COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] The Sun has been strong and air is super dry, we have had blue sky from horizon to horizon, with the temperature above 90F and very little humidity in the afternoon. It’s a typical California summer for the fog-free areas, like Silicon Valley where I live, which are basically a desert but dense population. Summer means ice cream season. It is hard to get excited about baking, but making ice cream is a different story. It’s easy and a joy to do, because I can select my favorite flavor, control the sugar content, and taste it first. Fortunately my teeth are still in good shape, but I have started experiencing dental “sugar attack” in recent years. Many commercial ice creams contain way too much sugar. They may be creamy bu

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Apricots are available anytime and everywhere – as apricot jam/preserve and dried apricots – but fresh apricots, which have a very short season, are not. I missed out on getting fresh ones the past couple years, but this summer I got them right on time. A farmer at my local farmers market told me that her trees have a harvest season of only 3 weeks. Fresh ripe apricots, with their pale yellow skin, subtle aroma and delicate flavor, may not be as sweet smelling and voluptuous as peaches. But they have their own provocative character, young and fleeting… almost reminds me of a sweet, gentle girlfriend when I was much younger. I learned California’s apricot production has declined almost one tenth in the last 30 years and o