Look, we all have to draw the line somewhere. I have over the years insisted that making some things from scratch were just crazy, best left to others, and one by one come around and worse, as if I’d forgotten my repudiation of five minutes earlier like some sort of toddler, extolled the virtues of doing so. Cases in point: Graham crackers, marshmallows, bagels, dulce de leche, pop tarts, rainbow cookies, goldfish crackers, apple strudel, fully from-scratch hot fudge sundae cakes and Russian honey cakes but if you were to suggest I should make my own yogurt, croissants or sushi, despite the fact that I would be delighted if you made any of these things, doubly so if you brought some to me right now, I would probably rather unpack the last box from our last move (two-plus years ago), not even jokingly labeled “Unfiled Files.” Look, we all have to draw the line somewhere. I mean, what’s next if I cross these lines? Milling my own flours? Smoking my own pork belly? Making our own Bailey’s-style Irish cream?
Well, actually: yes. And here I go again: But it was so easy! You could and totally should do this at home! I had heard over the years that you could make this at home easily but — and I think this is the fulcrum on which we balance our yup/nope choices to cook things that amply exist outside our kitchens — I wasn’t unhappy with what I could buy (Bailey’s) so why would I bother? Irish cream has always been a favorite cold-weather indulgence, in or outside coffee. I’ve even made french toast with it. We always have a bottle around. But in the last couple years, I’ve found it almost too sweet to drink and I guess you could say we were on a break.