Book Review: Eat a Peach

eat a peach by david chang book review - seasoned with sydney

Momofuku: a name that has become synonymous with fine dining, lasting-power, and culinary prestige throughout New York City and the food world at large. Perhaps it’s the nearly two-decades-old noodle bar that comes to mind for you, or the equally-famous powerhouse Milk Bar, or the countless other projects chef David Chang has had a hand in over the years. Either way, for newcomers to the food scene and veterans alike, everyone knows that name, Momofuku.

If you frequent the food documentary section of Netflix, you might be familiar with shows like Ugly Delicious and The Mind of a Chef in which David Chang and his lively personality take center stage. Or maybe you’ve watched him work the evening talk show circuit eating hot wings with Jimmy Fallon or quipping with Stephen Colbert. In interviews and on his shows he comes off as open and out-there, an uninhibited thought-sharer. And maybe you think you know him. But in his new memoir Eat a Peach (co-written with Gabe Ulla), Chang makes it clear: you don’t, not entirely anyway.

eat a peach by david chang book  review - seasoned with sydney

It’s easy to look at the immense success of David Chang and expect any words printed on pages that were bound into a book and marketed as a memoir to be absolute gospel on how to rocket-launch your way to the top of the food business pyramid. But Chang insists that what he’s put together should be considered a testament to what not to do when starting a business. He even comically goes so far as to say to any aspiring restauranteur he meets who wants to follow in his footsteps that they shouldn’t open a restaurant at all, but of course, they always do. And after making my way through Eat a Peach, I can tell that the very-young Dave Chang probably would not have taken his older self’s advice either. After all, where would he be now if he didn’t take the figurative leap, expecting, but also maybe not, that there would be a net somewhere at the bottom to catch him?

At its core, this memoir is an outline of the lightning-fast, winding ladder of Chang’s success, as well as the near-constant, almost catastrophic at times unraveling of his personal life. The latter stems from what Chang bravely reveals as a bipolar disorder diagnosis in his mid-twenties. Eat a Peach is a fantastic tour through creative trial and error, lucky breaks and maximized opportunities, tremendously long nights of screaming fights and inner turmoil, the struggles of maintaining good mental health and balance, and learning to celebrate your achievements and the achievements of others while staving off imposter syndrome. Every high, low, and manic episode in between has been laid out for the world to read.

I loved and admired every minute of it.

The Good: This book is so incredibly honest in the way that only truly excellent memoirs can and should be. Chang goes all in, even when he writes about how difficult it is to do so. His voice is strong, conversational, and full of life. I walked into reading this memoir with an intentionally-bare knowledge of his backstory, and now, I feel like I understand who he is very well. Chang admits his faults, accepts his flaws, and also perhaps for the first time in his life, unapologetically embraces his highest achievements without keeping an eye on the floor, waiting for the other proverbial shoe to drop. He also has done his part, contributing to what I think is finally a full-speed movement towards de-stigmatizing mental health disorders, simply by laying out his own life story (so far).

The Bad: Chang explicitly says at the beginning of the book that there will be no chronology. And I respect that. But as someone coming into this not knowing much about Chang and his accomplishments, mentioning projects out of order in reference to other projects became a little confusing and hard to follow. Also, David Chang loves a good footnote. They’re everywhere and if I’m being honest, a little distracting and not always necessary. A parenthesis would do just fine. (And if you read this site regularly, you know how much I love a good parenthesis moment). Those asterisks commanding me to tilt my head down to the bottom of the page pulled me out of my rhythm every time.

Bottom Line: Chang’s raw honesty and insistence that what he’s writing should not be considered a recipe for success is exactly what I think makes this book a total success. His story is fascinating and inspiring, but even the most attractive histories can be hidden in shallow vanity projects. Eat a Peach is far from a vanity project and instead serves as a true extension of David Chang as his most authentic self: a hard-working, flawed human being searching for approval and striving for greatness just like the rest of us.

Buy this book.

I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.

Sydney's Sunday Reads: #2

Happy Sunday, friends! What have you got planned this Labor Day Weekend? We’re probably going to fire up the grill around these parts and toast to the beautiful weather! The leaves are slowly changing, and the days are getting shorter, but there’s still enough summer-like weather to celebrate a little longer.

Sydney's Sunday Reads is a new weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet. Ready? Let’s get into it!

  • Why so salty? - Seasoning meats, elevating baked goods, or finishing a dish, kosher salt is a workhorse pantry staple in the American kitchen. But did you know that no two kosher salts, specifically Diamond Crystal and Morton, are exactly alike? All salt is the same (NaCl or sodium chloride), but as it turns out, the way in which the crystals are formed to create the final product can differ greatly! Ever tried a recipe with Diamond Crystal kosher salt then later with Morton and noticed things had become way saltier? Your mind wasn’t playing tricks on you - a cup of Morton is nearly TWICE as salty compared to that of Diamond Crystal! While I’ve used both brands in my kitchen with excellent results, I’ve got a brand preference. What team are you on: Team Diamond Crystal or Team Morton? (Taste Cooking)

  • Uncle Ben? Try Uncle (Master) P! - If you’re a millennial like me, you may recall rapper and actor Master P. He was pretty prominent in the early 2000s, but somewhat disappeared from the mainstream spotlight by the 2010s. If you’ve ever thought to yourself, Boy, I sure wonder what happened to Master P, here's the answer: he’s been slowly breaking into the food scene! It started out with a line of individually-wrapped ramen noodle packages, appropriately named Rap Noodles, last year. Now, he’s ready to expand his offering with a newly-launched brand, Uncle P’s Louisiana Seasoned Foods. We’re talking beans, grits, rice, pancake mix, syrup, and even oatmeal. The cool thing is, Master P has vowed that a portion of sales will go to directly assist Black communities nationwide, from education programs in inner cities, to real estate development in Black neighborhoods. Read more HERE. (Food and Wine)

  • The power of community cookbooks. - Hunger strikes, secret meetings, and public protests; all famous tactics used by the brave suffragettes to win women the right to vote. But there was another tactic used to raise both money and awareness for the cause: cookbooks! It’s all outlined in a new book by Laura Kumin, All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote. (Jezebel)

  • Homeward Bound: Pip’s Incredible Journey. - This is a story about a loving family, strict pet import laws in Australia, and a tiny dachshund named Pip who traveled 10,000 miles to reunite with her family after COVID-19 forced them apart. I’m calling it now: someone’s going to make a movie about this! (CNN)

  • More Masks, More Market Saturation. - Can you believe there was a time when wearing a mask wasn’t even on our radar? Sure in the past many of us have seen sick people wear masks, but we probably didn't think much of it. Now, masks have become one of the hottest (and most necessary!) accessories of the year. There was a time in early March when stores were selling out of medical masks, so your only option was to purchase masks from a few shops on Etsy. Now, everyone’s trying to get in the game. Here’s what Lisa Corsillo, a writer for The Strategist, learned from writing about masks for six months. (The Strategist)

  • #Cottagecore - If you’re a fan of gentle and relaxing cooking content, you will LOVE this series from Taste Life. In the video below, a woman in an Azerbaijani village cooks up dishes using vegetables grown in her garden. ALSO, those knives are the real deal and I want them for my kitchen.

What are YOU reading today? Sound off in the comments!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!


Elote at Home

elote - seasoned with sydney

It’s September, can you believe that!? Where oh where has this year gone, and more importantly, where has SUMMER gone? Living in quarantine has led to all the months post-February smooshing together into one giant month at this point. It feels like only yesterday that we were wearing our winter coats and trudging through the snow, and now, we’re taking the first steps to pack our summer attire away in favor of cardigans, chunky sweaters, and cozy scarves. Don’t get me wrong, fall is without a doubt my favorite season of them all, but I feel like I’ve only just gotten used to celebrating summer! Nonetheless, Labor Day is fast approaching, giving us all one last hurrah before it’s time to lean into the PSL (pumpkin spice latte) life for good.

Corn is one of my favorite things about summer. It was a true staple in my diet growing up in the Midwest where you could find it everywhere. Pop it to make popcorn on the stovetop, bake it in breads, eat it fresh on the cob with a healthy slathering-on of local butter; there’s no wrong way to enjoy it. But no other way to prepare and eat corn brings me more joy than elote, a traditional Mexican grilled corn. It's smokey, tangy, salty, and slightly spicy all rolled into one.

What I think makes elote so popular, besides an incredibly short and easy preparation process, is how few ingredients it takes to completely maximize the corn’s flavor. In just 30-ish minutes you can take a plain ear of corn and transform it into a magical side dish smothered in cayenne pepper and lime-infused mayonnaise, with a heavy sprinkling of salty, crumbly, cheese on top. I’m telling you, it’s a crowd-pleaser every single time.

elote - seasoned with sydney blog
elote - seasoned with sydney blog

It must be noted that traditionally, elote would be topped with cotija, a special Mexican cow’s milk cheese, but since it can be fairly hard to come by in Southern New England, I’ve substituted it with feta cheese.

Looking for the perfect side dish for your end-of-summer, socially-distanced, Labor Day bash? This quick, easy, and insanely delicious elote recipe has you covered!

Elote

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WHAT YOU’LL NEED

  • 4 ears of corn in the husk

  • 1/4 cup mayonnaise

  • Cayenne pepper to taste

  • 1/2 teaspoon fresh lime juice, plus lime wedges for serving

  • 1 cup grated feta cheese

DIRECTIONS

Preheat the grill so that it reaches at least 450-500 degrees Fahrenheit.

Fill a large bowl with cold water and soak the ears of corn for at least 10 minutes. When the grill is ready, drain the soaking ears of corn and grill on a rack closest to the coals, leaving at least 5 inches of space between each ear. Grill until the husks are charred, at least 10 minutes.

Remove the ears of corn from the grill, wait a moment or two for them to be cool enough to handle, then shuck each ear. Do not remove the leaves entirely as they can be used as a handle later on when they’re ready to be served. Fold the leaves all the way down, like you’re peeling a banana. Place the corn back on the rack and grill until kernels are browned in spots throughout. This should take about 10-15 minutes depending on how hot the grill is.

While the corn is grilling, whisk together the mayonnaise, cayenne pepper, and 1/2 teaspoon lime juice in a bowl until thoroughly combined. Place the grated feta cheese in a separate small bowl.

Once the corn is ready, take it off the grill and immediately brush a generous amount of the mayonnaise mixture on each, then sprinkle liberally with cheese.

Serve corn on the cob with the additional lime wedges while it’s still warm.

SOURCE: Adapted from the Epicurious Cookbook

Sydney's Sunday Reads: #1

Happy Sunday, friends! How are you wrapping up the weekend today? I plan on catching up on the 10,000+ shows piling up in my DVR and enjoying the inevitable nap that follows.

Sydney's Sunday Reads is a new weekly blog series that highlights some of my favorite stories, articles, and think-pieces from around the Internet. Settle in with your favorite morning beverage (I’m sticking with water this AM), and enjoy!

  • Aw (Tiger), Nuts! - For centuries Egyptologists and food historians have struggled to unlock the secrets to ancient Egyptian cuisine…until now. Recently-discovered hieroglyphics found on tomb walls depict at least one culinary staple: tiger nut cones!

  • Talk about being together forever. - A couple in Ecuador is celebrating 79 years of marriage this year, making them the oldest couple in the world according to the Guinness Book of World Records. But that’s not all, he’s 110 years old, and she’s 104, giving them a collective age of 214 years old!

  • #WakandaForever - Here’s a lovely tribute written by Richard Brody for The New Yorker on the late great actor, Chadwick Boseman.

  • Cocktails with the Childs - We’re all aware of Julia Child’s incredible culinary prowess, but did you know that Paul Child also tried his hand at recipe development? Several cocktail recipes (likely created during their time in Paris) were unearthed after his death. Would you care for a Butterfly’s Breath?

  • Good news: we’re reading more! Bad news: we’re reading more. - A spike in physical book sales paired with the delay of several spring and summer titles due to the pandemic make for a tricky predicament for two of the country’s leading printing companies: supply can’t keep up with demand, and it’s costing them big time. Now with fall title publishing dates fast approaching, companies are scrambling to make a plan, while also avoiding financial ruin. Read more from the New York Times HERE.

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Book Review: Oona Out of Order

Oona Out of Order Book Review - Seasoned with Sydney

If you could visit parts of your life, past or present, would you change anything, or just let things happen? In Oona Out of Order by Margarita Montimore, 19-year-old Oona discovers that every year on her birthday (which also happens to be New Year’s Eve), her mind leaps to a different year of her adult life, sometimes in the past, sometimes in the future. Her physical age fluctuates, but her mental age only progresses by one year each leap. What follows is a continuous cycle of learning, heartbreaks, charming meet-cutes, a lot of growth, back-sliding, and anything and everything in between.

The Good: I have always been a fan of romantic comedies with a hint of science fiction and time travel, so this book had me hooked before I even started reading. Montimore managed to sprinkle nostalgia throughout the early and mid-life leaps without being cheesy or heavy-handed, and even made me homesick for a future that Oona lives in her lifetime, but we haven’t seen yet. The dialogue was strong, witty, and compelling, and flowed beautifully. Oona’s relationships developed at a great pace throughout the book, and felt fully-formed in a way that also didn’t feel rushed.

The Bad: While I loved the dynamics of all of Oona’s relationships, the one I wish the book had paid a little bit more attention to was the one she had with her mother. There were a few scenes in which I just couldn’t understand why there was so much tension between them. Did it have more to do with events that occurred before the time-traveling? Was there some subconscious resentment from her mother that Oona could re-live moments of her life while her mother could not? Maybe those are questions that the reader has to answer for themselves.

Bottom Line: Oona Out of Order is hands down one of my favorite books of 2020. It made me think, it made me feel, and it had the power to transport me to another time when I was looking any and everywhere for a tiny escape.

Throughout reading it, I tried to put myself in Oona’s shoes, especially as she tried her hardest to change certain outcomes. Is fate real? Should we still attempt to make a plan for our lives, or should we just enjoy the ups and downs for what they are? This line of thinking has been especially important for me while we’ve all been hunkering down. Life is short, and I think we need to stop trying to control or speed up what we just can’t. Stay safe, allow yourself the time to process mistakes, ramp up the happy moments, and just...be.

I highly, HIGHLY recommend this book for anyone looking to smile, laugh, or reflect on the complexities of life and love.

Buy Oona Out of Order HERE.

Homemade Everything Bagel Seasoning

everything bagel seasoning, seasoned with sydney

Ah, Everything Bagel Seasoning: the splendid combination of salt, crunch, and umami mixed into one. Perfect for sprinkling on homemade bagels, fried eggs, avocado toast, and even by the occasional spoonful directly into your mouth - the possibilities are truly endless, and that’s a beautiful thing.

everything bagel seasoning, overhead picture - seasoned with sydney

Throughout the years I’ve seen countless brands getting into the Everything Bagel Seasoning game, from Trader Joe’s to McCormick. While it’s been a fan favorite flavoring mix for decades, Everything Bagel Seasoning has grown in popularity recently thanks in part to food world superstars like Molly Yeh and Gaby Dalkin, who frequently incorporate it into their recipes. Dalkin even partnered with Williams-Sonoma to come out with her own line of Everything Bagel Seasoning.

everything bagel seasoning spread out - seasoned with sydney

So with so many pre-made options on the market located practically everywhere, you might be wondering: why make your own?

My answer? As with countless other things in life, homemade is always the best. Not only will you get to control the proportions (fancy a little more minced garlic or want an enhanced crunchiness with extra sesame seeds?), you’ll also get the sense of accomplishment that only comes from creating something from nothing using your own hands - and with this being an incredibly low-stakes DIY endeavor, the payoff I’d say is pretty high!

So go ahead, grab your favorite spice jar and the ingredients and get to work creating a magical combination that will take your favorite dishes to the next level. You’ll be glad you did!

EVERYTHING BAGEL SEASONING

Everything Bagel Seasoning - Seasoned with Sydney

What You’ll Need:

  • 1 tablespoon poppy seeds, plus more

  • 1 tablespoon black sesame seeds, plus more

  • 1 tablespoon white sesame seeds, plus more

  • 1 tablespoon dried minced garlic, plus more

  • 1 tablespoon dried minced onion, plus more

  • 1 teaspoon coarse kosher salt, plus more

DIRECTIONS

In a small mixing bowl, combine the poppy seeds, black sesame seeds, white sesame seeds, minced garlic, minced onion, and coarse kosher salt. Mix well.

Transfer the combined mixture to your preferred spice storage container such as a spice jar or another small, airtight container.

Repeat the process until the storage jar has reached capacity.

To store: Store in a dry place. Mixture should last for several months.

*Use this as a guide and don’t be afraid to add or subtract based on your preferences. The beauty of adding “everything” is you get to decide just what “everything” means to you!

Book Review: Beach Read by Emily Henry

beach read by emily henry book review, seasoned with sydney

What happens when an author of happy endings suddenly stops believing in them? January Andrews is broke, recently-single, and suffering from a serious bout of writer’s block when she finds herself moving into the beach house that, up until her father’s untimely death, she never knew existed. To top things off, she’s staring down the barrel of a tight deadline for her next manuscript, AND suddenly living next door to her literary arch-nemesis, Augustus Everett, a man who she’s convinced never took her or her writing seriously. But when the two strike up a deal to step out of their comfort zones and into each other’s genres, things take an interesting turn, and an unlikely kinship forms between them. Is there more to Gus than striking looks and a superiority complex? Will January ever find all the answers she’s desperate for? And can the pair help put each other back together again without expecting Happily Ever After? They’ve got three months to find out.

The Good: Beach Read is a love letter to the rom-com enthusiast. All the classic boxes are checked: two characters who start off hating each other eventually seeing eye-to-eye, the picture-perfect setting for falling in love: a quaint beach house situated in a small summer town, the quirky yet slightly broken heroine dealing with internal (and external) conflict interacting with the handsome, brooding antagonist wrestling with even more conflict, and plenty of the witty banter you’d expect of the genre. Emily Henry’s writing style is strong, enjoyable, and full of subtle and not-so-subtle pop culture references that make it fun to read.

The Bad: While I found myself returning to this book often to see how the plot would advance, I also found myself skipping considerable chunks of chapters. It wasn’t that I didn’t enjoy the story or disliked the characters, it was more that I never found enough depth in scenes to keep me fully absorbed. I felt as though there weren’t enough truly meaty examples of why I should believe that Gus was truly out to get January when they were younger - enough for her to consider him her literary mortal enemy. I also found it interesting that for as many interactions as the characters must have had in college, January would expect Gus not to recognize her when they meet again. They shared several classes it seems, and January even makes it a point to say that Gus would go out of his way to critique her work. Only seven or eight years have passed since they’ve seen each other last. Surely the two of them wouldn’t have changed drastically, looks-wise.

Bottom Line: I really enjoyed Beach Read. It was light and fun, and the romantic scenes are pretty palpable. Is it a book that I see myself returning to again? Probably not. But it’s a pleasant beach companion PERFECT for the summer season. I couldn’t imagine a more apt title for a book than this one!

Find Beach Read by Emily Henry HERE

Hourglass Boston

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The other day while casually scrolling through my newsfeed on Facebook, I came across an article from the Boston Globe featuring a pop-up shop event happening soon. I am a person who loves the concept of a pop-up event, but also someone who almost never hears about one in time to visit. This time around though, the event found ME. Hourglass Boston, described on the site as a concept store that is both a boutique and content studio, was started by Project Runway winner, Erin Robertson, and product designer, Nicole Fichera. As explained to me by a nice gentleman in trendy glasses, Hourglass is meant to not only be a retail space but one for Boston artists and creatives to come in and use as their own studio with props, photo backgrounds, and helpful workshops. Hourglass is meant to inspire. And honestly, the moment I walked into the store (just a short walk from Kenmore), I couldn't help BUT feel inspired.

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This studio is very millennial-forward, designed specifically to be featured on Instagram. I was tentative at first to take pictures, conditioned by the many times employees in other stores have insisted that pictures were strictly prohibited. But at Hourglass, photos are not only allowed but encouraged. Fun and kitschy props can be found everywhere, and there's even a spectacularly hot pink backdrop for photo shoots. 

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Since this is also a retail space for both Erin and Nicole's creations, let's take a moment to talk about it. Neither Erin nor Nicole are afraid to work with color; it's absolutely everywhere. Erin's wild, vibrant, fun, and lively clothing design style meshes perfectly with the quirkiness and whimsy of Nicole's chic upcycled pieces. Speaking of Erin and Nicole, both women were around, greeting everyone warmly, explaining their vision for Hourglass and how it came to be, and taking fan pictures in front of their pieces. While everyone was encouraged to try on clothes, there was absolutely no pressure to buy.

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Hourglass is a store that sells items celebrating the bubbliness of life. From oversized ruffled crop tops to flowers made of sequins, to geometric, neon-colored plastic earrings, and upcycled porcelain teacups with profanities written on them as colorful as the floral pattern surrounding them, everything featured at Hourglass, while not always conventionally practical, is meant to remind you to incorporate a little fun in your life. My only gripe with the store, and it's a little one, is that I never found anything small but tangible to buy like a postcard or even a small $5 or $10 canvas tote with the Hourglass logo to carry around. Pop-up shops by nature are fleeting, so it would've been cool to have little pieces of memorabilia to keep.

Since I'd just come from admiring the "French Pastels" and "Cassanova's Europe" exhibits at the Museum of Fine Arts, Boston, I was in the perfect head-space to appreciate Hourglass for exactly what it is: an expression of artistry. Erin and Nicole are both artists first, and sellers second. We are part of the Maker Generation, and Hourglass is the perfect product of that. 

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Hourglass Boston is open now through late September 2018 at 1327 Boylston Street, Boston, MA 02115, Wednesday-Sunday 11am-7pm.

Target's GOOD CHEMISTRY Line

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When I was little and we would go to visit my grandparents in Nashville, I was always excited to play in my grandmother's perfumes. The room I stayed in was the room where she kept her clothes, shoes, and make-up (the perks of being empty-nesters: you can turn a bedroom into a giant closet). She had this mirrored tray that was absolutely crammed with perfume bottles that ranged in age from brand new to what had to have been decades old. Some were sprays, some were roll-on pens, and some even had an atomizer attached. I used to play with them for hours, considering the person I could be based on how I smelled. For me, smelling good was one step to being a real lady, like my mother, like my grandmothers. Scent has always been important to me. As I've grown in age, so too have my tastes.

It feels like just yesterday I was spritzing myself with half a bottle of fruity mists from Bath and Body Works before standing awkwardly in a circle at a middle school dance. Then I became a teenager, right as the height of Paris Hilton's fame, and found myself smelling just like an "Heiress". In college it was cool to smell a little expensive, so I scrounged together the money to smell like the Marc Jacobs and Juicy Couture versions of myself ("Daisy" and "Viva La Juicy" respectively). But nothing has ever really stuck. And maybe nothing really should. I've always thought that the beauty of perfumes is that you can smell whichever way you want, depending on your mood. Variety, as they say, is the spice of life. What's not the spice of life? The price of some of these perfumes! A person can easily spend almost $200 dollars on some of today's hottest and most popular scents, and how long do those bottles last? A couple months? I consider myself a woman who is bubbly, but also on a budget.

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As if by magic, Target heard my pleas to continue to be the indecisive scented butterfly that I am, and created a perfume line that is so vast, so delicious-smelling, and most importantly, so affordable that my little heart can barely take it. With four collections to choose from, with prices ranging from $9.99 to $24.99, I have not-so-distant plans to try them all. My room's going to be like a department store fragrance counter, only better, because all my books, snacks, and jammies are here, too.

Here's a run-down of what I like about Target's Good Chemistry:

  • These scents are vegan AND free of parabens, made only from essential oils
  • The packaging for each bottle is beautiful, and so equally matches the scent. Not only does everything smell good, there was conscious thought behind product design as well.
  • There's a scent for everyone. Are you a fan of a fruity scent like strawberry or apricot? Covered. Do you often find yourself in need of a floral scent? You got it. Do you consider yourself a "Queen Bee" or "Daydreamer"? Good Chemistry has even created scents based on powerful personalities. And if you're in search of a more masculine smell, you're in luck: the good smell scientists thought of that as well. So much variety! And between you and me, some of the perfumes I tested in the store could be total dupes for some of the industry's most famous perfumes.
  • And did I mention the affordable price point and ways to apply? You've got your choice of a classic perfume, body spray, or rollerball, depending on your needs. Personally, I NEED all three.

Will I ever completely give up my designer scents? Probably not. But I'll tell you what: Good Chemistry smells good to me!

Find the entire collection here!

Roasted Strawberry Cheesecake Ice Cream

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There are actually no words for how much I love homemade ice cream. Like, it's the most magical experience from boiling the cream to scooping it into the bowl. I love everything about it, and it has completely ruined store-bought ice cream forever. Every year for my birthday (and also, you know, when I feel like I need it), I buy myself a present. For year 24 (which feels like thousands of years ago, by the way), I decided to take the plunge and give myself an ice cream maker. Two days later my lil guy arrived on the doorstep, and we've been happily in love, making ice cream ever since.

Every summer I've managed to take on at least two ice cream projects before the leaves start turning and the fall scarves come out of storage (omg just typing this makes me want to get to fall so badly...), but I've always just found recipes in books or on the internet to try. This summer, I realized that I could just as easily start developing my own recipes for a dairy cream dream. So I started to think about the types of things I enjoy: quirky flavors, varying textures, and a great mouthfeel. Oh, and if i can throw jam (my favorite thing) in the mix, well then, we're doing well. SO, Roasted Strawberry Cheesecake Ice Cream was born!

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Have you ever roasted strawberries in the oven? If not, YOU ARE MISSING OUT, MY FRIEND. My mind is blown; I've been making jam on the stove when I could've just thrown my strawberries in the oven this whole time. Here's the difference between the stove and the oven: in the oven, you can get a nice, consistent, even heat that gets into those strawberries and gives them that warm, slightly smoky flavor that only hot, hot heat can give them. Roasting your strawberries gives them a more concentrated flavor, and warmth and depth of sweetness that you just can't get any other way. I'm telling ya, it's completely changed the way I'm making jam from now on.

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My favorite part about this ice cream is the creaminess, which absolutely comes from the cream cheese found in the ice cream base. I was very conscious about how I wanted this ice cream to be presented in the mouth. I wanted the dairy to hit the tongue first, then the sweetness of the jam, then finally the wonderful crunchiness and slight saltiness of the graham cracker found both in the ice cream, and as a sprinkling on top, which cuts through some of the sweetness and balances everything out. Did I eat the majority of this ice cream over the span of a week all by myself? Yes. Mission accomplished.

ROASTED STRAWBERRY CHEESECAKE ICE CREAM

What You’ll Need

Roasted Strawberry Jam:

  • 4 cups strawberries, hulled and quartered
  • 1 cup sugar
  • juice of one lime
  • 2 tsp vanilla extract

Graham Cracker Topping:

  • 12 graham crackers, broken into smaller pieces
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1/3 tsp salt

Ice Cream Base:

  • 2 cups whole milk
  • 4 tsp cornstarch
  • 1 1/4 cups heavy whipping cream
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp kosher salt
  • 3 tbsp cream cheese, softened

DIRECTIONS

Make the Jam:
 Preheat oven to 425 degrees F.

Combine sugar and strawberries in a 13 x 9 baking dish. Add vanilla and lime juice, then toss to combine.

Roast berries, stirring every ten minutes until the fruit has completely broken down, and the liquid is thick. (Tip: Do the line test. Place the spoon in the jam, then take it out. Try to make a line right down the center of the juice on the spoon. If a clear line can be defined and none of the other liquid on the spoon runs off, your jam is thickened. KEEP A CLOSE EYE ON YOUR JAM ONCE IT HAS PASSED THE LINE TEST; if left unattended it will go from perfectly roasted to burnt. ) This process can take anywhere from 35-90 minutes depending on your oven. (For me, the sweet spot was 75 minutes).

Once it has cooled slightly, transfer jam to a jar or storage container.

Let jam cool completely in the refrigerator at least two hours or overnight.


Make the Graham Cracker Topping:

Pulse graham crackers, butter, sugar, and salt in a food processor until well combined and very fine. Set aside.

Make the Ice Cream Base:
In a small bowl, stir together 1/4 cup milk and the corn starch, set aside. Place cream cheese in a medium bowl and set aside.

In a 4 qt saucepan, whisk the remaining milk, cream, sugar, corn syrup, and salt together; bring milk mixture to a boil over medium-high heat.

Once your milk mixture is boiling, cook for 4 minutes, then stir in the milk and cornstarch mixture. Return milk mixture to a boil and cook for about two minutes, until the mixture has thickened slightly. Take off the heat.

In the bowl with your cream cheese, pour 1/4 cup of your hot milk mixture that has been strained using a fine mesh sieve, Quickly whisk until smooth. Then, whisk in the remaining hot milk mixture that has also been strained using a fine mesh sieve.

Pour mixture into a gallon plastic bag and seal it. Submerge the bag in a bowl of ice water until chilled; about 10-15 minutes.

Pour mixture into the bowl of an ice cream maker, then process according to the manufacturer’s instructions.


Put It All Together

Once your ice cream is ready, gather together your graham cracker topping, and your roasted strawberry jam.

Starting with your ice cream first, layer the ice cream, graham cracker topping, and jam in a storage container (I used a nonreactive metal loaf pan). Add a layer of ice cream first, then spoon in some jam. Place ice cream on top, then sprinkle in some graham cracker, then spoon in more ice cream, etc. Do this until you have run out of ice cream. (Tip: Use discretion; if you want more jam, add more jam. If you want more topping, add more topping. The amount you use is totally up to you!) When ready, cover your storage container with either its lid, or a sheet of plastic wrap then place in the freezer until its is completed frozen; about 3 hours.

Ready to Serve

For an extra depth of texture, sprinkle some of the remaining graham cracker topping over the ice cream, then serve.

DO AHEAD: Jam and graham cracker topping can be made at least a day ahead. Store both in the refrigerator until ready to use.

SOURCE: Ice cream base slightly adapted from Jeni's Splendid Ice Cream