tag:blogger.com,1999:blog-26993643797064148342024-03-13T04:38:38.727-04:00I Scream You Scream...I Scream You Scream is about the quest for the perfect ice cream cone in Lancaster, Pennsylvania. Let's be honest- is there any topic more blog-worthy? I don't think so.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2699364379706414834.post-56424499565993352172010-04-20T21:01:00.000-04:002010-04-20T21:01:29.871-04:00Life-Changing Ice CreamWhen I heard about the new Ben & Jerry's flavors Peanut Brittle and Boston Cream Pie, I remember thinking to myself, "Eh, they sound fine, but I'm in no rush to get a pint. They don't sound like life-changing ice creams to me." <br />
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Then I tried them. Peanut Brittle is about a million times better than I ever expected it to be and I highly recommend it, but Boston Cream Pie is over-the-top. It will change your life. Here's the breakdown: <br />
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1.) The main ice cream flavor is actually Boston Cream Pie- it's not just some vanilla or sweet cream ice cream with a bunch of mix-ins. It's SO much better than that. It's BOSTON CREAM PIE FLAVORED ICE CREAM!!!! Brilliant. <br />
2.) The cake chunks are denser and chewier than the cake typically used in a real Boston Cream Pie. This is an improvement. Holy cow. They are they perfect consistency- any softer and they wouldn't stand up to the ice cream and any harder and they'd feel dried out and old. Instead they are perfectly chewy, perfectly moist, just perfect. <br />
3.) The custard-y filling is soft as if it was in the cake, not in a freezer. How do they make it stay soft and not get all hard and frozen? I don't know how they do it, but it's completely AMAZING!!! <br />
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Put all of those together and you have LIFE CHANGING ICE CREAM. No joke. Try it, you'll see. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeE9L51k4pTIQK9bgCTQQHyWux4cy6-sIaxhEKeh0feXZCgeSwfSQj6lovtwtpG8MW-T4XWekENhNM57G_QDge4-PFylMRvHUMguN2dbUykL38jbtMcGLPZSM4aMGK5Gig1hhHC8Jmw/s1600/100_2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeE9L51k4pTIQK9bgCTQQHyWux4cy6-sIaxhEKeh0feXZCgeSwfSQj6lovtwtpG8MW-T4XWekENhNM57G_QDge4-PFylMRvHUMguN2dbUykL38jbtMcGLPZSM4aMGK5Gig1hhHC8Jmw/s640/100_2433.JPG" width="480" wt="true" /></a></div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com4tag:blogger.com,1999:blog-2699364379706414834.post-63518195471097845422010-01-08T20:50:00.000-05:002010-01-08T20:50:55.173-05:00Central Market, I heart you.I love Lancaster, PA's <a href="http://www.centralmarketlancaster.com/">Central Market</a>- it's the oldest farmer's market in the country, open year-round and offering an enormous selection of produce, meats, cheeses, and all sorts of prepared goods. It's fun just to walk around checking out the wares. This week, I had several incredibly simple and delicious meals thanks to the market. For starters, I made this delicious salmon:<br />
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</div><div class="separator" style="clear: both; text-align: left;">The recipe was so simple, I'm not sure I'd even call it a recipe. I bought a half-pound(ish) fillet of salmon from <a href="http://www.centralmarketlancaster.com/directory/view/kathys-seafood">Kathy's Seafood</a>. Then I purchased a jar of <a href="http://www.centralmarketlancaster.com/directory/view/longs-horseradish">Long's</a> Cranberry Citrus Horseradish Relish (say THAT five times fast!) I preheated my oven to 450 degrees, then slathered half the contents of the jar of relish onto the salmon. I roasted the meat for 9 minutes, then turned the oven off and let it continue cooking for another 2 minutes. I pulled it out of the oven, portioned off enough for my dinner, packaged the rest in tupperware and then sat down to the feast pictured above. The rice is the Uncle Ben's boil-in-a-bag and the veggies were from one of those frozen steamer bags (both of these sides were given to me by friends who were moving and didn't want it to go to waste- yay for free food!) The thing about horseradish is that when you cook it, the stingy harshness goes away completely, but the tangy flavor remains. I have one word to describe this dish: YUM! <br />
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</div><div class="separator" style="clear: both; text-align: left;">The following day I made a delicious lunch for myself that was a feast of flavor, in my opinion. I bought a fresh kaiser roll from <a href="http://www.centralmarketlancaster.com/directory/view/willow-valley">Willow Valley</a>, as well as smoked honey turkey ham and Canadian supersharp cheddar cheese (aged 4 years) from <a href="http://www.centralmarketlancaster.com/directory/view/s-clyde-weaver">S. Clyde Weaver's</a>, and finally horseradish mustard from <a href="http://www.centralmarketlancaster.com/directory/view/longs-horseradish">Long's</a>. It was a simple sandwich just bursting with amazing flavor. The ham was salty and sweet, the cheese was the sharpest I've had and the mustard added that extra kick that took the sandwich over the edge. A-MA-ZING. <br />
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</div><div class="separator" style="clear: both; text-align: left;">I dipped some of the left-over cheese slices into the mustard. Delish!!! If you haven't tried Long's products, then get your booty over to the Central Market and do it. He grinds the horseradish on the premises at market. When you walk by his stand, the pungent aroma slaps you in the face and sometimes is even strong enough to make your eyes water just a bit. <br />
</div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com2tag:blogger.com,1999:blog-2699364379706414834.post-42305628726617949302009-11-28T17:00:00.000-05:002009-11-28T17:00:06.039-05:00Scrumptious SaturdayWe've started a new trend at work this Christmas- it's called Scrumptious Saturdays and I love it. It all started two weeks ago with Tabby's Spaghetti Pie, then continued last week with the Frizado's Chili and this week I've contributed that delicious <a href="http://boo-iscreamyouscream.blogspot.com/2008/10/pumpkin-sausage-lasagna.html">Pumpkin Sausage Lasagne</a> that I blogged about around this time last year. It's simple- one or two people bring the main entree, and everyone else contributes sides and dessert. <br />
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For anyone interested in the recipe for this amazing lasagne, you can find it on Rachel Ray's website <a href="http://www.rachaelrayshow.com/food/recipes/pumpkin-sausage-lasagna/">here</a>.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-11118292787721605962009-11-04T12:20:00.000-05:002009-11-04T12:20:20.170-05:00Starbucks Via Ready Brew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ-THFiQhkDNv4eWlM0apPbGe-rl5spnOrlKVIzKXtssC3Nt1wHS_s8TtwW_kgjjUjelYFzRd2tNF8APKOL9AfnpftnccAlvH5OlPlu8bovpf548K5NhI09XUX08uye8ahQeLxZVkIg/s1600-h/Starbucks+Via.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ-THFiQhkDNv4eWlM0apPbGe-rl5spnOrlKVIzKXtssC3Nt1wHS_s8TtwW_kgjjUjelYFzRd2tNF8APKOL9AfnpftnccAlvH5OlPlu8bovpf548K5NhI09XUX08uye8ahQeLxZVkIg/s320/Starbucks+Via.jpg" vr="true" /></a><br />
</div>So I finally broke down and bought a package of Starbucks Via- their new instant coffee. And guess what- it's delicious. I was running late this morning on my way to work- I had planned to go through the Starbucks drive-thru, but I didn't have time. Then I remembered that I'd purchased a package of the Italian Roast Via about a week ago and thrown it in my purse for just such an occassion. When I got to work, I made it and it was absolutely delicious. I think what's nice about it, too, is that you can make it stronger or weaker depending on your taste. I personally like really strong coffee, so I made it with the recommended 8 ounces of hot water, but if Starbucks is a little too strong for you, it would be easy to make it with a little extra water to tone it down a bit. Has anyone out there tried it? What do you think of it? Leave a comment!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com2tag:blogger.com,1999:blog-2699364379706414834.post-68066616060526320832009-10-24T15:43:00.000-04:002009-10-24T15:43:30.585-04:00Gelato di BabboShop Name: Gelato di Babbo<br />
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Location: Lititz Pike, Lititz, PA<br />
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Screams: 5 <br />
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I FINALLY managed to get over to Gelato di Babbo's Euro Cafe in Lititz, PA today. I had the day off and no plans until the evening, so I decided to go for lunch. I'd heard from Kim, the owner, about the delicious panini sandwiches on the menu as well as soups and of course her famous gelato. My meal today was: <br />
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"Classico" Panini- Proscuitto with fresh mozzarella, basil and cherry tomatoes<br />
Chocolate & Coffee Gelato<br />
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First, let's talk about the sandwich. The bread was sliced nice and thick and grilled to perfection- crunchy on the outside, soft on the inside and not a bit of that greasiness that so often clouds a panini sandwich. I don't really like panini that are slathered in butter before placed on the grill- I prefer it dry and that's how they do it at GdB. Another note on the bread: it was so flavorful with a mildly sweet tone to it- really just delicious. It complemented the other elements of the sandwich perfectly- the salty proscuitto, the ripe tomato, the earthy basil- it all worked together really well. And it was all SO fresh. I watched Kim step outside to pick the fresh basil that she then put on my sandwich. It was amazing. Does it really get any more fresh than that? I don't think so. <br />
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After devouring the sandwich, I paused a moment and then surveyed the gelato case- the flavors of the day were Caramel Corn, Gingersnap, Rasperry Sorbet, Chocolate, Mint and Coffee. I sampled nearly all of them before selecting a small chocolate and coffee. They top it with a cute little wafer cookie- it's really adorable: <br />
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</div><div class="separator" style="clear: both; text-align: left;">One thing that you just HAVE to understand about GdB is that the texture of the gelato is velvety smooth like no other frozen treat. It's silken texture is out of this world. I've never tasted ice cream or gelato like it. I don't know what her secret is, but it's working like a dream. As for each individual flavor, the best was the Caramel Corn- it had a nice popcorn-esque flavor, but sweet, almost like kettle corn. And the gingersnap was also delicious. I've had gingersnap ice cream and frozen custard before and neither one was very good. GdB's gingersnap was amazing. I'd order it in a heartbeat and recommend it just as fast. <br />
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</div><div class="separator" style="clear: both; text-align: left;">The hours are 11-9PM Friday through Sunday- perfect for a nice weekend treat. Head on over this weekend if you can- I guarantee you'll enjoy it. <br />
</div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com1tag:blogger.com,1999:blog-2699364379706414834.post-68982315866231702062009-10-24T09:24:00.000-04:002009-10-24T09:24:29.129-04:00Isaac'sI think that anyone living in the Lancaster area knows about Isaac's- their sandwiches are out of this world, don't you think? I've been there a couple of times in the last few weeks- once when my mom was in town, another time last night with coworkers- and it never gets old. <br />
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My favorites on their menu include the Phoenix (sandwich), the Ruffed Grouse (sandwich) and the Sonoma (salad). Their desserts are pretty tasty, too. Last night I had the Sonoma Salad with a scoop of the cranberry almond chicken salad. One word: outstanding. I think the last 3 or 4 times I've been to Isaac's that's what I've eaten and it never gets old! <br />
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One thing I really love about Isaac's is the pickled veggies you get before your meal. I had a piece of cauliflower last night and it has some kick to it. I'd never tasted picked cauliflower, but now that I have, I highly recommend you try it. <br />
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Sorry for the short post, (and for not posting much lately), but I've been focused a lot on my other blog: <a href="http://reneetbouchard.blogspot.com/">Style... the New Black</a>. Visit when you have a minute and leave a comment so I know you came by!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-27686244928905216712009-08-29T20:30:00.003-04:002009-08-29T20:49:34.759-04:00DinnerI sometimes forget how much I enjoy cooking! I went to the <a href="http://www.centralmarketlancaster.com/">Central Market</a> yesterday and got some beautiful produce, cheese and other goodies. I wasn't sure of my plan for how to use it all, but I had a feeling it would be delicious. I wanted to make enough food to eat dinner tonight and also bring leftovers to work tomorrow and Monday. Here's my menu:<br /><br />Green salad<br />Cinnamon chicken with apples<br />Maple dijon sweet potatoes<br />Lemon garlic mushrooms<br /><br />I enjoyed my dinner so thoroughly, I thought I'd share my recipes with all of you. Enjoy!<br /><br />Green salad:<br />1 large head green leaf lettuce<br />1/4 cup slivered almonds<br />1/4 cup dried cranberries<br />1/4 cup cubed extra-super-sharp cheddar cheese<br />Balsamic vinegar glaze & olive oil<br /><br />I think y'all know how to make a salad- chop it up and toss it together.<br /><br />Cinnamon chicken with apples:<br />3 chicken breasts, butterflied and pounded thin<br />1 granny smith apple, cubed<br />1 red delicious apple, cubed<br />1/2 small onion diced<br />1/4 cup apple juice<br />Cinnamon<br />Nutmeg<br />Salt & Pepper<br /><br />Start by seasoning the chicken with salt, pepper, nutmeg and a generous amount of cinnamon. In a hot skillet, heat 1 T. oil and 1 tsp. butter. Brown each side of the chicken about 45 seconds. Remove from pan. Saute onion and apples, adding a little cinnamon and nutmeg (to taste). Using a wooden spoon, scrape the bottom of the pan. Once onion and apples have softened, deglaze pan with apple juice, return chicken to pan, cover and simmer until finished.<br /><br />Maple Dijon Sweet Potatoes<br /><br />3 medium orange sweet potatoes or yams<br />1 T. light dijon mustard<br />1 T. whole seed dijon mustard<br />1/2 cup real maple syrup<br />3 T. butter<br />Salt<br />Pepper<br /><br />Preheat oven to 400 degrees. Peel sweet potatoes and chop into 1/2- 3/4 inch cubes. Toss with mustards and maple syrup until coated. Make 3 "pouches" with aluminum foil and divide mixture between them. Top with salt, pepper and a pat of butter on each. Close pouches completely and place on a baking sheet. Bake 25-30 minutes or until tender.<br /><br />Lemon Garlic Mushrooms<br /><br />1/2 pound button mushrooms, sliced<br />Juice of 1 lemon<br />Italian seasoning or dried basil, oregano and thyme<br />1 clove minced garlic<br /><br />In a sautee pan, heat garlic, then add mushrooms, lemon juice and spices. Cook until tender.<br /><br />Ok, the mushrooms don't really go with the rest of the meal, but I had to do something with them, and this is my favorite way to eat them. They added a nice tart acidity to an otherwise sweet meal. The salad was AMAZING. The cheese was aged 4 years and so fabulously sharp. It was perfect with the tart cranberries, the crunchy almonds and the balsamic glaze. The sweet potatoes are so delicious, you'll never make sweet potatoes any other way again. The chicken I would do differently next time. I'd deglaze using chicken stock instead of apple juice- it was all just a little too sweet. Also, I was rather light-handed with the cinnamon and I think I'd change that as well. The cooking process seemed to mellow out the flavor too much or something. (Hey, I'm no Top Chef- don't expect me to know what goes wrong!) Also, the whole chicken dish needed more salt. I actually put some of the cheese from my salad on the chicken. It got all melty and made the chicken a LOT more tasty. The sweet potato recipe is from my mom, but the rest is my creation. If you try any of these recipes out, let me know how they turn out!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com1tag:blogger.com,1999:blog-2699364379706414834.post-87793167900690307082009-07-20T21:22:00.002-04:002009-07-20T21:35:29.210-04:00Leola Freeze & Frizz<span style="color:#000000;">Shop Name:</span> Freeze & Frizz<br /><br />Location: Old Philadelphia Pike, Leola<br /><br /><span style="color:#000000;">Boo's Rating:</span><span style="color:#ff0000;"> 4 screams</span><br /><br />I went to the Freeze & Frizz last summer and thought it was pretty great. Today I went there again with my fabulous friend Christine. She got a twist with rainbow sprinkles. I got a "thick" chocolate shake. She seemed to really enjoy her ice cream cone and I was very happy with my shake. It was thick and creamy and plenty chocolate-y. And the coolest part? The straws are extra-wide and colorful. Fun! There is something about a roadside ice cream/fast food stand that sucks me in. There's definitely a certain nostalgia to them. When I was in high school, I spent a summer working at a roadside "Clam Shack." I forget the actual name of the establishment, maybe it was the Clam Box? I dunno. Anyway, the point is, I spent an entire summer sweating my butt off, serving ice cream, burgers, fried fish and slushies through a tiny little window. It was a dive right across the street from a local amusement park and at the end of the summer, I threw out all my work clothes because no amount of washing could get the stink of fried fish out of the fabric. Even now, 15 years later, I can't eat a fried clam without remembering that summer job. When I first started there, I was the ice cream girl. We had a few soft serve flavors and plenty of toppings including dip. You know- the melted chocolate that hardens when you dip the ice cream into it? Freeze & Frizz has it, too, which is another reason why I like it! Anyway, at the Clam Shack, there were three different "dip" flavors- chocolate, strawberry and caramel. For some reason, the only one that really worked was the chocolate. Something about the consistency of the other two never really worked. I can't remember how many times I'd dip a cone filled with ice cream into that strawberry dip and pull out an empty cone. No joke! Then I'd have to rush to scoop out the ice cream before it melted into the dip. It was always a mess! Hysterical!<br /><br />Anyway, even without all the nostalgia, I love the Freeze & Frizz because they know how to make a good chocolate shake and that's what matters!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-71378553316442634822009-07-17T16:02:00.003-04:002009-07-17T16:38:41.854-04:00Olde Greenfield Inn<span style="color:#000000;">Shop Name:</span> Olde Greenfield Inn<br /><br /><span style="color:#000000;">Location</span>: Greenfield Rd, Lancaster<br /><br /><span style="color:#000000;">Boo's Rating:</span> <span style="color:#cc0000;">4 1/2 Screams</span><br /><br />I have been going to the Olde Greenfield nearly every Wednesday for a while now and I think it's time to comment on it. Although I have never ordered ice cream at the Olde Greenfield, I have sampled many other tasty treats. My love affair with this lovely establishment began when I won a gift certificate at my company's annual Christmas party. I went with my good friend Amy to use it and we had a fabulous time. Turns out, Amy also performs at the Olde Greenfield. She's a fabulous <a href="http://www.amybanksonline.com/">jazz singer</a>. Every Wednesday at the Greenfield, they have a series called "The Lovely Ladies of Jazz" and Amy performs as part of that series. Her trio varies slightly from week to week, but no matter whom she's hired to back her up, she always sounds fabulous. I'll admit, I'm a fan.<br /><br />The menu is varied and Wednesday night also happens to be their "Wild Wednesday" special night, meaning the specials menu is chock full of wild game options. For example, this past Wednesday I sampled a bit of Kangaroo soup. No joke. It wasn't the most amazing thing I've ever tasted, but I have to admit, I sampled it largely so that I could say I'd eaten kangaroo in my life! Normally I stick with one of their seafood options. The salmon is often on special and it never disappoints. Recently I tried the diver scallops and it was one of the most delicious meals I've had in a long time. Certainly the most delicious I've had in Lancaster.<br /><br />The prices are in line with the quality of food, but it's not the kind of place I can afford to eat at too frequently. (Let's just say I'd love to get another of those gift certificates!) Fortunately, they have a large selection of appetizers between $10 and $15 that are practically meals themselves. The crab dip is definitely one to try, as is the cheese platter (which is big enough for 3 people). As for desserts, I mentioned I've never ordered ice cream, but I have tried their creme brulee (delicious) and their flourless chocolate cake (outstanding).<br /><br />The bottom line with the Olde Greenfield is that the whole package is one worth trying- the menu and the music will not disappoint. 4 1/2 screams is about as good as it gets where I'm concerned!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-19920214820186825612009-05-20T16:41:00.003-04:002009-05-20T17:09:41.365-04:00Samantha Harris on BROADWAY?!?!?!<div align="center"><span style="font-size:180%;color:#cc0000;">FIVE BLOOD CURDLING SCREAMS</span></div>Yes, that blog title is correct- today we're screaming for a BAD reason. I'm sorry if reading this has ruined your day. I know it nearly ruined my night when I heard the news last night. I was prefectly happy watching the season finale of "Dancing with the Stars." It's a guilty pleasure, I admit. Samantha Harris co-hosts the show with Tom Bergeron. To say he hosts circles around her would be an understatement. She is beyond terrible. I can hardly bear to sit through her awkward interviews with the performers. It's as if she's not even paying attention to what's coming out of her mouth or theirs!<br /><br />My friends Brance and Betsy refer to her as "a poor man's Catherine Zeta-Jones." I used to laugh at this and even used the nickname myself, but lately I feel like I'm insulting Catherine Zeta more than Samantha Harris when I say it. Those two should not even be in the same universe. Ok, ok, I'm getting to the real story here. As I was saying, I was perfectly content, sitting on the couch, watching the season finale of DWTS, when Tom announced that his co-host would soon be starring on Broadway as Roxie Hart in <em>Chicago.</em> I nearly fell off the couch. (For the full story, click on the title of this blog and you'll be directed to playbill.com.) Of course the first thing I did was text both Brance and Betsy. Betsy responded immediately, "You have got to be kidding me. I seriously just threw up," followed by "What has the world come to?" and "I really cannot believe this. It's disturbing and I can't get the horrifying visual out of my mind!" It's no secret that the recent revival of <em>Chicago</em> on Broadway is not much more than a revolving door of B-list celebrities, but this is an all-time low. Remember when Lisa Rinna played Roxie? I thought that was about as bad as it could get, but apparently I was wrong. (Other less than fabulous choices for the production: Ashlee Simpson (Roxie Hart, West End), Brooke Shields (Roxie), Harry Hamlin (Billy Flynn), Usher (Billy), Joey Lawrence (Billy), David Hasselhoff (Billy), and Kelly Osbourne (Mama Morton).<br /><br />So what is wrong with Broadway today? So many great shows closed this past January, putting hundreds of talented performers out of work and yet Chicago continues to run, even with "actors" like Samantha Harris in the lead role.<br /><br />When Brance finally responded to my text, it had a different tone than I expected. He responded by saying, "If poor man's Catherine Zeta Jones can be on Broadway, then there's hope for us all." True. It was hard to tell if his text was meant to be sarcastic or hopeful. (He's a professional actor currently living in NYC.) My cynical self would like to think, "Why not just pull people off the street and cast them in Broadway shows? It would be a lot more interesting, but the standards wouldn't have to change at all! But then again, maybe I'm wrong. Maybe Poor Man's Catherine Zeta will blow us all away with her spot-on portrayal of the infamous Roxie Hart. I won't hold my breath, though.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-12969512663210924582009-05-20T16:32:00.002-04:002009-05-20T16:40:19.229-04:00Lemon SquaresI mentioned yesterday that one of my earliest memories baking is a recipe for Lemon Squares. I used to make them ALL THE TIME. They were so delicious and tart- I could eat the entire pan myself.<br /><br />I'm keeping it simple today and just giving you the recipe- no step-by-step pictorial today! Sorry! If you make these, let me know what you think of them. I've often thought of topping them with a meringue, or making them lime-flavored instead, or even a citrus blend with orange, lemon and lime. Delish!<br /><br />Ingredients:<br /><br />For cookie base:<br />2 cups flour<br />1 cup confectioner's sugar<br />1 cup butter, melted<br /><br />For filling:<br />4 eggs<br /> 2 cups sugar<br />1 tsp. baking powder<br />1/4 cup flour<br />5/8 cup lemon juice<br /><br />Preheat oven to 350 degrees. In a bowl, combine ingredients for cookie base and then press into a 13 X 9 inch baking dish. Bake 15 minutes or until golden brown.<br /><br />In a large bowl, combine, sugar, baking powder and flour. Stir in the eggs, and finally the lemon juice. Pour mixture over the prepared crust and return to the oven. Bake another 30 minutes, until the bars are set. Cool completely before slicing and eating! Also, these are delicious with a scoop of sherbet. Very refreshing!<br /><br />I'm still waiting for a comment with your favorite lemony recipe. It can be as simple as homemade lemonade, or something complicated and fancy. It can be sweet or savory- whatever you like! Leave a comment!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-9217965165460119492009-05-19T15:55:00.020-04:002009-05-19T16:46:55.884-04:00Lemon CakeOne of my earliest memories of cooking as a child is baking lemon squares. I used to make them all the time and I'm sure it drove my mom nuts. I'll bet she had other uses in mind for the eggs used in the recipe and I'll bet she had to purchase a lot more flour and sugar because of me and that silly recipe. I even remember once I put the pan in the oven and then promptly forgot all about it and left to go swimming. About an hour later my mom came and found me with a blackened pan of lemon squares. Come to think of it, I think that may have been the last time I made that recipe. Hmmm...<br /><div><div><div><div><div></div><div>As you can see, I'm continuing yesterdays lemon theme, but today I am going to take you through my process of baking a fabulous lemon cake from the Martha Stewart Everyday Food magazine. I'm pretty sure I receive that periodical as a "bonus" gift associated with my Martha Stewart Living subscription and let me tell you- I love it. I'm not gonna lie to you- I've always been a fan of Martha. Even back in her prison days, I pictured her (as I'm sure many people did) making coordinating bedsheets and window treatments for her cell, teaching the other inmates how to maximize their limited cell space, and giving the cafeteria cooks tips on how to make that meatloaf nice and moist. Anyway, this particular issue included a recipe for a "Cake 3 Ways." It's a standard vanilla cake recipe with 2 different variations- one chocolate and the other- you guessed it- LEMON! I think sometimes people are intimidated by Martha's recipes, so I'm going to walk you through this one step by step, complete with pictures. (Haha- I say that as if I'm some kind of Martha Stewart recipe expert. If only!) </div><div><div><br /><div>You'll need: </div><div></div><div><u>For cake:</u></div><div>2 1/2 c. all purpose flour</div><div>1/2 tsp. baking soda</div><div>1/2 tsp. baking powder</div><div>3/4 c. sugar</div><div>2 sticks butter</div><div>2 eggs plus 3 egg yolks (save whites for frosting)</div><div>1 T. lemon zest</div><div>2 T. lemon juice</div><div>1 c. buttermilk </div><br /><div><u>For syrup</u>:</div><div>1/2 c. water</div><div>1/2 c. sugar</div><div>1 lemon, thinly sliced</div><div>1/4 c. lemon juice</div><br /><div><u>For frosting:</u></div><div>3 egg whites</div><div>1/3 c. sugar</div><div>1/2 c. water</div><div>2 T. fresh lemon juice<br /></div><div>As always, begin by preheating your oven. This recipe calls for a 350 degree oven. Next, you've got to butter & flour your cake pans. I'm not gonna lie to you- I use the Pam butter & flour spray for ALL my cakes and it works like a dream, plus it's a lot cleaner to use. </div><img id="BLOGGER_PHOTO_ID_5337630550546557378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYndr4Plya6OkIODvMH8BL-uumlqcnAO1cvI0X6rdDRHCLNJRy5rKopezSklJbf8UDBrGGCSbkz0DgPDJ6SZz7eu9NesP3CjwXK7FNFqJ-_sbsubmV2I2hCSm8Z500NgnAd3GSdQ9qqQ/s200/100_0952.jpg" border="0" />Next, in a medium sized bowl, sift together 2 1/2 c. flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder and the zest of one lemon. <img id="BLOGGER_PHOTO_ID_5337629587490540194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfv9GM-w5c_faLOzAy7YncY-sHDBa2nkwdHHyTflaZkPq_pWMvvsgPKwo0nJdv6JRyHrApYDXrUAnM9PKru-ztPPHctxH0dVA6oFH0VQ22HtIXomlxNptSlWWCULmFL6ib_mAZWL0nxA/s200/100_0948.jpg" border="0" /> In a separate bowl, cream 2 sticks of butter with 3/4 cup sugar. I always use my KitchenAid stand mixer whenever I'm baking because it makes life SO easy. (Side note: I purchased my KitchenAid for the bargain price of $50 from an ex-boss and it was the BEST kitchen purchase I have EVER made.) <img id="BLOGGER_PHOTO_ID_5337629894086104914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlTJanH_tc1kr374xZejrBuDnJ_gSJse6aNiCIme3sVVx-fxyw19BNlKmpaRCEMRMusUeDo93gn6GaW6v7LjFoR3Q-fVG5LWk3T2_Bgqk1w9imqGhpTiU92Ilx1Nai4fQqtw9UWzjKQ/s200/100_0951.jpg" border="0" />Back to the recipe- the key to "creaming" butter & sugar is making sure that the butter is at room temperature- not too cold, nor too melty. This makes for a nice "creamy" consistency. Like this:<br /><img id="BLOGGER_PHOTO_ID_5337630300601216322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Gnqf4VjHnd4XOgG6HChr8lbK71N92U9GtTrNktUc1__abu8VsctdUuOKRHVFJPGif2wrzvNobACjruWgWkdDTdy6EoJyeNxVVSZs91L2ZNOyrpUuXziT7X6ciBGBn_z_Gi5gLEcHhQ/s200/100_0954.jpg" border="0" />Next, beat in the eggs, one at a time. Then alternate mixing in the flour mixture with 1 cup of buttermilk and 2 T. fresh lemon juice. Do not use the stuff from a bottle. Gross! Try not to overbeat the batter, and remember to scrape down the sides of the bowl to make sure the ingredients are all incorporated well. Next, evenly divide the batter between your two 8-inch cake pans. Spread the batter out evenly or you could get some wonky cakes. Nobody likes a wonky cake. </div><img id="BLOGGER_PHOTO_ID_5337631644149495554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIp1zNHHZM6qoU89v9fkCr2y_dxBHm7k64iWHKeY60pNPifaE6RC6KwOVxc0n_crbhBQ0YB299MZJttU3SFH82zpjh_3xD4WGXSJLbnIo37tQkjoIK_XjTUksRqs3sRXXQWr2JWnkbWg/s200/100_0955.jpg" border="0" />Bake at 350 degrees for 35 minutes or until cakes are set. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done. While the cake is baking, you're going to make a simple syrup infused with lemons. In a small saucepan, boil 1/2 cup sugar with 1/2 cup water. </div><img id="BLOGGER_PHOTO_ID_5337632975338467650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQn2IdOAi0jSYeoS7e4tFp4pmkYkMMlVo3mbpRvqqukx_Qc-tAyk3JOf8TjJwJ7yj2bBEN2stmDFC1YjO7hYYxC5aN2K0aaV-s0txYBFCSpSmheYxcjDZsZONWl6IkHLwy8KlPxLX3Qw/s200/100_0957.jpg" border="0" />Take a fresh lemon and slice it nice and thin and then add it to the water/sugar mixture. Simmer for a solid 25 minutes. Here's what makes Martha so brilliant. Not only are you infusing the simply syrup with lemon flavor, but you are SIMULTANEOUSLY making candied lemon slices! Brilliant.<br /><img id="BLOGGER_PHOTO_ID_5337633346817207570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rrRBR22vRvr4qco8lLHzubBEcoOVXNQlmgCJj3IynYvGr6-6KqESIEbZORhrweOfpsTcOMbw3gwSSfO4sfzNN0jTQ3q7dZaF9SxQ7ufzaJYGtFEp0BGAAIjQPyz3hKjadqtIB1KzXg/s200/100_0959.jpg" border="0" />After simmering for 25 minutes, remove the lemon slices and place them on wax paper. Aren't they pretty? They're pretty tasty, too. After you are done admiring your work, stir the 1/4 c. lemon juice into the syrup. <img id="BLOGGER_PHOTO_ID_5337634303104876194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB2iBqKKILa0Mq0PlCQjoDf57kq9u7T8tStwfRPo56gZbziQvNP9dAY08fgok8VCyYAbVBcPUwJc3aIqJlTnInYA4rIGR5mXQSlAlyIOjpfwySG9t-yCxUZErGJkET9RItYjj0szCMg/s200/100_0960.jpg" border="0" />Believe it or not, you're almost done. Once the cakes are done, turn them out on a wire cooling rack and let them cool a bit. Then, pierce the tops with a toothpick a whole bunch of times. While the cakes are still warm, brush the lemon syrup on top of each cake. The holes allow the syrup to get down into the cake. Yum! <img id="BLOGGER_PHOTO_ID_5337634859681783282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPllm1JYZ_0sclGoSH2hXaPONtSOp37p-g0xY7pxQzfT3JS4F8pygB2YZRDiXkyhdncULPPak7feQB406cRx0vhgNYbe5nl5wCIvxCI6eT4338xT2w74BkDoXHQJ6wEH8Of0mGuMF1A/s200/100_0962.jpg" border="0" />Once the cakes are cooled completely, make the frosting. This is where things got tricky for me. I had never made a frosting like this and I was really nervous to do it. I followed Martha's instructions to the letter and at first the frosting looked perfect. It's like a beautiful glossy meringue. Then, several hours later, it appeared my meringue frosting had "deflated." I have NO IDEA what I did wrong. It could have been anything. I'll probably try this recipe again just to see if I can get it right. According to Martha, you take the water, egg whites and sugar and in a "heatproof bowl" heat them over a saucepan of boiling water. Double-boiler-style is my guess. Anyway, you are supposed to stir constantly until the sugar is dissolved and the mixture reaches 150 degrees. Then, beat the mixture until it forms stiff peaks. Mine looks pretty darn good, don't you think?<br /><img id="BLOGGER_PHOTO_ID_5337635710289509186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Mqa_ni43xSBVYXqbYmDxf7gr8Ax6g1W35U4orDgrIls7ihxkver0dineOtKK9C3Yl_0ju8qHKRubPhqJ5cY58UwXFoLpH39JVXBb1AJ90HKN8-5UeSJqFkSjNqDylmyQq0JkZDhlvg/s200/100_0963.jpg" border="0" />The picture really doesn't do it justice. I swear it looked EXACTLY like the picture in the magazine. Here it is on the first layer of the cake: </div><br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5337635965225037586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3paKKMn7Hqhu3wrLVcv9rvT12PWXzlqskhNm8bVmt9cnFSs5KCzcTKmU51jb94UWGK8ZpvUI6hQmV-69dQeUef2T3PddcP6R35sl0YmMKLRMwL7sc_FglNbIOfmRyBo-xAz8AU-iFqg/s200/100_0964.jpg" border="0" />I have to admit, at this point, I was feeling pretty confident and sure of myself and this frosting. I finished assembling the cake and topped it with the candied lemon slices just like Martha did in her magazine. It sure is a pretty cake. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXmcVCuNrHPNdg0SoupQWzDxsesLsxtO-1RWjoTZGBr9-wRvoPV4HoFoefjfc-x7uarIiUhEiPrQTwly2CQAF81x1Nw5YKmJkaeFVZgKxGqFHI5PgIgLNGVohhYLZ-dbJbCZltoCNyg/s1600-h/100_0965.jpg"><img id="BLOGGER_PHOTO_ID_5337636612011401506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXmcVCuNrHPNdg0SoupQWzDxsesLsxtO-1RWjoTZGBr9-wRvoPV4HoFoefjfc-x7uarIiUhEiPrQTwly2CQAF81x1Nw5YKmJkaeFVZgKxGqFHI5PgIgLNGVohhYLZ-dbJbCZltoCNyg/s200/100_0965.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyL0X9gHWsPNcWGaM02mOrAe9lWOI06x7wG3RpsuttWG7S3Sayn4ZtuCBhHI90KRDi3VIseWKa7bUZ7IYQhb2rx5INVihp7ENVUbzIYkkgy00QqXtzwudW1ZaVQNt0ZZSce5vcUUvj8A/s1600-h/100_0968.jpg"><img id="BLOGGER_PHOTO_ID_5337636785259198930" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyL0X9gHWsPNcWGaM02mOrAe9lWOI06x7wG3RpsuttWG7S3Sayn4ZtuCBhHI90KRDi3VIseWKa7bUZ7IYQhb2rx5INVihp7ENVUbzIYkkgy00QqXtzwudW1ZaVQNt0ZZSce5vcUUvj8A/s200/100_0968.jpg" border="0" /></a><img id="BLOGGER_PHOTO_ID_5337636705816357698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGAuXY8bq9fQYyzGHvZW2KnlX7dSW3Dpkwy82r4adMEuqSRzb6N4Z_esUWSHwQCEQd-d0q_7sa8rj1WfkXfyxlL9WbPfsIlAbflSd0DTaRqu13jiNjEAGXqAQ8viJIbmD8atUj7uu9Q/s200/100_0967.jpg" border="0" />I think I did a decent job making this cake and let me tell you- it was DELICIOUS. Even after the frosting deflated, it was still moist and refreshing and oh-so-lemon-y. It's a perfect cake for summer. Good job, Martha!</div><div></div><div>Now, if anyone can fill me in on what I did wrong with this frosting, I'd really appreciate it. Thanks! Enjoy! </div></div></div></div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com2tag:blogger.com,1999:blog-2699364379706414834.post-30791570208744288962009-05-18T15:54:00.002-04:002009-05-18T16:18:30.238-04:00Danielle's Pasta Salad<div align="center"><span style="font-size:130%;"><span style="color:#ffff00;"><strong><span style="color:#cc0000;">When life gives you lemons, make lemonade! Or pasta salad? Hmmm....</span> </strong></span></span></div><div align="center"><span style="font-size:130%;"></span> </div>I haven't been eating much ice cream lately, but I have been thinking about all those foods that seem to conjure up summer-time memories: grilled chicken, burgers & hot dogs, lemonade, ice cream cones, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Popsicles</span>, crisp salads with fresh veggies, summer squash, tomatoes fresh from the vine- the list goes on and on. Summertime foods to me are usually just simple, fresh foods with minimal preparation- food that just tastes good on its own and refreshes and rejuvenates me. Lemons are a delicious, juicy fruit that I like to use in all sorts of ways, especially in the summertime. This week I'll be posting recipes that incorporate this tasty fruit.<br /><br />My very good friend Danielle taught me a recipe for pasta salad years ago and I still make it every summer. It's the most refreshing pasta salad and it's also incredibly easy to make. It took me a while to write the recipe down, so it may have changed a bit since the first time I tasted it, but I wanted to share the recipe as it is in my recipe box right now. The lemon juice and zest, mixed with the spicy fresh ginger and the mellow garlic make an amazing combination. One of the other great things about this recipe is that you can change it to suit your taste- more ginger, less garlic, cheese or no cheese, add chicken or grilled tofu- whatever you like. Also, it's just as delicious when it's fresh as it is a day or two later cold out of the fridge.<br /><br /><strong><u>You'll need:</u></strong><br />1-2 T. fresh ginger, finely chopped<br />2-3 garlic cloves, finely chopped or crushed<br />1 box <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tri</span>-color <span class="blsp-spelling-error" id="SPELLING_ERROR_2">rotini</span> pasta, OR whatever pasta you like<br />2-3 T. extra virgin olive oil<br />zest and juice of 1 lemon<br />Cooked peas OR broccoli OR asparagus OR your favorite veggie<br />Fresh green onion, chopped<br />Fresh grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese<br /><br /><strong><u>To Prepare:</u></strong><br />In a large pot, cook pasta. Meanwhile, chop ginger & garlic. Place in a large bowl with lemon zest. Cook whatever veggies you plan to use. (I prefer blanching broccoli or asparagus so that it is still crisp.) Add cooked pasta and veggies to the bowl with the ginger, garlic & lemon zest. Pour 2-3 T. olive oil and the lemon juice on top and toss all ingredients together. Sprinkle the green onion and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmesan</span> cheese on top and serve immediately OR <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">refrigerate</span> and serve cold. Yum!<br /><br />I promise this salad will NOT disappoint. Let me know if you try it. Also, let me know what your favorite lemon recipe is- I'd love to try it!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-19885212925674264382009-05-02T10:02:00.002-04:002009-05-02T10:48:51.182-04:00Rachel's Creperie and Cafe<span style="color:#000000;">Shop Name:</span> Rachel's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Creperie</span> and Cafe<br /><br /><span style="color:#000000;">Location:</span> Queen Street, Lancaster<br /><br /><span style="color:#000000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Boo's</span> Rating:</span> <span style="color:#ff0000;">3 1/2 Screams</span><br /><br />I've started to run out of ice cream establishments, so I'm expanding the blog to cover anything I feel like "screaming for," but I'll try to keep it food related. That being said, this blog entry will cover Rachel's <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Creperie</span> and Cafe in downtown Lancaster. Ice cream? Nope. Crepes? Yup. Last weekend we had a serious heat wave- it was fantastic. I woke up early each day to the sun streaming in my face and I was out the door, dying to get some sunshine. I decided to have brunch at Rachel's since they have outdoor seating.<br /><br />I should make a note here that I don't claim to be a legit food critic. I just happen to really enjoy food. Correction: I love food. Even weird food. I'll try just about anything once. Crepes are a particular favorite food of mine because I grew up eating them. My family is French and I remember both my mom and my <span class="blsp-spelling-error" id="SPELLING_ERROR_3">memere</span> making crepes when I was a kid. I had high expectations for Rachel's. The menu was pretty extensive when you consider that the main item is crepes. The have breakfast crepes that are kind of like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">omelets</span>, except it's a crepe that surrounds the fillings. The have sweet crepes, savory crepes, veggie crepes, dessert crepes- pretty much any crepe you can imagine. On this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">particular</span> day, they also had a roasted red pepper soup with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Gouda</span>, so I decided it would be soup & sweet crepes for me. I ordered the soup, an iced coffee and the "Tavern on the Green" crepes. The Tavern on the Green crepes are a pretty special combination, if you ask me. In my house growing up, crepes came with butter, real maple syrup, and maybe a sprinkling of powdered sugar. Simple. The Tavern on the Green crepes had fresh strawberries, brown sugar and sour cream. The combination was divine! Unfortunately, it needed to be, because the crepes were not. The crepes at Rachel's were, in my humble opinion, bland and dry. Crepes should be egg-y, and moist and so tender you can slice through them with your fork- no knife required. The texture of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Rachel's</span>' crepes wasn't quite right- they were too tough, and it was hard to cut them. In addition, the flavor wasn't anything to write home about. Maybe I'm spoiled- my mom and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">memere</span> always made perfect crepes. I'm not saying I won't go to Rachel's again- the soup was outstanding, the coffee perfectly brewed and even though the actual crepes weren't amazing, the Tavern on the Green combo was spectacular. I gave Rachel 3 1/2 screams. (Not bad considering what a crepes snob I am!)<br /><br />And even though mom will probably kill me for doing this, I'm going to post the family crepe recipe:<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Gelineau</span> Family Crepes:<br />1/2 c. flour<br />1/2 tsp. salt<br />2 well-beaten eggs<br />2/3 c. milk<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Tbl</span>. melted shortening<br /><br />Mix all ingredients well. (A buzz in the blended works.) To prepare: Pour enough batter into a HOT greased pan to just barely cover the bottom. Tilt the pan to cover with batter. Work quickly, turn when just set and cook the other side. Don't over cook. Roll out of the pan and place on a warm dish or in the oven set on warm. Use up all the batter and serve with maple syrup and butter. Note: This batter is best made the night before. At minimum, refrigerate one hour before cooking.<br /><br />Another great crepes recipe I've found is of course from Martha Stewart. Her recipe is almost a tutorial in how to prepare perfect crepes, so I'll include it as well. (Although, mom says it's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">sacrilege</span> for me to prepare any recipe other than the family one, so you'll have to make these and tell me how they are.)<br /><br />Martha Stewart Basic Crepes Recipe:<br />1 3/4 c. all purpose flour<br />1/2 tsp. coarse salt<br />2 cups whole milk (room temp), plus more if needed<br />3 large eggs, room temp<br />5 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tbl</span>. unsalted butter, melted, plus more for skillet<br /><br />Sift flour and salt into a large bowl. Whisk milk and eggs in a medium bowl. Pour milk mixture into flour mixture and whisk to combine. Whisk in butter. Strain mixture into medium bowl and refrigerate at least 2 hours (or up to 1 day). Batter should be consistency of heavy cream. Add more milk if needed.<br />Heat an 8 or 12 inch non-stick skillet over medium heat and brush with butter. Ladle or pour 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Tbl</span>. of batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.<br />Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use spatula to unfold, or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.<br /><br />If you're intimidated by the idea of making crepes yourself, then head over to Rachel's and enjoy the fruits of their labor. (And may I suggest the Tavern on the Green crepes?)Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-72645891856321858882009-03-21T12:25:00.006-04:002009-03-21T12:49:19.803-04:00Carmen & David's Creamery<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZNDjlwC_yWujBGtCIQthpw_8uJeY3AxVg-tgKDPdEMWb_BdQ3R1e6VLuvcOTr1Uc2luFN1YNf9_Y8pvBGFOY4l-bWZv7qIpsgZELUv_HuGMvG8Niq4zxiGnTyy4TBQAx_vhtOPD2Jw/s1600-h/100_0524.jpg"><img id="BLOGGER_PHOTO_ID_5315679305739220562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZNDjlwC_yWujBGtCIQthpw_8uJeY3AxVg-tgKDPdEMWb_BdQ3R1e6VLuvcOTr1Uc2luFN1YNf9_Y8pvBGFOY4l-bWZv7qIpsgZELUv_HuGMvG8Niq4zxiGnTyy4TBQAx_vhtOPD2Jw/s320/100_0524.jpg" border="0" /></a> <span style="color:#000000;">Shop Name:</span> Carmen & David's Creamery <div><br /><div><span style="color:#000000;">Location:</span> Prince Street</div><br /><div><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">4 Screams</span></div><br /><div>Wow! It has been a looooooong time since I posted a blog, but I have to be honest- there weren't many ice cream stands open over the winter months. A while back, I saw there was an ice cream shop opening up on Prince Street and I decided it would be my first blog of the new season. I had high expectations for this place- while they were renovating the space and preparing it for the grand opening, the windows were covered with brown paper and the brown paper was covered with quotes all about ice cream. It was impressive how many quotes they managed to have. After seeing that, I knew that this was going to be a first-rate ice cream shop. Some of the quotes included were: </div><br /><div></div><br /><div>"Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone."</div><br /><div></div><br /><div>And</div><br /><div></div><br /><div>"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."</div><br /><div></div><br /><div>And</div><br /><div></div><br /><div>"Life is uncertain. Eat dessert first."</div><br /><div></div><br /><div>And</div><br /><div></div><br /><div>"Always serve too much hot fudge on hot fudge sundaes. It makes people overjoyed and puts them in your debt."<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIi34GvjPZAktk1uwjBONOLxQcr2B4K4w9SfBBUeaxb9mNYn5ZG3_1k6j_NPsJIGYLIjnsuD4Mu4F5Z6ZBrAZqHJrRkin7voWLufD57G0OtmEqnYd4UfqXmYb86VacYRF4Wa1MHjUNw/s1600-h/100_0817.jpg"><img id="BLOGGER_PHOTO_ID_5315678792918397650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIi34GvjPZAktk1uwjBONOLxQcr2B4K4w9SfBBUeaxb9mNYn5ZG3_1k6j_NPsJIGYLIjnsuD4Mu4F5Z6ZBrAZqHJrRkin7voWLufD57G0OtmEqnYd4UfqXmYb86VacYRF4Wa1MHjUNw/s320/100_0817.jpg" border="0" /></a></div><br /><div></div><br /><div>Once they opened their doors, they kept these clever quotes as part of the decor- they are on the napkin dispensers! Adorable! The whole shop is painted in bright green, yellow and orange- it's very lively and colorful. In addition to the bright, friendly decor, Carmen & David have made their shop totally GREEN in the environmental sense. Their supplies are all biodegradable, so you don't have to feel bad about using 4 or 5 of their colorful sample spoons! (I used 3 myself and NO I am not ashamed to admit that.) The list of flavors is impressive and every one of them is homemade. I sampled several that day, along with my fabulous staff (pictured below): Autumn, Laura and Vanessa. <img id="BLOGGER_PHOTO_ID_5315681815019343250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrQUhUgiG9bzYmjlfTW7EVcfTyscrDacAx_aKVWIc4e65xC8e4tIjRwkExWYgwUlEfCFrEMefHHo_Cit_hkHQLgB8ICa4ioQ5a2VWqxO3ZQAVBPaeDLOB0fYSiihyphenhyphenyXL93qam_AYXCA/s320/100_0815.jpg" border="0" /></div></div></div><br />All of the flavors I sampled were delicious- the ice cream itself was very creamy and flavorful. I ended up settling on a shake made out of mocha chocolate chip, which was my favorite of the flavors I sampled. The shake was a little thin- I like them so thick that they are hard to get up the straw. In New Hampshire, we call them a "frappe." A frappe has lots of ice cream, milk, flavoring and it's shaken together to the consistency of a Wendy's frosty, but you consume it through a straw, not with a spoon. Yum. The shake at Carmen & David's was really flavorful, but I think they need to work on getting the consistency a lot thicker. All four of us really enjoyed the ice cream, so I gave Carmen & David's Creamery 4 screams- one for each of us. Not bad for such a new shop. I'll definitely be back there over the summer months to sample more flavors!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com3tag:blogger.com,1999:blog-2699364379706414834.post-25840424788630366032008-10-21T12:10:00.002-04:002008-10-21T12:18:38.538-04:00Chestnut Hill Cafe<span style="color:#000000;">Shop Name:</span> Chestnut Hill Cafe<br /><br /><span style="color:#000000;">Location:</span> West Chestnut Street, Lancaster<br /><br /><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">3 1/2 Screams</span><br /><br />This past weekend was the Fall Artwalk in Lancaster- it's a fun event, basically like a First Friday concept, but it's all weekend long. A lot of the galleries have special exhibits and tasty snacks as well. It was a perfect fall day to be walking around town and we decided to end our day at the DogStar book store and the Chestnut Hill Cafe. I had heard rumors that this new cafe serves ice cream and I was not disappointed. That is, until I found out that it's Coleman's Ice Cream. As you know (if you read my blog), Coleman's is one of my least favorites in town. Chestnut Hill had quite a few interesting flavors that I had not seen in Coleman's store including a Mango ice cream. I asked to taste just a sample of it and it was pretty bad. It had a really strange flavor and the texture was bizarre- it was kind of gritty, like sugar crystals that had not dissolved. Strange. Anyway, because the mango was kind of terrible, I opted for a safe flavor- mint chocolate chip. Once again, it was under-whelming. The flavor was so-so- nothing too amazing. For now, I'll keep Coleman's ice cream rating the same as last time- 3 1/2 screams.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com1tag:blogger.com,1999:blog-2699364379706414834.post-51961916770868858912008-10-14T22:11:00.007-04:002008-10-14T22:32:04.056-04:00Dairy Queen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSxAlxRpin3TKL6vKSoW_QsIazjA9cAL9rfzFC6m3VmqFFvfqLibrN1umxdHW9Z3LtXUSy1H32GJtqJbDwc4l-qS52dZDRq-d_LAx0jRpUz60ujfOfN1BL8X1zriHkRl3Za8CE85wgg/s1600-h/100_0518.jpg"><img id="BLOGGER_PHOTO_ID_5257202578143012450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSxAlxRpin3TKL6vKSoW_QsIazjA9cAL9rfzFC6m3VmqFFvfqLibrN1umxdHW9Z3LtXUSy1H32GJtqJbDwc4l-qS52dZDRq-d_LAx0jRpUz60ujfOfN1BL8X1zriHkRl3Za8CE85wgg/s320/100_0518.jpg" border="0" /></a><br /><div><span style="color:#000000;">Shop Name:</span> Dairy Queen<br /><br /><div><div><div><span style="color:#000000;">Location:</span> Columbia Ave, Lancaster</div><br /><div><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">3 1/2 Screams</span></div><br /><div>On Monday evening, I met up with some friends of mine for an ice cream outing- Jill and her kids Noah and Neve. We had plans to go to Scoops Ice Cream in Mountville- it's close to where they live. Unfortunately, the only day of the week that Scoops is closed is MONDAY!!! Bummer! We were already in the car, so we decided to just drive until we found ice cream. I couldn't disappoint Noah and Neve! The first place we found was the Columbia Ave Dairy Queen, and I actually thought that was a great place because it's the time of year when their famous Pumpkin Pie Blizzard is available! Yay! Noah ordered a chocolate ice cream on a cone. Neve opted for the vanilla in a cup and Jill (their mom) ordered the vanilla ice cream on a cone with the chocolate dip. Correct me if I'm wrong, but didn't the DQ invent the concept of the "dip?" Genius, don't you think? </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHskme9CD-SzNV9GWNmirEvH3BWG0IlPLf3lDePNq8oIjDunF2aGkMb_csXIpAraE1kEa6VDx_djqORREDB62NuF8lgUqSmNcDFsHmaGIsrYOZSBuNz-1x87bK2H4ca96TVaL_qlyUw/s1600-h/100_0519.jpg"><img id="BLOGGER_PHOTO_ID_5257202333372030258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHskme9CD-SzNV9GWNmirEvH3BWG0IlPLf3lDePNq8oIjDunF2aGkMb_csXIpAraE1kEa6VDx_djqORREDB62NuF8lgUqSmNcDFsHmaGIsrYOZSBuNz-1x87bK2H4ca96TVaL_qlyUw/s320/100_0519.jpg" border="0" /></a> I, of course, ordered the pumpkin pie blizzard. In my memory it was so deliciously pumpkin-y, but this time, it was a little disappointing. I remember lots of pumpkin flavor, but this fell short. It tasted mostly of vanilla, with bits of pumpkin pie filling & crust. Not the best pumpkin flavor I've ever tasted, to be honest. But the DQ will always have a special place in my heart, even if their pumpkin pie blizzard isn't the best. I upped their current rating to 3 1/2 screams just for having pumpkin flavor available. Neve and Noah seemed to enjoy their ice cream quite a bit, although I wonder how much made it into their mouths. Most of it seemed to end up on their faces.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmwt2vJkwzINGlUu2g8f3DE5XCEvk-CYCqy3bXZ91_W-2XR6lGVBkMbVT8of3e-8MX7hssCR9b4whssajrQiVrO6maLrOaEV9CLpUvQ-jVxaTzuZP1Ah9J0VYZNTLZ2_2brslmnsoWQ/s1600-h/100_0520.jpg"><img id="BLOGGER_PHOTO_ID_5257201273568536978" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmwt2vJkwzINGlUu2g8f3DE5XCEvk-CYCqy3bXZ91_W-2XR6lGVBkMbVT8of3e-8MX7hssCR9b4whssajrQiVrO6maLrOaEV9CLpUvQ-jVxaTzuZP1Ah9J0VYZNTLZ2_2brslmnsoWQ/s320/100_0520.jpg" border="0" /></a>Jill seemed to enjoy her ice cream, too, and was nice enough to share it with Neve and Noah who just weren't satisfied with just ONE serving! I guess those kids LOVE their ice cream. (Which is probably one reason why I like them so much! Any friend of ice cream is a friend of mine! lol) </div></div></div></div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-68734037431567075982008-10-10T14:23:00.004-04:002008-10-10T14:40:15.083-04:00Coleman's Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnbJX3PzFddZWRQ1OZ0b3iOGytgN5XDqEAY3svyVDvYPC7poHSpcf3VTNg_bhzNCA2KEK9-C_ajgcoIv7qbxoo7nvkAoTN9jw0_PyBXUtOAK-GoqUhwePiu_IHe9kmuDb6i9mj0RaGA/s1600-h/100_0517.jpg"><img id="BLOGGER_PHOTO_ID_5255596760848956722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnbJX3PzFddZWRQ1OZ0b3iOGytgN5XDqEAY3svyVDvYPC7poHSpcf3VTNg_bhzNCA2KEK9-C_ajgcoIv7qbxoo7nvkAoTN9jw0_PyBXUtOAK-GoqUhwePiu_IHe9kmuDb6i9mj0RaGA/s320/100_0517.jpg" border="0" /></a><br /><div><br /><span style="color:#000000;">Shop Name:</span> Coleman's Ice Cream<br /><div><br /><br /><div><span style="color:#000000;">Location:</span> Rt. 340, Lancaster<br /><br /></div><div><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">3 1/2 Screams</span></div><br /><br /><div>You may or may not remember, but Coleman's was one of the first ice cream establishments I reviewed for this blog and they did not receive a very high rating. Actually, they are currently the lowest rating in the history of this blog. On Tuesday, my company bought the entire production staff ice cream at Coleman's, so they had the opportunity to change their rating with me. And change they did. First of all, they have pumpkin ice cream right now, so that alone earned them an extra point. Second, the day we were there, they had a special sundae called the Apple Dumpling Sundae. I made the decision to replace the vanilla ice cream on the A.D.S. with their pumpkin ice cream. It was a perfect fall combination. Once again, the ice cream itself had a lot of ice crystals throughout, which as you all know is the biggest no-no for me, but the pumpkin flavor was really delicious, so I decided to ignore the ice crystals as much as I could. The apple dumpling was ENORMOUS, so the sundae was actually a little embarrassing to order, especially since almost everyone else got a small cone. I was the over-indulgent one with my giant sundae, but I don't care because it was a real treat. There was some sort of caramel sauce all over the dumpling that made it even more delicious, but I really can't stress enough how good the pairing of apple dumpling & pumpkin ice cream was. Seriously. Look into it. </div><br /><br /><div></div><br /><br /><div>Overall, the sundae and the pumpkin ice cream boosted Coleman's rating to a solid 3 1/2 screams, which is much more impressive than their previous rating. Good job, Coleman's! I'm pretty sure that everyone really enjoyed their ice cream that day and I even saw some other interesting flavors including a carrot cake flavor that looked pretty tasty. And even more exciting are the hilarious pictures I captured of the crazy staff I work with. Enjoy! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5FtcQ4H5XQgpBcCBf2oBIdPevxJqSH4RUBbLdf7-gkX2m9hktmGExjYLXKrdco4VlUdhbPrGUSltnfrfbr0vrH0lqFc2M3muHTGdY8YyCsxFqcGdksYHdM5MtPXH21QTZVAAKLZMow/s1600-h/100_0514.jpg"><img id="BLOGGER_PHOTO_ID_5255595964572842866" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5FtcQ4H5XQgpBcCBf2oBIdPevxJqSH4RUBbLdf7-gkX2m9hktmGExjYLXKrdco4VlUdhbPrGUSltnfrfbr0vrH0lqFc2M3muHTGdY8YyCsxFqcGdksYHdM5MtPXH21QTZVAAKLZMow/s320/100_0514.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflWQ0M_v6AzmcJkTdTcp9J0Q0stMHw0HEyCsZo-oFWPU1ZDykUFoSPL40gJ-kNFb3DmRLZ5mBWsc0i53XCo8l5srE85TDSk6jlmFKfHUr__xSpvvPBFDBwZ68tB_ZtknpLYhkmob3ng/s1600-h/100_0516.jpg"><img id="BLOGGER_PHOTO_ID_5255595968867377490" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflWQ0M_v6AzmcJkTdTcp9J0Q0stMHw0HEyCsZo-oFWPU1ZDykUFoSPL40gJ-kNFb3DmRLZ5mBWsc0i53XCo8l5srE85TDSk6jlmFKfHUr__xSpvvPBFDBwZ68tB_ZtknpLYhkmob3ng/s320/100_0516.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruoeTplbxYeg90D6yEkYl6VJH7mjS2wvbSXjGycvIuAtSyb2p7-Q3-8WzZQZOe5EXAtYo4DADLqGJkI42y2DKHTeZn4GrV_Yi6zEGC1NhobLIFgBx0WIlxIVb-Anvd_nTiGg272q3Rg/s1600-h/100_0515.jpg"><img id="BLOGGER_PHOTO_ID_5255595969441359298" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruoeTplbxYeg90D6yEkYl6VJH7mjS2wvbSXjGycvIuAtSyb2p7-Q3-8WzZQZOe5EXAtYo4DADLqGJkI42y2DKHTeZn4GrV_Yi6zEGC1NhobLIFgBx0WIlxIVb-Anvd_nTiGg272q3Rg/s320/100_0515.jpg" border="0" /></a></div></div></div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com3tag:blogger.com,1999:blog-2699364379706414834.post-82127172383706797512008-10-09T12:19:00.002-04:002008-10-09T12:31:26.746-04:00DOVE<span style="color:#000000;">Shop Name:</span> Dove Ice Cream<br /><br /><span style="color:#000000;">Location:</span> Your local supermarket<br /><br /><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">5 Screams</span><br /><br />Now that I have managed to visit MOST of the ice cream establishments in the Lancaster area, I figured it wouldn't hurt to survey some of the ice cream available in your basic supermarket and/or convenience store. First up: Dove Ice Cream. I was craving chocolate in a BIG way one night, so I drove to the Giant Supermarket and bought a pint of Dove's "Unconditional Chocolate" ice cream. I had never tried Dove ice cream before, so I figured, "Why not?" I took it home, popped open the pint and just about DIED. Did you know that Dove covers the top of their ice cream pints with a layer of CHOCOLATE GANACHE?!?!?!?! I have one word to describe that idea: GENIUS. The ganache is so smooth and velvety- I literally ate all of it before feasting on the actual ice cream. Let's talk about the ice cream now. It was some seriously RICH chocolate ice cream. It had swirls of dark chocolate as well as chocolate chunks throughout. And much like Ben & Jerry's standard, every bite had a bit of the mix-in. And that, my friends is what has earned Dove's Unconditional Chocolate 5 Boo Screams. Congrats, Dove. You rocked it. I would even go so far as to say that this flavor rivals my long-standing favorite chocolate-y chocolate ice cream: Ben & Jerry's Chocolate Fudge Brownie. I would not go so far as to say that it's better, but I would say that they are on an equal standing. And that's saying a LOT.<br /><br />As I mentioned in a previous entry, I'm starting to expand the topic of this blog beyond ice cream & gelato to anything worth screaming about. I've already covered an amazing pumpkin lasagna recipe, and I'll probably stick with pumpkin-related items for a little while, but I'm always open to suggestions. What do you scream for? What fabulous food should I try? Please leave suggestions in the comments section and I'll do my best to accomodate. Thanks for reading!Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-41204182609036219962008-10-03T21:04:00.003-04:002008-10-03T21:17:37.342-04:00Pumpkin Sausage LasagnaShop Name: Betsy's Kitchen<br /><br />Location: Pittsburgh, PA<br /><br />Boo's Rating: 5 Screams<br /><br />Since this blog is called "I Scream You Scream" I figured it didn't HAVE to be all about ice cream. Although I will try to keep it in that area as much as possible, I thought it just wasn't fair that there were so many other delicious eats that I wasn't covering simply because they didn't fall into the ice cream category. Since fall is here, I'm constantly reminded of one of my favorite flavors of all time- Pumpkin. Let me tell you this: I scream for Pumpkin and you'd better, too! I love pumpkin bread, pumpkin donuts, pumpkin whoopie pies, pumpkin chili, pumpkin muffins, pumpkin ice cream (of course), and now I love pumpkin lasagna.<br /><br />I recently drove across the state to visit my friend Betsy in Pittsburgh. Betsy shares my love of all things pumpkin and for the occasion, she conjured up the most delicious lasagna I have had in a good, long time. It does not have a tomato sauce, the sauce is what contains the pumpkin and it's actually made with milk. Click on the title of this blog and you'll be directed to the recipe, courtesy of the Rachel Ray show. I'm usually not a big fan of Rachel Ray. Her voice drives me bonkers. It didn't bother me quite so much when she was just a host of "30-Minute Meals" on the Food Network, but now she has that terrible talk show where she's just AWFUL! Stick to cooking, Rach!<br /><br />Ok, so despite my issues with the queen of tight-shirts, she's got a winner with this pumpkin sausage lasagna. It has that perfect fall flavor that you want at this time of year and the pumpkin pairs beautifully with the sausage. Betsy actually opted for turkey sausage and I have to wonder how a pork sausage would have done. The turkey sausage was so mild and of course not nearly as fatty as a pork sausage would have been, but overall I feel her choice of sausage was flawless.<br /><br />What I'm trying to get at is that this could quite possibly be life-changing lasagna. I don't know if I'll ever want a traditional lasagna again- this one was THAT delicious! Congrats, Betsy on your amazing culinary accomplishment. The recipe earned 4 Boo Screams! Why not 5? Well, I think the fault actually lies with Rachel Ray. I think the recipe could use some more veggies. So really, the recipe is what got 4 screams. Betsy, you earned 5 screams for your stellar execution.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-79548001394854201852008-09-24T20:28:00.003-04:002008-09-24T20:34:18.059-04:00What?<strong>I am posting this article from wnbc.com because it is just WRONG! It made me laugh, though. I have to tell you all that if any ice cream manufacturer decides to use human breast milk as part of their recipe, I will NOT be reviewing it here. You're on your own with that! Anyway, here's the article:</strong><br /><br />VERMONT -- <a href="http://www.wnbc.com/topic/PETA">People for the Ethical Treatment of Animals</a> sent a letter to <a href="http://www.wnbc.com/topic/Ben+Cohen">Ben Cohen</a> and <a href="http://www.wnbc.com/topic/Jerry+Greenfield">Jerry Greenfield</a>, cofounders of Ben & Jerry's Homemade Inc., urging them to replace cow's milk they use in their ice cream products with human breast milk, according to a statement recently released by a PETA spokeswoman.<br />"PETA's request comes in the wake of news reports that a Swiss restaurant owner will begin purchasing breast milk from nursing mothers and substituting breast milk for 75 percent of the cow's milk in the food he serves," the statement says.<br />PETA officials say a move to human breast milk would lessen the suffering of dairy cows and their babies on factory farms and benefit human health.<br /><br />"The fact that human adults consume huge quantities of dairy products made from milk that was meant for a baby cow just doesn't make sense," says <a href="http://www.wnbc.com/topic/Tracy+Reiman">PETA Executive Vice President Tracy Reiman</a>. "Everyone knows that 'the breast is best,' so <a href="http://www.wnbc.com/topic/Ben+%26+Jerry">Ben & Jerry's</a> could do consumers and cows a big favor by making the switch to breast milk."<br />In a statement Ben and Jerry's said, "We applaud PETA's novel approach to bringing attention to an issue, but we believe a mother's milk is best used for her child."<br />Read PETA's letter to Ben Cohen and Jerry Greenfield<br />September 23, 2008<br />Ben Cohen and Jerry Greenfield, Cofounders<br />Ben & Jerry's Homemade Inc.<br />Dear Mr. Cohen and Mr. Greenfield,<br />On behalf of PETA and our more than 2 million members and supporters, I'd like to bring your attention to an innovative new idea from Switzerland that would bring a unique twist to Ben and Jerry's.<br />Storchen restaurant is set to unveil a menu that includes soups, stews, and sauces made with at least 75 percent breast milk procured from human donors who are paid in exchange for their milk. If Ben and Jerry's replaced the cow's milk in its ice cream with breast milk, your customers-and cows-would reap the benefits.<br />Using cow's milk for your ice cream is a hazard to your customer's health. Dairy products have been linked to juvenile diabetes, allergies, constipation, obesity, and prostate and ovarian cancer. The late Dr. Benjamin Spock, America's leading authority on child care, spoke out against feeding cow's milk to children, saying it may play a role in anemia, allergies, and juvenile diabetes and in the long term, will set kids up for obesity and heart disease-America's number one cause of death.<br />Animals will also benefit from the switch to breast milk. Like all mammals, cows only produce milk during and after pregnancy, so to be able to constantly milk them, cows are forcefully impregnated every nine months. After several years of living in filthy conditions and being forced to produce 10 times more milk than they would naturally, their exhausted bodies are turned into hamburgers or ground up for soup.<br />And of course, the veal industry could not survive without the dairy industry. Because male calves can't produce milk, dairy farmers take them from their mothers immediately after birth and sell them to veal farms, where they endure 14 to 17 weeks of torment chained inside a crate so small that they can't even turn around.<br />The breast is best! Won't you give cows and their babies a break and our health a boost by switching from cow's milk to breast milk in Ben and Jerry's ice cream? Thank you for your consideration.<br />Sincerely,<br />Tracy Reiman<br />Executive Vice President<br /><br /><br />Can we all say it together? <strong>CRAZY!!!!</strong>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com1tag:blogger.com,1999:blog-2699364379706414834.post-56487128071279304952008-09-08T23:24:00.004-04:002008-09-08T23:36:45.736-04:00New Zealand Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWT1XwRxO2qGcnoo6GKS76wLfUWqkt-f5wUru1clDbPmlSFPjYo8vHL8zJYRkDDBumWUkGMaHTs3FlopOLr76XvKOxdDT3A4hC0kqOQS6Mkl2ExMBC2igtbZUxWESf7oNgN_JySje_Q/s1600-h/CIMG0689.JPG"><img id="BLOGGER_PHOTO_ID_5243858659001776386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWT1XwRxO2qGcnoo6GKS76wLfUWqkt-f5wUru1clDbPmlSFPjYo8vHL8zJYRkDDBumWUkGMaHTs3FlopOLr76XvKOxdDT3A4hC0kqOQS6Mkl2ExMBC2igtbZUxWESf7oNgN_JySje_Q/s320/CIMG0689.JPG" border="0" /></a><br /><div>Hey Folks, I want you to know that this is a VERY special blog. We have our very first review from our own overseas correspondent, Mr. Brance Cornelius (more on him later). We hope to be receiving ice cream reviews from the far east over the next couple of months as he tours with the Broadway Asia production of Rodgers & Hammerstein's "Cinderella" starring Lea Salonga. Check out the show here: <a href="http://www.cinderellaonstage.com/">http://www.cinderellaonstage.com/</a> </div><div> </div><div>And now for the review:</div><br /><div></div><br /><div><span style="color:#000099;">Shop Name:</span> New Zealand Ice Cream</div><br /><div></div><br /><div><span style="color:#000099;">Location:</span> Xi'an, China (just across from the Bell Tower)</div><br /><div></div><br /><div><span style="color:#000099;">Corn's Rating:</span> <span style="color:#ff0000;">3 1/2 screams</span></div><br /><div></div><br /><div><br />Well, ni hao ice cream fans, it's the long awaited ice cream taste testing in Xi'an, China, at a New Zealand ice cream store. Bare with me. My Australian friend, and castmate, was eager to share his NZIC knowledge with us and I was happy to tag along for the experience.<br />Okay, now for the experience. The staff of about 3 college aged kids were extremely friendly and very eager to help us. Although only one spoke English there was plenty of laughing and giggling. After all it's ice cream, a funny subject. After perusing the selection, I chose the popular flavor: Hokey Pokey. Okay, it wasn't popular but I like to think that ice cream named after a widely successful dance craze, often performed on roller skates, has some popular appeal. And I like to pick my ice cream based on funny names and color, (even though my all time favorite is simply, Vanilla) I digress. I ordered 2 scoops (for 28 RMB or yuan, about 4 US dollars-a little pricey for ice cream in China, but since it's "New Zealand Ice Cream" I like to think that it was imported!) That's 2 scoops of Hokey Pokey in a cone, but alas, they were out of cones. Hmmm? Must have been a big cone day here in Xi'an. I settled for a cup and enjoyed the 'cream (if ya catch my slang). It was great, much like a butterscotch with not too much butter and just enough scotch! Would I go back? YES! Would I try a new flavor? YES! Would I like to pay less? HECK YES!<br />Quickly after the group received their orders the staff wanted to pose for pictures with us crazy Americans and token Australian. Being the actors we are, we were happy to oblige; "anything for the press" is what I say!<br />Hopefully in the upcoming weeks I will be able to report on the numerous ice cream desserts found in the freezer of side street vendors. We are currently living in a tourist section of Xi'an (not just for foreigners, but Chinese tourist as well) and the choices are plentiful and a bit odd... Pea Ice Cream or Corn Ice Cream? Until then...</div><div> </div><div><span style="color:#666666;">Boo here: I'd like to thank Corn for his eloquent ice cream review. I think he's got quite a knack for it, and I'm sure you're looking forward to his next review as eagerly as I am. Visit again soon, everyone!</span></div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-22057447030400457182008-09-06T12:50:00.003-04:002008-09-06T13:14:44.331-04:00The Jigger Shop<span style="color:#000000;">Shop Name:</span> The Jigger Shop<br /><br /><span style="color:#000000;">Location:</span> Mount Gretna, PA<br /><br /><span style="color:#000000;">Boo's Rating</span>: <span style="color:#ff0000;">3 1/2 Screams</span><br /><br />Ok, crazy ice cream fans, here it is- the long awaited VIDEO BLOG!!! (For those in the know, the term is "vlog." OMG, I feel so technologically savvy.) Ok, a couple of weeks ago, my friend Mike and I traveled across the many roads and farmlands of PA to the lovely village known as Mount Gretna. Since starting this blog, at least 4 separate people have HIGHLY recommended the Jigger Shop. I quote, "You've got to go and have Jigger." The only problem was that it was in Mount Gretna! It's not even in Lancaster COUNTY, much less Lancaster city. I felt torn about driving all that way just for ice cream but people persisted and so I relented. Fortunately, there was an art show in Mount Gretna, giving us the perfect excuse to drive all that way. I mean, if it's only for ice cream, that's a little weird. If it's for ART and ice cream, that's totally normal. At least that is my logic. (I'm not gonna lie, though. I did seriously consider driving out there just for the ice cream. Common sense stopped me, but my taste buds fought the good fight.)<br /><br />First, the art show review: I really enjoyed it. It was not so large that you couldn't cover it in an hour or two. They had a good variety of artists, some with really unique media choices. It was NOT your basic Home Goods or department store landscape paintings and photographs. The artists at this show all had an interesting point of view and that's what I liked about it. I even bought some art from an artist named Philip Singer. You can see his artwork here: <a href="http://www.psingerart.com/">http://www.psingerart.com/</a><br /><br />His work is very surreal, but also very beautiful. I was an instant fan. Unfortunately, the painting I bought is not on his website, so if you want to see it, you'll have to visit me. (Especially all of you New England folk.)<br /><br />Ok, on to the ice cream. The Jigger Shop only earned 3 1/2 screams because while the ambiance was absolutely charming, the ice cream was just okay. It didn't blow my mind. As you can see on the video, both Mike and I tried the "Jigger" and found it to be okay. Nothing mind blowing. So, I think that when people recommend the Jigger Shop, they're really recommending the experience, not so much the ice cream. And the experience is a good one- the seating extends outside on this porch that has the trees coming right through it. You feel like you're eating in the middle of the woods, which you kind of are. The trees provide a lot of shade as well, perfect for a hot summer day.<br /><br />Here is the youtube link to the video of our Jigger Shop experience. (I know I said I feel all technologically savvy, but I can't figure out how to put the video right on this page. I'm so pathetic.) <a href="http://www.youtube.com/watch?v=Ivhi6k6Kp2w">http://www.youtube.com/watch?v=Ivhi6k6Kp2w</a>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0tag:blogger.com,1999:blog-2699364379706414834.post-20264091295463524642008-09-05T08:29:00.002-04:002008-09-05T08:37:57.338-04:00Kohr Brothers Frozen Custard<span style="color:#000000;">Shop Name:</span> Kohr Brothers Frozen Custard<br /><br /><span style="color:#000000;">Location:</span> Park City Mall<br /><br /><span style="color:#000000;">Boo's Rating:</span><span style="color:#ff0000;"> 4 Screams</span><br /><br />I was once again in the mall for work, and decided to sample another ice cream establishment while I was there. Kohr Brothers has a stand in the center of the mall, so as I walked from the JC Penney hall towards Boscov's, I stopped and sampled some of their frozen custard. As far as I know, the difference between ice cream and custard is the amount of eggs in the base. I could be wrong. Anyway, frozen custard usually has a consistency similar to soft serve, but it's a little more thick and rich. This particular custard stand had only a few flavor options and combinations. Solo flavors included chocolate, vanilla, orange sherbet and peanut butter. Twists included chocolate & vanilla, orange & vanilla (to make a creamsicle- yum!) and chocolate & peanut butter. I tasted a small sample of the orange sherbet and it was heavenly, but in true Boo form, I opted for a plain cone with a twist of chocolate & peanut butter. Maybe it's because I haven't had ice cream in a few weeks, but it was SO delicious that I wished I'd ordered a larger size. The flavors were perfectly balanced and the texture of the custard was rich and creamy. Yum. Overall, Kohr Brothers earned themselves a respectable 4 screams. I remember last fall (long before the start of my blog), I got a cup of their pumpkin spice custard. At the time, I think you could twist that flavor with a cinnamon custard, which I didn't opt to do. Their pumpkin custard was delicious then and I hope they bring it back this fall.Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com1tag:blogger.com,1999:blog-2699364379706414834.post-33586962101069045832008-08-22T18:46:00.004-04:002008-08-22T18:59:02.360-04:00Sweets for Sweeties<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0XsGewu5uy5Fo-Q_Q8uZJhEpYXq9tsBXTn1cAi6f_QGGanMJsWLTi0owT22w2PzHT9Sx1-WoI3jSjM79pdfeP9fuYpYBPlMKqMcipVwuuGLa7aw8lvQ5fduCpuToSjoGtNTYYLsvxg/s1600-h/100_0494.jpg"><img id="BLOGGER_PHOTO_ID_5237478149111217666" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0XsGewu5uy5Fo-Q_Q8uZJhEpYXq9tsBXTn1cAi6f_QGGanMJsWLTi0owT22w2PzHT9Sx1-WoI3jSjM79pdfeP9fuYpYBPlMKqMcipVwuuGLa7aw8lvQ5fduCpuToSjoGtNTYYLsvxg/s320/100_0494.jpg" border="0" /></a><br /><div><span style="color:#000000;">Shop Name:</span> Sweets for Sweeties</div><br /><div></div><br /><div><span style="color:#000000;">Location:</span> Paradise, PA</div><br /><div></div><br /><div><span style="color:#000000;">Boo's Rating:</span> <span style="color:#ff0000;">3 Screams</span></div><br /><div></div><br /><div>I was on my way to Philly the other day and I remembered that there is an ice cream shop on Rt. 30 on the way, so I figured I'd stop to check it out. Turns out, Sweets for Sweeties is primarily a candy shop. I'll have to go back sometime to try their homemade candies. In the meantime, I decided to sample their Moose Tracks, one of my favorite flavors. Turns out, they serve Turkey Hill ice cream, which I've already sampled and covered in my blog on Willow Valley at the Central Market. However, I hadn't sampled that flavor. It was okay. Not great, not terrible, just okay, hence the 3 screams. </div><div> </div><div>Now for the exciting part: Soon I Scream You Scream will join the 21st Century with a real VIDEO BLOG!!! OMG!!! So exciting. My friend Mike and I went to the Jigger Shop in Mount Gretna and soon all the details will be available via vlog!!! Whoo-hoo!!! </div>Renée T. Habashyhttp://www.blogger.com/profile/13075751939922027954noreply@blogger.com0