Those stews sound delicious. Any particular nuts, or just whatever's available?
Minor nit: the best nectarines are still worse than the best ice cream. ;-)
Minor nit: the best nectarines are still worse than the best ice cream. ;-)
The nuts are the only fat I put in, which adds incredible texture and flavor, so I add them liberally. If I'm in a place where avocados grow, I'll use them, and they taste amazing.
I haven't eaten ice cream in years. I grew up eating tons of it and couldn't stop myself from always having some in my fridge through graduate school, maybe into my 40s, but I've lost the taste for foods where the main pleasure comes from added salt, sugar, or fat. There is a Van Leeuwen across the street from me, often with a line down the block, but it doesn't register as food for me. Meanwhile, I walk miles to pick mulberries, juneberries, raspberries, and blueberries, knowing where some grow wild, even after I've eaten pounds already. OMG, the burst of the fruit juice and all its flavor is like a religious experience.
I grew up on a farm, my grandma and my family in general never stopped using fats in recipes. I use it for making cornbread alllllll the time.
Quote from my late grandma: "Its almost impossible to use too much fat when cooking"
I've since learned how to use duck fat as well in French cuisine. It dramatically reduces how much sugar you need to use in recipes.
And have you ever made home made ice cream? Its waaaaaay better than the ice cream you buy in stores. Then again, we made it from fresh cow milk we milked that morning, my god do i miss that. The ice cream, the cows can go suck eggs. :)