A cross between a pancake and a custard, there may not be an easier summer dessert than a clafoutis, the French dessert that’s perfect for cherries.
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This is what dinner looks like when it’s 100 degrees outside, or nearly. This is the third time this month I’ve made gazpacho — really four times, if you count the gazpacho that I made for my class at Central Market in Plano recently.
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Do you ever look up at the end of the day on a Sunday and go, where the hell did the weekend go? The last week, the month?
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I’ve always loved the idea of Rice Krispie treats much more than the thing itself. The cloyingly sweet, sticky marshmallow binding always put me off. Other than the crunch, I didn’t understand the big love.
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It may seem a little weird to be making eggplant anything in November, but it’s been almost 80 degrees in Dallas lately, and I’m going with the weather instead of what the calendar says, so t-shirts and eggplant dip it is.
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