Clotted Cream

The first time my then-future husband and I lived together, for one hot summer in louisville, I made clotted cream. He was horrified that I would even think of leaving a dairy product out on the counter for two whole days. It didn’t stop him from enjoying, in a way, the finished result: creamy, tangy, and as smooth as a contented sigh. Spread it on a crumpet, a biscuit, or a scone and silver-spoon some strawberry jam on top, and you’ll swear you hear well-bred and well-fed British livestock