If I had a world of my own, everything would be nonsense. Nothing would be what it is, because everything would be what it isn't. And contrary wise, what is, it wouldn't be. And what it wouldn't be, it would. You see?
Sunday, May 31, 2009
Friday, May 29, 2009
Posted by Alice at 10:50 AM
Tuesday, May 26, 2009
I can't wait to run freely and ride my bike in Tahoe and do flip turns without somebody's feet in my ribs, this summer.
Most importantly I just can't wait to meet the little guy. Will he come out already and play with us!
Posted by Alice at 5:42 PM
Sunday, May 24, 2009
from: Cooks Illustrated
Makes 1 quart. Published July 1, 1993.
Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made.
|16||ounces fresh strawberries (about 3 cups), hulled and sliced|
|1 1/4||cups granulated sugar (8 3/4 ounces)|
|1 1/4||cups whole milk|
|1 1/3||cups heavy cream|
|6||large egg yolks|
|1||teaspoon fresh lemon juice|
|3||tablespoons vodka (I omitted this.) |
|1||teaspoon vanilla extract|
1. Toss the strawberries, salt, and 1/2 cup of the sugar together in a medium nonreactive saucepan. Mash the berries gently with a potato masher until slightly broken down. Let stand, stirring occasionally, until the berries have released their juices and the sugar has dissolved, 40 to 45 minutes.
2. Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, 1/2 cup of the sugar, and the salt in a medium saucepan over medium heat, stirring occasionally, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk about half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice-water bath; cool the custard to room temperature, stirring it occasionally to help it cool.
3. While the custard is cooling, set the saucepan containing the berries over medium-high heat and bring the mixture to a simmer, stirring occasionally, until the berries are softened and broken down, about 3 minutes total. Strain the berries, reserving the juices. Transfer the berries to a small bowl; stir in the lemon juice and vodka, then cool to room temperature, cover with plastic wrap, and refrigerate until cold. Stir the vanilla and the reserved juices into the cooled custard, cover the bowl with plastic wrap, and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
4. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Add the strawberries and any accumulated juices; continue to churn the ice cream until the berries are fully incorporated and slightly broken down, 1 to 2 minutes. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.
I sauteed an orange pepper and lots of whole garlic cloves.
Whisked together 1/2 log of goat cheese with the zest and juice from a large lemon, a few dashes of s/p, tarragon and several leaves of chopped up fresh basil. After pasta is cooked, mix it all together.
Posted by Alice at 7:19 PM
Posted by Alice at 7:16 PM
Wednesday, May 20, 2009
So today I walked over to his place, since he lives just a few blocks away, and he got some memorable shots of me pregnant with our FIRST!
Here I am...ready to POP!
All photography by Robert Bradshaw
Posted by Alice at 4:48 PM
Saturday, May 16, 2009
Posted by Alice at 11:11 AM
Friday, May 15, 2009
Monday, May 11, 2009
I love Emily's glass rain drops and her blue bubble cups and pitcher!
Amanda S, Emily, Me, Rechele, Amanda H.
Thanks guys, it was fun to see everyone and hang out!
Posted by Alice at 3:52 PM
I have many fond memories of going here since it was my father's favorite park. A couple of weeks after he died I wanted to go camp in the park and couldn't get anyone to go with me. I was about to go by myself when I tried Jared, (before we started dating and were good friends.) He said yes and we packed up the car and spent a night under the stars. We chatted until we fell asleep.
Jared has an incredible mind. He told me about all of the things that he reads and learns about and just concepts that not a lot of people think about. I remember thinking that night, "who in the world is this guy going to marry, he needs someone who can captivate him and keep him mentally stimulated." Little did I know it would be me:)
roasted cherry tomatoes
grapefruit olive oil
s/p to taste
It turned out to be delicious. I think we'll eat the leftovers tonight!
Posted by Alice at 3:39 PM
Sunday, May 10, 2009
Posted by Alice at 8:49 AM
Friday, May 8, 2009
I can't wait for California Plums. None of this Chile business.
Here's a great site where you can enter your state and month and it'll tell you what's in season in the area. Food miles.
Posted by Alice at 9:48 AM
Wednesday, May 6, 2009
OH YUM! I just ate some as my afternoon snack. Savory and mouth watering. I sure hope my mom planted some in her garden this year.
Posted by Alice at 6:24 PM