Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold … Continue reading
Hello. Hi. How are you? We in much of the U.K. are going through what my friend Maggie calls “fake bullshit summer.” It’s almost a week until autumn really begins and there are absolutely no signs of it cooling down; perhaps this is compensation for our earlier British summertime, where it was hot and sunny all at once for 5 … Continue reading
Finally, a satisfying no-churn ice cream! Cold and creamy with a light tang. Satisfying dense velvety texture. All yours for five ingredients, no cooking–just a few minutes of gentle whisking and a rest in the freezer. Continue reading
Well, it’s Halloween this month. Even if the current weather varies between muggy and miserable stark pallor rather than bright colours and crisp air, I’m determined to give myself fully to autumn. I drink hot chocolate in the evenings. I’ve knitted quite a few things for my friends and myself. The other day I ate a whole … Continue reading
This is the man who turned 32 at the beginning of this month: This is the cake I made for him, cinnamon sugar-dusted and blueberry studded: I say for him, but I ate most of it myself and gave the rest to friends. So you don’t think me heartless, I packed a good portion of … Continue reading
I don’t think much of an introduction is needed for such a cake. The recipe comes from Deb Perelman’s mother and it is a delight; I look for excuses to bake it. The soured cream doesn’t add a noticeable tang but seems to encourage the plush texture, while the chocolate and cinnamon-sugar pebbling the cake … Continue reading
The Furious Pear Pie 
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