The very first time I ever planted herbs, I planted a basil plant in a pretty little pot, sat it outside my apartment, watered it, loved it, doted on it…
…until the time came to make pesto. And I cut him down at. the. knees. As in, literally. Nearly all the way down to his fragile little roots.
This here ice cream is as ambidextrous as a pro-ball switch hitter.
Just when you think that you have its mandate pigeon-holed, it blinds you with its deftness and flexibility.
You see, in the span of 24 hours, this luscious-delight has stepped up to the plate, donned its party hat, and macarenaed alongside me before briskly chameleoning into a cozy source of comfort when I needed it most.
Everyone should have a back-pocket recipe for chocolate chip cookies.
Don’t get me wrong, I’m a strong advocate of recipe experimentation. I love to try new versions of the classics, I love to give interesting combos a whirl, and I love putting my own spin on things. In actuality, I don’t often make the same recipe in exactly the same fashion more than
a few times one time. However, this recipe is different. The sheer number of times that I have come back to this delight-of-a-recipe might, very possibly, boggle your mind.