I was in high school, our principal came up on stage during assembly one
morning and stood there for a moment, until he got our attention. After a
long pause, he inhaled deeply, and said, “We have a very sick person in
moved, and we were all kind of stunned for a minute, hearing such a
grave pronouncement. Finally, we learned the cause of his pronouncement.
“Someone in this school has stolen a textbook from another student.” And
for the next few minutes, he continued to tell us about how grave this
grave situation was. I knew it wasn’t me, but I do feel like I have
another maladie, and
that’s going back to old posts and revamping them. Once you start, it’s
hard to stop. And at some point, I’m going to need to be sent to the
principal or something.
for now, I’m on a roll and went back and recast several posts, many are
holiday related – so for once, I’m ahead of the curve! In some, I’ve
simplified the recipe or found a way to streamline it. Others were
changed or modified because I realized that my tastes had changed and I
wanted the recipe to reflect that. (Recipes aren’t cast in stone, which
is a good thing. Because otherwise, cookbooks would be ridiculously
heavy. But at least we wouldn’t have to worry about those being swiped, I
was also a chance to update the photos: Some were taken as far back as
2006 when I had a point-and-shoot camera. (Remember those?) So here are a
few recipes and posts that I’ve refreshed:
years, people were asking about a pumpkin ice cream recipe. And while I
usually just pointed them toward my sweet potato ice cream in The Perfect
Scoop, people just really seemed fixed on pumpkin ice cream. I
remade it again this fall, giving it a whirl with kuri (hokkaido) squash.
The rich squash lent the ice cream an intense color with lovely little
orange flecks scattered about in it. And it tasted great, too.