit for guests to see if something jumps out that you’ve not yet tried. Over the nearly two years I’ve built this site, I’ve added 425 recipes, so you have plenty of ideas from which to choose. That means you could try a new recipe every day for an entire year and still have eight more weeks of new recipes left to try every day. Whoa. That’s a lot of recipes, right?
Of course, I’m still here if you have a question or just want to say hello. Drop a line anytime (email@example.com). I will also continue to answer questions left in the comments box so don’t hesitate to put your thoughts there. Enjoy what’s left of the summer and be well. I’ll be back before you know it.