1. Start with good chocolate. Many cooks use melting chocolate, purchased in small discs or large blocks. Functionally it works well, particularly for large batches; but I find the flavor bland and the texture waxy. I prefer chocolate chips—ordinary and delicious: either semisweet or milk chocolate, depending on what I’m making. Go name brand, not […]
And how exactly do I have access to real whipped cream, as in real cream whipped, as in skimmed off a gallon of milk from a local farm? I’ll tell you. Her name is Brooke, and she’s our new milk girl. About a month ago, Brooke moved from a rural area into town. One of […]
Every year about this time, Ryan and I bless the Lord Jesus for the man (or woman) who planted our blueberry bushes. It must have been thirty years ago at least; the bushes are taller than my head—about a dozen of them in a long row. Last year we harvested 13 gallons of berries. This […]
Advice: If ever in doubt about summertime food, throw on some fresh fruit. It’s like the little black dress—always tasteful. Plus it’s more crazy gorgeous than anything you can possibly create. I love how Jesus unites such lush color and flavor and texture. You can layer fresh fruit atop cakes, cookies, cheesecakes, or salads. For use […]