Strawberry Cake

'Tis the season of Native Strawberries here out east. There are a number of strawberry fields where you can pick them yourself and then there are the farm stands and end of driveway stands selling them in pints or quarts where you can just buy them yourself.  Not having any time to go strawberry picking, I have learned to find all of the road side stands (the ones where you put the money in the box and make your own change) near where I live. You cannot just buy one pint of these sweet, delicious strawberries as they are phenomenally good. I have been known to consume a half of a pint of strawberries driving home, so if I am making them for a recipe I need to buy extra just for eating. Given the choice between native strawberries and chocolate, I would pick native strawberries. They are that good.

I had remembered a recipe using strawberries Ina Garten made years ago in one of her earlier cookbooks (Parties), a cake she called Strawberry Country Cake. It was a simple cake in presentation, yet the combination of the cake, strawberries, and whipped cream made it taste anything but simple. Having not made this cake in years, I wanted to experience it with Native versus store-bought strawberries. And now that I have, I don't think I will make this cake 'out of season' as the ripe, fresh native strawberries (ones just harvested) elevate this cake into something worthy of a dessert served in a four star restaurant. Okay, it would not be one of the fancy desserts served in a high end restaurant, it would be one of those perfect comfort food desserts that seem to have been making a comeback in restaurants these days.

This recipe makes two cakes as each layer is a cake all unto itself.  A single layer is cut in half and then both layers are topped with whipped cream and strawberries. I would go so far as to say this is a perfect summer dessert.

The making of the cake requires some planning ahead as the eggs, butter and sour cream all need to be room temperature. I do take my butter and eggs out the night before, but let the sour cream sit for several hours before I began assembling the batter.

The cake isn't a typical layer cake and isn't a pound cake, but it is a cross somewhere in between as there is a sweetness and moistness to the cake that makes it a little unique. The dry ingredients are all sifted before adding to the batter.

While the strawberries are star of this cake, the zest of an orange and a lemon have an important supporting role. The zests add a subtle flavor to the cake that make them a necessity and not an option.  So if you are thinking of making this cake and considering omitting the zests, I beg you not to.

The original recipe called for using 8 inch cake pans but I prefer using 9 inch cake pans for this recipe, as I don't want their to be a perfect balance between the layers of the cake with the whipped cream and strawberries.  The batter is poured evenly into two prepared (always line with parchment paper) pans and baked for 35 to 40 minutes on a rack centered in the oven. You can test the doneness of the cake with a toothpick, cake tester or your finger.  If using your finger, the cake will bounce back when lightly pressed.

The cakes are cooled in their pans for 30 minutes and then removed and placed on a wire rack until they are room temperature (don't rush this part as you don't want your whipped cream melting into a warm cake).

A pint of heavy whipping cream (19% fat content if you can find it) is whipped to soft peaks.  Three tablespoons of sugar and one-half teaspoon of vanilla are added until blended in.  You will double these quantities if you are assembling both layers of the cakes.  

Each layer of the cake is cut half horizontally using a long serrated knife.  Half of the whipped cream is spread on the bottom layer until it just reaches the edges.

I like to place the sliced strawberries on the first layer so that they appear like they are spilling out of the cake. Once the bottom layer is finished, the top layer is added and topped with the remaining whipped cream and strawberries.  I like to serve this cake with a bowl of freshly sliced strawberries. And if you are lucky enough to have access to native strawberries, your guests will be in strawberry heaven.

Recipe

Strawberry Country Cake (slight adaption of Ina Garten's Strawberry Country Cake recipe)

Ingredients

12 Tablespoons unsalted butter, room temperature

4 extra large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon Kosher salt

1 teaspoon baking soda

1 cup heavy whipping cream

3 Tablespoons sugar

1/2 teaspoon vanilla extract

1 1/2 pints fresh strawberries (native strawberries when they are in season)

Note:  This recipe makes 2 cakes.  If you are only assembling one, the other layer can be wrapped in plastic, placed in a ziploc bag and stored in the freezer for later use.

Directions

1. Preheat oven to 350 degrees.

2. Butter/flour and line two 9 inch cake pans with parchment paper.

3. Cream the butter and sugar in a mixer fitted with a paddle attachment until fluffy.

4. On medium speed, add eggs one at a time, then add sour cream, orange and lemon zests, and vanilla. Scrape sides of bowl to ensure everything is well blended.

5. Sift flour, cornstarch, Kosher salt and baking soda. On low speed add, dry ingredients to the batter.

6. Pour evenly into prepared pans and bake 35 to 40 minutes, or until a cake tester comes out clean and tops are evenly browned.

7. Remove from oven. Cool in pans for 30 minutes. Remove and allow cakes to come to room temperature.

8. To make the filling for one cake, whip cream until soft peaks form.  Add sugar and vanilla and whip until combined.

9. Slice strawberries, approximately quarter inch slices.

10. Slice one cake in half horizontally using a long serrated knife.

11. Spread half of the whipped cream on bottom cut layer.  Top with half of the sliced strawberries.

12. Add top layer, spread on remaining whipped cream, and top with remaining cut strawberries (or use whole berries and serve sliced strawberries on the side.)

I was in NYC for the day last week serving as a chaperone on a middle school field trip. Upon arriving in Manhattan and driving down 5th Avenue toward our first field trip destination, I thought to myself "I am so close to such great shopping, but it might as well be a million miles away." All of my attention needed to be on the group I was responsible for and I didn't think it at all wise to suggest we skip lunch and shop (the euphoria of being in Manhattan wasn't enough to affect my good judgement). As much as I would have loved to run into a store or two, the truth of the matter is that I really don't need anything at the moment so any purchase would not have been out of necessity, but more likely due to a little bit of impulsivity. Yet before impulsivity is given a completely bad name, there have been a few good impulsive purchases and decisions made over the years.  

More often than not as of late, I have been laboring over making some decisions, some important life decisions. This would be what I call the 'second guessing myself' decision making process which at times can be exhausting. During the writing of my dissertation some years back, second guessing myself peaked. I would write, rewrite, rewrite again and then look back at a first draft and wonder why I rewrote the first draft again and again. This second guessing almost took me off the path of finishing the dissertation. While it is important to be thoughtful in making important decisions, it is equally important to make a decision and not just hope that things will work themselves out (a lesson that is taking me a lifetime to learn). Like the weight of the world was lifted off my shoulders when I finished my dissertation, the weight of the world is also taken off my shoulders when I make important life decisions. I just need to remember how good it feels when that weight is lifted and not think there is any value in enduring the weight longer than necessary.

Artichoke Bread

What is not to love about artichokes? Other than the work that goes into the preparation of fresh ones. But what if a recipe called for the use of artichokes in a jar or a can, where someone else did most of the upfront prep work? Would that not make them even easier to love? Oh, yes for those of you who have read this blog, I can hear you saying "Didn't she say more than once that fresh is best?'  I will confess that I have said that more than once. However, in order to restore some integrity here, for this recipe I will have to change that mantra to not completely alter from those words. So here goes the revised words of food wisdom (one with an oh-so slight semi-disclaimer in it): 'fresh ingredients are best for almost every recipe'.

Because sometimes you just need an easy, simple appetizer to serve, the kind that doesn't involve not readily available or seasonal ingredients, takes only a few minutes to put together and yet, still has a great 'wow' impact on your friends and family. This could only be a recipe that uses prepackaged, frozen, bottled or canned ingredients. The first time I tasted this Artichoke Bread I was hoping it would be just that kind of recipe and fortunately it was. No special excursions to Williams-Sonoma, Whole Foods, Trader Joe's or online ordering were needed. Every ingredient is available in pretty much every grocery store.  And better yet, not every ingredient had to be fresh.

I have made this recipe countless times and each time someone has requested the recipe. Don't you just love when that happens? It is as good as seeing someone take second or third helpings of a dish you made. Those who take seconds always rank first in my little world! Of all of the comments I have had on this recipe the one from a former staff member has a permanent place in my memory.  He once shared that the Artichoke Bread was the appetizer he was required to bring to all gatherings. As a result, he personally felt responsible for seeing this appetizer become the required appetizer served in the homes of his family and friends when they had guests or gatherings.

It all begins with two cans of drained and chopped artichokes.  It is important to buy the artichokes in the can, not the ones in the jar (the ones marinated in oil).  As delicious are artichokes marinated in oil are, they do not work best in this recipe.

I used to drain artichokes from the can instead of taking the extra step of placing them in a strainer.  Learned over time, that some short cuts are not worth taking. If you drain the artichokes in a strainer while you assemble all of the other ingredients, the artichokes will be easier to chop and make for a more even mixture.

Whether you mince the garlic using a knife or a garlic press, try to get the pieces as small as possible. Personally I like mincing garlic with a knife as I love its aroma.

The artichoke bread uses three cheeses: Romano, Parmigiano-Reggiano and Mozzarella.  For this recipe, I grate only the Parmigiano-Reggiano cheese and use the already shredded prepackaged Romano and Mozzarella cheeses. You can certainly grate the Romano cheese for this recipe, but always, always use the prepackaged shredded mozzarella.

This is a one bowl recipe. How simple is that? All of the ingredients are mixed in one large mixing bowl and stirred until well-blended. You can make the mixture early in the day, cover and refrigerate for use later in the day. The only other thing left to do before assembling is thawing the Cole's Frozen Garlic Bread.

The Cole's Garlic Bread, found in the frozen food section of the grocery store, comes in two sizes. You can buy the regular sized loaf or two of the smaller loaves. I like buying the smaller loaves as it allows me to bake up two batches of the Artichoke Bread over the course of an evening or weekend. If having guests arrive at different times, the use of two smaller loaves allows you to make a second helping of the artichoke bread so they too can experience it warm.

The Artichoke Bread is baked in a 350 degree oven for approximately 30 minutes or until lightly browned. After removing from the oven, let sit for about 5 minutes before cutting with a serrated knife. The wait time and the use of a serrated knife making the cutting of the bread easier.  Cut bread in 1 to 2 inch slices, straight or on the diagonal.

Recipe
Artichoke Bread (no adaptation to my friend Donna's recipe)

Ingredients
1 cup mayonnaise (recommend Hellman's)
1 cups shredded mozzarella (use the pre-shredded packaged mozzarella)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup grated Romano cheese
2 cans artichoke hearts, drained and chopped
2 cloves garlic, minced
1 regular size loaf of Cole's frozen garlic bread or 2 smaller sized loaves (thawed)

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. Combine mayonnaise, mozzarella, cheeses, chopped artichoke hearts, and minced garlic in a large bowl and mix. This can be made in advanced early in the day and refrigerated until ready to use.
3. Spread mixture over both halves of the garlic bread.
4. Bake for 30 minutes or until lightly browned on top. Let sit for 5 minutes before cutting into 1 to 2 inch slices for serving.

As much as I love plants, flowers and herbs, I do not have the greenest thumb. Which means that I am usually ecstatic when the things planted or received grow and thrive. There is a plant sitting on my desk I first received 12 years ago as a welcoming gift. Much to my surprise and joy, I have managed to keep it alive (thanks in part to administrative assistants over the years who have contributed to its longevity). Even more amazing to the resilience of this plant (and the tender loving care it has received over the years) is that it even survived the 1,000 mile drive from the midwest to the east coast two years ago. Everyday when I look at this plant, I remind myself that the care and longevity of plants is really no different than the care and longevity of friendships and relationships. Left unattended both wither away or, if nurtured both thrive.  The choice is almost always our own.

Taking in the beauty of this plant everyday, I am further reminded that sustained nurturing and attention (even just little doses of it) make all things, all relationships healthy (or healthier). There is an old adage that claims that its the little things that matter most. Time and again I have found this adage to be true. Whether its simply returning a phone call or email or better yet, just making a phone call or sending an email for no other reason than to just let someone know you are thinking about them, is often enough to maintain and even grow a friendship. So on days when I say I am too busy, too self-absorbed, or too stressed to stay connected to people in my life, I need to get back to remembering what and who matters most to me. 

Salsa Marinara aka Marinara Sauce

A very long time ago I took an Italian cooking class in the city (Chicago) that was taught by a professionally trained chef who spent a significant amount of time cooking and learning in Italy. This was the class where I learned how to make fresh pasta, but the fresh pasta making stage of my life has been replaced with the purchasing of pasta as there are so many more options and choices these days. In addition to making pasta, one of the dishes we prepared was made with rabbit. And that was the first and last time I had ever made or eaten it (having rabbits as pets changed my perspective).

However, since I had taken that class I have on my bucket list a trip to Italy to spend at least a week immersed in cooking classes. Someday maybe. But until then I will have to learn from Mario Batali, Lidia Bastianich and my best friend Donna.  And if the book Julia and Julia: My Year of Cooking Dangerously wasn't already written, I would be inspired to write one called Lidia and Lynn: My Year of Cooking With Passion. Is not imitation the highest form of flattery or would this be akin to plagiarism? Okay, so no book for the moment, just some blogging.

During my recent trip back to the midwest dinner at my best friend's house started with a pasta course, miniature gnocchi in a marinara sauce topped with goat cheese. I could have stopped eating after this course so that I could just savor the flavors I was experiencing. Seriously my best friend should be the next Food Network star, not only because of her cooking skills but also because of her charisma and storytelling abilities. The taste of that marinara sauce stayed with me (figuratively speaking), so when I got back to the east coast I thought I would experiment with a marinara sauce using a combination of her recipe and one of Lidia Bastianich's.

There are some similarities between Lidia's recipe and my friend Donna's. They both call for extra-virgin olive oil, garlic (lots of garlic), fresh basil and salt. Lidia recommends using San Marzano whole plum tomatoes and my friend uses San Marzano crushed tomatoes. Lidia's marinara is seasoned with some hot red pepper flakes and salt for additional seasoning and my friend's is seasoned with some sugar and Kosher salt.  In my version I went with the San Marzano crushed tomatoes, extra virgin olive oil, garlic, fresh basil, some Aleppo red pepper flakes, Kosher salt, and sugar.  I decided to double Lidia's Salsa Marinara recipe proportions with my adaptations so I would have enough to freeze for use another day.

I used almost a half cup of extra-virgin olive oil following the proportions in Lidia's recipe but would definitely back this down to 1/4 to 1/3 cup next time. Not that I was disappointed in the outcome, I just think the ratio would be better.  Once the oil is heated, the crushed and chopped garlic is added to the heavy saucepan and cooked until just golden. The aroma of garlic cooking is intoxicating.

Two 28 ounce cans of San Marzano crushed tomatoes were then added.  The tomatoes are brought to a boil, seasoned lightly with Kosher salt, Aleppo red pepper flakes and sugar, and then simmered for approximately 20 minutes until the sauce further thickens.

Fresh basil is cut into slivers and added to the sauce about five minutes before the sauce is finished. I like stacking the basil leaves on top of one another and then cutting into thin slivers. For a more rustic look, you can tear the basil into small pieces as is recommended by Lidia.

Marinara sauce served over pasta is a perfect first course or as a meal itself. I could not find the miniature gnocchi anywhere here, so I used a smaller tortellini, one filled with sun-dried tomatoes.

I did top the tortellini and marinara with goat cheese with great results. There is something about taste of the tart creamy goat cheese combined with the taste of the rich marinara sauce that turns the pasta dish into food that was to be made for the Gods (or Emperors).

Maybe the next time I head back to the midwest, Donna and I can have a marinara throwdown (currently the throw down score is 2 to 0, in my favor). While it might be her turn to win, I do think this sauce is worthy of the competition.  For record, I am throwing down the gauntlet.

Recipe
Salsa Marinara aka Marinara Sauce (recipe inspired by Lidia Bastianich and my best friend Donna)

Ingredients
1/4 cup extra virgin olive oil
14-16 cloves of garlic, crushed and chopped
2 cans of San Marzano crushed tomatoes (28 ounce size)
2 to 3 Tablespoons sugar
2 teaspoons Kosher salt (or more to your liking)
1/2 teaspoon Aleppo red pepper
12-16 fresh basil leaves, sliced into slivers
Pasta and goat cheese

Directions
1. Heat extra virgin olive oil in a heavy deep saucepan.  Add garlic and cook until lightly browned.
2. Add crushed tomatoes and bring to a boil.
3. Reduce heat, add salt, Aleppo red papper flakes and sugar and simmer until slightly thickened.  Approximately 20 minutes.
4. Add slivered basil to sauce about 5 minutes before the sauce is finished.
5. Serve over your favorite pasta.
6. Optional:  Consider topping pasta with goat cheese.

Last weekend was spent planting the window boxes, containers filled with more herbs and adding some herbs to the garden beds. Every year I have the same annual routines and angst about what to plant in the window boxes. Will the flowers be all white or all purple?  (It was purple this year.) Will I dare mix colors? (The answer to that is still no, but I keep asking myself the question.) Will I buy fully grown plants for instant color or will I buy younger plants? (This year I bought a combination of both so as to at least get some instant gratification from all of work involved in planting.)  Will I be faithful to watering the window boxes all summer long? (Time will tell, but this year I am bound and determined to have the most amazing window boxes ever!)

Now that the flowers and herbs are all planted I know the next project will be mulching around the hydrangeas and in the perennial and herb garden beds. Last year that involved two twelve hour days of pulling weeds and laying four yards of mulch using a vintage wheelbarrow that I swear weighed at least twenty-five pounds before any mulch was shoveled into it. Going into the project I didn't realize just how exhausting it would be and given a choice, I may have rather run a marathon without any training. So I am thinking it would be a great idea of having a mulching party. But I seriously doubt that would be an invitation anyone would enjoy receiving even with a promise of great beverages and food.  Guess I need to go to plan B for getting the mulching done. And that plan would involve just me. Oh well, I am still up for the challenge.

Rustic Chicken Liver Pate

The herbs I planted last year have grown to such proportions and such hardiness they look like they have been there forever. From the sage bushes, to the clumps of thyme, to the cluster of flowering chives, to the oregano, to the rosemary, and to the ever invasive fennel, I love having the availability of fresh herbs right in my own yard. This year I have already added a few more herbs to the garden as well as found a location for the spearmint (the most invasive herb of all).

There is a certain thrill I get from harvesting and cooking with the herbs that I have planted.  As I was browsing through my recipes, I came across one called Rustic Chicken Liver Pate.  Pate is a food of French origin, however, this recipe had ingredients that I would associate more with Italian cooking.  I couldn't remember if I had made this pate before or not, but when I saw it called for fresh sage and thyme, along with garlic, pancetta and balsamic vinegar, I couldn't resist making it.  If there was ever an hors d'oeurve I love to serve with cheese or all on its own, it would be pate, particularly a homemade one.

Not knowing whether this pate was going to be as 'incredibly delicious' as described by the person sharing it, I decided to take the risk and make it in spite of the long ingredient list. This was one risk I was glad I took as I completely agree with the 'incredibly delicious' opinion.  All of the flavors from the ingredients give this pate an amazing complexity and depth of flavor.

If there was ever a reason to buy a baguette on a Saturday morning, making this Rustic Chicken Liver Pate would be the reason. Whether simply slicing or grilling or toasting the baguette, this pate works perfectly with whatever baguette preparation you choose.  And if you are buying one baguette, you might as well by two because once you taste this pate on the bread, you will not want to schmere it on a cracker.  Rye bread would also work well with this pate, particularly a dark rye or pumpernickel bread.

The livers are marinated in the brandy, two cloves of minced garlic and the bay leaves for at least two hours.  I decided to replace the brandy with cognac as I didn't have any brandy in the house.  This substitution worked well. You can choose the two hour room temperature chicken liver marinating option or the up to 8 hours in the refrigerator option.  Because I was doing errands this morning and didn't know if I would be back at the house in two hours, I marinated them the refrigerator for four hours.  Not sure it needed to be marinated any longer than that as the liver absorbed the cognac flavor. After the chicken livers are marinated, you remove them, discard the garlic and bay leaves and pat them dry.

In a large, heavy skillet the minced red onion, sliced garlic and coarsely chopped pancetta are sauteed in two tablespoons of extra virgin olive oil until the onions and garlic are softened. The cooking time on this was about eight minutes. You then add two teaspoons of tomato paste and cook for approximately one minute.  I like using the tomato paste in the tube for recipes that call for small amounts.  There is nothing worse than having to open a can of tomato paste when you only need a few teaspoons or tablespoons.

The chicken livers and balsamic vinegar are then added.  The balsamic vinegar picks up the bits of onion and garlic that may have caramelized in the pan.  The vinegar will evaporate after cooking the chicken livers for a few minutes followed by adding the half cup of port.  The port will also somewhat evaporate in the three to five minutes it takes to get the livers cooked until they are light pink within. This entire mixture is then placed in the food processor where it will cool while you are reducing the cream.

Using the same skillet, the chopped sage and thyme along with one cup of heavy whipping cream are cooked until the cream is reduced in half.  Stirring frequently, the cooking time for this reduction is about eight minutes.  When reduced it is added to the food processor.

The livers and cream are then pureed to a smooth consistency.  The original recipe called for pressing the mixture through a fine sieve set over a large bowl but I didn't think this was necessary as I liked the 'rustic' consistency of the pate.  If you were going for a more mousse like texture in the pate, then by all means put it through the fine sieve.

The pate is then transferred to a terrine or other serving dish, covered and chilled until firm. A two-cup capacity container is recommended, but I thought I would divide the pate between two of my rabbit terrines.  The smaller terrain is perfect if you are serving it to three to four guests while the bigger terrine is perfect when your gatherings are much larger. Don't be dissuaded from making this pate because of the ingredient list.  If there was ever a time when a long list of ingredients were valued added to the recipe, this would be one of them.

Recipe
Rustic Chicken Liver Pate (slight adaption of recipe created by Tommy Habetz from Portland, original recipe appeared in Food and Wine)

Ingredients
1 pound chicken livers
1/4 cup brandy or cognac (I used Courvoisier)
2 bay leaves
4 garlic cloves (2 minced and 2 sliced)
1 medium red onion, minced
2 Tablespoons of extra-virgin olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 anchovy (chopped)
2 teaspoons tomato paste
3 Tablespoons balsamic vinegar
1/2 cup port (can use madeira or sweet vermouth)
1 cup heavy cream
1 teaspoon fresh thyme chopped
1 teaspoon fresh sage chopped
1 to 2 baguettes (sliced)  

Directions
1. In a medium bowl, combine the livers, brandy or cognac, bay leaves and 2 garlic cloves minced).  Let marinate at room temperature for 2 hours or refrigerate up to 8 hours.
2. Drain livers, pat dry and discard the bay leaves and garlic.  Set aside.
3. In large, deep heavy skillet, heat 2 tablespoons of olive oil.  Add the minced onion, chopped pancetta, chopped anchovy and sliced garlic.  Cook over moderately high heat, stirring often, until the onion and garlic are softened (about 8 minutes).
4. Add tomato paste and stir for 1 minute.
5. Add chicken livers and balsamic vinegar.  Cook until vinegar is nearly evaporated.  
6. Add the port and cook until nearly evaporated and livers are just pink within (about 3 to 5 minutes).
7. Scrape mixture into food processor.  Cool slightly.
8. Add cream, thyme and sage to the skillet and cook over moderately high heat, stirring until the cream is reduced to 1/2 cup (about 8 minutes).
9. Pour cream into the food processor and puree.
10. Season with Kosher salt and pepper (should taste very well seasoned).
11. Pour puree into a terrine or other serving dish (at least a 2 cup capacity).  Refrigerate until chilled and firm.
12. Serve with dark rye bread, plain/toasted/grilled baguette slices or crackers.

As much as I have a tendency to go on about the incredible availability of fresh seafood out on the east coast, there is another food 'made' out here that rivals anything I have ever tasted in the midwest.  And that would be the ice cream. I don't know if the cows are fed something different, but seriously the ice cream out here is wicked good. From the ice cream made fresh from creameries that have been around for a hundred years to the other small batch ice creams sold only in pints, I can think of no better indulgence than a scoop of ice cream in a waffle cone or just eaten right out of the container (this is significant for someone ranking eating out of the ice cream container as high on the list of her pet peeves). 

During the blizzard this winter when the power was lost for almost three days, I think I was more upset about losing the three pints of coconut ice cream I had in the freezer (purchased from from one of my favorite ice cream stands, one that closes after Columbus Day and doesn't reopen until Memorial Day) than I was about having to keep a fire going 18 hours a day. On my list of reasons why I need to have a generator for this farmhouse are: need to be able to take hot showers, need to be able to cook, and need to be able to keep the freezer from thawing the ice cream.  This obsession with ice cream is a relatively new one as I think prior to moving out here I might have had ice cream three or four times a year (versus the weekly indulgence I allow myself).  I love being spoiled (no reason to be in denial or not forthcoming here) and happily I am seriously spoiled by the ice cream out here.