raspberries + cream

On hot and muggy summer nights, such as ones we’re getting in New York right now, it’s hard to develop much of an appetite. It’s also hard to muster any desire to cook. Diets become salads and fruit. Water consumption grows. White wine replaces red, at least for the time being.

I have been in study mode and so cooking until I am done with studying is out of the questions. Hence I cheat. Here, that is. I think of recipes and articles to post for you all to read that doesn’t require me actually cooking anything at the moment. Forgive me my sins so far, I promise that I’ll make this site worth your while.

And so. Back to the sticky weather. Last night I returned home in a foul mood. My day went from magically lucky to horribly wrong. I won’t go into the sordid details, but I almost broke down in tears on the phone when a rather sensitive issue was brought up. Something had to change in my day and that something had to be food.

Now, I am not suggesting that every time you have a bad day, you seek out food as therapy. That could run dangerous. But I do think that a glass of lemonade, some tea, a bit of port – life’s little luxuries – will brighten up your day and calm you a bit.

I raided my fridge only to find some chocolates, chilled white wine, hummus, bread, raspberries & cream. Instantly, I remembered a dessert a friend of mine and I used to make in school. She grew up with an English nanny and remembered her nanny giving her raspberries & cream for dessert in the summer. It was light, delicious and most of all, a little luxurious pampering I needed.

In less than a minute, I had myself a heaping bowl of fresh raspberries coated with cream. It was joyous! It was better than anything I had all day. And I instantly had a smile on my face. My otherwise horrid day disappeared into memory land.

The process is quite simple:

A pint of raspberries
1/4 – 1/2 cup of cream (depending on how you like it)