Humphry Slocombe is one of my favorite ice cream shops in San Francisco. The menu changes daily to incorporate inventive, seasonal flavors. A few of my favorites include Candy Cap (winter), White Miso Peach (summer) and Black Sesame (ongoing). The latter is one of the best versions of sesame I’ve ever had. It has a strong flavor and the flecks of sesame add a nice texture. The flavor is available on and off throughout the year. So, the next best thing when I’m craving it, is to make it.
Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath cookies on the December cover of Bon Appetit Magazine and I HAD to make them. See my how-to video.
It was a warm fall day in October and I had a table reserved by the window at Craftsman & Wolves. I was out to try their new afternoon tea, launching a year after the shop opened up in the Mission. Already a fan of the rebel, I was excited for the tea experience and happily photo-documenting what I ate.
Time for a new blog series on afternoon tea, my new favorite activity. Not everywhere I go is has a traditional tea service but there is still a sit-down experience to enjoy a hot beverage and treat. It feels good to do that sometimes, especially when I normally eat standing in the kitchen while cooking. I’ll start my series with my visit to Blue Bottle Coffee Bar at the Museum of Modern Art.
In October I went to the MoMA on a free day. What would have been cost for admission now went towards dessert! Next to the rooftop garden, Blue Bottle Coffee has a little shop where you can get coffee, tea, hot cocoa as you would at any other location. What makes this particular spot special is the dessert menu inspired by paintings in the museum. Pastry Chef Caitlin Freeman’s creations are quirky and playful. Her most famous piece is the Mondrian Cake so I went with that.
