insights into the world of caffeinated monkeys
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| javamonkey insights into the world of caffeinated monkeys |
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Thursday, August 10, 2006 Jebus Poppins Thanks to Sarah for providing the deity in my life. No, I have not dropped off the face of the planet; I really do still exist. Just not very much outside of work. There are a lot of personnel changes happening at work--mainly people leaving the company, and the company trying to figure out who to pawn their work off onto so they don't have to hire new people or promote people. I'm not only the office manager, but the purchasing department, sales manager, and customer service person for my store. All I have left to add is to clean the fucking toilets, and I'll do it all. I think it's time to start looking for another job; I don't see myself moving up within the company, especially not with recent events, and I definately don't see myself getting a raise to make it worth my while to stay. We'll see what comes of the job search. Also, the car is back at the shop for one more repair--the lock on the car doesn't cooperate with the alarm sometimes and it's going to be fixed. That way, when I lock my car, it will lock the door and turn on the alarm, not just turn on the alarm. Finally, I made ice cream. Actually, I made a chestnut ice cream meringue cake. Homemade chestnut ice cream slathered between layers of baked meringue. So nummy. What's that? You want the recipe? For the meringue: 6 egg whites 1 cup sugar 2 teaspoons cornstarch 1 teaspoon wine vinegar 1/2 teaspoon vanilla extract Whip egg whites until soft peaks form. Add sugar 1 tablespoon at a time, continuing to whisk while adding sugar. Once all sugar has been added, stop whipping egg whites and fold in remaining ingredients. Cover 3 baking sheets with parchment; divide meringue amoung the three sheets, forming three 8" round flat discs. Bake in a 300 degree oven for 1 hour; after an hour, turn off oven and let meringue cool in the oven. For the ice cream: 1-3 tablespoons rum (to taste--if not using, add a splash of vanilla extract) 1 15ounce can chestnut puree (if unsweetened, add 1/3-1/2 cup of confectioners sugar to sweeten) 1 pint heavy cream 1/2 cup confectioners sugar Mix chestnut puree with rum until smooth. Whip cream and confectioners sugar until soft peaks form. Once cream has been whipped, gently fold into the chestnut puree. Mix thoroughly. To make the cake, top meringue disk with ice cream. Cover with another meringue disk and more ice cream. Once all layers are assembled, put completed cake in the freezer to set ice cream. Once set, keep in freezer and cover with plastic wrap. Yum. posted by jaime | 11:25 PM 0 comments |
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