Salted Butter and Strawberry Jam Ice Cream Sandwiches on Baguette

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Um, so. I don’t know what to tell you.

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Water is wet. The sky is blue. Ice cream on a baguette is insanely awesome–as you might imagine.

I mean, as far as lovechildren go, I’m not aware of any bread-with-butter-and-jam/ice cream ones. To be honest, this is just me adding the butter-and-jam bit to this peanut butter and chocolate situation from the New York Times. Plus, it was inspired by a gluttonous Twitter conversation with my (invisible internet) friend, whose blog just won Saveur’s editors’ choice cocktail blog of the year (BFD!!!), and which you should read immediately.

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So yeah–this is barely “mine,” but you need to know about it. It’s a world I never thought possible–and you might be in the same boat. There’s a better boat, friend. There is always a better boat, and in that boat, there are no limits to the ways in which carbs and ice cream can be friends. Butter is the skipper, obvs.

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Carrot and Parsnip Soup with Hazelnut Gremolata

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Are you mad at me because I should have brought you something more fun on Tax Day? Like an Uncle Sam-themed cocktail? Or maybe a giant green cake named It’s All About the Benjamints?

Carrot and Parsnip Soup with Hazelnut Gremolata. Healthy, nutty, vegan comfort food!

(Note to self: ideas for next year.)

(Note to you: Steal the Benjamints Cake idea and watch me come after you.)

(P.S. to you: Just kidding. I don’t know where you live. Also: lover, not a fighter, etc.)

Carrot and Parsnip Soup with Hazelnut Gremolata. Healthy, nutty, vegan comfort food!

Anyway. All I have for you on this April the Fifteenth is soup, but it’s a really, really good one. This is high praise considering that I’m usually ambivalent about pureed soups. I can chew my own food, you know? What am I, a toddler with a W-2? I don’t think so.

Plus, there’s the whole thing about varied textures and colors. I’m into that thing.

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Meyer Lemon Ice Cream with Candied Jalapenos

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I like to think that I’m a reasonably smart lady (stop laughing).

That said, as it turns out, I need a tea towel–or some other convenient kitchen reminder–which says “Don’t touch your eye after handling jalapenos, you know what happens, you never learn, GOOD LORD woman, you are the reason I drink.” Or something to that effect. 

Meyer Lemon Ice Cream with Candied Jalapenos

Maybe it would help, maybe it wouldn’t–but nothing will make me love a hot pepper less. Nuh-thing. 

Meyer Lemon Ice Cream with Candied Jalapenos

Meyer Lemon Ice Cream with Candied Jalapenos

This is not news; I’ve put spicy serranos in ice cream before. I liked it. In this version, I went ahead and candied the jalapenos–less crunch, more chewiness. Actually, no crunch, all the chewiness–plus the nice effect of a more delayed heat. Either way, when something fresh and spicy is hiding in a scoop of something cool, creamy, and sweet, it’s a wonderful thing.

This ice cream is a wonderful thing. Make it, eat it–but don’t put it on your eyeballs. Life will suck so hard for you, my friend.

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Savory Breakfast Farro with Leeks and Spinach

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Sometimes–rather incorrectly–I seem to think that my ideal breakfast involves carbs, on top of carbs, plus bacon, and a mimosa the size of my head. 

Savory Breakfast Farro with Leeks, Spinach, and Dill, topped with a poached or fried egg. Healthy, bright, wholesome spring breakfast!

See, it’s all fun and games until someone pokes an eye out, as they say, and in the case of such a breakfast, it’s all fun and games until the starch-salt-champagne coma sets in. When that happens, I can practically feel the day running away from me, arms flailing, and laughing maniacally at all my grand plans to, um, do stuff.

Savory Breakfast Farro with Leeks, Spinach, and Dill, topped with a poached or fried egg. Healthy, bright, wholesome spring breakfast!

 For better or for worse, at this point in my life I hate days when I don’t do stuff.

As such, this is the breakfast my life needs now, and my word, you guys. It’s fantastic. Good all throughout, inside out, up and down, left and right: nothing to dislike here for any reason. Thoroughly vetted through every lens, know what I’m saying? It is downright delicious, without hidden sugar crash traps. It’s built on a solid foundation of hearty, filling whole grains that don’t stop you in your tracks an hour later and whisper “YO–doesn’t a nap sound soooo gooooood right now?” Refined white flour: I’m looking at you.

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Very Peachy Peach Layer Cake

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Put on your rebel pants! Here’s a peach cake I made–in April. 

Very Peach Peach Layer Cake (made possible out of season with freeze-dried peaches, canned peaches, and peach liqueur!) #cake #recipe

Well, late March–not that it matters. “Peaches in spring” amounts to first-degree seasonality sacrilege in this hemisphere either way, but you know what? When your momma loves peaches and has an April birthday, thou shalt do what you gotta do in order to say, “Hey, thanks for letting me hang out in your belly for nine months and doing all that other awesome stuff afterwards too. Good follow-through, ma’am.”

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Rye Crepes with Smoked Salmon and Baked Egg

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Guys and gals! I’m not even gonna tell you how many attempts it took me to get to the land of pliable, paper-thin rye flour/beer crepes. I may have lost count. 

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Rye flour is a sturdy one. That’s why it works so well in breads–tough, dependable, brawny.  Not the easiest to work with, and definitely lacking a certain finesse.

So why would I try to put it in crepes, the ultimate in delicate frou-frou food? That’s a good question. Because anything with dark rye is delicious? Because I like to torture myself? Because failed crepe attempts every night for dinner is actually a pretty fantastic way to live?

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It’s probably some combination of those, but my love of all things rye probably takes up most of the pie chart. Or crepe chart. Except these things are square… Bad for illustrating relative values, but excellent for eating! Let’s do that now, hungry friends, before I start discussing triangles and trapezoids.

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