Spring has been very kind this year, the weather has been pleasantly warm and sunny, we were able to fast-forward to sandals, BBQ and homemade ice cream – no complaints at all! By now our loyal ice cream maker would have been churning away for days, yet it has been put to a rest lately, popsicles are THE THING in our freezer right now.
Strawberries have always been my favorite fruit. Usually with nothing more than a little sugar – just enough to get the juices flowing – and probably a tad too much freshly whipped cream on top, this is what I consider bliss. Well, considered bliss. This year, strawberries don’t really tickle my taste buds. At all. Oh, and adding insult to injury: it seems as if sweet cherries have quickly filled the vacancy!
Today’s post was supposed to feature one of my new sweet favorites, cold as ice and bright pink in color. But then a nasty bug stroke and I couldn’t drag myself back into the kitchen for over a week. Instead I turned to an old favorite of mine, easy and super quick to prepare, a lifesaving staple for your fridge. This is what happens when compound butter goes umami.
I still rave about the slice of cheesecake I had in a mall in San Francisco back in 2000, it was one of those ‘when you least expect it’ experiences. So neither were we on a quest to find the best cheesecake at the time nor anticipating anything special, we were plain hungry after a shopping spree and cheesecake was the first item we agreed on. Unpretentiously devoured with a plastic spoon, that slice was so wonderful creamy, it became THE measure of all cheesecakes for me ever since, unrivaled for many years.
