Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Like fresh-cut flowers and sunsets, ice pops are all the more precious because they don’t last. Each icy treat blooms and fades in our hands: that first, frozen crush between
Like fresh-cut flowers and sunsets, ice pops are all the more precious because they don’t last. Each icy treat blooms and fades in our hands: that first, frozen crush between
Like fresh-cut flowers and sunsets, ice pops are all the more precious because they don’t last. Each icy treat blooms and fades in our hands: that first, frozen crush between the teeth, the perfect melting point of flavor spreading across our tongues, the last happy drips down the wooden stick.
Around here, nobody does ice pops like the hand-makers at LocoPops. Based in Durham but found in stores from Fayetteville to Greensboro, Locopops concocts a bouquet of seasonal and regular flavors — strawberry rhubarb, cinnamon-tinged Mexican chocolate, lemon curd. All the better to enjoy, but quickly, before little honeyed rivers melt over our fingers — sweet, sticky reminders of a good time.
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.