I'm on a diet.
Don't laugh, I really am.
It's more like an aggressive mission to lose the ungodly amount of weight I've put on in the last 5 years. Hence, there hasn't been much to say about food lately. However, that'll change once I find myself on a better eating routine. Right now, food is energy and I need to limit how much energy I consume. I hate that outlook, especially since I find food so fascinating.
To keep myself from going completely crazy and risking a total binge, I'm sticking to TWD and keeping my skills honed. Hopefully, I'll find some volunteers to consume the products. Since cooking and baking are stress-relievers for me, I'll focus on enjoying the journey instead of the destination.
This week's TWD is Blueberry Sour-Cream Ice Cream (page 434), brought to you by Dolores of Chronicles in Culinary Curiosity. Dorie Greenspan calls it the "summeriest of summertime ice creams" and I can't help but agree. It's as light and refreshing as a sorbet, but with the heftier weight of a regular ice cream. She says a hand-crank ice cream maker is perfect for this recipe, which is good, because I have a hand-crank maker with a cylinder that is frozen the night before.
Of course, one should not leave the ice cream in the cylinder and wander off to watch the fabulous Michael Phelps win yet another gold medal. The ice cream froze up nicely, but I didn't aerate it very much, so it's a little dense.
It's also more lemon than blueberry. Dorie calls for the juice and zest of 1/4 lemon, but I have lemons that are either ridiculously tiny or giant mutants. I used the giant mutant and added too much lemon juice. The taste is awesome, but it isn't quite blueberry. There is a nice tartness reminiscent of the berries and sour cream, which goes really well with the acidity of the lemon.
We watched Henry VIII without dessert this week, but I'll have to reunite him with TWD soon. However, the light and quasi-diet-friendly dessert is totally Olympic-worthy. To stick to my portion sizes, I busted out our smallest spring-loaded scoop (about 1 tablespoon total volume) and put scoops in cute square Crate & Barrel pinch pots.
Good dessert, good TV, and for this ex-swimmer, a chance to see her sport in the spotlight for a change. Go Phelps!
Tuesday, August 12, 2008
I'm on a diet.