Keane

What is it that just lures me in?  A great beat, uplifting clean lyrics, and of course his stage presence...humble, happy, and no swear words! Couldn't wait to see them again. This time it was outdoors and amazing as always. Thanks to my soul sister who came with me last minute since my concert companion had a raging headache! This one is for her!

Coconut Ice Cream

"You're nicer than that little red hen," she says, "because you let me eat your ice cream."

 
Coconut Ice Cream:

1 1/2 cups half and half
1 1/2 cups cream
1 tsp vanilla extract
1 tsp coconut extract
1/2 cup agave nectar
1/2 cup unsweetened coconut

Towards the end of freezing, add 1/2 cup chopped almonds.

Adjusting

First day of summer break:

fake blood (red food dye) droplets on the carpet

flooded bathrooms from water balloons

new bread experiment...have to stay sane somehow

 my version of a grain mill...blendtek

 top and clockwise: spelt, white wheat, millet, rye

The master piece!  So divine. Love the crunch of the millet.

1 cup rye
1 cup spelt
1 cup white wheat

blend/mill it measure out 4 cups flour
Mill 2 cups white wheat in addition. So there are 6 total cups o flour.
Add 2 1/2 cups hot water and sit for one hour.

Mix in:
1/2 cup honey
1 1/2 T. yeast
1/4 cup oil
1/4 cup gluten
1/2 T salt
1/3 cup toasted millet (put it on a pan and stir until brown)

Knead, rise, shape, rise, bake 350 for 30 minutes.

Byron says, "this is the best bread I've ever had!" Good thing he stopped by today!!

Ice Cream

A Tale of No Sugar...

I've been eating no sugar for over 2 years now. I was fine to just go without, really. I'd have a bite of something-if it was really worth it (had to be homemade from scratch, or decadent to the max). Anything more than a bite throws me into a head spin and I get achy. The really amazing thing is I started this for myself not realizing that it would be something that would help my family in the future.

I don't know any other 8-9 year old as strong as my little guy. He hasn't been able to have sugar or artificial sweeteners since September. It's been 9 months. He made it through all the holidays without any candy and treats. I look back and can't believe how well he has done. It has been easy for him. I can count 2 times when he actually got upset about being the only one without a treat. We remedied that and always made sure we had something sugar free for him at school parties, birthday parties, family get-togethers, scout meetings, church (thanks to his teachers) and every where else. He is happy having chex mix while everyone has popsicles at the neighbor's pool (thanks to my friend). I found this blog about a month ago and we cheered knowing we'd have ice cream this summer. Milk has become a staple now (surprisingly rare in our fridge) and I've graduated from the pint of cream to the quart (my stomach shows it too!) Thanks to this gal, simplysugarfreeandglutenfree.com, she has done all the work in figuring out the no sugar recipes!  Now we don't have to go without.

I have fresh mint in the yard and never know what to do with it. This turned out great and the kids knew right away where it came from...it smells like fresh mint, but tastes sweeter-good thing!  I tweaked the recipe slightly:

Fresh Mint Ice Cream


2 cups milk
2 cups cream
1 tsp arrowroot pwdr or cornstarch
1 tsp unflavored gelatin
2 cups fresh mint, chopped
2 eggs
1/2 cup agave
2 drops peppermint extract (I added this)
5 drops stevia (I added this)


Combine milk and cream in sauce pan. Put gelatin and arrowroot powder in two separate bowls and mix in 3 T. milk mixture in each bowl. Let them soften. 


Heat milk mixture over medium heat. Add mint and stir. After about 3 minutes, add gelatin and stir until scalded (almost to a boil). Turn heat down immediately.


Beat eggs in a bowl until light and fluffy. Add sweeteners and beat until doubled. Add 1/3 of the milk mixture while beating. Add mixture back into pan along with arrowroot or cornstarch. Stir well and cook 2 minutes until ice cream mixture coats the back of a metal spoon and will hold a line when you draw your finger through it. Should be done at 165 degrees. Don't boil. Remove from heat. 


Let mint leaves steep in mixture for 10 minutes. Strain into a bowl, using the back of a rubber spatula to press all the mint flavor out of the leaves. Cover with plastic wrap and refrigerate for for 3 hours to overnight. Freeze in ice cream maker. I love my Cuisinart Ice Cream Maker...get one!