Random: I've just read in The People's Pharmacy (I love that column. And apparently I'm 83.) that generic Wellbutrin is practically useless. HUH! I'm going to say that I concur. There's been a definite difference this month than when I was taking the real deal. Also, for those of you that may be diabetic or borderline, more good reports from people who take cinnamon pills to control glucose levels. (Not spice cinnamon, which can contain a chemical harmful to your liver in large doses.) Random Factoid: the difference between a SPICE and an HERB is that you can eat the whole herb plant, and spice is made from the bark of the plant. *beams*
I have a recipe that I'm making tonight and just reading it is making my mouth water. Under the cut!
Sweet Corn And Blue Cheese Beignets (ben-yays - like Stephen Colbert says, it's FRENCH, bitch *g*)
1 C flour
1/2 C cornstarch (!!)
3/4 C masa corn flour (this is in the "ethnic" aisle if you don't normally have this. Corn meal can be processed until fine if you can't find it. <-- not ideal)
1 TBSP baking powder
3 TBSP red onion, finely chopped
2 TBSP red bellpepper, finely chopped
2 TBSP flat leaf parsley, minced
3/4 C fresh corn kernals (one large ear)
2 tsp garlic, chopped
buttermilk, for consistency
Bleu cheese, crumbled
SnP to taste
vegetable oil for frying
Combine dry ingredients, make a well in the center. Add eggs and mix well. Add veggies and buttermilk, adjusting to make the batter firm, but not springy. Refrigerate.
Preheat oil in deep fryer (I'm using my cast iron skillet) to 360. Using 2 TBSP measures, dip each into vegetable oil before scooping rounded TBSPs of batter, then tuck bits of Bleu cheese into each beignet center, then use second TBSP to cover. Place in oil and deep fry (read: covered in oil) 2 - 3 minutes or until golden brown. Drain on paper towels and eat immediately.
Note: work out an extra hour on treadmill after consuming. :D
Hazelnut Ice Cream (Did I post this already?)
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. </p>
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
I can attest that this is utterly fabulous. Before it's hard set, it tastes almost EXACTLY like a Wendy's Frosty. o_0 Weird, but yummy.
...is it any wonder why I tend to gain a few pounds in the summer? Isn't it supposed to be the opposite? If it wasn't a million degrees (LITERALLY, ahahaha) outside, I wouldn't be stuck indoors staring at my ice cream maker, feeling sorry for it being empty and not churning delicious ice cream for me to eat. That's, uh... that's the story I'm sticking with.
If someone could drop by and tackle my to do list for me, that would be super. There's ice cream in it for you! And no, I'm not beginning to freak out that filming starts soon and I want to be off book by this Sunday and I haven't done this in years and I'm beginning to freak out slightly. Nope. That's not why I'm posting nonsense. *bites lip*