ICYMI, The Wishbone Kitchen Cookbook made it on the NYT Best Sellers List for the FOURTH WEEK IN A ROW!!!! I’m not one to stop and celebrate my wins (something I’m trying to fix), but this accomplishment is beyond my wildest dreams. 1 MILLION THANK YOUS!!!! I am so excited to continue cooking these recipes along with you all summer long, and forever and ever!
This past week I made the tomato butter baked cod and the scampi shrimp (pictured below) for myself. I cut both recipes down into single servings and they turned out perfect!
Last fall I started medication for anxiety for the first time and one of the side effects is that it can effect your sense of taste. And as a result I have developed an insatiable sweet tooth and a new found obsession with ice cream. I’ve always liked ice cream but now I LOVE ice cream.
For the past few months I’ve had it before bed almost every night (shout out Jeni’s Ice Cream). So, I’ve decided to turn my new obsession into my newest hobby and make a new flavor of ice cream every week this summer.
I’ve made homemade ice cream before as a private chef and had little to no success. Striking the right balance of fat, sugar, and water is very tricky. Most of my past attempts came out icey, rock hard, and sad. So essentially we’re starting from scratch. First things first: to perfect a classic French vanilla bean, which will be used as the base for the rest of our flavors.
I researched a few different recipes, but ultimately followed this tutorial from Food Wishes. Highly recommend this page, I’ve referenced many of their recipe videos in the past and all have been very successful.
Oasis is an organization that my family has been active supporters of for the past 2 decades. I want to use my platform to spread the word about this incredible resource for the women and children in Paterson, and I encourage you to donate if you are able! I will be matching all donations made <3
