Perplexed when I looked in frig

Probably full of dihydrogen monoxide though. That stuff is deadly when inhaled in large quantities. It's all in the rivers where I live-- an awful mess. I wish someone would do something about it.
I live in a new subdivision. They are just finishing up Phase I and opening up Phase II so there is still a lot of construction going on. That stuff just seems to collect in large puddles throughout the neighborhood, especially after a hard rain.
 
I live in a new subdivision. They are just finishing up Phase I and opening up Phase II so there is still a lot of construction going on. That stuff just seems to collect in large puddles throughout the neighborhood, especially after a hard rain.

The problem is that it is impossible to separate from water, and as you describe, when it runs off and collects somewhere, it just gets concentrated before seeping into the groundwater.

Eventually it winds up in the water supply. Similar to estrogen, hydroxylic acid, and major antibiotics, scientists can now easily detect it in all major municipal water reservoirs. The question is what to do about it. It's a problem that is only getting worse every day.
 
When I was stationed in Naples, and lived in Pozzuoli, I could go for a walk past the ancient Roman amphitheater every pleasant night down to the neighborhood gelateria. I usually got the sorbetto di limone and the dark chocolate gelato in the same cup; I loved that combo. In the summer, they would make fresh lemonade with scoops of the lemon sorbetto instead of ice. It was a steep uphill walk back up the Via Domiziana to my apartment, and then 6 floors up (you had to put tokens in the elevator) to my apartment. I felt virtuous.

I miss living in Italy. We were out in Pinetamare, in the 1980's when the fun stuff was going on. I was in high school, so our shenanigans were endless. Never try to haunt the Flavian Amphitheater wearing zinc oxide and sheets stolen from the Marine Barracks. The stenciling on the sheets made it easy to figure out who the dumb kids were.

The sandwiches at the local Sulumeria were always the best, fresh cheese, meat without nitrates, fresh baked rolls. So good. Of course, I turned into a pizza napoletana snob. Anywhere we go, I find all the pizza places that make it and check them out, it's an obsession. I always went for the gelato and the ice pops. I had a really hard time adjusting to all the preservatives in American food when we came back stateside. I hated peanut butter, thought Wonder bread was too sweet and disgusting, flat out refused to eat the pasta sauce in the grocery stores, could not get past bread being edible three days later. Three day old bread in Italy was a deadly weapon.
 
I work remotely, and I just realized my company takes a half day today, so yippee.

I had to laugh at this one...I presume it was posted on Good Friday. Friday AM my secretary came in, and when I told her about all the things I wanted to get done, she informed me that our staff was off at noon. I obviously didn't get the word....
 
I had to laugh at this one...I presume it was posted on Good Friday. Friday AM my secretary came in, and when I told her about all the things I wanted to get done, she informed me that our staff was off at noon. I obviously didn't get the word....

My usual daily avalanche of email abruptly stopped, no Skype meetings were scheduled, no one was available on Skype IM, and I finally got a clue. I immediately shut down the laptop, looked outside at the spring day, fired up the Stingray and took it out for exercise via the Annapolis Ice Cream Company and other important errands.
 
Trader Joe's vanilla with fudge chips is heavenly! I always try to share this flavor because it is so good!
 
A fine entry. Hard to find in Annapolis area.
 
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our USNA sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

The other inside joke is the plebes learning the serving size lingo. There is “girl bowl/PRT this week/athlete in season bowl,” “regular bowl,” “guy bowl,” and the infamous “Philadelphia bowl,” named for my Philly native DH who grew up in a gargantuan ice cream serving culture.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our USNA sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

The other inside joke is the plebes learning the serving size lingo. There is “girl bowl/PRT this week/athlete in season bowl,” “regular bowl,” “guy bowl,” and the infamous “Philadelphia bowl,” named for my Philly native DH who grew up in a gargantuan ice cream serving culture.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
Tillamook Ice Cream. Any flavor. Sublime. Oregon Strawberry. Stooooopid good stuff.
 
I can’t stand the fake stuff, loaded with chemicals you can’t pronounce. I am very lucky to have a small start-up near me that makes small batches of the most decadent ice cream on the planet, made from scratch with premium ingredients. Chocolate turtle with homemade caramel, wild blueberry with lemon curd, pecan pie ice cream that has a brown sugar ice cream, homemade pie crust, toasted pecans and a swirl of that gooey buttery pecan pie filling. Absolutely amazing. He posts the flavor of the week on Facebook and if you’re fast enough you can secure a pint before they’re all gone. I can’t wait until his store opens!
 
Update: The fat free half and half remains unopened in the frig. Plot twist.....I found heavy whipping cream left over from an Easter culinary project and can I say coffee has never been better. Now I am not sure I can even enjoy real half and half....modern day struggles:)
 
Update: The fat free half and half remains unopened in the frig. Plot twist.....I found heavy whipping cream left over from an Easter culinary project and can I say coffee has never been better. Now I am not sure I can even enjoy real half and half....modern day struggles:)
Guilty
Love the Sumatran with real cream.
 
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