Thank you everyone, you may never know how much your support has meant to me, but let this acknowledgement of your help in the completion of my 20-year journey in photojournalism be the beginning of my expression of sincere gratitude.
I made a delicious salted caramel ice cream with praline yesterday (from David Lebovitz of course). Actually there are a couple things not quite right with that statement. First, I started on the ice cream Wednesday night by making the praline and the custard, and then refrigerating all of it overnight (yes, even the praline. It was a simple praline, just sugar and salt, and my apartment is so warm that it would have sweat itself into a puddle before I got to making the ice cream.).
Then I made the ice cream the next day. Or I should say I tried to make the ice cream. Read more »