Giada at Home (2008–…): Season 2, Episode 25 - Walk for Life - full transcript

WHEN YOU TRAVEL
AS MUCH AS I DO,

YOU GET TO SAMPLE
SOME REALLY GREAT FOOD.

MMM.

THAT HITS THE SPOT.

SO TODAY, I THOUGHT IT'D BE FUN
TO RECREATE

SOME OF MY FAVORITE DISHES FROM
RESTAURANTS ACROSS THE COUNTRY.

FIRST STOP,

JACKSON HOLE, WYOMING,

INSPIRATION FOR MY...

FOUR HEAVENLY LAYERS--
FUDGY BROWNIE,

CARAMEL ICE CREAM,
SILKY CHOCOLATE



AND A DRAMATIC SPLASH
OF STRAWBERRY SAUCE.

THEN A DISH BROUGHT TO LIFE

BY THE COLORS AND FLAVORS

OF SANTA FE, NEW MEXICO...

A FEAST FOR THE EYES--

VIBRANT PEPPERS
FILLED WITH EARTHY FLAVORS

THEN TOPPED WITH
A SMOOTH CREAMY SAUCE.

AND FINALLY,
A HOMETOWN FAVORITE.

FROM LOS ANGELES, CALIFORNIA,
MY...

LAYER UPON LAYER
OF SAVORY MUSHROOMS,

A RICH AND CREAMY
PROSCIUTTO SAUCE

AND LOTS OF GOOEY CHEESE.

RESTAURANT FAVORITES
THAT YOU CAN MAKE RIGHT AT HOME.

♪♪



Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

(Giada) JACKSON HOLE, WYOMING,

HAS A SPECIAL PLACE
IN MY HEART.

MY FAMILY AND I SPENT A LOT
OF TIME THERE WHEN WE WERE KIDS.

IF YOU'RE EVER THERE,
CHECK OUT THE ESKIMO BARS

AT THE SNAKE RIVER GRILL.

IT'S A DESSERT THAT YOU TASTE
AND GO...

MMM!

SO I FIGURED
I SHOULD LEARN HOW TO MAKE

A VERSION OF IT AT HOME.

SO IT STARTS
WITH A BROWNIE LAYER.

AND THAT'S WHAT
WE'RE GONNA START WITH NOW.

WE'RE GONNA
START MAKING OUR BROWNIES.

SO 1 3/4 CUPS OF BROWNIE MIX,

NICE FUDGY, THICK BROWNIE MIX.

2 TABLESPOONS OF WATER.

JUST LIKE WHEN YOU USE
ANY BROWNIE MIX,

YOU KINDA HAVE TO FOLLOW
A LITTLE BIT OF THE DIRECTIONS.

BUT WE'RE NOT USING
THE WHOLE BOX

SO WE'RE GONNA SORT OF TAILOR
WHAT WE'RE GONNA ADD TO IT.

THEN 1/4 CUP OF VEGETABLE OIL.

AND THERE WE GO.

AND THE VEGETABLE OIL
ADDS MOISTURE

BUT NO FLAVOR.

SO NOW WHISK IT ALL TOGETHER.

IT DOES TAKE SOME TIME
TO MAKE THIS DESSERT,

BUT MOST OF ALL THAT TIME
IS JUST FREEZING TIME.

BUT INSTEAD OF SERVING
THIS DESSERT

WITH A SIDE OF CARAMEL SAUCE,

I'M ACTUALLY GONNA ADD
THE CARAMEL INSIDE OF THIS.

WE'RE GONNA LAYER THIS ALL UP
AND FREEZE IT.

THERE WE GO.

TIME TO ADD
A COUPLE OTHER THINGS.

SO LET'S ADD 1/2 A CUP

OF CHOCOLATE CHIPS.

AND WE'RE JUST USING
SEMISWEET CHOCOLATE CHIPS.

THESE WILL MELT

AND BE SO GOOD.

THERE WE GO.

LET'S SEE IF THESE ARE ANY GOOD.

OH, YEAH.

ALWAYS TASTE
YOUR CHOCOLATE CHIPS.

ONE MORE THING TO ADD--

MILK CHOCOLATE AND TOFFEE BARS,

BECAUSE I THOUGHT
IT'D BE REALLY GOOD

TO ADD IT IN HERE.

IT JUST GIVES IT
EXTRA CHOCOLATE FLAVOR

WHICH IS WHAT I WANT--
SOMETHING REALLY RICH.

♪♪

SO TAKE A SPATULA

AND MIX
THE WHOLE THING TOGETHER.

JUST MIX IT
UNTIL THE CHOCOLATE CHIPS

AND THE TOFFEE CHOCOLATE BAR
ARE KIND OF JUST MIXED IN.

SO THEN

SWAP THIS OVER.

AND I JUST BUTTERED
A GLASS BAKING DISH.

THIS WAY YOU CAN ALSO SEE
ALL THE LAYERS,

'CAUSE IT'S A GLASS DISH.

AND THEN JUST SPREAD IT OUT,

AND WE'RE GONNA BAKE THIS
AT 350 FOR 20 MINUTES

UNTIL IT'S NICE AND MOIST.

IT'S GONNA BE REALLY GOOD.

♪♪

SO I'M STARTING TO HEAT
1/3 CUP OF HEAVY CREAM

TO START MELTING
MY CHOCOLATE CHIPS.

SO WHILE THAT HEATS UP,
TAKE A LOOK AT MY BROWNIES.

THEY BAKED
AND COMPLETELY COOLED,

AND IT'S REALLY IMPORTANT
TO COMPLETELY COOL THE BROWNIES

BEFORE YOU ADD THE ICE CREAM.

AND I HAVE 1 PINT
OF DOLCE de LECHE ICE CREAM.

BASICALLY,
DOLCE de LECHE ICE CREAM

IS CARAMEL ICE CREAM,

AND IT IS CREAMY
AND SO DELICIOUS.

MM-MMM!

SO WHAT YOU DO IS YOU SPREAD
THE DOLCE de LECHE ICE CREAM

RIGHT OVER
THE BROWNIE.

PERFECT.

SO NOW POP IT IN THE FREEZER

TO FREEZE THE ICE CREAM
AND THE BROWNIE TOGETHER.

AND WHILE THAT FREEZES...

I'M GONNA GRAB
MY MILK CHOCOLATE CHIPS.

SO ONCE YOU HEAT UP THE CREAM,

TURN OFF THE HEAT

AND ADD ABOUT 2 CUPS.

AND JUST STIR
UNTIL THE MILK CHOCOLATE CHIPS

HAVE COMPLETELY MELTED
AND IT'S NICE AND SMOOTH.

THEN WE'LL POUR IT
OVER THE ICE CREAM.

THEN I'M JUST GONNA SWITCH GEARS

AND GO TO ONE
OF MY FAVORITE ALL-TIME DISHES

IN SANTA FE, NEW MEXICO--

MY COUSCOUS-STUFFED PEPPERS
WITH BASIL SAUCE.

THESE VIBRANT PEPPERS

ARE LOADED
WITH MOUTH-WATERING FLAVORS.

SO I HAVE MY MELTED CHOCOLATE.

LOOK HOW GOOD THAT LOOKS.
WHOO, BABY!

SO IT'S TIME TO TOP
THE DOLCE de LECHE ICE CREAM

WITH THE MELTED MILK CHOCOLATE.

YOU WANT TO WORK
KIND OF QUICKLY

SO THAT THE CHOCOLATE
DOES NOT MELT THE ICE CREAM.

SO JUST SPREAD IT ALL OUT.

WE'RE GONNA POP THE WHOLE THING
IN THE FREEZER,

AND YOU WANT TO LEAVE IT
IN THE FREEZER FOR A FEW HOURS.

GORGEOUS!

THAT'S GORGEOUS, TOO.

MMM!

♪♪

A VISIT TO SANTA FE, NEW MEXICO,
ALWAYS LEAVES ME INSPIRED.

THIS IS GORGEOUS!

THE COLORS ARE EXTRAORDINARY,

JUST LIKE THE FOOD.

OOH!
(man) RELLENO.

THE SANTACAFé'S
VEGETARIAN RELLENO

HAD ME AT "HELLO."

YOU ALMOST DON'T WANT
TO CUT INTO THEM.

THEY'RE JUST TOO BEAUTIFUL
TO EAT.

THIS IS A GREAT ONE
TO TRY AT HOME,

MAYBE WITH A CALIFORNIA TWIST.

I JUST STARTED CLEANING
SOME BELL PEPPERS

FOR MY COUSCOUS-STUFFED PEPPERS
WITH BASIL SAUCE.

CUT THE BOTTOM JUST A LITTLE BIT
JUST SO THEY STAND UP STRAIGHT,

'CAUSE YOU DON'T WANT
THE STUFFING TO FALL OUT

AS IT'S COOKING.

AND I LIKE TO USE
ASSORTED COLORS.

IT REMINDS ME OF SANTA FE,
WHICH IS A VERY COLORFUL CITY.

AND THEN OVER, I HAVE
1 CUP OF CHICKEN BROTH

WITH 2 TEASPOONS OF CUMIN,

AND THE CUMIN KIND OF GIVES IT
A WARMTH AND A SMOKINESS.

AND TO THAT, WE ARE GONNA ADD

3/4 OF A CUP OF COUSCOUS.

AND WHEN I HAD THIS DISH
ACTUALLY IN SANTA FE,

IT WAS MADE WITH QUINOA,
WHICH IS A PERUVIAN GRAIN,

BUT I THOUGHT I'D DO IT
WITH COUSCOUS--

MAKE IT A LOT EASIER
AND A LOT FASTER.

BRING THE BROTH
UP TO A BOIL.

TURN OFF THE HEAT.

BASICALLY,
LET THE HEAT OF THE BROTH

STEAM AND COOK THE COUSCOUS,

AND IT LITERALLY ONLY TAKES,
LIKE, FIVE MINUTES.

SO WE'RE GONNA START BY ADDING
SOME CURRANTS,

AND THEY'RE LIKE RAISINS.

WE'RE GONNA ADD
ABOUT A 1/4 CUP OF CURRANTS.

THEY'RE NICE AND SWEET,
AND THEY'RE LITTLE,

SO THEY KIND OF MATCH THE SIZE
OF THE COUSCOUS.

AND THEN 1/2 CUP
OF FETA CHEESE,

WHICH IS
A GREEK SHEEP'S MILK CHEESE.

IT'S GOT A NICE SHARP FLAVOR.

NOW WE NEED

SOME GARBANZO BEANS

THAT I ALREADY DRAINED
AND RINSED.

WE'VE GOT 1 CUP,
AND THEY KIND OF HAVE A CRUNCH,

A LITTLE STARCHINESS,

SO THEY ADD BODY
AND, LIKE, MEATINESS

TO THE FILLING OF THE PEPPERS.

AND 1 CUP
OF BABY SPINACH LEAVES.

AND THE SPINACH
IS JUST GOOD FOR YOU,

AND IT ADDS A REALLY NICE COLOR
AND TEXTURE.

JUST CHOP IT UP,

'CAUSE YOU WANT THE SPINACH
TO WILT

AND COOK INTO THE COUSCOUS
IN THE OVEN.

THERE WE GO.

NOW WE'RE GONNA ADD

2 TO 3 TABLESPOONS OF OLIVE OIL

JUST TO KEEP IT ALL MOIST.

AND A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.

THERE WE GO.

ALL RIGHT, SO NOW LET'S TAKE
A LOOK AT THE COUSCOUS.

IT SHOULD BE DONE. OOH, YEAH.
IT LOOKS GOOD.

YOU CAN SMELL THE CUMIN.

TAKE A FORK AND FLUFF IT UP
BEFORE YOU SPOON IT.

THERE WE GO.

OKAY.

WE ARE GONNA ADD IT

RIGHT IN HERE
WITH ALL THE OTHER INGREDIENTS.

OKAY, SO NOW
TOSS IT ALL TOGETHER,

AND YOU CAN ALREADY START TO SEE
HOW BEAUTIFUL THIS IS GONNA BE.

(inhales sharply, sighs)

IT SMELLS GOOD.

START OVER HERE
AND JUST KIND OF FILL

OUR BEAUTIFUL PEPPERS
WITH ALL OF THIS.

I LIKE THEM TO BE FULL,

BECAUSE I WANT TO SEE
ALL THE STUFF ON THE TOP.

AND WE'RE GONNA ADD
1/2 CUP OF WATER.

THE WATER
IS GONNA STEAM THE PEPPERS.

THERE WE GO.

AND JUST TO FINISH IT OFF,

DRIZZLE A LITTLE BIT
OF OLIVE OIL

JUST TO KEEP THE TOPS
NICE AND MOIST.

THERE WE GO.

WE'RE GONNA BAKE THIS
AT 400 DEGREES

FOR ABOUT AN HOUR.

SO WHILE THOSE BEAUTIES BAKE,

I'M GONNA GET STARTED
ON THE SAUCE.

NOW WHEN I HAD THIS DISH
IN SANTA FE,

IT WAS LIKE
A SPICY BELL PEPPER SAUCE.

BUT I THOUGHT
IT'D BE REALLY, REALLY PRETTY

TO MAKE IT WITH A BASIL SAUCE,

NOT ONLY BECAUSE THE SAUCE
WOULD BE FRESH,

BUT ALSO BECAUSE IT WOULD ADD
BEAUTIFUL COLOR

ALONGSIDE THE PEPPERS.

WE'RE GONNA START
WITH ONE CLOVE OF GARLIC...

AND A LITTLE BIT
OF LEMON JUICE.

NEED A LITTLE BIT OF ACIDITY,

SO JUST 2 TEASPOONS
OF LEMON JUICE.

PERFECT.

WE GOT THAT.

NOW WE NEED THE CREAMY PART,

AND WE NEED SOME FRESH BASIL.

PERFECT.

SO I GOT THIS BEAUTIFUL, FRESH,
SWEET BASIL TO ADD.

1 CUP OF BASIL.

1/2 A CUP OF CRèME FRAîCHE.

IT'S GONNA GIVE, LIKE,
A CREAMINESS AND A THICKNESS

TO THIS WHOLE THING.

A TABLESPOON OF WATER.

AND A COUPLE TABLESPOONS
OF EXTRA VIRGIN OLIVE OIL

TO REALLY GIVE IT
A NICE ITALIAN FLAVOR.

AND JUST A 1/4 TEASPOON
OF SUGAR.

AND THE SUGAR JUST BALANCES OUT
THE ACIDITY.

THEN WE NEED
A LITTLE BIT OF SALT,

AND WE NEED
A LITTLE BIT OF PEPPER.

♪♪

AND THAT IS IT.

NOW LET'S JUST TASTE IT.

MMM, PERFECT. OOH!

I LOVE THAT TANG
FROM THE CRèME FRAîCHE,

THE LEMON
AND THAT SWEET BASIL.

SO THE SAUCE IS DONE.
PEPPERS ARE IN THE OVEN.

UP NEXT, A HOMETOWN FAVORITE
FROM MY CITY, L.A.--

MEATY MUSHROOM LASAGNA
WITH A LITTLE PROSCIUTTO.

(Giada) WHEN THE LIGHTS
GO DOWN IN L.A.,

THERE'S NO BETTER PLACE TO BE
THAN ANGELINI OSTERIA...

(man speaking Italian)

(Giada) GOOD, OLD-FASHIONED
ITALIAN COMFORT FOOD

SERVED ELBOW TO ELBOW.

WONDERFUL!
WOW!

(Giada) AND "NONNA ELVIRA'S"
LASAGNA VERDE IS THE BEST EVER.

GOOD HIT! ANYTHING THAT SAYS
"NONNA" ON IT,

IT'S GRANDMOTHERS MADE IT,
SO YOU KNOW IT'S GONNA BE GOOD.
YEAH.

SO GINO ANGELINI, THE CHEF,

MAKES THIS FANTASTIC LASAGNA.

HIS IS MADE WITH LOTS OF MEAT.

MINE, ON THE OTHER HAND,

IS GONNA BE MADE WITH MUSHROOMS.

BUT I'M TELLING YOU, IT IS GONNA
BE JUST AS GOOD AS THAT ONE.

WE'RE GONNA ADD LOTS
OF FLAVORING AND LOTS OF CHEESE.

YOU WANT TO USE A MEDIUM ONION,

AND THE ONION JUST ADDS
MORE FLAVOR TO THE MUSHROOMS.

ADD THE ONION RIGHT INTO
THE BUTTER AND THE OLIVE OIL.

ADD A LITTLE BIT OF SALT

AND A LITTLE BIT OF PEPPER

TO THE ONIONS

AND START COOKING 'EM DOWN.

WE'RE GONNA ADD
THREE GARLIC CLOVES.

JUST WANT TO CHOP THE GARLIC.

PERFECT. SO NOW WE ADD
THE GARLIC ON TOP OF THE ONIONS.

OKAY.

SO I HAVE A NICE ASSORTMENT
OF MUSHROOMS.

WE'VE GOT SOME BUTTON MUSHROOMS,

SOME CREMINI MUSHROOMS

AND THEN SOME NICE SHIITAKES
RIGHT HERE.

SO WHAT I'M GONNA DO

IS JUST CUT THEM IN FOURS.

♪♪

NOW WE WANT TO ADD

A LITTLE BIT OF SALT

AND SOME PEPPER.

SPREAD THEM OUT A LITTLE BIT.

ALL RIGHT,
NOW I ALSO WANT TO ADD

SOME ROSEMARY AND SOME THYME.

AND THE ROSEMARY
IS NICE AND PINEY,

SO I THINK IT WORKS REALLY WELL
WITH THE MUSHROOMS.

AND THEN JUST CHOP UP
THE ROSEMARY

JUST TO KIND OF BREAK IT UP,
RELEASE THE NICE AROMA.

REALLY GET ALL THE FLAVOR OUT.

AND THEN WE'VE ALSO GOT
SOME THYME,

A VERY HARDY HERB THAT WORKS
REALLY WELL WITH THE MUSHROOMS.

AND CHOP UP THE THYME AS WELL.

NOW ADD IT TO THE MUSHROOMS,

AND WE'RE GONNA LET THIS
ALL COOK TOGETHER

UNTIL THE MUSHROOMS
HAVE SOFTENED AND REDUCED DOWN.

TIME TO GET STARTED
ON MY BéCHAMEL.

AND BéCHAMEL IS BASICALLY
JUST A WHITE CREAM SAUCE.

VERY SIMPLE.

SO MELT ABOUT 5 TABLESPOONS
OF UNSALTED BUTTER.

AND THE BéCHAMEL

IS WHAT MAKES THIS LASAGNA
SO CREAMY.

OKAY,

TIME TO ADD 1/2 A CUP

OF FLOUR.

THERE WE GO.

AND YOU WANT TO COOK IT FOR,
LIKE, A MINUTE AND A HALF OR SO.

THAT WAY, YOU COOK OUT

ALL OF THAT GRITTINESS
IN THE FLOUR.

AND WE'RE GONNA ADD 4 CUPS
OF WHOLE MILK, ROOM TEMPERATURE,

SO THAT IT'S REALLY EASILY
INCORPORATED IN HERE.

THERE WE GO.

AND START WHISKING AWAY.

AND THE WHOLE TRICK HERE

IS TO WHISK FOR A FEW MINUTES

UNTIL THE WHOLE THING
THICKENS UP.

♪♪

YOU STICK A SPOON IN IT,

AND YOU SEE HOW IT COATS
THE BACK OF THE SPOON LIKE THAT?

AND IF YOU RUN YOUR FINGER
LIKE THAT,

AND IT STAYS SEPARATE,
THAT'S WHEN YOU KNOW IT'S READY.

I LOVE ADDING NUTMEG

TO ANY KIND OF CREAM SAUCE.

AND WHAT I HAVE HERE
IS A WHOLE NUTMEG,

AND I'M JUST GONNA
GRATE IT MYSELF.

AND NUTMEG IS KIND OF WARM
AND SPICY,

AND SO IT ADDS LOTS OF FLAVOR
TO ANY CREAM SAUCE.

I WANT TO SEASON IT
WITH A LITTLE BIT OF SALT

AND A LITTLE BIT OF PEPPER.

AND...

NOW...

GIVE IT A STIR.

LET'S SEE HOW THE MUSHROOMS
ARE DOING.

MUSHROOMS ARE DONE.

LET'S TURN THEM OFF.

THEY LOOK GREAT.

LET'S ADD THE PROSCIUTTO.

LOOK AT THAT BABY.

SO LET'S TAKE
THE PROSCIUTTO OUT.

NOW WHAT I DID
WAS I ASKED MY DELI MAN

TO CUT IT AN 1/8 OF AN INCH
INSTEAD OF PAPER THIN,

WHICH IS HOW YOU USUALLY FIND
THE PROSCIUTTO.

AND JUST CUT IT UP.

♪♪

THERE WE GO.

AND WE PUT IT DIRECTLY

INTO THE BéCHAMEL.

IT'S REALLY PRETTY.

THEN SOME SMOKED MOZZARELLA.

AND THE SMOKED MOZZARELLA
ADDS A LITTLE SMOKINESS,

A LITTLE BIT OF MORE OF A BITE.

IT'S A LITTLE TANGIER,
FULL-BODIED,

WHICH I THINK REALLY WORKS WELL
WITH THE MUSHROOMS.

AND WE'RE JUST GONNA GRATE
ABOUT 2 CUPS.

WE'RE GONNA USE HALF
IN THE BéCHAMEL

AND THE OTHER HALF
FOR THE TOPPING.

♪♪

AND THEN 1/2 CUP
OF GRATED PARMIGIANO-REGGIANO--

A NICE SALTY BITE.

AND THE WARM BéCHAMEL
MELTS THE CHEESES.

THIS IS BASICALLY
ITALIAN COMFORT FOOD.

I'VE GOT
MY BUTTERED BAKING DISH.

WE ALSO NEED OUR LASAGNA SHEETS.

SO THIS IS SPINACH LASAGNA,

AND I BASICALLY COOKED IT
IN BOILING WATER

AND THEN I ADDED
A LITTLE BIT OF OIL

SO THEY DON'T STICK
TO EACH OTHER.

SO THE FIRST THING
YOU WANT TO DO

IS ADD A LITTLE BIT OF BéCHAMEL
TO THE BOTTOM

AND JUST KIND OF SPREAD IT OUT.

JUST SO THE NOODLES
STAY NICE AND MOIST

AND DON'T BURN
AT THE BOTTOM OF THE PAN.

LET'S DO OUR FIRST LAYER
OF LASAGNA.

SO SPINACH LASAGNA SHEETS

AND LOOK HOW BEAUTIFUL
THESE ARE.

SO THEN...

LET'S DO...

HALF THE MUSHROOM MIXTURE

RIGHT THERE

AND KIND OF JUST SPREAD IT OUT
NICE AND MEATY.

THEN WE NEED...

A BUNCH OF THE BéCHAMEL
RIGHT OVER THE TOP.

♪♪

AND THE REST OF THE MUSHROOMS.

♪♪

TOP IT
WITH THE REST OF THE BéCHAMEL.

PERFECT.

SO THE REMAINDER
OF THE SMOKED MOZZARELLA

RIGHT OVER THE TOP.

SEE, AND IT SMELLS SO GOOD.

ANOTHER 1/2 CUP
OF GRATED PARMIGIANO

RIGHT OVER THE TOP.

AND THEN I LIKE
TO FINISH IT ALL OFF

WITH A LITTLE DRIZZLE
OF EXTRA VIRGIN OLIVE OIL

JUST TO CREATE
A NICE GOLDEN CRUST.

AND WE'RE GONNA BAKE THIS
AT 400 DEGREES FOR 40 MINUTES.

AND ALL I HAVE LEFT TO DO NOW

IS FINISH OFF
MY FROZEN BROWNIE SUNDAE

WITH A LITTLE BIT OF A LIGHT,
FRESH STRAWBERRY SAUCE.

♪♪

I ALREADY PLATED

SOME OF MY MUSHROOM LASAGNA

AND MY COUSCOUS-STUFFED PEPPERS.

SO LET'S GO TO THE PEPPER FIRST.

OOH!

THE PEPPER IS SO TENDER!

MMM. MMM!

YOU KNOW, THE PEPPER IS TENDER,

AND THAT BASIL SAUCE JUST
FINISHES IT OFF BEAUTIFULLY.

MMM! MMM!

GOTTA MOVE ON
TO THE LASAGNA HERE.

SOME PASTA AND SOME CHEESE.

MMM.

CREAMY.

TWO OF MY FAVORITE DISHES.

SO I'VE GOT A BAG

OF FROZEN
AND DEFROSTED STRAWBERRIES.

I'M GONNA MAKE
A REALLY EASY STRAWBERRY SAUCE.

THEN WE NEED 1/3 CUP
OF POWDERED SUGAR.

NICE AND SWEET.

AND THEN JUST A TEASPOON

OF LEMON JUICE

JUST TO EVEN OUT THE SWEETNESS
OF THE STRAWBERRIES

AND THE POWDERED SUGAR.

HERE WE GO.

ALL RIGHT.

A LITTLE BIT OF SAUCE

RIGHT OVER THE TOP.

LOOK HOW GORGEOUS THAT IS.

SO HERE WE GO.

MMM. OH, MY GOSH.

MMM!

I'M GETTING THAT TOFFEE,
ALL THAT RICH BROWNIE.

SO CHEWY, SO RICH.

MMM!

AND THE DOLCE de LECHE ICE CREAM

AND THEN, OF COURSE, THE TANGY
AND SWEET STRAWBERRY SAUCE

AND MILK CHOCOLATE.

HONESTLY,
THERE IS NOTHING BETTER.

I AM IN ABSOLUTE HEAVEN.