Sunday, June 21, 2009

Wotta week

So lets see - well, the washer died, and the fridge died. I had to go to Milwaukee for the day Thursday, for Kaylah's UW-M new student orientation, but who knows if she will graduate high school. The washer turned out to be repairable - only about $90. The fridge needs to be replaced, only about $933.66 - but I think I can apply to get a $75.00 rebate of the delivery fees, since I re-upped my Sears charge to buy it.

I got the same LG that I have at the dining club.

The Brewers keep losing, I'm not ready for my class that starts July 6 yet, I have 2 big baskets of laundry waiting in the basement for me to fold them, my application to run for Willy Street Board still needs writing, and requires eloquence that I am not sure I possess ....

For father's day, we grilled burgers - made them square to go on my home made focaccia, with bacon, mayo and lettuce, and also grilled potatoes and broccoli, zucchini and asparagus from my veggie box - the asparagus came fat and dead purple - more phallic even than usual, but it turned green on the grill and that's how I knew it was done. Now I am drinking gin and bitter lemon. And I made really good strawberry ice cream even though Mark, the father in this household, wanted pie.

Mark sent me love poetry Friday, but unaccountably, I am resisting - I just cannot see the lovely sentiments in the poem that he found applied to me.

Strawberry Ice Cream - based on Ben & Jerry's recipe, from an old book I was given, along with an ice cream maker, in the late '80s, when they still owned their own company ...

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup half & half
1 cup strawberry sauce (strawberries mashed with sugar)

Whisk the eggs until they are light & fluffy. Add the sugar and keep whisking until the sugar is dissolved (no more sandy feeling at the bottom of the bowl) and sightly thickened. Add the cream and the half and half and mix well. Add the strawberry sauce. Freeze according to the directions on your ice cream freezer. Makes one generous quart.

No comments: