Wednesday, June 24, 2009

it's also good eaten straight from the jar with a spoon

Do you know what this is?

It's a strawberry dipped in raw cream.

Do you know what raw cream is? It's the cream from raw (unpasteurized) milk.

Do you know how raw cream is made? After someone not scared of cows does the milking and sells the resulting product to your mother-in-law, who gives a jar to you, you put the milk in the fridge and the cream rises to the top. "Elementary, my dear Kate," you're probably thinking in the British accent you use for internal dialogue, and it is sort of fourth-grade science, or the kind of tale your grandmother would tell while you sat at her kitchen table eating Lucky Charms for dinner because you were not allowed to have sugar cereals at home, and though that's how they may have eaten their Lucky Charms in the olden days, you did not like the idea of adding milk straight from the cow to your verboten pink hearts, yellow moons, orange stars, and green clovers.

But when it's happening in your fridge, this separation of milk and cream, it seems magical (especially when the only kind of magic your fridge has seen before involved mold and the yachtsman's leftovers). And when you skim a fresh, local strawberry over that thick layer of cream and pop it in your mouth, the result isn't just magical, it's magically delicious.

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