An Edible History of Humanity-- I love food and I love Anthropology, and this one covers both bases! I love the idea of a book all about the persuit of food and how it shapes history. I haven't managed to get it yet, what with being so friggen poor, but I hope there's a sizable discussion of paleogastronomy. I want to be a food historian / nutritional anthrolologist.
A discussion of crops fro flavoring Gin. Personally, I dispise gin, can't stand it, but the discussion talks about flavoring vodka to taste like gin (bleh) and from there, goes into neat-sounding herbal vodkas that I now want to try out. After I make appertifs and digestifs. After I have the money to buy vast quanitites of cheap vodka.
Home Made Irish Cream: Now this, I do like. Alot. And it's so expensive to buy. I wonder if I could fake it with soymilk or almond or cashew milk?
Raspberry tart-things that sound awesome: They include pumpkinseed-marscapone mousse.
Did you know you can eat cherry pits? Neither did I, but apparently they're like tiny, very intense almonds, and here's a recipe using them in icecream. I really really really need an icecream maker.
Pates de fruits: Some of the first candy! And they look way better and more intense than gummies ever were. Plus, they appeal to the same parts of my brain that like making jam (which I haven't done this year at all yet), and even though they're time-consuming, they look pretty easy. Think of it: solid fruit ones (strawberry, raspberry, apple, grape, apricot), mixed fruit ones (strawberry-rhubarb, cranberry-cherry, plum-apricot), herb-scented ones (strawberry-rose, plum-thyme, starwberry-basil, apple-rose, peach-ginger)...
This lovely lady makes sweet white ceramic icecream cones. Which is both awesome and a little sad-making, but probably better for making cupcake-cones in than real ones.