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Welcome! to my cozy corner on the web where all my worlds collide, especially fun frozen flavours (from ice cream and gelatos to sherbets and sorbets), with a healthy dose of what's inspiring me right now: what's on my mind, what I'm listening to, watching, reading, and currently loving through our seasons. Relax and enjoy. ~ Suzette xx
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>>>What started as a fun and carefree way to engage some transitional time between Classroom Teaching and Education Compliance (Health and Safety), blossomed into a flavourful life of its own.
Back in early 2016 as I was heading home earlier than expected one afternoon, I was reeled in to a taste-testing about to begin at Williams Sonoma. On a whim, I said, "Okay," and had the most amazing time enjoying lean cuts of grilled chicken, beef, pork and shrimp with a variety of new dipping sauces —right up my carnivore-loving alley as the chef, other guests and I chatted away about our roots and regional spices...
After the demo, the store manager asked me about my favourite go-to food, and you most likely have already guessed it, "Ice Cream!" Fifteen minutes later I was walking out of the store with my very own complimentary two-bowl ice cream maker gift; equipment I'd never used before. These two bowls remain as my recipe testing bowls to this very day! Available » here. And soon came making favourite flavours for family birthdays and holiday get-togethers.
These days I find balance in any three, on any given day: Education Compliance (K - 6), Developing ice cream recipes (to product) for private celebrations and events, Research, watercolour everything, market trips, relaxing by the water— especially on a warm saltwater beach, swimming, at-home movie nights, ballet, ice skating, inspirational book reads, ambient music, fish & all the fries! Casual cozy living is always in.
Three Most Frequently Asked Questions:
Q. What's your approach with making Ice Cream and Gelato?
>>> I love the classics; subtle flavours: chocolate, coffee, pistachio, strawberry and vanilla bean, with coffee/ espresso being a monthly indulgence during our winters and chocolate more summer-forward. After quite a bit of experimenting, I believe in the 'clean elegance' of ice cream and gelatos using pure, natural ingredients, avoiding artificial gums, chemicals, and too much going on with mix-ins. Creating signature flavours with a variety of dairy and non-dairy products is both exciting and an absolute joy to meet a variety of client preferences and/or allergen needs.
Above, is the very first flavour I made back in 2016 with my first ever ice cream maker, and as the Fruit Gods showered me with the most delightful and sweet seasonal strawberries the next day, it was an overflowing :) win, win!
Q. What inspires you?
>>> Nature; outdoors (walking, the clouds, saltwater beaches, our changing seasons, fall leaves, and taking it all in from indoors as well (during our heavy snow storms), new (and familiar) fruits and veggies at our local markets, and soft ambient music in the background while working and for evening and weekend relaxation as well. A favourite track below:
>>> My quiet time: alone time, and private family time away from excessive anything. I thrive in a calm, elevating environment and avoid anything loud, vile and unruly. That disconnect time daily to quietly regroup, at my own pace, and to read something inspiring and centering is everything.
All photos by me unless stated otherwise.
