Yesterday's blog post catalogued a mid-November visit to the Roediger House by Bradley Phillis. Not only did we have a delightful dinner, but I offered up a tasty dessert later in the evening. The base of it was a chocolate chunk salted caramel oatmeal skillet cookie. I added to the cookie slice a couple of scoops of homemade Vietnamese coffee ice cream, and then I drizzled coffee caramel sauce on top of it all. We liked it right much.
The good fortune of my friendship with Bradley began when he came to a chili gathering of my 2006 Wake Forest social studies education crew, as he was applying to my graduate program. He was most deservedly admitted for the Class of 2007 and then remained here in Winston for several years, teaching at Atkins High School. He and his wife Lauren relocated to Knoxville for several years while he completed his PhD at Tennessee. Now he is back in North Carolina, in his second year on the faculty of Gardner-Webb University. It's good to have them reasonably close again.
Adapted from "Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie," from Tieghan Girard of the Half-Baked Harvest blog. [Published 29 October 2013]
"Vietnamese Coffee Ice Cream," by David Lebovitz. In The Perfect Scoop. Berkeley: Ten Speed Press (2007), p. 35.
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