Ice Cream

ICE CREAM

1 can fat-free sweetened condensed milk (NOT evaporated milk)
2 cups heavy whipping cream
1 tbsp. vanilla extract
1/8 tsp. salt
½ cup preserves, peach, strawberry, pear, or blueberry (optional)

Combine condensed milk, salt, preserves and vanilla in a medium-sized bowl. Mix well and set aside. In large bowl (use a large metal bowl that you have chilled in the freezer with the beaters for about 20 minutes) beat heavy cream until stiff peaks form when beaters are lifted out of mixture (about 5 minutes). Gently fold in peach mixture. Pour into a shallow 1½ quart metal pan. Cover with plastic wrap and freeze. After two hours or when edges start to harden, gently stir ice cream; spoon into air tight container and freeze for two – three more hours. Serve in waffle bowls with your favorite toppings. Keeps in freezer for up to one week…unless you are an ice cream-a-holic.

FOOD FOR THOUGHT:

87% of Americans have ice cream in their freezer at any given time.
An average American eats 48 pints of ice cream in a year.
A cow gives enough milk to make 2 gallons of ice cream a day.
Vanilla is the number one flavor people choose for ice cream.
Sphenopalatine ganglioneuralgia is the real word for “Brain Freeze” which happens when ice cream touches the roof of your mouth which sends messages to your brain that signal heat loss causing the massive headache. Hold your tongue to the roof of your mouth which will warm the sensors and get your brain out of panic mode.

Links to Previous A-Z Challenge Posts:

Anderson Stew

Bruschetta

Chocolate Filled Peanut Butter Cookies

Dumplings

Elephant Stew

Funny Bone Cup Cakes

Grasshopper Pie

Hand-Me-Down Salad

Welcome to the 2018 A-Z Blogging challenge. This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.) Some years are better than others. Some I just lose track of time. This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight. Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe. I really hope one of my recipes or “Food for Thought” inspires you to do something great. Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Kimchi

 

KIMCHI 4-13

KIMCHI: a spicy Korean pickle that my husband recently introduced me to and now I cannot get enough of it. We bought a 14 ounce jar of it at the supermarket for $4.99 and I was hooked. It was so tasty I believe we polished it off, me more so than hubby, in two sittings. The above picture is my first batch of homemade Kimchi which I started on April 8th. I’ve been tasting it daily just like the instructions say and I cannot wait until Wednesday where it will be ready for the fridge.  I’m preparing my second batch today, which will include more vegetables.  I’m also going to prepare a batch of fruit kimchi, which according to Mr. Katz, has a very intoxicating flavor.

I recently purchased the book Wild Fermentation by Sandor Ellix Katz and found that fermentation can be done with just about anything. If you are into preparing your own homegrown, home processed food, you won’t want to be without this excellent fundamental tutorial on your bookshelf.

Kimchi recipes call for soaking the cabbage and other vegetables in a salty brine for several hours. It is similar to making homemade sauerkraut, except with more vegetables and spices. It also takes less time to ferment, and therefore ready to eat sooner.

The health benefits of consuming fermented foods are incredible. Our ancestors used techniques such as fermentation to store foods from harvest season to consume later in the year, when gardening was not in season. Fermentation preserves nutrients and breaks them down into more digestible forms. It is also high in several vitamins as the vegetables go through the life cycle of fermenting. Some ferments even function as antioxidants, and everyone knows how good those are for our health.

Most of the live cultured food you find in the grocery store, such as yogurt, and even sauerkraut, have gone through a pasteurization process that heats the food to a point where it kills the rewarding bacteria. If you want the live culture fermented food you have to go to a specialty store or make them yourself. If you have a garden and love to cook, get fermenting. You will love the benefits!

Fermentation is nutritious and delicious.

 

Be sure to check out some of the other great posts from bloggers taking part in the A-Z blogging challenge.

 

K

Act of Kindness

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Act of Kindness

Jenna sat at her desk staring out at the park across from the office building where she worked. On any given day, fifteen to twenty-five homeless people would cluster in the botanical garden around a fire which they built with debris and other trash collected. They would warm themselves until the police arrived and dispersed the vagabonds.

The deadline for the project Jenna was working on was fast approaching and her boss would be expecting the power-point presentation within the hour. She hadn’t left her desk in six hours, not to urinate, get a cup of coffee and she couldn’t remember if she ate breakfast or not. She was tired, and her usual imaginative artistic muse was on temporary hiatus. It was absolutely critical that she come up with a marketing slogan to get this client for Dunbar and Henderson.

Her cell phone beeped and a message popped up on her computer screen. Mr. Henderson wanted to speak with her in his office. Oh, great, she thought. She picked up the notebook with the marketing project and headed into her boss’s office.

“Jenna, just got a call from Tilson’s Bakery. They won’t be here until the end of the week. Got a couple more days to work on that project. Just wanted to give you the good news personally. And I want you to know, I really appreciate all of your hard work.”

“Thank you, sir.” Jenna wasn’t sure what to say or think. It felt like a huge weight had been lifted off her shoulders. Normally under pressure she did well with creative thinking, but this project was a little more difficult than she anticipated.

Back at her desk with a bowl of soup and some crusty bread, she read the notes she had taken for Tilson’s Bakery marketing project. She looked out the window and noticed a woman in disarray pawing through the trash cans strategically placed in the park. She pulled a brown paper bag from the can, pulled out something and popped it in her mouth. A minute later she spat it out, and wiped her tongue with the back of her hand.

Jenna put on her coat and carried the food down the elevator, out the lobby and across the busy street. The view of the green was quite different at eye-level than it was from her cubical on the fourth floor of the office building. She looked around and noticed the grass compact from the travel paths of the vagrants. Finally she saw the woman sitting against a tree.

“I just want to give you this. It’s okay, it won’t hurt you.”

The woman cowered like a feral cat.

Jenna sat the bowl of soup and bread on the ground. “I’ll just leave it here for you. Have a nice day.”

When Jenna got back to her desk, she opened the marketing plan for the New England Bakery. She wrote across the top, A Small Act of Kindness Can Change a Person’s Whole Perspective. Underneath she wrote, for every item purchased, Tilson’s will donate fifty percent to the local soup kitchen to help the homeless.