What’s an amazing way to spend a beautiful Sunday afternoon? A walk over the Williamsburg Bridge to grab some ice cream at Lulu & Mooky’s. I’d read about this hidden gem last year, but never made it that far south to try it. Now that Bowery has become my new transportation hub since moving across the river, I had no excuse.
And then (the suspense is building), he sets the bowl over the water bowl in the mixer and turns it on. Once everything appears scientifically combined – or perhaps just when the ingredients are well-integrated – he whips out a giant measuring cup, which he proceeds to fill with a certain amount of liquid nitrogen… I could not see how much because liquid nitrogen is obviously so cold that it creates a fog around it.
If you can’t tell already, I am extremely excited at this point. The liquid nitrogen was added to the mixer, and suddenly everthing was surrounded by steam. As it subsided, I saw that the liquid in the bowl had solidfied. The scientist returned to his role of ice cream man, scooping out the freshly-made deliciousness, filling my cup with two giant scoops of lemon-coconut ice cream. Now, I need to go back for the chocolate…
Even before I left for South Africa, my friends Stevie, Alexxa, and I had been trying to get together for a dinner to celebrate our birthdays, which all fell within weeks of one another. This past Thursday, we were finally able to make it happen. We gathered at my house to cook and drink wine. Not a bad way to celebrate for three food-lovers.
I served up a Glen Carlou 2006 Grand Classique, a Bordeaux blend from South Africa, gifted to me upon my visit to the winery last week!
The riesling was a lovely wine leading up to the meal – easy drinking, light, a bit of acidity, and the aromas of the wine blended nicely with those coming from the pot on the stove. However, with the tagine, which we served with preserved lemon and parsley, the Carlou won hands down. The meat-y quality of the wine, which opened up into a smooth, almost chocolate-y dish of itself, was the perfect complement to the protein-and-fruit-heavy tagine.
Happy birthday ladies!