Aug 17, 2012

This Week {illustrated} and Another Clever Tip!

We came home from our roadtrip to a lot of garden produce.  I've been working away in the kitchen this week to can pickles and freeze tomato sauce.  In the process of preparing the vegetables, I sliced part of my thumb off with the mandoline slicer.  As in... more than an 1/8 of an inch.  It involved lots of bleeding, a frantic call to my sister-in-law, and a worried husband.  We tried to save my thumb...

...we did the best that we could...

...and my thumb is...

...going to be ok.

Bahahahaha!  Sorry, I couldn't resist...

If you don't want to add sugar to salsa or tomato sauce, just broil your veggies on high for 20 minutes or until browned.  It adds a wonderful, sweet and smokey flavor!
We adopted a Milk Weed caterpillar.
He is very hungry.
One box of wildflower seeds from Walgreens for about $.50...  Amazing.
Loving our zinnias!

The sky was incredible last night!  These photos are completely unedited!

And now for the clever tip you've been waiting so patiently for...

Have you ever been to an ice cream social or some other event where ice cream is being served to a large crowd?  If you have (especially if you've ever been on the serving end), what automatically comes to mind?  Sloppy, sticky scoops and puddles of melted ice cream, right?!

Not anymore!

We attended a wedding last week, and they served brownies and ice cream at the reception.  The ice cream had been frozen in individual scoops that were placed on everyone's plates as they went through the serving line.  No scooping, no melting, no messes!  Whoever thought of it is a genius.  I asked one of the ladies how they did it, and it's very simple.
Line a baking sheet with wax paper.
Scoop your ice cream onto the baking sheet.  I could have easily fit 12 scoops but only did 9.
Put the baking sheet back in the freezer for at least two hours, or until firm ALONG WITH the serving bowl.

When it's time to serve, simply put the scoops in the chilled bowl.  

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