A currant affair

I've been fairly industrious lately in the kitchen--at least when it comes to making up new things to eat.

I've had a clamshell of red currants in the fridge for over a week. I couldn't think of much to do with them--I tried mixing them in with blueberries, raspberries, blackberries and milk to make a berry smoothie one day. (That came out OK, but currants have these little nubbins--yes, highly scientific--on them that come out crunchy in liquids.)

The other day I decided I would try them with some French vanilla ice cream.

My presentation wasn't pretty, but the dish was pretty darn good.

I put about an eighth of a cup of currants into the bottom of the bowl. I drizzled 1.5 tablespoons of Nutella over them. Then I put a cup of ice cream on top of the Nutella. I mixed the ice cream around so the berries and Nutella were on top, and dug in.

The flavor was tangy, sweet and chocolatey all at once--rich and refreshing.

Once again this week, I am successful in the kitchen!