I am a School Counseling Master’s degree student. I am currently doing my internship in the same school where I have taught for four years. I know many of the students under 10th grade, which is good because my internship is with the secondary students.
Today, one of my former teachers from came to the village to observe me and to work a little on her own project. She flew in last night, so my site supervisor and me planned a dinner for all of us (with the help of our spouses, of course!).
We chose to make bread in the bread maker, because fresh bread is one of the finer things in life. A Google search informed me that gelato, lace cookies, or canoli would be the best dessert to go with spaghetti. Canoli was out, because we did not have many of the required ingredients. Lace cookies look a little creepy. Conveniently, we had one pint of heavy whipping cream in the fridge just begging to be used. So… gelato it was! Even though I’ve never had it, apparently Joey was the only one who had eaten the Italian version of ice cream.
The recipe called for some sort of fruit or berry. I had a ton of salmonberries in the freezer from last year. I have wanted to use them for something, but could never think of anything. So now was the perfect time! Salmonberries are a berry exclusive to this area. Native Alaskans use them for canning, or in their akutaq (Eskimo ice cream). Children can often be seen picking the berries directly off the ground and eating them, too. Salmonberries are a little tart, and have a taste of their own. They are without a doubt my favorite berry, aside from the rare Alaskan version of the raspberry.
The salmonberries in the gelato were fabulous, and a huge hit at dinner! The sugar and cream took the concentrated tartness away from the berries, leaving me with one of the best desserts ever! Not to mention, it was totally multicultural: Italian and Eskimo (neither of which are MY culture 🙂 ).