Anyone else remember getting giant tubs of cheap Neapolitan ice cream at the grocery store as a kid? Some were definitely better than others, and half the time I’m pretty sure I just scooped through the chocolate layer, leaving the less exciting vanilla to the right. But it was glorious – simply having the choice of not one, not two, but THREE ice cream flavors in one bucket? Incredible. And a good strawberry ice cream can’t be beat – the ones with threads of real strawberries throughout, heightened by the heaps of pink dye that made this seem like the perfect summer treat. Bowls or cones, whatever you chose, were…
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Persimmon Pudding
This is hands down one of the easiest and most densely earthy and rich winter cakes you can make. Being from the US, when I first heard my grandma say she was going to make her persimmon pudding, I pictured a bowl of actual pudding: the jiggly stuff that my sister and I loved to make from instant pudding packets, our patience tested by the 3-minute stirring time needed for the artificial flavors and colors to thicken into a goop that we would greedily spoon out while watching afternoon shows. Oh no, as any commonwealth citizen will attest, pudding is something quite different, and much broader than just a bowl…
