Churn out some no-churn ice cream before you exit into the light
How often have you skipped making ice cream because you have to churn it? This recipe removes the schlep
When everything reopens, it will be interesting to see what we have achieved during these strange times. When the lockdown began, I was asked how I would fill the time. I answered that I was writing a novel and was surprised to find out that this was quite a common response. I wonder how everyone’s efforts are going and whether we shall see a spike in “lockdown literature”.
Mine is a Gothic novel about a chef who is frustrated because he isn’t enjoying the success he thinks he deserves. But what he doesn’t realise is that he isn’t actually that great at what he does. I suppose it is about delusion: how can we really tell if we are any good at what we do? (This, of course, applies to lockdown literature as well.)
If I had been warned that the pandemic was coming, I would probably have tried to write a food book about dairy. There have been some good ones, but no one has really captured the whole story...