Why is homemade ice cream so fulfilling? So totally and utterly…happy? Move over Pharrell. There’s a new tune in town.
Making ice cream at home is something special but hardly a chore. It’s not like I’m working my building my depleting muscle tone when churning the cream and sugar myself. So why does it feel like I’ve really accomplished something once it’s done?
I think it’s because ice cream is one of those recipes that is so easily accessible and acceptable to buy from the store / truck / soda fountain, that we just don’t do it often enough. Like doughnuts. We need more homemade doughnuts, too. Topped with homemade ice cream.
But it’s probably more because homemade ice cream makes me and everyone who’s lips it touches, so…happy. Satisfied. Sweetly satisfied.
Sometimes I get all wrapped up in outdoing / improving / out-creating some of my most favorite / simple / craveable recipes.
It’s easy to get caught up in the complicated when I see all sorts of crazy inspiration and crazy mash-ups on the big, ol’ www. Totally inventive concoctions that take humble and mundane basic recipes I’ve always known and loved, then stuffed them into a firecracker with whatever’s trending at the moment, lit the wick, and ka-boom-er-ama!
That’s not this recipe.
This recipe is right back to the basics. The very basic. The elemental and absolutely essential. The simplest, juiciest chicken breast recipe you might ever make / grill /eat that will be the base to every chicken recipe you throw on the griiiiiilllll. And it just might possibly lead you to lick that wick and send you over the moon.
When Craftsy asked me if I’d like to do a little Grilling Giveaway for my readers on their blog I said, yes, let’s do! Let’s give the people something to accent their mad cooking skills. Because that’s what Craftsy’s all about, too.
Presented by Spike TV’s Frankenfood. Premiers Sunday, June 22 at 10/9c.
Do you guys watch cooking shows? Oh man, I am such a fan. And I have been for years. And because of it, I often catch myself bringing the cooking show slang into my own cooking world vocabulary.
“BAM!”, “E.V.O.O.” and “How easy is that?,” have all eeked their way into my vernacular. But when I catch myself saying, “That’s money!” I have to physically take a step back, remove the sunglasses hanging off the back of my head, re-think my bleached blonde ends and check myself at the kitchen door.
But there’s a few cooking show phrases I find myself adopting more often than not. Like when Ina says, “Let’s turn up the volume,” and Emeril exclaims, “It’s time to kick it up a notch.”
Roger Wilco, foodie fans, I’ll be doing exactly that thanks to the new cooking show, Frankenfood.
You know how it is when you see something you love on a blog, and then you forget where or when you saw it? Well, today I’m introducing a new feature on FoodieCrush that will help you keep track of your faves on the wwww, with no downloading of apps or hoops to jump through to get started.
And to really get you going, I’ve joined up with some of my blogging friends who also have this feature installed on their sites to offer you an amazing chance to win four (4) Disney Park Hopper Tickets PLUS a $1,500 Visa Gift Card.
Summer vacation here we come!
This new feature on FoodieCrush is called CliqueMe. You may have noticed that if you hover your mouse over any image on this blog, you’ll see a black bar with a little heart and comment bubble with numbers pop up in the bottom right-hand corner of the photo. (Go ahead and try it with the photo above or below.)
So, What is CliqueMe?
CliqueMe is like a new social network on all of your favorite sites that you access without ever leaving the site or blog to share / tag / remember your favorites. And it’s mobile, too!
The midwest may lay claim to the best corn in the land (because of the farmers I talked about here and the blogger’s recipes here). I’m gonna have to toss this one to the judges, aka my corn lovin’ family, and declare, Northern Utah does a mighty fine job of supplying the sweetest kernels around.While our local varieties haven’t quite yet come in, I’m still putting Smudge to work at perfecting her skills at shucking. Isn’t that how we all started? On the porch, with a brown grocery bag stuck between our legs and corn strands stuck to every part of our arms and legs?
For Smudge, each cob becomes a sword to wield at friends or foe or much-to-their-discontent-dog trotting past. A light saber to take her into the future, and me into the past. Or this time around as a beautiful ballerina with long hair in a tutu made of corn husk.
Man, I wish my train of thought as a mom was as simple as it is for my daughter. But then, it is all about what you make it.
This week I was in Madison, WI, dodging tornado warnings and donning my fat pants to judge the Grilled Cheese Academy’s Grilled Cheese Recipe Showdown. 2 hours straight of eating grilled cheese sandwiches. And then someone won $10,000 when deemed as the grand prize winner. But that, I can’t yet spill the beans on.
Let’s just say I have a great job. I know I do. Because that’s what I make it.
I’ll be sharing more soon, but until then, here’s to this week’s Friday Faves.