This ice cream is made in celebration of all Grammys every where who love ice cream and shared their love for ice cream with their children and grandchildren and everyone else. 

 

 

Yes, I didn’t know there was a Ben and Jerry cookbook either.

 

 

I started thinking I’d make vanilla ice cream. It looked like a recipe with ingredients I had on hand.

 

 

In a bowl whisk a couple eggs.

 

 

 

 

Then add sugar and

 

 

heavy cream,

 

 

and milk.

 

 

mix it all together.

 

 

instead of vanilla I added maple syrup because at this point I’d changed my mind from making vanilla ice cream to making maple ice cream.

 

 

Carefully pour it into the ice cream maker container.

 

 

figure out how the paddle thing attaches... it was not a s hard as we tried to make it.

 

 

Layer in ice and salt.

 

 

And more ice and salt.

My experience with the ice cream maker wasn't terribly successful yet not a failure either. It just didn’t freeze up, so I had to put it in the freezer to harden. And that worked fine.

So I suggest you read the directions of the ice cream maker first or you might get ice cream that just wont get past “too soupy”.

 

 

Freeze for a few hours or over night.

serve with maple syrup.

 

 

Maple Ice cream

ingredients

• 1 egg
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 cup milk

 

Directions:

Whip the eggs and sugar together with a whisk until fluffy (but not firm).
Add the rest of the ingredients into the eggs and sugar.
Whisk together until well mixed.
Place in ice cream maker and follow it's directions

 

I saw this smoothie in a magazine and figured I’d try it. Beets, blueberries, red lentils, and avocado sounded pretty healthy and it looked very pretty so I gave it a try.

 

 

It didn’t taste that great.

But this is really unfair.

I realize now it was really because I’d just been eating ice cream before tasting it. I couldn’t believe something such a beautiful purple could taste like cool mushy creamy dirt.

 

 

After a few more sips it started tasting better. It really wasn’t that bad. I just don’t recommend eating ice cream right before.

 

 

Beet Blueberry Lentil Smoothie

ingredients

• 2-3 beet slices cooked
• 1/2 cup blueberries fresh or frozen
• 1/4 avocado
• 1/4 cup red lentils cooked
• 1/2 cup milk, cow, soy, nut or water
• honey to taste
• lemon juice or lemonade concentrate to taste
• 2-5 ice cubes

 

add all to blender and blend until smooth. Serve before ice cream not after.

 

I over hear:

“I caught some illegal Mexicans honeymooning in my garden! And I took a little knife and squished their heads!”

What?! Ok, ok, I’m listening now I want to see this.  Show me the Mexicans in your garden.

 

 

I am brought to the green bean plants and am shown the leaves being defoliated

 

 

The bean plants do look pretty bad but what about the Mexicans honeymooning?

 

 

sure enough under the leaves there they are, Mexican Bean Beetles.

 

 

And yellow patches of eggs on the under side of the leaves.

 

 

Then I saw for my self the head squishing. And egg squishing.

 

 

Moral of the story, growing beans without pesticides means some for you and some for the bugs.

 

 

 

A few more PhotoADay photos for you. More on PhotoADay here if you want to play too.

 

Comet loves to play fetch in the water.

Practicing Panning is a fun exercise. Plus it’s good exercise for your friend who has to keep pushing that shopping cart until you get it right.

 

The boys are working on building the road for the new Lenoir City bridge.

 

The tomatoes are on their way.

My father played baseball and it was pretty much the only sport he had an interest in. When I started playing hockey that all changed. I converted him and now he’s a hard core fan and stays up for triple over time and has “Hockey Hangovers” the next day.

 

I took these on the 15th but I’m not going to be a stickler on this PhotoADay stuff. This is for fun and to try photographing different things. I can tell you taking a photo of a tv is tricky or I’m doing something wrong. I haven’t figured out which it is yet.

 

Lobelia

 

This green tea ice cream recipe looks so good and so do the quinoa zucchini cakes.

 

The zucchinis are on their way.

I almost ended up upside down trying to lean over or off of the wet rock to see the black berries better.

 

Sometimes lunch looks like that, just a bunch of random stuff thrown on a plate and called a salad.

 

 

Until next time,

~PN

 

You wouldn’t even know these were gluten free cookies! Made with quinoa flakes.

 

 

I’ve never seen quinoa flakes before. They’re kinda like quick cooking oats in appearance but maybe a little smaller.

 

 

I just guesstimated a half cup of honey.

 

 

Same with the peanut butter.

 

 

The butter was very cold so I left it in the bowl along with the peanut butter and honey for a while before I creamed it together.

 

 

In another bowl I added rice flour, yes, I actually mixed the dry ingredients in a separate bowl!

 

 

Quinoa flakes and baking soda.

 

 

Once I had the wet ingredients finally creamed I added the dry ingredients and mixed well.

 

 

And because no recipe is any good until you change something on it I added some butter scotch chips.

 

 

The dough seemed really soft so I added the remaining rice flour I had left in the bag. It was still rather soft so I popped it in the fridge for a few minutes.

 

 

Drop onto ungreased cookie sheets and bake at 350 for about 15 minutes or until lightly brown.

 

 

Let cool on the cookie sheets for a minute or two before removing.

 

 

Serve or freeze for later.

 

 

Quinoa Cookies

ingredients

• 1/2 cup raw honey
• 1/3 cup brown sugar
• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla
• 1 cup rice flour
• 3/4 cup quinoa flakes
• 1 teaspoon baking soda
• 1/4 cup butterscotch chips

 

Cream honey, brown sugar, butter, peanut butter and vanilla in medium bowl.

Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. fold in butterscotch chips.  If it seems too soft add a little more rice flour. And if it’s still being too soft pop it in the fridge for a few minutes.

Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.