How to learn Swedish in 1000 difficult lessons

I always consider myself to be in fair health, psychologically speaking. Just enough angst to not be terribly lazy. High in empathy, yet not altogether unselfish. A bit stodgy around the edges but basically fairly unrepressed. I credit it to having had a pretty easy life with little in the way of trauma, all things considered.

And then I go on a binge and I realize: OCD is me.

To whit my current, um, frozen dessert obsession. I contemplated buying an ice cream freezer for weeks before I finally stopped in at the nearby hardware store at lunch late last month. For dinner with C. the fashion photographer, I was determined to make rhubarb ice cream from a few stray stalks sitting in the refrigerator that needed to be used up before we went to New York.

What I didn't reckon for was that the metal canister of the machine needed to sit in the freezer for 24 hours, rather than the six hours I had until dinner time. It ought to work anyway, I told myself. But when the manufacturer says 24 hours, it turns out they really do mean 24 hours. And so we had cold rhubarb soup for dessert - creamy and delicious, with a hint of cinnamon and a little tang of sour cream, but soup nonetheless.

An inauspicious beginning, I thought, but it turned out not to be so. When we arrived in New York several days later, not only did my brother have an ice cream freezer, properly frozen, but I was able to find sour cherries in Manhattan to make sour cherry sorbet.

Then there was the night I fixed the gingery chicken and scallion pancakes for everyone - all of us adults and kids alike sitting in my brother and sister-in-law's living room - and I made pink grapefruit sorbet for dessert, which seemed vaguely Thai-ish. (Is grapefruit and crab salad Thai, or Vietnamese?)

Now I was on a scallion pancake and frozen dessert craze. Scallion pancakes with spicy cold melon soup and soba noodles, with fresh ginger ice cream for dessert, then scallion pancakes with soba noodles, with green tea ice cream for dessert, both rather delicate but, I have to admit, delicious. Oh, and at some point in there, for our friends visiting from Norway, I managed to make white nectarine sorbet, which comes out pale pink it turns out, and is best served right away to get the maximum flavor, rather than freezing it longer to make it harder.

But the upshot, really, is that sometimes being OCD is a good thing, to be honest. No one is complaining yet, that's for sure.

So, what should the next flavor be?

The Swedish word for the day is glass, which means ice cream and shouldn't be confused with glas, which means glass, as in both the material and something you drink from.