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A little something for your summer

Toasted Sesame Seed Gelato
1.5 cups whole milk
1.5 cups heavy cream
7 tablespoons sugar
3 egg yolks
Pinch of salt
2.5 teaspoons toasted sesame oil
In small bowl, beat the egg yolks.
In a smallish pot put the milk, sugar and salt over a moderate flame, stirring until bubbles start to form around the edges, indicating a simmer.
Temper the egg yolks by stirring some of the hot milk mixture into them, then add the egg mixture to the milk pan and stir over the heat until it starts to thicken. It will lightly coat the back of a spoon when ready. Remove from heat.
Combine the milk mixture and the cold cream. Chill for several hours. It must be very cold.
Pour the very cold mixture into an ice cream freezer and add the sesame oil. It will sit on top at first but will incorporate as it churns. Churn according to your ice cream freezer’s directions, and once frozen, remove the tub/container and freeze for about two hours. You must remove it a little before you plan to serve it so that it softens to a scoopable texture.
Alone it’s delicious but it’s even more elegant when served with a quickly made sauce of seasonal fruit or berries. To make one, weigh the cleaned and prepped fruit. Finely chop or process it. Weigh sugar in the amount of 50% of the fruit weight. Cook over medium-high heat until it reaches a full boil, then cook five minutes. Cool to serving temperature, which may be warm but not hot. Drizzle over the servings of gelato. Nectarines and peaches were great, I’m looking forward to trying tangerine sections

Almost back!

I am playing serious catch up all over my life due to the long period of inactivity.  If you thought I wasn’t coming back, well I wasn’t so sure I could, either.  But I now walk upright, if not for very long at a time, and I now do almost everything I ever did, just less of it, so next on my list is a reduced blogging schedule.


Meantime, if you need something to do, Google Workaway and Helpx.  I was introduced to them by friends and I am now hosting one traveler after another who works 4 hours five days a week to help me get things back on track.  It’s a great opportunity on both sides.  Hosts get some needed help and volunteers get a roof and their food and an introduction to life in the reality lane in whatever countries they visit.  Fortunately for me and my friends, lots of people want to come to Italy.

So long for now.  I’ll be back with a real post shortly.


Thrashing about

Someone has hacked the site.  Technicians are working on it right now, so I hope it will be ready for new articles soon.

I hope you didn’t receive any mass mailings of spam from me, but if you did, be assured I didn’t send them and we are working at being sure there will be no more.