I made ice cream! The first time in years and years, since we used to make it at De Los Santos, where the richest chocolate icecream was served with petite little cinnamon churros.
Amazing, the quality and amount of food we prepped in that small kitchen now that I reflect. We made an unctuous cheese dough for cheese balls that were sprinkled with smoked paprika salt when fried, I gutted buckets of squids every second day, pulling whole fish from their bellies sometimes, before skinning and preparing them for calamari, sinks full of spiky shrimp needed veining and shelling, fillets of salmon had their bones delicately tweezered out for curing, an orchard of lemons were preserved in cinnamon and bay leaves, rabbits came delivered whole for boning to be cooked for hours in stews.
