5.14.2014 | TI8


Breakfast: Shredded Wheat and grapefruit juice.

Morning snack:  Yogurt and raspberries.

Lunch Leftover Zachary’s Pizza.

Afternoon snack:  Apple.  Girl scout cookies. 

Dinner:   It’s still super hot. Fortunately grilling brie-stuffed burgers and corn on the cob keeps the kitchen cool.  Moose even cooked the bacon that topped our burgers on the grill.

I’m kind of obsessed with stuffed burgers. Mostly, it’s because I like to taste the cheese and most kinds just slide off the patty if they’re on top. Usually I put gorgonzolla in, but we were all out. There was a decent hunk of brie in the fridge, so I decided to give it a shot. It was a great flavor, and the texture actually worked out better than with blue cheese that is clumpy. There were lots of good, cheesy bites.

Dessert:  Homemade vanilla ice cream from Cook’s Illustrated Best Recipes. This is an OK vanilla ice cream, but far from my favorite… like many with a custard base, I just find this one too eggy-tasting. I’ve tried a couple of Philadelphia-style recipes with no egg, but they are usually kind of icy. Still looking for the ideal. There’s also the problem of knowing when to stop churning. I usually overdo it, and end up with a hint of butter flavor. Next time, set an alarm for 18-20 minutes and pull it off to harden.

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