Sweet!

I just found a website that has the Liturgy of the Hours! Admittedly, it's not that amazing, but it is rather cool. Universalis.

Another One of Those Music Things

Instructions: Go to your music player of choice and put it on shuffle. Say the following questions aloud, and press play. Use the song title as the answer to the question. NO CHEATING.

How does the world see you?
Surfin' USA- The Beach Boys

Will I have a happy life?
Aqua Boogie(A Pyschoalphadiscobetabioaquadooloop)-Parliament

What do my friends really think of me?
Laura-Flogging Molly

What do people secretly think of me?
Tequila-Brian Setzer Orchestra

How can I make myself happy?
When I See You Smile-Bad English

What should I do with my life?
The Scientist-Coldplay

Will I ever have children?
The Shadow Proves The Sunshine-Switchfoot

What is some good advice for me?
Slide-Goo Goo Dolls

How will I be remembered?
Get Your Hands Off My Woman-The Darkness

What is my signature dancing song?
Devil's Dance Floor-Flogging Molly

What do I think my current theme song is?
In The Mood-Glenn Miller Orchestra

What does everyone else think my current theme song is?
Never You Mind-Semisonic

What song will play at my funeral?
Down to My Last-Alter Bridge

What type of men/women do you like?
Take Me As I Am-Tonic

What is my day going to be like?
Iris-Goo Goo Dolls/You Wanted More-Tonic (It tried to play Iris first, there was something wrong with the file tag.)

Data. Your friends will always be there to look

out for you when you're unaware of certain

things, but keep in mind, you're going to

outlive all of them ;)


Which Star Trek Character Are You?
brought to you by Quizilla

The Liberal Baby Bust

"In Seattle, there are nearly 45% more dogs than children."

"Meanwhile, single-child families are prone to extinction. A single child replaces one of his or her parents, but not both. Consequently, a segment of society in which single-child families are the norm will decline in population by at least 50% per generation and quite quickly disappear. In the USA, the 17.4% of baby boomer women who had one child account for a mere 9.2% of kids produced by their generation. But among children of the baby boom, nearly a quarter descend from the mere 10% of baby boomer women who had four or more kids."

Full text here.

(Thanks to Mom.)

Happy Pi Day!

Yes, it's that time of year again. The day where we all sit back and enjoy the glory that is pi.

3.1415926535897932384626433832795028841971693993751058209749445923
078164062862089986280348253421170679821480865132823066470938446095
505822317253594081284811174502841027019385211055596446229489549303
819644288109756659334461284756482337867831652712019091456485669234
603486104543266482133936072602491412737245870066063155881748815209
209628292540917153643678925903600113305305488204665213841469519415
11609...

Or maybe that's just me...

More Food

This is how the Riesling ice cream is supposed to be served.

Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit

Ice Cream
1 1/2 cups cream
1/2 cup half and half
2/3 cup sugar
4 large egg yolks
1 cup late harvest Riesling wine

Cookies
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
2 tablespoons powdered sugar
1 teaspoon finely chopped aniseed
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange peel
3 tablespoons egg whites
1/4 cup all purpose flour

1 1-pint basket strawberries, stemmed, quartered
1 cup small pineapple wedges
1 kiwi fruit, peeled, cut into wedges
Fresh mint leaves

For ice cream:
Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)

For cookies:
Preheat oven to 325°F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.

Drop slightly rounded tablespoon of batter onto center of half of prepared baking sheet. Drop another slightly rounded tablespoon of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes.

Working quickly and using metal spatula, lift 1 cookie off sheet. Immediately turn cookie over onto inverted custard cup. Gently flatten cookie on cup bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from cups. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)

Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.

Top with fruit and mint leaves.

Something Slightly More Normal Than Last Time

Riesling Ice Cream
1 1/2 cups cream
1/2 cup half and half
2/3 cup sugar
4 large egg yolks
1 cup late harvest Riesling wine

Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold. Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze.

Prune and Caraway Ice Cream

6 cups half-and-half (48 fl oz)
2 tablespoons caraway seeds, toasted
3/4 lb dried pitted prunes (dried plums; 2 cups)
1 cup vodka (8 fl oz)
1 1/2 cups sugar
8 large egg yolks
2 teaspoons vanilla

Bring half-and-half with caraway seeds just to a boil in a 3-quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.

While caraway seeds steep, simmer prunes, vodka, and 1/2 cup sugar in a 1-quart heavy saucepan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then purée mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.

Whisk together yolks and remaining cup sugar in a bowl, then add half-and-half (do not strain) in a stream, whisking. Pour custard into 3-quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170°F on thermometer, about 8 minutes. Immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune purée and vanilla. Chill, stirring occasionally, 30 minutes.

Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer to harden, about 12 hours.