Fresh from the Freezer

  Spring has sprung, the air has gotten warmer, and my sinuses have filled with pollen. But really, besides for hay fever, there are countless reasons to love spring. Strawberries… baby birds poking their little, itty bitty beaks out of eggs… strawberries… the crisp breeze, not yet too hot, the temperature juuust right… strawberries. I really, really like strawberries. They’re one of my favorite fruits. They’re delicious in salads, in all sorts of desserts, in drinks, dipped in chocolate, eaten plain, or—my favorite—in a sandwich with peanut butter. As a part of my Garbage Food series, today I’ll be introducing a simple recipe that uses strawberry tops to infuse water. Drinking water has never been a problem for me. I’m not one of those people who carries around a gallon of water wherever I go, but I’ve also never hated drinking water. Some people view hydration as a chore, even going so far as to say that water “tastes boring.” I don’t really feel the need for my water t...

 Have you ever had a savory ice cream?  Well, this ice cream recipe isn't technically savory, and it isn't technically ice cream, either. In fact, this was my first time making gelato. Also, despite the flavors, it was sweet. And it was delicious. I adapted this recipe from Helen Rosner's recipe for Olive Oil Gelato on Saveur . The only thing keeping my recipe from becoming pesto ice cream is the lack of garlic and Parmesan.  This isn't ice cream. I need to stop calling it that. Let's briefly discuss the difference between gelato and ice cream.  The difference between ice cream and gelato Ice cream and gelato both have milk and sugar, but compared to ice cream, gelato has less cream, less air (meaning a pint of gelato weighs more than a pint of ice cream), and a higher freezing temperature, meaning it is served slightly warmer. Ice cream, on the other hand, usually has more cream, more air (called runoff), and a lower freezing temperature, making it colder.  I...