If I’m going to have dessert, I’m going to go all the way. I don’t have to have a lot if it’s really high quality stuff. So I find myself scooping out two bowls of Moose Tracks ice cream, into cute little blue and white porcelain Happy Neko bowls from Japan. The scoop is sturdy, fits well into my hand, carves out the creamy goodness with ease, and never bends.
I think it cost five dollars and I’ve had it for years.
I consider how I have been before. Whyever would I need an ice cream scoop? I had a spoon, after all, and so what if it bent? I could always bend it back. Never mind the frustration and sticky mess caused by it almost every time. What a way to begin a dessert.
So I’ve got my scoop. As I wash it and put it in the drainer, I think about how the difference between an easy time and a hard time can be traced to one right tool or perhaps a right technique. It’s not about skill, though that helps, or even money. My scoop was cheap. But it makes a big difference.
The spouse won’t call Moose Tracks Ice Cream by its right name, because it reminds her of moose poop. It’s a nasty thing to be reminded of when you’re all warm and happy
from a good meal.
We decided to call it Denali ice cream instead. That way it can be glacial boulders on clean snow. No large, aquatic, messy moose needed. Did you know that moose can get most of their food from water weeds during the summer time, and even dive for them like large ungainly antlered ducks? Little moose are often frightened to try and often require persuasion. Go look it up if you want a good laugh.
And here’s to well made ice cream, in moderate quantities, easily served into pretty bowls with a proper scoop.
Recipe for Simple Grilled Mackerel
Blue mackerel, cleaned and headless (can use clouded mackerel, Norwegian, etc)
Kosher salt, black pepper
Heavy duty aluminum foil
Chop mushrooms finely, mix with salt and pepper. Pack mixture into fish cavity. Wrap each fish into a foil packet, sealing well at the edges.
Preheat grill to cooking temp.
Set packets on heat, medium works well, and close lid. Open after five to ten minutes and flip. Close lid again, cook for another five to ten minutes. Test temperature according to your preferences, let rest for another ten minutes before unwrapping.
Serve on bed of rice with soy sauce. Be careful not to swallow any bones.