Thanks so much to everyone who commented or reached out last week - your kind words really made me feel better. I perked up by Friday, and the weekend was fun and filled with a lot of really good food. Jeeves and I went out to dinner with Reefy at Luksus, which is a very small restaurant at the back of a beer bar called Torst in the Greenpoint neighborhood of Brooklyn. It was an excellent meal. Sadly I didn't get to partake in any of the beer, but the food more than made up for that. On Saturday, Jeeves and I decided to walk to Chinatown and eat dumplings for dinner. We wound up at this sort of grimy looking place called Lam Zhou. I would never have gone in there if we hadn't read that it has some of the best dumplings in the City. So glad we went in - Best. Dumplings. In. The. City. No lie. After that, we ate soup dumplings at Shanghai Cafe Deluxe. They were quite good. Then I had ice cream at Chinatown Ice Cream Factory - coconut fudge. It was yummy.
Today was a home cooking day, and that brings me to the finale of my two week wait to do list - I finally made some Jeni's ice cream. Specifically, I made her Buckeye State Ice Cream, which is a honeyed peanut butter ice cream with "dark chocolate freckles." Here it is right before it went into the freezer:
It tastes heavenly. In case you have an ice cream maker, here's the recipe. The recipe calls for light corn syrup, but Jeni uses tapioca syrup in all of her ice creams, so I bought and used a tapioca syrup as well. I'm so, so happy with how this ice cream turned out, and I have high hopes for the rest of the cookbook. The coolest part is that she has you melt the dark chocolate (she says in a double boiler, but I don't even own one of those, so I just nuked it - it worked fine), and then drizzle it in right at the end of churning. It turns it into these awesome chocolate flakes - so much cooler and better than just plain old chocolate chips.
And now, if you'll excuse me, this ice cream isn't going to eat itself.