This time I have a good reason for not keeping up with my blog: my new work schedule is kicking my ass.
I’m still at the print shop, Monday through Friday, 9am to 1pm. Then I’m in training for my new job from 4pm to 8pm. When I’m done with training in a couple of weeks, I’ll be working 3pm to 8pm, Tuesday through Friday, and Saturday 9am to 2pm. Plus my hours at the print shop. Guess I’d better get used to this!
In case you are wondering what one does in a virtual call center, here’s an article from the NY Times. Basically I’ll work in a call center, but from home. It’s not what I went to college for, but at this point in my life, I wanted something with a lot less stress. I also like that this is a portable job. The next time we move, which hopefully will be soon, I can take my work with me. And like my job at the print shop, I can work in jeans and tennies! Well, actually, shorts and bare feet at home.
So I’m getting used to longer hours and new duties, but the food thing is getting the better of me. My already limited diet is suffering. When I’m done with work at 8pm, it’s just too late for my system to cook and eat. But I’m working on a schedule (and menus) that could be my salvation. I’ll keep you posted.
In the meantime, here’s something that we are successfully working into our routine: Ice Cream! Let’s face it, where I live, it’s always ice cream weather. We used to keep some premium ice cream around the freezer, until I started reacting to it (go figure). And the premium premium ice creams, the ones that contain nothing but eggs and cream and sugar, are just too expensive for our budget. Luckily, they are made up of economical indredients readily available in the local grocery store. So we dug out the old ice cream maker, and well, the jeans are getting a little more snug. But it’s worth it.
Caramel Ice Cream
Our ice cream maker is quart sized, non-electric, and has a gel canister that lives in our freezer. It’s made by Donvier, I bought it about 15 years ago, and yes, they are still available. It freezes up to a quart of ice cream in 20 minutes or less, with no ice, salt, or noise, and I love it. This is a recipe that came with the owner’s manual. It makes one pint, which for the sake of the jeans, we decided is all we should make at one time. Oh, also, we use half-and-half instead of heavy cream, so any leftover product becomes a block of ice that must be microwaved or it will break the scoop. So for us, single servings are the way to go! If you want more, just multiply the ingredients to your desired amount.
1/2 Cup sugar
2 egg yolk (or one whole egg)
3/4 cup milk (we used skim)
3/4 cup cream (we used half-and-half)
1 tsp vanilla
Heat the sugar slowly in a deep skillet until melted and light brown, stirring constantly. In a saucepan, scald milk. Remove the skillet with the sugar from the heat, and stirring constantly, add the scalded milk. Return to the heat and cook to dissolve the sugar. In a large bowl, beat egg yolks. SLOWLY add the hot milk and sugar to the egg, stirring constantly. Return the mixture to the skillet and cook slowly until thickened. Cool. Add cream and vanilla. Stir. Refrigerate overnight, or at least several hours. Follow the directions on your ice cream freezer to make a delicious icy treat.