BOMBAY TALKIE

Found this postcard from a 1977 Hindi film at a
contemporary gallery in Dubai...

Early Merchant-Ivory : all singing, all dancing, all fantastic!

In search of lost summers : CANNES 1929

Fortun(at)e

something stupid

The ukulele adds such poignancy to this old
Nancy & Frank Sinatra song...

Achates

Red agate beads wrapped & strung on a pale blue silk cord.

'Agate enhances creativity and strengthens the intellect, making it
a beneficial stone for both students and artists'

APRICOT & SAGE

APRICOT - SAGE SCONES

Makes 8

• 2 cups all-purpose flour, plus more for work surface
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1 cup chopped dried apricots, (about 4 ounces)
• 2 tablespoons plus 1 teaspoon finely chopped fresh sage
• 1 cup heavy cream, plus more for brushing
• Sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
2. Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
3. Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature. Scones can be stored at room temperature for up to 2 days, or in an airtight container in the freezer for up to 1 month.

from Martha Stewart

SOUR CREAM - BROWN SUGAR ICE CREAM

• 2 cups half and half

• 6 egg yolks

• 1 cup firmly packed light brown sugar

• 3 tablespoons dark corn syrup (optional)

• 2 cups sour cream

• 1 teaspoon vanilla extract or 1/2 tsp extract and 1/4 tsp vanilla bean

• 1/2 teaspoon cardamom



Pour half and half into a large, heavy saucepan. Bring to simmer over medium-high heat. Remove from heat

In a large metal bowl, whisk together egg yolks, brown sugar and corn syrup until blended. Slowly pour hot half and half into the yolk mixture, mixing constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously until the custard begins to thicken, about 5 minutes. Do not allow to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl. Add the sour cream, vanilla and cardamom and whisk until smooth. Refrigerate custard until cold, 2 - 3 hours.

Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. Transfer ice cream to an air-tight container and freeze.

Ice cream will keep for 3 or 4 days.


Adapted from a recipe from
Williams-Sonoma Ice Creams & Sorbets.
I made ice cream sandwiches using this ice cream + ginger snap cookies for a 4th of July BBQ. They were a hit!