It's been awhile, but we're back at it. Things have been so incredibly hectic. Work has been nuts, school starts soon, I'm dealing with asshole rapists, and most importantly, I MOVED. Although I currently don't have counter tops or a kitchen sink, I can assure you my kitchen will be the bee's knees once it's up and running. I can't wait to start blogging from it.
Amidst the mania, I've needed to take a break and enjoy the small things. Maddie on Things is my favorite blog to look at when I need a pick-me-up. LOOK AT THAT DAMN DOG. She's the coolest. Anyways, Maddie isn't really why I'm here (or is she?). We're here for links. Let's get at it. I'm currently digging... Affirmative Consent is Law at UMN -- There's no guarantee that this link will work, but I certainly hope it does. We've needed this policy for a very long time and I really appreciate everyone who worked hard to make it happen (I'm looking at you, Joelle Stangler, Drew Coveyou, and Jesse Mara). I'm also grateful I had the opportunity to help fight for affirmative consent at UMN. Lemon Bar Brulee -- This looks like everything I want in my life right now. Gouda Mac and Cheese with Peaches and Prosciutto -- If you asked me to eat this three years ago I would've ran away from you forever. Now it sounds awesome. Jenny Lewis Is Writing Songs Without Apology -- Ok, so I haven't even read this article yet, but I know I'm going to love it. I read Bitch religiously, and I have a not-so-secret obsession with Jenny Lewis. I want to be her when I grow up. Triple Layer Chocolate Cake with Salted Caramel Buttercream -- Chocolate and salted caramel are a reason to wake up every morning. Vanilla Rum Custard -- ummm. yes. Cinnamon Toast Milk Ice Cream -- I just ate Cinnamon Toast Crunch for dinner. I'd die to eat it for dessert too. How a Kitten Eased My Partner's Depression -- I shared this article on Facebook a couple of days ago. Bingley has made living with depression, anxiety, and PTSD just a little more bearable. I don't know what I'd do without him. Lemon and Garlic Roasted Artichokes -- So pretty. Chorizo Bolognese -- Yum. I just want a kitchen. GOP Debate Bad Lip Reading -- Nothing like a good BLR to make you pee your pants laugh. Cinnamon Sugar Popovers -- I made my first batch of popovers when I was 8 (my grandma gave me a recipe). I don't know why I never thought to put cinnamon and sugar on them. Well. That's all folks. I'll see you when I have a functional kitchen. I hope you have a wonderful week.
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Most of my friends don't like coconut and I resent them a little bit for that because all I ever want to do is put coconut in shit and be able to feed people it. I eat Chobani coconut flavored yogurt every morning with strawberries. I use coconut oil for hair masks, as lotion, and often times as shaving cream. Coconut is the bomb diggety and I wish more people in my life realized that (except coconut water; fuck that shit. it tastes like what I imagine the sweat from a jock strap would taste like).
My coconut adverse friends aren't around right now. It's been just me and the boy. It hasn't been so hot out, but it's summer so duh. There's always an excuse for ice cream, but the weather also allowed me to turn on my oven without feeling like I was in Hell. So I could uh. Toast some coconut. And throw it in some ice cream. And die and go to heaven. But seriously. This ice cream is the bomb diggety, especially topped with strawberries or whatever fruit you have on hand. Even if you don't like the texture of coconut normally, I encourage you to try it toasted. You probably won't regret it (I hope). Toasted Coconut Ice Cream (makes 1 1/2 pints)
-In a small sauce pan, heat cream, half and half, and sugar until dissolved and hot. -Pour 1/3 of the cream mixture slowly into the egg yolks, whisking constantly. Pour this mixture back into the cream mixture, and keep whisking. Whisk and reheat until mix coats the back of the spoon. Pour into a bowl, whisk in salt and vanilla. Cover with plastic wrap, let cool to room temperature then chill for 3 hours or overnight. -To toast sweetened coconut; Preheat oven to 325 degrees and spread coconut evenly on a baking sheet. Place in oven and bake for 5-8 minutes, stirring up coconut halfway through to make sure the coconut gets evenly golden. Note: WATCH your coconut get all toasty because it can burn rather quickly. Let cool. -Pour 3/4 of toasted coconut into ice cream batter. Churn ice cream according to your machine's directions. Top ice cream with remaining toasted coconut. |
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August 2019
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