kitchen season

There are certain times of the year when the kitchen beckons to me like a lonely siren with a secret to tell.

Christmastime is a given. It is the season of cookies and sweet breads and prime rib.  Perry Como keeps me company, singing the holiday classics.

Then there is February. February means French onion soup and rosemary olive bread.  Clam chowder is a mainstay, as is roasted chicken with root vegetables.

And then there is a very short period of time in late June, right before Independence day.  It's strange, almost like a Indian summer. I like to think of it as my culinary muses last hurrah before the kitchen closes down for the season.

Now during this Indian summer of kitchen time, my thoughts always turn to candy.  There are a few cold pasta salads to be had, but for the most part, it's candy.  

Last year I made sea foam. It was delectable, and I will be making it again soon. But before that project, I have a little something I've been wanting to try.

 vanilla and lace

I've gathered up all the supplies. We are going to pull some taffy!

Pictures to follow. Or maybe not. Depending.

Also, has anyone out there tried the ice cream ball? I just ordered one. Lately I'm into making my children work for their treats. You know, like circus poodles.