I’ll allow it. Creme Brulee makes everything better. :-)

This sounds interesting. What consistency does it end up being?

Mine too. Any particular way you like to make it? Do you add any seasonings?

Have you experimented with other mix-ins?

I absolutely love a good caprese salad but it always makes me feel guilty like I am eating a snack instead of a salad.

I am always on the lookout for variations of Arabic/Israeli salads too.

Do you throw the almonds in as is or do you toast them first?