Word: creaming
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...this airy room behind the counter of Toscanini’s Ice Cream shop in Central Square, Amy Chilton sprinkles cocoa over a large clear bin filled with ladyfingers. Nick Branigan, a reedy redhead with a slight beard and geek-chic glasses, stands behind her, arms crossed against his chest...
Branigan is one of Toscanini’s three chief ice cream makers. He’s used to watching ladyfingers disintegrate into ice cream-coated lumps and crushed berries smooth into sorbets on a twice- or thrice-daily basis. If you frequent Tosc’s (as it’s known to employees), chances are you’ve eaten his creations. His concoctions are sold over the counter, shipped out to large-scale vendors and rushed by refrigerated van to Tosc’s Harvard locale...
Last November, a “Y” was chalked on the statue during the weekend of the Harvard-Yale football game. Shaving cream, dirty rags and a Dartmouth hat have also graced the statue in the past few years...
...Newton filling, figs are popular again. Sales to restaurants and grocery stores are rising rapidly, according to the California Fig Advisory Board. Chefs love figs, which are in peak season right now, because they work equally well in sweet and savory dishes, including salad, risotto and ice cream. There are hundreds of varieties, ranging from purple-black to almost white. When buying figs, look for plump ones that feel heavy in the hand, tender but not mushy. They're very perishable and should be used soon after you get them home, but they can last in the refrigerator for three...
Typical Saturday night: After several hours of getting ready in front of the huge-ass cosmetic mirror, she might head out to an a cappella concert or an ice cream bash. I don’t really see her as the partying type...