Some friends and I signed up to participate in the annual Winter Pineapple Classic next weekend – a 5K, Hawaiian-themed fun run (with obstacle course) in Seattle. Should be a hoot, especially since we’re planning on running in coconut bras. It’s also a fundraiser for a good cause, the Leukemia & Lymphoma Society. If you’re interested in giving (which would be much appreciated), you can do so here. If you’re just interested in seeing photos of us in coconut bras (understandable), check back after next weekend.
What's been on my mind lately? Read on...
A short list of things I would like to purchase, but will wait until I’m gainfully employed to do so:
- a Chumby
- a carpet for my living room
- this book
- this t-shirt
Told you it was short.
I’ve started playing around with WordPress a bit, and so far I’m impressed. I was a little wary of the installation procedure, but it went off without a hitch (guess you don’t get to be a successful open-source software package if it’s a pain to download & install). I wonder, does Blogger get jealous when people post on it about other blogging software?
Well, the ice cream held up admirably after a day or two, and by three, it was all gone, so I couldn’t say what the texture was like after that. The Donvier machine isn’t that much work, but it is hand-cranked. It’d be nice to be able to put in the ice cream base, press a button, and come back in twenty minutes to perfectly churned ice cream. I smell a new project…
I was a little worried that I overcooked the custard base last night for the coffee ice cream I’m making, but it appears I managed to save it. And boy is it tasty!
It’s also got great texture. According to this page, there are a few ways to keep homemade ice cream soft. I used heavy cream for this recipe (as opposed to last time, when we just used half & half), added a little alcohol (good vodka that doesn’t really add a lot in the taste department), and used the recommended amount of sugar. Right out of the ice cream maker, it had a very custard-like texture, and was much creamier than the last batch. We’ll see how it holds up after a day in the freezer.