I’m not sure who said this originally: Life is uncertain. Eat dessert first
But I will always attribute it to my dear friend’s late father. Last summer, at her daughter’s wedding, when I arrived at my seat for the reception, this was my place setting.
And in that spirit, here’s a photo of an amazing dessert I had last night. (I actually had it after dinner, but I was not too full and enjoyed every bite.)
The flavor is “vanilla blueberry crumble” and it is delicious. It’s vanilla with fresh blueberries and graham crackers from the locally famous Kimball Farm.
That’s a small! (I finished it, obvi)
I don’t know if other parts of the country have local ice cream stands that were originally dairy farms operated by hearty, entrepreneurial types who decided to expand into ice cream in the early part of the 20th century, but eastern Massachusetts has many great options. Many have been in continuous operation since before WW2 and the ice cream is amazing.
Like nearly every American of good conscience, I have mixed feelings this Fourth of July. The promise of America is faltering under the most corrupt and despicable administration in our 250 year history. The upcoming midterm elections will hopefully spark some sort of a course correction.
In the meantime, there are children and grandchildren; national parks and beaches; fresh cherries and watermelon to be thankful for.
I substituted Licor 43 (vanilla liqueur from Spain) for Kirsch (cherry brandy) in the recipe. And no I didn’t “scrape a vanilla bean” into the cherries—that step was a bit much!
If you could change the ending of any book, which one would it be?
I don’t really like this prompt.
To me, the most memorable ending of any book I’ve ever read was the final scene of John Steinbeck’s The Grapes of Wrath. I wouldn’t change a thing.
In the spirit of being grateful for FOOD, here’s a photo of a “Pasta alla Gricia” that my husband made last night. He used guanciale (pig’s jowl) that my thoughtful son got him from an Italian store for Father’s Day.
Did I tell you that my husband’s first name is Mario and he’s of 100% Italian ancestry?
At certain points during his recovery from his first total knee replacement, my husband described me to others as an “Angel of Mercy.” Believe me, he is not one to toss out religious metaphors (nor am I particularly angelic), but he was in so much pain, that I apparently glowed with an angelic light and golden halo as I fetched his ice and doled out his Oxy.
Now that he feels better, but total knee replacement #2 is less than one week away, I’m wondering if I’ll achieve “Angel of Mercy” status again. Our joke is that there’s an equal chance I’ll be more of an Annie Wilkes from Stephen King’s Misery (famously played by Kathy Bates in the 1990 film) this time around. We even joke that if he totally annoys me, I’ll use the mallet we have around to break up bags of ice and the foam roller from PT to “hobble” him like poor James Caan in the film.
If you know, you know.
Given the Annie Wilkes possibility, he’s been extra helpful these past few days. Cooking, fixing stuff, and baking many loaves of his incredible homemade bread. It’s soooo good.
Perfect loaf
Fresh from the oven
The bread offering is appreciated and has been duly noted. I do love homemade bread.
If you’re an older GenX American woman like me, you have feelings about Martha Stewart.
Maybe you liked her in the 80s and had a few linen skirts that looked just like hers. In the 90s, maybe you started to find her annoying when your friends threw over-the-top wedding showers that made you feel inadequate. Then maybe you were indignant that authorities had the GALL to put Martha in JAIL in 2004 on ridiculous charges and she took it like a champ and helped the other women she met in the slammer.
And maybe after that, you found Martha & Snoop an amusing duo and realized that no matter what she does, you will pay attention because she is Martha Stewart. And you are not.
On that note, I made Martha Stewart’s Cacio E Pepe With Lemon last night. Yes, I was annoyed that the “Grana Padano” cheese she uses is not readily available in stores. The Whole Foods cheese guy hadn’t even heard of it. How very Martha! (I substituted Parmigiano-Reggiano and it was fine.) And yes, I was irritated that I had to grind 4 teaspoons of pepper by hand, because everyone knows that when Martha calls for “freshly cracked pepper” she means it. And finally, NO I did not happen to have a MEYER lemon on hand, but thankfully Martha made it clear that any lemon would do.
The result was good. Very good.
I doubled the recipe so I could use the whole package of spaghetti, rather than half.
Martha Stewart’s “Cacio e Pepe with Lemon” “Cacio e Pepe” is simply pasta with cheese and pepper and it’s a classic Roman dish.
I wanted to make a special dessert for Christmas dinner so I decided to try a “Baked Alaska” which is something I’ve always wanted to do. It was a Bucket List dessert for me. I wasn’t even clear on exactly what’s in it, but I had a vague memory that it is delicious and special and involves flames. I think our next door neighbor growing up (Carolyn) made Baked Alaska for her big annual Christmas Eve parties. If my memory is right, Carolyn covered hers with actual flaming liquor as the final step. The internet has many examples of that step going horribly wrong, so I chose to follow my favorite baking website’s version of the recipe, which doesn’t include lighting alcohol on fire, but did urge me to purchase a kitchen torch so we could still experience some drama.
Sally’s Baked Alaska Recipe is a brownie base, with two 1.5 quart containers of any flavor ice cream (I used mint chip), covered with a toasted meringue dome. According to her recipe, if you don’t have a kitchen torch, you can bake the whole thing (ice cream and all) in a hot oven for a few minutes to toast the meringue.
I had a couple setbacks along the way. The first was that my 35-year old handheld electric mixer died during the ice cream beating step. It started to make a funny sound and then smoke started pouring out of it. I had to yank the plug out of the wall and dump the whole appliance in the trash. Fortunately, the ice cream was mostly creamy by then and I was able to finish up with a wooden spoon.
The disastrous part was that I hadn’t yet made the meringue. Have you ever tried to make meringue with ONLY a hand whisk? It took my husband and me one full hour of whisking to get the egg whites, sugar and cream of tartar to turn into “glossy meringue with stiff peaks” as directed. In the end, we prevailed, but I was really worried that our shoulders were going to be sore the next day on Christmas. (We were OK.) I was able to completely cover the ice cream dome with my stiff-enough meringue and popped the whole thing in the freezer for the next day.
The next obstacle was the kitchen torch that Sally recommended. I didn’t have one, so despite not being a fan of Billionaire Bezos, I had to order one from Amazon, with Christmas Eve delivery. And by George, Amazon did get it to me on time, but I hadn’t read the fine print about the fuel (butane) not being included. I arrived one minute after closing time at our friendly local hardware store. I wrapped on the glass hoping (and frankly, expecting) that they would unlock the front door and sell me some butane, but no dice.
I then drove to a hardware store in a nearby town and scored some butane. Phew!
The final product was delicious and dramatic, as I had hoped. Also, everyone took a turn toasting the meringue with the torch which was fun.
My one-year old granddaughter gave it a try (the Baked Alaska, not the torch) and seemed a bit startled by the flavor. I think maybe mint is a strange taste the very first time you have it. I might use plain vanilla instead of mint chip next time.
But hey, now that I own a kitchen torch, any damn thing could happen—even Crème Brûlée.
As Sally says in her recipe, if you make it a day ahead and freeze it, it takes a few minutes for the brownie base to warm-up enough for easy slicing.
From ChatGPT:
Baked Alaska originated in the 19th century, inspired by advances in insulation and refrigeration science. The dessert—ice cream and cake encased in meringue and briefly baked—demonstrated that whipped egg whites could insulate cold interiors from heat. It is commonly credited to French chef Charles Ranhofer of Delmonico’s Restaurant in New York, who popularized it in 1867 after the U.S. acquired Alaska. The name referenced Alaska’s cold climate, contrasting with the dessert’s hot exterior and frozen core.
I wanted to make things easy on myself yesterday as I am doing all the cooking, while my husband recovers from total knee replacement surgery. (His leg still aches too much to eat out in a restaurant.) I had the idea of making chicken parmigiana with store-cooked chicken cutlets, but the price for TWO of them was $16.99, so I decided to make them myself.
Believe it or not, it was my first time making chicken parm. I looked at NYT Cooking’s version of the recipe, but then decided to go with something simpler that Google turned up:
I like how there’s a baked version of the recipe (if you don’t want to fry the cutlets in oil first), but for my first time making it, I decided to fry the cutlets.
I didn’t have sliced mozzarella, so I used about 8 ounces of grated mozzarella and it was yummy. I also didn’t have basil, so I topped with a bit of fresh parsley leftover from my Slow Cooker Garlic Butter Chicken.
My husband was very appreciative (as always) of my efforts and I liked it too. I used store bought marinara sauce (Rao’s), so it was really pretty easy.
I recommend buying high-quality organic chicken breasts (like Bell & Evans) and slicing them into cutlets yourself before pounding.
Buy the good chicken breasts for best results Served on leftover pasta with a salad
The healing process for my husband’s knee replacement is ongoing. Sadly, we had to cancel dinner with our son for his 25th birthday tonight, because my husband just isn’t ready for restaurants yet. There’s still a ton of pain, swelling, and stiffness, which apparently is normal at this stage (3 weeks post-op), but he’s never dealt with anything like this, so it’s pretty hard.
I decided to try a recipe I saw on NYT Cooking “most popular recipes of 2025” list—Slow Cooker Garlic Butter Chicken. It looked easy and it was. My husband loved it. He said the flavor was great and it really was. I even made my own croutons, which soaked up the delicious sauce perfectly.
New England is experiencing real “depths of winter” cold right now. (It’s giving late January vibes.) Given the very cold weather and the knee, I think this was a success. And so easy.
Next time I’ll put the croutons in the dish first to absorb as much sauce as possible 😋
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