Well, it continues to be hot here in the mid-Sierras. Yesterday it was 100 degrees outside at the 3200 foot elevation mark (where we live). That doesn’t happen very often and because of that, we don’t have air-conditioning in the Schmautzhaus. We have a whole house fan that cools things down at night and we have fans in all the rooms, but by around 3:00 the only thing the fans do is circulate the warm air. Looks like today is going to be more of the same. I have a photo shoot in Sacramento today or I would be headed to Tahoe. Monday Obie T. and I are going for sure.
We all scream for ice cream, is how that saying is supposed to go. However, I am now 1 for 3 as far as ice cream goes (1 win to 2 losses). So, now every time I tell my fam that I’m thinking about making ice cream, I think they all do a silent scream.
Yesterday Brown (UPS) brought me a package that I had ordered from Amazon.com last week. I was pretty excited about it and I was anxious to use it in a photo. What was it?
I have been very excited to write about this recipe ever since seeing it on Pioneer Woman (Food Network) this past weekend and then making it that very day. Blackberry Cobbler brings back memories from my childhood. Growing up in Placerville, CA (which is in the foothills of the Sierra Nevadas near Tahoe), it was hot and dry in the summer. Perfect weather for blackberry bushes. In fact, most people around here consider them a nuisance because they can very quickly take over huge chunks of land. I have one in my yard that keeps trying to grow and take over and I keep whacking it back.
At long last I present Salted Caramel Ice Cream produced by Yes!Chef! and myself! Ta Daa! Yes, it was a collaborative work. It got a little dicey a couple of times during the process, but the end result was great.