We found this recipe on icecreamfromscratch.com and thought it lovely. But, because we are obsessed with our organic GV, we substituted it for the vanilla bean the original recipe called for and added a tipple of organic vodka.  As our granny would say: "It's fine as frog's hair!"

Charlottesville doesn't seem far from Paris when you sample an exquisite pastry from Rachel's bakery, Cou Cou Rachou. Superlatives don't do her creations justice. Rachel and her team are simply brilliant! (OK, we had to use at least one superlative.) We also admire her use of highest quality and local ingredients, including Peak Mountain Vanilla. 

Our oldest brother for many years baked 60 or more of these delightful cakes during the Christmas season for his clients.  Like our father and mother, food is Mark's language of gratitude and love.

Brother-in-law, husband and home chef extraordinaire. Pat is particularly accomplished with seafood. At least we think so. Maybe his instincts are so good because he spent much of his life on the gulf coast and was schooled by a sweet Mama whose seafood dinners were so special you'd promise to weed her garden for an invitation. 

Patrick of MarieBette helped sustain my family members throughout the pandemic with his magnificent five-grain bread. He and Jason Becton have made MarieBette Bakery and Cafe one of the most treasured destinations in the Charlottesville region. Their goal is to "provide Charlottesville with the most basic of human needs--good bread and a place to gather and connect." They have succeeded wonderfully!

When we moved to the Charlottesville area during the pandemic, we were in sore need of friends and the wisdom that comes from kind and savvy locals. Diane and her hubby John quickly made us feel we were a welcome and wanted addition to what we think is one of the best communities anywhere.  (Diane's superb baked goodies also helped confirm our choice to become a Virginian was a good one!)